Cajun French: la crême (la krem) – cream
Looking for an easy weeknight meal or an elegant dinner party entrée? Here is the perfect recipe. If you are not a pasta person, this sauce is excellent over fish, steak, vegetables or just use your imagination.
Mais C’est Bon!
Enjoy!!
Ingredients:
¼ cup finely chopped shallots
⅓ cup finely chopped red bell pepper
1 ½ Tbl butter
1 ½ Tbl or tsp olive oil
½ cup white wine
2 cups heavy cream
1# shrimp – peeled and deveined
Cajunville seasoning or other Cajun seasoning
Cayenne
Parmesan
Parsley
8 oz Pappardelle
Directions:
Water to boil for pappardelle
Season shrimp with 1 Tbl Cajunville Seasoning, set aside
When water boils season with 1 Tbl Cajunville Seasoning and 1 TBl salt
Boil per package directions or to desired taste
Heat cast iron or other heavy skillet to med high to high
Add 1 ½ Tbl butter, melt
Add 1 ½ Tbl olive oil
Saute ¼ cup shallots and ⅓ cup bell pepper until tender
Add ½ cup white wine to deglaze
Reduce white wine to ½ to ⅔
Add 2 cups cream, mix
Cook cream on hard simmer until the mixture coats
the back of a spoon
Add: 1 Tbl Cajunville Seasoning
Pinch of cayenne pepper
Add shrimp season with Cajunville seasoning
Cook shrimp until beginning to turn pink
Add pasta to shrimp and sauce
Add parmesan cheese (2 oz grated)
Mix thoroughly
Plate and garnish with parsley or other greens
If you have sauce leftover, even a couple of tablespoons. Use it as a sauce over steak, fish, chicken, asparagus, etc.
this by far one of the best shrimp dishes I have ever had! My family loves, I love it. It is not a hard dish to make and it is good dish to feed a lot of people.
This is fast becoming a favorite dish of my family, it rates right up there with “John’s Jambalaya”
Thanks Mel. Glad you and your family enjoy this dish. The sauce can be used with many other dishes – grilled vegetables, chicken, fish, etc.