CAJUN CREAM/SHRIMP SAUCE OVER LINGUINI
This one is pretty easy to make, and tastes wonderful, over just about any type of pasta. I don't have any images of this, so you'll have to settle for my artistic interpretations. Oh, by the way, this sauce would also be great spooned over some cod, or haddock. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Other Main Dishes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Chop the shrimp into small pieces
- 2. Lightly cook the shrimp, over medium heat. They should still be pink. Remove from heat, place into a bowl, and reserve.
- 3. Melt the butter in a small saucepan, over medium heat.
- 4. When foaming subsides, add the cream, and the Creole seasoning, the salt, and the pepper.
- 5. Chef's Tip: Depending on the type of Creole seasoning you use (and how much), this dish might be salty enough. Remember: Taste, and then season... Taste, and then season.
- 6. Allow the sauce to slowly simmer, until thickened, about 6 to 8 minutes.
- 7. Chef's Note: Stovetop timings are based on the heat of your burner, so 6 to 8 minutes is just an average.
- 8. Stir in the shrimp and simmer for an additional 5 minutes. Remove from heat, and stir in the lemon juice.
- 9. Cook the pasta according to package directions to the al dente stage.
- 10. Chef's Tip: Time the cooking of the pasta, so that it will be ready when the sauce is ready.
- 11. Divide the pasta onto 4 plates, and ladle the warm shrimp sauce over the pasta. Enjoy.
- 12. Keep the faith, and keep cooking.
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