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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BrownEyedGirl

Cooking Level: Beginning

Living In: Gallatin, Tennessee, USA

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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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Yum!

Cooking Level: Intermediate

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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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MBCHEERS99

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Reviewed: Feb. 24, 2009

not quite the bes but VERY tastey. as told by other members I halfed the cajun seasoning. Also it went great with cresent rolls & parmeson cheese on top. Will definately make this one again!!!

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bake 4 fun

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Reviewed: Feb. 18, 2009

This may sound strange but If you use the seasoning from Emril's fried pickles recipe this cajun shrimp pasta is amazing. I had some extra spice left over and just threw it in. The sauce is creamy with a nice spicey flavor. The taste is comparable to dishes i've had from red lobster.

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awathen

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Reviewed: Feb. 17, 2009

Very good sauce, I added a celery stalk and 1/2 an onion to mix

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Troy

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Reviewed: Jan. 28, 2009

This was amazingly good! I used skim milk --- still worked well. I sprinkled the slightest bit of Parmesan on the top to serve. Like another reader, I added red peppers for color. Next time I'll add some green peppers or broccoli for the same reason, I think. I might also try to reduce the butter in order to further trim calories. It probably won't be as rich-tasting, but then again, I won't feel as guilty so it's a balance!

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MYMAGICWORD

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 26, 2008

I love this recipe! WOW! Quick easy and tasty! I have modified a few things after making it several times. I start with a rux (two table spoons butter & two table spoons flour) I add 1 clove minced garlic to the butter in the start of the rux. Then I add milk and spices (I don't measure any thing just eye ball it) and taste it for my families liking! I also add veggies what ever is handy/fresh! Try it you'll love it!

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sailor4life

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Reviewed: Dec. 26, 2008

We did not care for this.

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AZnative

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Reviewed: Dec. 7, 2008

very good with sauteed spinach.

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smashgordon79

Cooking Level: Expert

Home Town: Pittsburg, California, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Dec. 6, 2008

It was too pastey and it did not come out like a creamy sauce in my opinion I would most definitely not make this again.

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eternal.happiness

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 25, 2008

This is so good. My boyfriend has said that I could make this everyday for dinner and he would be happy. Two Tbsp. of cajun seasoning is too much for me so I reduce to 1 Tbsp. I also add thinly sliced zucchini to the shrimp ans saute until tender. For color, the last 5 minutes, I also add tomato wedges.

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Pug Mom

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Reviewed: Nov. 20, 2008

Had WAY too much cajun seasoning. I threw my first batch out and made another only using it to season after the cream sauce was made. The recipe does say "to taste" so that's why it got 4 stars from me. Other than the amount of seasoning, it was an easy and good recipe.

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CRUZZZA

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

This wasn't too bad of a pasta dish. I found that the sauce was extra thick, almost like gravy. It was a little heavy. I also found adding salt and pepper did wonders as it was a little bland.

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Linds

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Reviewed: Nov. 7, 2008

Very good stuff.Added grated Parmesan cheese omited lemon juice.2T of cajun spice is fine a few of us put a dash on top of pasta which tasted great.As noted use care cooking Angel hair pasta.

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John

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Reviewed: Oct. 26, 2008

Normally I have a rule when trying new recipes...try as written first, then tweek if necessary after. But after reading reviews, this got adjusted on the first try. First, angel hair pasta is quick cooking. The box recommends 4 minutes or so of cooking time for al dente, more time makes a stick-together, lumpy mess. Second, I have to think that the 2 Tbls. of cajun seasoning is a typo(?). I only used 1 Tbls, and thought it was still too much. 2 teaspoons should be plenty, without it being so overwhelming. What is the reasoning for cooking the spice for so long? I let the roux cook for a minute or so before adding the milk, (cutting the flour back to heaping 2 Tbls, which was plenty)to 'bloom' the flavors and it didn't burn that way. We were 'so-so' on this dish, won't be on the regular rotation menu.

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SWEETPEA3087

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Reviewed: Oct. 25, 2008

I seriously underestimated how spicy cajun seasoning is... I used the full 2 tablespoons and my delicate tastebuds could not handle it. However, my fiancee thought this was delicious. I did cut the flour to a little over an 1/8 cup and used half and half instead of milk (had some I needed to use up). Thickened up nicely. Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Oct. 19, 2008

this was yummy. thanks for posting.

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janejones81

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Reviewed: Oct. 10, 2008

Easy to make, but WAY too much cajun seasoning. I will definitely use about half if I try this again. It needs something to smooth it and blend it. The acid in the lemon juice didn't quite work - made it bitter. I would leave that out and maybe use some parmeson? I'll keep trying.

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Bethany

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Reviewed: Oct. 8, 2008

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!

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unipixie15

Cooking Level: Beginning

Home Town: Huntington Beach, California, USA

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Creamy Cajun Shrimp Pasta

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