The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 17, 2009
Very yummy, I added a little red onion, red bell pepper personal taste and a little extra garlic. I listened to others comments and cut back on the cajun spice and only used 1 TBL. not 2 it was not enough. maybe my spice was not very strong, I am not into really spicy food a little kick yes but not real hot either next time I will add at least one and a half TBL. but we still loved this dish. VERY YUMMY!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 12, 2009
added bell pepper and edamame... less salty butter or more unsalted butter. forgot milk last time.
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Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 11, 2009
This was so so so YUMMY and super FAST to make!!! I doubled the sauce though because my family likes a lot. Other then that, it is PERFECT as is! You could even use chicken in here...heck even tuna would probably be good. This is def gonna be something I continue to make! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 10, 2009
My family loved this dish! Next time, I will use more garlic and change my Cajun spice. The dish was really salty but I'm chalking that up to the Cajun spice - everything else was great!!
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ML
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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 8, 2009
This recipe is just ok. DONT add the lemon it doesnt work well with the cajun spice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 5, 2009
This recipe was a pretty good base recipe! I used 3 cloves of garlic and added some diced green peppers and 2 seeded & chopped roma tomatoes which added nice flavor and color. I added salt to taste and ended up using about 1 tsp of salt. I served this with garlic bread sticks & a salad.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 29, 2009
This recipe was fast, easy, and delicious! The only reason I gave it 4 stars instead of 5 is because I made some additions... 1. I added some of the seasonings to the shrimp while it was sauteing. 2. I added 1 cup of shredded parmesan and 1/2 cup of colby-jack to the final sauce. Overall, great recipe!!!
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 28, 2009
This was excellent. I didn't have angel hair pasta, so I used cheese tortellini instead. I had some leftover artichoke hearts and green pepper, so I added them when cooking the shrimp. I also topped with cajun grilled chicken because I didn't have very much shrimp. Final touch was some grated parmesan and chopped green onion. Very tasty!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 27, 2009
Everyone in my house really liked it, the only thing that went wrong was that the pasta dried by the time I got the sauce done (and I didn't start the water until I already had the shrimp out of the butter). So everything was kind of sticky. What I suggest is waiting to boil the water for the pasta until the milk is all stirred in for the sauce. That way the pasta won't dry up before you pour the sauce over it.
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Cooking Level: Beginning

Home Town: Middletown, New York, USA
Living In: Rogersville, Tennessee, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 25, 2009
I'll give it a star for heat, but nothing more. It lacked in the flavour department.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 20, 2009
We loved this recipe and will definitely make it again. Like many others, I only used 1 tablespoon of Cajun seasoning and it was plenty. (My husband likes his food extra spicy, and he agreed that 2 tablespoons would have been too much.) I made the same modifications as another reader because I had frozen cooked shrimp on hand: I mixed the dry ingredients ahead of time. Then I melted the butter, added the dry ingredients, cooked the mixture for 5 minutes, and added minced garlic from the fridge. After a minute, I slowly added the milk, brought the sauce to a boil, and added the defrosted shrimp, cooking until heated through. I added the lemon juice at the end.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 15, 2009
I used chicken instead of shrimp. I dredged the chicken in flour and cajun seasoning. I also added parmesean cheese. The sauce and chicken turned out great unfortunatly I over cooked the pasta!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.11 star rating.
Reviewed: May 26, 2009
I am from New Orleans and love a lot of seasoning. 2 tablespoons of seasoning is way too much. It was so salty, my husband and I could not eat it.
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Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: May 22, 2009
We cut back on the cajun spices and this has become my 11 year old daughters favorite meal!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: May 12, 2009
added some grated cheese, excellent
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: May 7, 2009
Like most, I really liked this recipe. We will likely use half the flour like some of the other reviewers. We also added some tomatoes (plum) and fresh herbs like parsley on top. It just makes for a pretty presentation. Also want to try it with sauteed red and green peppers and/or spinach. I also think the prep and cook times were a little on the low side. It took a little longer to complete but as is, great recipe. I will make this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Apr. 20, 2009
too salty
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Mar. 24, 2009
This recipe tasted great and was very easy to make. I used a little less than 1/2 tbsp. cajun seasoning and then added a little steak seasoning. It was nice and creamy and did not taste like flour. It's a keeper!
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Cooking Level: Beginning

Living In: Gallatin, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Mar. 22, 2009
This is my go to recipe for nights when I have nothing prepared for dinner! The first time I made this, I followed the directions as written (and it was pretty good) but it does allow for some variations depending on what you have or don't have on hand. I've sneaked in some onions and mushrooms a few times, and even used lemon pepper when I didn't have any lemon juice handy. Turns out yummy every time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Mar. 1, 2009
I was skeptical, I was used to making white sauce with heavy cream or half and half. But this turned out fantastic, really creamy. But it may be because I used 1/2 cup of italian cheeses after I whisked in the milk. I also used half fat free milk and half 2% milk. For the cajun seasonings I used a mixture of: garlic powder, onion powder, cayenne, thyme, black pepper, white pepper, oregano and sugar. After the sauce began to thicken a little, and the cheeses were melted, I added in my pasta. I cooked on medium till the sauce was a good consistancy.
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