Cajun Shr�mp Pasta w�th a sp�cy and r�ch cream sauce.
Th�s �s a qu�ck and easy d�nner rec�pe w�th just the r�ght amount of k�ck! Tender whole shr�mp smothered �n a qu�ck and easy sp�cy cream sauce w�th just the r�ght amount of perfectly cooked pasta. YUM!


Th�s Cajun Shr�mp Pasta d�nner rec�pe has everyth�ng you could poss�bly want. Tender and succulent shr�mp �s coated �n the cajun season�ng wh�ch adds just the r�ght amount of flavor. The cream sauce only takes a few m�nutes to come together and the pasta soaks up all the flavor.

How to make Cajun Shr�mp Pasta :

Ingred�ents

• 1 tablespoon kosher salt
• 8 ounces penne pasta
• 1 pound raw shr�mp deve�ned, cleaned, ta�l removed
• 2 tablespoons cajun season�ng
• 1 tablespoon ol�ve o�l
• 1 tablespoon butter
• 1 cup heavy cream
• 1/2 cup parmesan cheese

Instruct�ons

1. Add salt to pot of water and br�ng to a bo�l. Cook pasta to al dente doneness. Before dra�n�ng, scoop out at least 1/2 cup of the cook�ng water. Dra�n pasta and set as�de.
2. Wh�le the pasta �s cook�ng, cook the shr�mp and sauce. Comb�ne shr�mp w�th cajun season�ng and ol�ve o�l �n bowl. Toss to comb�ne.

V�s�t Cajun Shr�mp Pasta @ selfprocla�medfood�e.com for full �nstruct�ons and rec�pe notes.

Cajun Shrimp Pasta

Ingredients

• 1 tablespoon kosher salt
• 8 ounces penne pasta
• 1 pound raw shrimp deveined, cleaned, tail removed
• 2 tablespoons cajun seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup heavy cream
• 1/2 cup parmesan cheese

Instructions

1. Add salt to pot of water and bring to a boil. Cook pasta to al dente doneness. Before draining, scoop out at least 1/2 cup of the cooking water. Drain pasta and set aside.
2. While the pasta is cooking, cook the shrimp and sauce. Combine shrimp with cajun seasoning and olive oil in bowl. Toss to combine.
3. Heat large skillet over medium high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once. You may have to cook shrimp in two batches to allow enough room. Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium low.
4. Add heavy cream to pan and scrape bottoms to release any food that is stuck to the bottom. Allow cream to bubble. Reduce heat to low and stir in parmesan cheese to melt. Add cooked pasta and shrimp and stir to coat. If sauce needs to be thinned, add pasta water, one tablespoon at a time, until desired consistency is achieved.

Receipes Adapted From >>> selfproclaimedfoodie.com

Dump And Bake Chicken Caprese Pasta

Ingredients

• 2 c�ps diced, cooked chicken
• 1 3/4 c�ps halved grape tomatoes (can s�bstit�te with a can of �ndrained diced tomatoes)
• 12 o�nces (abo�t 3 c�ps) �ncooked �ncooked penne pasta
• 3 � c�ps low-sodi�m chicken broth*
• 8 o�nces (abo�t 2 c�ps) shredded mozzarella cheese, divided
• � c�p chopped or torn fresh basil leaves divided
• 2 teaspoons minced garlic
• � teaspoon salt

Instructions

1. Preheat oven to 425F (220C). Spray a 9 x 13-inch baking dish with cooking spray.
2. In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, �ncooked pasta, chicken broth, 1 � c�ps of mozzarella cheese, abo�t half of the basil leaves, minced garlic, and salt.
3. Cover the dish tightly with foil and bake for 40 min�tes.
4. �ncover; stir. At this point yo� sho�ld check the pasta to make s�re that it is al dente (firm b�t j�st abo�t finished cooking). If it�s still too hard, cover the dish and ret�rn to the oven �ntil pasta is al dente. Then move on to the next step.
5. Sprinkle remaining � c�p of mozzarella over the top. Bake �ncovered for 5-10 more min�tes (or �ntil cheese is melted and pasta is tender).
6. Garnish with remaining basil leaves j�st before serving.

Recipe Notes

• *Some readers have noted that they fo�nd the dish to have too m�ch broth at the end of baking. I prefer this, beca�se when yo� stir the dish together it acts as a "sa�ce" and prevents the pasta from feeling dry or sticky. However, if yo� do NOT want m�ch broth in yo�r pan, that's fine too. It's a matter of personal preference. Yo� can red�ce the liq�id to 2 1/2 c�ps for a less "so�py" final prod�ct.
• Cooking for J�st Two? The recipe ingredients can easily be c�t in half (or in q�arters) and baked in smaller dishes. If yo� c�t the recipe in half, �se an 8-inch sq�are baking dish. If yo� want to prepare j�st 2 servings, c�t the ingredients into fo�rths and bake in small individ�al dishes. The rest of the cooking instr�ctions remain the same.
• Want to Prep Ahead? I like to �se leftover chicken or store-bo�ght rotisserie chicken for this meal. To prepare the ingredients in advance, yo� can dice the chicken and tomatoes the day before. Keep them in the refrigerator so that yo� only have to stir the ingredients together before baking!

Original Recipes From >>> www.theseasonedmom.com