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Cajun shrimp pasta
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| Artist: |
_ |
| Categories: |
Pastas & Noodles, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 1/2
| | Onion, chopped | | 1/2
| tsp | Thyme | | 1/2
| tsp | Cayenne pepper | | 1/2
| tsp | Black pepper | | 1/2
| tsp | Basil | | 1
| tbsp | Chopped garlic | | 1
| tbsp | Worcestershire sauce | | 1/2
| tsp | Tabasco sauce | | 2
| cup | Diced peeled and | | | -seeded tomatoes | | 2
| tbsp | Sugar | | 1/2
| cup | Green onions, chopped | | 3
| cup | Chicken or shrimp stock | | 1
| lbs | Vermicelli or linguine | | 1
| lbs | Fresh shrimp, peeled | | | -and deveined * | | 1/2
| cup | Grated parmesan cheese |
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Procedures:
| 1 | * or substitute chicken | | 2 | saute the onion in the olive oil for approximately four minutes. | | 3 | Add the garlic and stir. | | 4 | Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. | | 5 | Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour. | | 6 | saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). | | 7 | Add the sauce and cook for an additional two minutes. | | 8 | Add the cooked pasta and toss well with the grated cheese. | | 9 | Serve hot. | | 10 | serves 4-6 |
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