I LOVE seafood. Like I really love it. Every year when we go to Florida I eat it at least once a day since it’s actually fresh. The good thing about seafood is that it is also really healthy as long as you don’t deep fry it, lol. My struggle with seafood has always been more that I don’t know fun ways to cook it so it doesn’t get boring or bland. So I’ve challenged myself to try one new recipe a week and this week it was this Cajun Shrimp Alfredo Pasta. This was definitely a winner in our house…..both husband and kid approved!
INGREDIENTS
- 8 ounces pasta (I used whole wheat spaghetti)
- 1 pound shrimp (shelled)
- 2 teaspoons olive oil
- 3 teaspoons cajun seasoning (I used Weber’s)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1¾ cup milk
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup shredded parmesan cheese
DIRECTIONS
- Cook the pasta according to the package directions in a large pot of boiling water. Drain.
- Meanwhile, heat a non-stick skillet over medium heat. Toss the shrimp with the olive oil and the cajun seasoning. Add the shrimp to the skillet and cook for about 4 minutes, flipping once, until they are completely pink. Set aside and keep warm.
- In a medium saucepan, over medium heat, melt the butter. Add the garlic and cook, stirring for about 30 seconds, until fragrant. Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute. Slowly whisk in the milk, stirring until it is incorporated and smooth. Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly. Reduce the heat to a low simmer until the pasta is ready.
- Toss together the pasta and alfredo sauce and serve with the cajun shrimp on top. Garnish with parsley and additional parmesan if desired.
NOTE: Original recipe can be found at http://bakeeatrepeat.ca/skinny-cajun-shrimp-alfredo-pasta-recip
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A few things I might note: It definitely took longer to make the sauce than the original directions suggest. I didn’t want to change them, though, as I know this might vary depending on the type of milk you use and whether you are using an electric or gas stove. I also let the shrimp get almost crispy and I really think it added to the flavor. Like I said above this recipe was approved by the whole family so I will definitely be making it again! Let me know what you think if you try it!
XOXO,
Linnea
