I have made this dish several times and each time it has come out a bit different. I suppose its because I make my own Cajun Seasoning...Anyhow, this time I have to recommend a couple of changes. Like other readers, I included zuchinni, a red bell pepper and a handful of sliced mushrooms. I cooked the veggies first in 1/2 c. of butter. Then I spooned the veggies out and set them aside. With the remaining butter in the saucepan, I melted 1/4 c butter and cooked the garlic and shrimp in it. FYI, I used pre-cooked shrimp(thawed) and took off the ends. I cooked them for about 1 minute. Then I spooned them out and set them aside. I then cooked 1/8 c. flour with 1 tbsp cajun seasoning in the same pan with the left over butter, mixing it to create a paste. Once the paste started forming I poured the milk in. I let the entire mixture simmer a bit until it thickened to my liking. Then I mixed the lemon juice, shrimp and veggies back into the sauce. I ended up serving the sauce over the pasta but the next time I make this dish I will make double the sauce so that I can mix in the pasta as well. This is one of my husbands favorite! Thanks!

Reviewed On: Oct. 8, 2008

Very good! Made some alterations but it came out excellent!

Reviewed On: Apr. 19, 2008

This was a very good side dish to the Chicken Makhani on this site. I will say that one of my family members said it had a bit too much cinnamon. I used long grain rice instead of basmati rice because that is what I had on hand. I rinsed out the rice 3x with warm water and then let it soak while cutting the onion and veggies for my main dish. I also transfered the rice to my rice cooker for the final simmering stage as noted by another user. I used two cups of rice and 3 1/2 cups of water so it wouldn't turn out sticky. It came out very good in the end. This recipe is for refined palates, not so good with little ones.

Reviewed On: Apr. 16, 2008