Cajun Shrimp W Red Peppers Angel Hair Pasta And Cayenne Alfredo Recipes

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CAJUN SHRIMP ALFREDO



Cajun Shrimp Alfredo image

Spicy and creamy....a great combination! Homemade Alfredo is always best, but the Knorr® mix plus Parmesan is a quick easy alternative. Serve over angel hair pasta.

Provided by GIMMEYOURWILDS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 35m

Yield 6

Number Of Ingredients 12

½ pound andouille sausage, diced
¼ onion, diced
¼ cup diced celery
¼ cup diced red bell pepper
2 teaspoons Cajun seasoning
¼ teaspoon dried sage
1 pound raw shrimp, peeled and deveined
1 ¾ cups milk
1 (1.6 oz) package dry Alfredo sauce mix (such as Knorr®)
1 tablespoon butter
½ cup freshly grated Parmesan cheese
2 teaspoons minced garlic, divided

Steps:

  • Combine sausage, onion, celery, red bell pepper, Cajun seasoning, and sage in a skillet; cook and stir until sausage is cooked through and celery and bell pepper are softened, 5 to 10 minutes. Add shrimp and cook until cooked through and bright pink, about 5 minutes. Remove skillet from heat.
  • Whisk milk, Alfredo sauce mix, and butter together in a saucepan; bring to a boil. Reduce heat to low and simmer sauce, stirring occasionally, until smooth and thickened, about 2 minutes. Stir Parmesan cheese and garlic into sauce until cheese is melted. Stir shrimp mixture into sauce.

Nutrition Facts : Calories 301.8 calories, Carbohydrate 10.2 g, Cholesterol 156.3 mg, Fat 18.2 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 7.9 g, Sodium 1148 mg, Sugar 4.1 g

CAJUN SHRIMP W/ RED PEPPERS ANGEL HAIR PASTA AND CAYENNE ALFREDO



Cajun Shrimp W/ Red Peppers Angel Hair Pasta and Cayenne Alfredo image

This recipe combines grilled shrimp brushed with lemon butter and sprinkled with Creole seasoning. The shrimp is added to a mixture of red bell pepper slices simmered in olive oil with garlic and onions. Alfredo sauce is then added to the shrimp and peppers and laced lightly with cayenne pepper to kick it up a bit. This mixture is then served over a bed of angel hair pasta. I created this about two years ago on a whim and it has become a family favorite. The trick is not to make it too spicy - but the flavors of the grilled shrimp, sweet peppers and light amount of spicy alfredo is a real delight in our house. I doubt this recipe is original, but it is something my family asks me to make for special occasions because it is a favorite. The timing of the cooking of the pasta, peppers and shrimp is essential to avoid overcooking any of the ingredients. Think ahead, go for it and enjoy!

Provided by Chef Tony M.

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 lb pre-cooked shrimp
15 ounces alfredo sauce
2 teaspoons creole seasoning
1 -2 tablespoon lemon juice
8 -12 ounces angel hair pasta or 8 -12 ounces pasta, of your choice
1/8 lb butter
3 -4 tablespoons olive oil
1/2 medium yellow onion
1 -1 1/2 red bell pepper (use only fresh peppers, not frozen)
1/8-1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper (use the kind without salt)
3 -4 garlic, gloves to taste
2 tablespoons chicken base (paste) or 4 bullion cubes in an 8-quart stock pot filled 3/4 with water

Steps:

  • Preparations: Defrost shrimp (if needed) in cold water (20-30 minutes), remove tails off the shrimp, drain and set aside.
  • Dice onion and garlic. Cut the top off the bell peppers, remove seeds and interior meat and slice bell peppers into strips suitable for eating and set vegetables aside.
  • Prepare water for boiling.the pasta and mix in chicken soup base in the water to flavor the pasta.
  • Get the grill started and let it get hot.
  • In a cup or small bowl combine 1/2 the butter, (melted) and lemon juice enough to brush both sides of the shrimp once on the grill. In a large pan pour about 1 tablespoon of olive oil into the pan. In a separate cup, pour the rest of the olive oil or as much olive oil into it as you think you need to coat the grates of your grill. I have a gas-fired grill, but electric or charcoal grills will work also. If you try to 'fry' the shrimp in a pan or stove-top grill it won't turn out as good because the shrimp will sit in too much moisture.
  • Cooking: It takes about 10 minutes for the pasta to cook and about the same time to cook up the peppers and shrimp. You have to cook three things at once for a few minutes and move fast. I never seem to remember the sequence exactly but it goes something like this:.
  • Get your pasta water boiling on high.
  • Make sure your grill is hot.
  • Turn the heat on your pan to high to heat up the olive oil.- don't let it burn.
  • Brush the grates on your grill with olive oil - it helps to keep the shrimp from sticking to the grill. Allow the oil on the grates to heat up. Return to the pan.
  • Once the olive oil in the pan is hot, toss in the garlic, onions and peppers. Turn down heat to medium-high heat and let the onions and garlic caramelize with the peppers. Sprinkle with salt and pepper to taste.
  • Toss the pasta in the water and cook for required time. Usually 8-10 minutes - DON'T overcook or undercook it. Stir occasionally.
  • Take shrimp and place on the grill. Quickly brush lemon butter over each piece of shrimp. Sprinkle (not to heavy here) with Creole seasoning and lemon pepper. Close the lid and let cook 3- 5 minutes on each side.
  • Go back to the pan and turn pepper, union, garlic mixture. Don't let onion or garlic burn, but cook peppers until tender-crisp only. Turn down heat if necessary. It will take the peppers a little time 7-10 minutes) to start softening.
  • Stir and check pasta.
  • After about 3-5 minutes on the grill turn the shrimp over, brush again with lemon butter and sprinkle with spices, close lid. Usually the shrimp will get done before the other ingredients. Try not to overcook the shrimp here, it will still cook slightly after adding to the pan. If the other ingredients are done or getting done, take them off the heat until shrimp is done. Keep a watchful eye on your foods.
  • Once the shrimp is done on the grill, the should be slightly firm, slightly browned, yet tender. Add grilled shrimp to peppers in the pan once the peppers are tender-crisp. Turn heat down to low-medium. Pour in enough alfredo sauce to coat all the shrimp and peppers. I use a store-bought sauce. If you know how to make your own Alfredo sauce - go for it. My preference when it comes to Alfredo sauce is to taste it without having my food swim in it. If you like your food to swim in the sauce- add more Alfredo. Stir. Bring sauce to a slight simmer then turn heat down to low. Sprinkle Cayenne pepper lightly over the mixture a little bit at a time. Stir. Taste. Add more cayenne if necessary. Too much cayenne and you spoil it, Too little cayenne and the dish lacks the flavor. It should be just enough to taste the cayenne pepper and alfredo sauce without it being too hot on the tongue. Once you have it just right, cover the pan with a lid but keep warm to let the flavors meld together while you get the pasta and serving dishes ready. Do not let the sauce simmer at this point or the shrimp will and peppers may be overcooked.
  • Drain pasta and add butter (don't overdo it) as angel hair tends to stick together. Stir.
  • Serving:.
  • You can prepare each place individually to ensure each person gets an equal share of the shrimp and peppers with pasta or I like to place the pasta in one bowl and the shrimp, pepper mixture in a large serving dish. People can then take as much pasta as they want and then place the shrimp/pepper/sauce mixture over the top of the pasta. It may not look real pretty and people eating this for the first time may want just a "little taste" before they come back for more. Yet, despite appearances, the aroma, flavors and different textures will be good. Usually, this will serve 4 people. If you make a whole box of pasta, some of it gets wasted - that is why I suggest using half to 3/4 of the box. If you like more sauce, add it to the shrimp/pepper mixture when cooking so you have some extra. You can experiment with different pastas, but I have found that the angel hair is a nice compliment to the delicate shrimp and the pasta should have a slight flavor of its own than blends in nicely with the shrimp and peppers. The peppers, if good and fresh will have an almost sweet taste to offset the spices, but be an excellent match with the shrimp's texture.
  • This goes great with a nice spring-mix type salad, crispy bread and a good bottle of Petite Syrah (red) wine or a quality (white) Chardonnay followed with a small amount of raspberry sorbet to cleanse the palate. .

Nutrition Facts : Calories 597.2, Fat 24.1, SaturatedFat 9.2, Cholesterol 251.4, Sodium 393.6, Carbohydrate 61, Fiber 3.6, Sugar 3.5, Protein 34.6

CREAMY CAJUN SHRIMP PASTA



Creamy Cajun Shrimp Pasta image

Easy, elegant, spicy and only needs a salad to go with it. If needed, reduce Cajun spice to taste.

Provided by C

Categories     Main Dish Recipes     Pasta     Shrimp

Time 20m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package angel hair pasta
¼ cup butter
1 pound shrimp, peeled and deveined
1 clove garlic, minced
¼ cup all-purpose flour
2 tablespoons Cajun seasoning
2 cups milk
¼ teaspoon salt
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 483.3 calories, Carbohydrate 46 g, Cholesterol 212.8 mg, Fat 17.6 g, Fiber 2.6 g, Protein 34.4 g, SaturatedFat 9.2 g, Sodium 1271.5 mg, Sugar 6.8 g

SHRIMP AND ANGEL HAIR PASTA



Shrimp and Angel Hair Pasta image

Easy, healthy, and FAST. This is a great weeknight dinner adapted from Woman's Day magazine, although its elegant enough for a dinner party. Just make sure to do your prep work ahead of time, since this comes together quickly. Great served with peas/onions side dish.

Provided by KissKiss

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb angel hair pasta
2 tablespoons extra virgin olive oil
1 lb medium shrimp, peeled and deveined (can be cooked or uncooked, see steps for instructions for each)
2 teaspoons garlic, chopped
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth (can substitute half with white wine to increase flavor)
1/8 teaspoon crushed red pepper flakes
1 tablespoon lemon peel, grated fresh
1/4 cup lemon juice, squeezed fresh
1/2 cup Italian parsley, chopped
1/3 cup parmesan cheese, grated

Steps:

  • Cook pasta according to package instructions and drain.
  • While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
  • Add broth and crushed red pepper. Increase heat to high.
  • Add cooked shrimp (if not using uncooked shrimp in step 2).
  • Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
  • Stir in lemon peel and juice.
  • Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
  • Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

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

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR



Asparagus 'n' Shrimp with Angel Hair image

We've all heard that the way to a man's heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It's easy on the budget and turns out perfectly for two. -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 17

3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded tomato, peeled
4 garlic cloves, minced
2 teaspoons chopped green onion
1/2 cup white wine or chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Nutrition Facts : Calories 488 calories, Fat 19g fat (4g saturated fat), Cholesterol 132mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

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CAJUN SHRIMP PASTA - CARLSBAD CRAVINGS
Reserve ½ cup pasta water then drain and set aside. Working in two batches, melt 1 tablespoon butter with 1 tablespoon olive oil over medium high heat in a large heavy bottom skillet. Add shrimp and spread into an even layer. Cook 3-4 minutes, just until shrimp are opaque and cooked through, flipping half way through.
From carlsbadcravings.com
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Top Asked Questions

How to cook Cajun Shrimp Pasta?
Cajun Shrimp Pasta is a flavor-packed spin on our Creamy Shrimp Pasta. You’ll love the buttery and tender shrimp tossed in a spicy cajun seasoning and coated in creamy tomato alfredo pasta sauce with penne noodles. Pasta – Cook the pasta in salted water until al dente according to package instructions.
How do you cook shrimp with Cajun seasoning?
Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
How to make Cajun shrimp scampi?
This Cajun shrimp scampi is so quick and easy you can make it any weeknight. But it is so fancy and tasty you just might want to save it for special occasions! Heat olive oil and 3 Tbsp butter in sauce pan over medium heat. Add garlic, sauté 30-60 seconds. Add white wine, reduce 2-3 minutes. Stir in shrimp and Cajun seasoning.
How to cook shrimp and pasta for stir fry?
Directions. 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.

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