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Pasta shrimp Cajun seasoning butter garlic heavy cream milk lemon pepper salt black pepper garlic Parmesan cheese
Viewed: 35 - Published at: 3 years agoIngredients
- 8 ounces, weight Penne Pasta
- 1 pound Shrimp, Shells Off And De-veined
- 1 teaspoon Cajun Seasoning
- 4 Tablespoons Butter, Divided
- 4 cloves Garlic, Minced
- 2 cups Heavy Cream
- 1 cup Milk
- 1/2 teaspoons Lemon Pepper Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1/4 teaspoons Garlic Powder
- 1/2 cups Shredded Parmesan Cheese, Used To Taste
Method
- Get a large pot of salted water to a boil, add the penne and cook according to package instructions for just barely al dente.
- While the pasta is cooking, toss the shrimp with the Cajun seasoning to coat (a zip lock bag or a bowl works well).
- Melt half of the butter in a large skillet over medium-high heat.
- Add the shrimp and saute.
- After 1 minute add the garlic, and continue to saute until the shrimp is just done and just turning pink, if not a minute before.
- Its important not to over cook, as they will continue cooking in the sauce.
- Remove the shrimp to a plate, scraping out all of the garlic with it.
- Add the remaining half of the butter to the now empty skillet, along with the heavy cream, milk, lemon pepper seasoning, salt, black pepper, and garlic powder.
- Whisk together, bringing to a boil, until sauce is starting to thicken.
- When the pasta is ready, drain it and add it to the sauce, along with the shrimp.
- Continue to cook for a few more minutes, until the sauce has thickened up a bit, and the pasta is the perfect consistency.
- Stir in the Parmesan cheese to taste and serve.
