Creamy Cajun Shrimp Pasta Recipe Without Cream

        The creamy Cajun shrimp pasta recipe is so easy to make and delicious! I live in Louisiana for so many years and love local cuisine! I adapted the Cajun shrimp pasta recipe from one of Louisiana chefs on Facebook a few years ago and of course, I make a few changes to the original recipe with time. I made this recipe so many times and decided this is a great simple and one of the best cajun shrimp pasta to share on my website! Great for easy lunch or dinner ideas. The recipe for the Cajun shrimp pasta is without heavy cream but the sauce is creamy and rich. The original recipe suggests serving shrimp sauce with angel hair pasta or spaghetti, so most of the time I go with these pasta. Shredded parmesan for garnish on the top is optional, this way my family likes it. I use my homemade Cajun seasoning mix (the link below) in the recipe but you can use any of your favorite store-bought Cajun or Creole seasoning mixes. My favorite Slap Yo Momma Cajun seasoning mix. If you haven’t tried this spice mix, I hardly recommend it. Give this easy shrimp recipe a try!

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1/4 cup butter

1 pound peeled and deveined shrimp

1 clove of garlic chopped

3 tablespoon dry wine (not cooking wine)

1/4 cup all-purpose flour

1 teaspoon Cajun seasoning

2 cups of milk

Salt to taste

1 tablespoon of lemon juice

8 oz angel hair pasta or spaghetti

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Why Soak Shrimp In Whole Milk Before Cooking?

Soak in cold whole milk fresh shrimp is very beneficial if we use frozen shrimp. I noticed that if I buy frozen shrimp the taste is not great as should be from time to time. To improve the taste of frozen shrimp I suggest soaking thawed shrimp in cold milk for 30 minutes before cooking. Milk absorbs the “fishy” taste of shrimp. I use this technique often with some fish and liver. Of course, we don’t have to do it with fresh perfect shrimp.

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Cooking Direction:

Start boiling water for pasta because making the shrimp sauce takes not long.

  1. Melt butter on medium heat and add chopped garlic and wine. Saute garlic for 1 minute on medium heat, so the butter is infused with garlic and wine flavors.

2. Add shrimp and Cajun spice mix to flavored butter and mix it. Cooking time depends on the size of the shrimp. Cook for medium-size shrimp for 2-3 minutes or halfway done.

*If you like spicy shrimp pasta add more spice mix.

3. Sprinkle evenly flour on the top of the shrimp.

4.  Mix shrimp with flour, so flour coats the shrimp.

5. Add milk, mix well and let boil for a couple of minutes. Taste for salt and spices and add more if you need it.

Salt tip! After we add salt don’t try the dish immediately. Give the salt time to dissolve in a dish and then try.

5. Add lemon juice and remove from heat. Let stand for 5 minutes before serving. To prevent the lemon seeds from getting in the sauce I covered it with plastic wrap.

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My family’s favorite way to eat creamy Cajun shrimp with angel hair pasta or spaghetti. We like to add parmesan cheese on the top and sprinkle it with fresh dill or parsley or chives.

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