Best Creamy Cajun Shrimp Recipes

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dete; drain.
• Meanwhile, melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic and cook for 1 minute. Remove shrimp from skillet (some shrimp may not be cooked completely) and set aside.
• Stir in flour and Cajun seasoning into the butter. Cook, stirring for 2 minutes. Gradually whisk in milk, then cook until thickened. Return shrimp to sauce and cook 1 to 2 minutes more until shrimp is done. Season with salt.
• Top pasta with shrimp sauce and sprinkle with Parmesan cheese.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

CREAMY CAJUN PASTA WITH SHRIMP AND SAUSAGE

Steps:

• Bring large pot of water to boil for pasta. Toss shrimp with 1 - 2 tablespoons of cajun seasoning and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add shrimp and cook for 2 minutes or so until starting to curl. Flip shrimp over and cook another minute or two and then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
• Add pasta to salted boiling water and cook until al dente, a minute less than package instructions.
• Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.

CREAMY CAJUN SHRIMP AND PASTA

Steps:

• Heat a large skillet over medium heat.
• Melt butter.
• Add onion, garlic, green onion, Tony Chachere's, white pepper, and cook until softened.
• Add wine and tomatoes. Simmer for 15 minutes.
• Add heavy cream and spinach, simmer 5 minutes.
• Add pasta, shrimp, and 1/2 cup parmesan reggiano. Simmer until shrimp is warmed.
• Top with rest of Parmesan Reggiano and serve.

CREAMY CAJUN SHRIMP PASTA WITH SAUSAGE

Steps:

• 1. Toss shrimp with salt, pepper and Cajun seasoning, coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil.
• 2. Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4-5 minutes. Remove to plate, set aside,
• 3. Add pasta to salted boiling water and cook until al dente.
• 4. Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Saute until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
• 5. Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bott9m of pan, simmer a couple of minutes.
• 6. Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2-3 minutes. Salt and pepper to taste and then lastly, add shrimp.

CREAMY CAJUN SHRIMP AND BROCCOLI PASTA - PEAS AND CRAYONS

Steps:

• Defrost shrimp if using frozen. If using whole shrimp, clean/peel/de-vein shrimp as needed.
• If using fresh, set aside and grab your pasta!
• Cook pasta as directed until tender.
• Next steam or blanch your broccoli tops. Save time and dishes by blanching them quickly in the pot of boiling pasta water. You can do this during the last minute or two of the pasta's cook time.
• While your pasta and broccoli cook, bring a pan/skillet to medium-high heat with 1/2 tsp of olive oil.
• Add the shrimp and toss to coat, then top with garlic powder, parsley, and salt.
• Cook shrimp until pink and opaque, adding the garlic in for a quick saute towards the end to prevent it from burning. If the pan is dry you can add a smidgen of olive oil before adding the garlic.
• Drain the pasta and add back into the pot.
• To coat my pasta in teeny broccoli "sprinkles" versus chunks of broccoli, I use a knife to slice off the very top portion of the broccoli, avoiding the stalk altogether.
• I save the leftover broccoli to make a basil-broccoli pesto or freeze them to use in mac and cheese recipes. Feel free to add large chunks into your pasta if you prefer! It's great both ways!
• Reduce heat to medium setting and pour in the half and half, cheese, and cajun seasoning.
• Stir constantly until the dairy thickens into a delicious sauce.
• Add in your shrimp along with your broccoli and stir to coat.
• Taste, then add any additional seasoning you'd like. Extra cajun kick is always welcome!
• At this point you may also want to add a little more milk to thin the sauce. Add 2-3 tablespoons and give it a good stir!
• Plate then top with a sprinkle of paprika and a light shaving of Parmesan cheese. Yum!

CREAMY CAJUN SHRIMP ENCHILADAS RECIPE - (4.5/5)

Steps:

• 1. Heat oven to 325. 2. Heat olive oil in a large skillet and sauté the onions and garlic until softened. Add the shrimp; lightly toss, then evenly sprinkle Cajun or Creole seasoning over them. Cook until the shrimp start to turn pink, about 2-4 minutes. 3. Add the whipping cream and stir well. Bring to a low simmer and add the cornstarch/water mix to thicken the sauce. Once the sauce has thickened, remove from heat. 4. Spoon some sauce (without any shrimps) into a greased 9 x 13 baking dish and spread it evenly along the bottom. Fill each tortilla by spooning about 2 tablespoons of the shrimp (and sauce) down the center and roll it. Place each seam-side down in the dish and once filled, ladle more sauce over top. 5. Cover with aluminum foil and bake for 15-20 minutes. Garnish with parsley or cilantro. navywifecook.com

CREAMY CAJUN SHRIMP ENCHILADAS RECIPE - FLAVORITE

Steps:

• Heat the olive oil in a large fry or sauté pan, and sauté the onions and garlic until softened. Add the shrimps and lightly toss, then evenly sprinkle Cajun Caleb seasoning over them. Cook until the shrimps start to turn pink, about 1-2 minutes. Add the whipping cream and stir well. Bring to a low simmer and add the cornstarch slurry to thicken the sauce. When the sauce has thickened, remove from heat.
• Preheat oven to 325˚F.
• Spoon some sauce - without any shrimps - into a rectangular glass or ceramic casserole and spread it evenly. For each tortilla, spoon about 2 tablespoons of the creamy shrimp down the center length and roll it. Place each rolled-up enchilada side-by-side in the dish and ladle more sauce on top of them. Cover the dish with aluminum foil and bake for 15-20 minutes.
• Garnish with finely chopped red bell peppers and cilantro.

CREAMY CAJUN SHRIMP ENCHILADAS RECIPE

Steps:

• 1. Heat oven to 325. 2. Heat olive oil in a large skillet and sauté the onions and garlic until softened. Add the shrimp; lightly toss, then evenly sprinkle Cajun or Creole seasoning over them. Cook until the shrimp start to turn pink, about 2-4 minutes. 3. Add the whipping cream and stir well. Bring to a low simmer and add the cornstarch/water mix to thicken the sauce. Once the sauce has thickened, remove from heat. 4. Spoon some sauce (without any shrimps) into a greased 9 x 13 baking dish and spread it evenly along the bottom. Fill each tortilla by spooning about 2 tablespoons of the shrimp (and sauce) down the center and roll it. Place each seam-side down in the dish and once filled, ladle more sauce over top. 5. Cover with aluminum foil and bake for 15-20 minutes. Garnish with parsley or cilantro. navywifecook.com

CREAMY CAJUN SHRIMP AND BOURSIN GRITS

Steps:

• HowToSection Boursin Grits Array
• HowToSection Creamy Cajun Shrimp Array

CREAMY CAJUN SHRIMP

Steps:

• 1. Remove the shells from the shrimp and keep the shells. Sprinkler the shrimp with 1 tbsp. Cajun seasoning over the shrimp and rub it all over. Set the shrimp in the refrigerator until needed.
• 2. Add oil to a skillet. Once hot saute the onions and garlic for about 1 minute. Add the shrimp shells, remaining Cajun seasoning, bay leaves, lemon juice, water, Worcestershire sauce, and wine. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and strain out solids. Place the sauce into a saucepan. Bring to a boil and cook until thick, brown and syrupy about 15 minutes. There should be about 4 tbsp.
• 3. Add a little more oil to a separate skillet. Add the shrimp and saute 2 minutes. Add the heavy cream and the brown syrupy base. Stir and simmer 3 minutes.
• 4. Remove the shrimp to a plate and whisk in the butter one pat at a time. Remove from heat and spoon the sauce over the shrimp.

CAJUN SHRIMP WITH CREAMY SAUCE

Steps:

• 1. Season the shrimp with the cajun seasoning. Add 3 tbsp of butter to saute pan and cook the shrimp on each side about 3 minutes per side. Remove from pan and set aside.
• 2. Add the rest of the butter to pan. Add garlic and the white parts of the scallions. Saute 2 minutes. Add the wine and let most evaporate scrapping up bits.
• 3. Add the flour and make a roux and cook 3 minutes. Add the heavy cream. Season to taste with salt.
• 4. Serve the sauce on the plate with shrimp on top and garnish with the green parts of the scallion.