Cajun Shrimp Orecchiette Recipes

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ONE-SKILLET CAJUN SHRIMP AND RICE



One-Skillet Cajun Shrimp and Rice image

Provided by Bev Weidner

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 cup brown rice
1 pound shrimp, deveined
3 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper
1 tablespoon olive oil, plus more as needed
2 celery ribs, finely sliced
1 green bell pepper, diced
2 links andouille sausage, sliced 1/4 inch thick
1/2 cup chicken broth
1/2 cup milk
1 tablespoon cornstarch
Juice from 1/2 lemon
Chopped fresh parsley and lemon wedges, for garnish

Steps:

  • Place the rice in a rice cooker along with 2 cups water; set it and forget it.
  • Arrange the shrimp on a plate in a single layer and dust with 2 teaspoons of the Cajun seasoning and a little salt.
  • Add the olive oil to a large skillet over medium heat. Add the celery and green bell pepper and saute until beginning to soften, about 5 minutes. Add the andouille, scooting the veggies to the side so that the sausage can get a good sear on both sides. Remove the goods from the skillet and reserve in a bowl.
  • There should be enough oil in the skillet, but if it's on the dry side, add a tiny drizzle of olive oil. Add the shrimp to the skillet in a single layer and sear on both sides, 2 minutes tops. Add the shrimp to the sausage bowl.
  • Add the broth, milk and remaining teaspoon Cajun seasoning to the skillet. Make a cornstarch slurry by combining the cornstarch with 2 tablespoons water in a small bowl. Whisk it with a fork, then slowly pour the slurry into the skillet. Cook the sauce, whisking, until it thickens just a tad. Add the lemon juice and a good pinch of salt. Stir for just a few seconds and taste it. Is the sauce where you want it? Maybe a little black pepper? Little more lemon? Do it.
  • Now, add the reserved veggies and meats to the skillet and toss to combine. It's seriously so silky and luscious you'll weep.
  • Serve this over your brown rice, garnished with parsley and lemon wedges, and that's all she wrote. So eat. Time to eat.

CAJUN SHRIMP AND CORN



Cajun Shrimp and Corn image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds extra-large shrimp, peeled and deveined, tails intact
Kosher salt
6 tablespoons unsalted butter, cut into pieces
3 cups frozen corn kernels
3 cloves garlic, minced
6 scallions, thinly sliced
Freshly ground pepper
1 cup canned diced fire-roasted tomatoes with green chiles
1/4 cup Worcestershire sauce
1 lemon (1/2 juiced, 1/2 cut into wedges)
1 1/2 teaspoons hot sauce
1/2 teaspoon minced fresh rosemary
8 slices baguette, for serving

Steps:

  • Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
  • Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.

Nutrition Facts : Calories 574 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 244 milligrams, Sodium 948 milligrams, Carbohydrate 70 grams, Fiber 5 grams, Protein 37 grams

CAJUN SHRIMP



Cajun Shrimp image

These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. -Donna Thomason, El Paso, Texas

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

  • In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 430mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

CAJUN SHRIMP ORECCHIETTE



Cajun Shrimp Orecchiette image

This wonderful spicy shrimp and pasta dish is delicious, easy and elegant. Very spicy - add Cajun seasoning to suit your tastes. From Allrecipes.

Provided by Barenakedchef

Categories     Cajun

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups uncooked orecchiette
1/3 cup butter
1/2 cup chopped shallot
3 cloves garlic, chopped
1/4 cup chopped green onion
1 1/2 tablespoons cajun seasoning
1 tablespoon cracked black pepper
1 cup white wine
1 cup diced plum tomato
1 lb medium shrimp, peeled and deveined
1 cup Baby Spinach

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
  • Melt butter in a medium skillet over medium heat.
  • Stir in shallots, garlic, and green onion.
  • Season with Cajun seasoning and pepper, and cook about 2 minutes.
  • Mix in wine, tomatoes, and shrimp.
  • Continue to cook and stir until shrimp are opaque.
  • Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.

CAJUN SHRIMP ORECCHIETTE



Cajun Shrimp Orecchiette image

This wonderful spicy shrimp and pasta dish is delicious, easy and elegant. Very spicy - add Cajun seasoning to suit your tastes.

Provided by Dawn Drouin

Categories     Shrimp Recipes

Time 35m

Yield 6

Number Of Ingredients 11

2 cups uncooked orecchiette pasta
⅓ cup butter
½ cup chopped shallots
3 cloves garlic, chopped
¼ cup chopped green onion
1 ½ teaspoons Cajun seasoning, or to taste
1 teaspoon cracked black pepper
1 cup white wine
1 cup diced plum tomatoes
1 pound medium shrimp - peeled and deveined
1 cup baby spinach

Steps:

  • Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
  • Melt butter in a medium skillet over medium heat. Stir in shallots, garlic, and green onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes, and shrimp. Continue to cook and stir until shrimp are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.

Nutrition Facts : Calories 326.8 calories, Carbohydrate 27.1 g, Cholesterol 142.1 mg, Fat 12.2 g, Fiber 1.9 g, Protein 20 g, SaturatedFat 6.7 g, Sodium 313.4 mg, Sugar 2.3 g

TASTY SHRIMP WITH ORECCHIETTE PASTA



Tasty Shrimp With Orecchiette Pasta image

My family loves this dish and the presentation is beautiful, but it isn't hard to prepare. I recommend using Orecchiette pasta as it is the perfect shape/size/flavor to compliment the shrimp and soak up the sauces. This recipe was adapted from a dish prepared at the HEB (Texas grocery store). They have a chef that prepares simple fresh food using expensive pre-prepared sauces. So, instead of paying $9.00 for a small jar of garlic-olive oil dipping sauce, I figured out how to make my own and I like it even better as I thought their version was too oily and not flavorful enough. It also tastes good reheated the next day for lunch (and you can really impress your coworkers as it looks/smells/tastes like it came from a fancy restaurant). I like to serve this dish with steamed broccoli and baby carrots for a very colorful plate.

Provided by Lowfat Linda

Categories     European

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup champagne vinegar
3 garlic cloves, finely chopped
3 tablespoons parmesan cheese
2 cups uncooked orecchiette pasta (or other small pasta)
0.5 (26 ounce) jar tomato and basil pasta sauce (about 1-1/2 C)
1 lb medium shrimp, peeled & deveined
1 teaspoon olive oil
1/2 cup grape tomatoes, halved (or cherry tomatoes)

Steps:

  • Combine first four ingredients in a small dish and set to the side.
  • Start water boiling for pasta.
  • Put pasta on to cook, according to package directions.
  • Heat the Tomato and basil sauce.
  • Rinse shrimp.
  • Saute shrimp over medium-high heat in the 1 T of olive oil until it turns pink (2-4 minutes).
  • Add oil and vinegar mixure and stir while cooking for one minute.
  • Turn off heat.
  • Drain pasta.
  • Add Tomato & basil sauce to pasta and stir to coat.
  • Add pasta to shrimp and stir to combine sauces.
  • Add tomatoes to dish.
  • Serve hot.

Nutrition Facts : Calories 468, Fat 18.5, SaturatedFat 3.2, Cholesterol 176.1, Sodium 230.6, Carbohydrate 42, Fiber 1.9, Sugar 1, Protein 31.7

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