Saturday, May 14, 2011

Creamy Cajun Shrimp Pasta

1 (8oz.) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and de-veined
1 garlic clove, minced
1/4 cup all-purpose flour
1 Tablespoon Cajun seasoning
2 cups milk
1/4 teaspoon salt
1 Tablespoon lemon juice

1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4-6 minutes or until al dente (or however you like it ); drain. *I add some butter to the noodles when cooking them so they don't stick together.

2) Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute ton each side. Stir in garlic and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. * I add a little more butter (about another tablespoon or so)to the flour/Cajun mixture. 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, stir to coat and serve over cooked pasta.