Facebook Instagram
Facebook Instagram

Cajun Shrimp Pasta

Recipes / Cajun Shrimp Pasta

print

Recipe

Don’t skimp on shrimp! This spin on a classic Etouffée swaps out the rice for pasta for a tasty and satisfying dish that channels Louisiana’s Italian traditions as well as classic Cajun foodways.

Ingredients

  • 6 bags Louisiana Fish Fry Products Etouffée Base
  • 3 lbs. medium shrimp, peeled and de-veined
  • 1 - 28 oz can diced tomatoes
  • 1/2 lb. pepper jack cheese, shredded
  • 1 Ib. butter
  • 3 quarts water
  • 6 cups penne pasta, boiled and drained

    Recommended Products

    Etouffée Base 2.65 oz

    PREPARATION

    In a large pot, melt butter. Add Etouffee Base and stir over low heat until medium brown. Add water and mix well. Add shrimp and bring to a boil. Reduce to a simmer. Add tomatoes and cheese, mix well, and simmer 15 minutes. After boiling pasta, drain and add to the pot. Mix well and serve. ENJOY!

    PRO TIPS

    Devein Shrimp

    To devein a shrimp, use a short paring knife. Make a shallow slit along the back, then lift the vein with the tip of the knife. Wipe it away with a paper towel, or rinse in cold water. For small shrimp, don’t even bother! The vein only affects aesthetics, not taste or health.

    Seafood Temperatures

    Keep all seafood below 40 degrees, in the coldest part of your refrigerator, for one or two days at most. Exceptions include live oysters, which can keep up to a week if stored cupped side down, wrapped in damp towels or newspapers. Live crawfish should be cooked on the day they’re purchased.

    You may also be inspired by these delicious recipes

    Baked Crawfish Pasta

    Looking for a different spin on a classic Etouffée? Try swapping out the rice for pasta, and even throwing in another protein to complement the requisite crawdads. Our fail-safe Etouffée Base seals the deal!

    Get cooking

    Cajun Meat Loaf

    An American favorite…Cajun style! Ramp up your classic meat blend with a little Louisiana Fish Fry Seafood Sauce and a few shakes of our Cajun Seasoning blend for a Louisiana twist. Pairs great with our Spicy Cajun Green Beans and Out-of-Mayo Potato Salad.

    Get cooking

    Cravin' Cajun Stuffed Bell Peppers

    Think outside that Dirty Rice box! Here’s a fun and different way to incorporate a Cajun classic with fresh produce and a flavorful blend of proteins. Your peppers will thank you!

    Get cooking

      SHARE YOUR PRO TIP