Thin Cajun Shrimp Alfredo Pasta #shirmp
Thin Cajun Shrimp Alfredo Pasta
For whatever remains of us however, who appreciate some flavor in our nourishment, cajun shrimp alfredo pasta is an awesome dinner. It's anything but difficult to make and is prepared in 20 minutes. I even checked the nourishing data on the sauce contrasted with a customary alfredo sauce (I was interested how thin it was) and it's a large portion of the calories of normal alfredo sauce, and we delighted in it the same amount of, so there's that. On the off chance that you have an alfredo pasta needing, this will work however will be a lot more advantageous. What's more, you should top it with some cajun shrimp – clearly.
Likewise – it's the primary Thursday of the month! That implies it's 30 Minute Thursday and there's an entire rundown of extraordinary 30 minute suppers at the base of this post, underneath the formula.
In case you're new around here, 30 Minute Thursday is the place myself and a gathering of my blogging companions inspire together to bring our perusers approximately 30 minute dinners to get you through those bustling evenings when you don't have much time to cook. On the off chance that you'd like to look at recent Minute Thursday posts, you can click here to get to those for more 30 minute dinner motivation!
Ingredients :
- 8 ounces (225g) pasta (I used linguine, use whatever you like)
- 1 pound shrimp (shelled)
- 2 teaspoons olive oil
- 3 teaspoons cajun seasoning
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 3/4 cup milk (I used 2%)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup shredded parmesan cheese
Directions :
- Cook the pasta according to the package directions in a large pot of boiling water. Drain.
- Meanwhile, heat a non-stick skillet over medium heat. Toss the shrimp with the olive oil and the cajun seasoning. Add the shrimp to the skillet and cook for about 4 minutes, flipping once, until they are completely pink. Set aside and keep warm.
- In a medium saucepan, over medium heat, melt the butter. Add the garlic and cook, stirring for about 30 seconds, until fragrant. Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute. Slowly whisk in the milk, stirring until it is incorporated and smooth. Add the thyme, oregano, salt, pepper and parmesan and whisk continuously for 3-4 minutes until the sauce has thickened slightly. Reduce the heat to a low simmer until the pasta is ready.
- Toss together the pasta and alfredo sauce and serve with the cajun shrimp on top. Garnish with parsley and additional parmesan if desired.
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