I first had Cajun pasta with Shrimp at the Dayton’s Boundary Waters Restaurant that I worked at in high school at Southdale Mall. They called it Czarina Shrimp Pasta, and it sounded so fancy. Fettuccini Alfredo is one of my favorite dishes. When I met Kurt, he taught me how to make it at home. So when I am craving spicy comfort food, I will make this shrimp pasta dish for myself topped with lemon zest and a squeeze of lemon. This recipe serves four.
1 lb. linguine
2 Tbsp butter
2 teaspoons Cajun seasoning (I like Heather’s Dirty Goodness Censored – it is HOT)
2 cloves garlic micro planed
1 red bell pepper cut into strips
1 pound medium deveined Shrimp peeled
2 cups heavy cream
1 cup parmesan cheese
Lemon zest for garnish
In a large pot of salted boiling water, cook the linguine until al dente. Drain, and return to pot.
Meanwhile, in a large skillet over medium heat, heat the butter.
Add red pepper and cook for three minutes
Add Cajun seasoning and Shrimp.
Cook about 1 minute per side, then add heavy cream and garlic and whisk until mixture thickens and coats the back of a spoon.
Return pasta to skillet, add Parmesan, and toss until creamy.
Garnish with lemon zest and additional Parmesan as desired.