Reviewed: Sep. 2, 2008

Very good and easy recipe. I used 1/8 cup flour, half the butter, approximately 3/4T cajun seasoning, and added peas and mushrooms. In the past I've used either bowtie or penne pasta.

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Andrea

Cooking Level: Beginning

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Reviewed: Aug. 19, 2008

Just loved this recipe! My husband who loves spicy things and sea food now asks for this all the time!

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CuteCook

Cooking Level: Intermediate

Living In: Waterloo, Iowa, USA

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Reviewed: Aug. 10, 2008

My BF loved this. The only change I suggest would be less Cajun seasoning. It was WAY saltier than I would have preferred. I think 1TBS would be plenty.

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msxkitty

Cooking Level: Beginning

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Reviewed: Jul. 25, 2008

My grandmother was born and raised in New Orleans so I've had my share of great cajun cooking. This recipe definitely makes the cut! It is quick and easy to make. My husband and I thoroughly enjoyed it. Since I'm use to the spices I did not find the cajon seasoning overwhelming. For those that are not, I recommend starting with one tsp and then gradually adding 1/4 tsp until you taste buds are satisfied.

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Kaytea06

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Reviewed: Jul. 13, 2008

Maybe it was just the cajun seasoning that I used (Tony C.) but this turned out so salty that my family could barely eat it. It wasn't too spicy, just too salty. I will try to make it again but with less seasoning.

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sunshinemichelle

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Reviewed: Jul. 6, 2008

YUM! My husband and I loved this dish. I followed the recipe exactly, except I used bowtie pasta instead of angelhair. The spicyness was just perfect for us.

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JFRANK411

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Jun. 17, 2008

The sauce did not have much flavor. Next time I may experiment with adding more seasonings. The shrimp was good, but I will most likely not be following this recipe as is.

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Shaelyn

Cooking Level: Intermediate

Living In: Lino Lakes, Minnesota, USA

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Reviewed: May 19, 2008

I made this for my husband for his birthday. He loved it. I did make a few changes though. I followed the advice from other reviews and made my own cajun seasoning from the recipe in the reviews. Also I added red, yellow and green bell peppers as well as mushrooms. My husband said with out adding those things the dish would have been pretty plain with just shrimp and pasta. A few other changes I were, I made the dish with Penne pasta, I cut the flour in half and added more butter as suggested, and I only used 1 1/2 Tbsp of the seasoning. My husband LOVES spicy food and he said it was nice and spicy for him with that amount. He also said next time he would love it if I would add either chicken or sausage in with the shrimp (or both and have all three meats) So I think I will try that next time. Anyway, thanks for a great recipe, my husband ate the rest for lunch the next day!!!!

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kimber

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Reviewed: May 15, 2008

this recipe was great. And I was real nervous cooking the garlic. My husband does not like a whole lot of garlic but it was perfect. I did not have any cajun seasoning. So I mixed the same amount of each of red pepper, paprika, black pepper, onion powder and it turned out great. I did not change any thing left it just like it was. Very good will make again.

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mamabear011905

Living In: Birmingham, Alabama, USA

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Reviewed: May 8, 2008

A great dish! I reduced the cajon seasoning b/c I was weary of it being to spicy, but I added more when I tasted it. This was different and fun! Much better than grilled shrimp or a boring pasta dish! Unusual and tastey!!!

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Jessika393

Cooking Level: Intermediate

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Reviewed: May 5, 2008

I love this recipe it's one of my favorites! It can get a little spicy, so adjust the cajun seasonings to your taste.

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cassieray

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Reviewed: Apr. 27, 2008

This was awesome! I had frozen cooked shrimp on hand. I combined all the dry ingredients in the melted butter using 3 tbls flour and 1 rounded tbls cajun seasoning. I cooked that for 5 min then added the garlic, continuing to cook an additional minute. I added the shrimp and cooked until it was heated through, added the lemon juice, poured all over the pasta and added 1/2 c parm cheese. The amount and consistency of sauce is perfect.

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debra

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Reviewed: Apr. 21, 2008

I added red and yellow bell peppers for taste and color. Turned out pretty good. Really good sauce recipe. Good recipe when you need to make dinner fast.

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Michelle

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Reviewed: Apr. 12, 2008

It wasnt what I expected. It turned out ok, but I wish I would have used less flour, say 1/8 cup, b/c the flour overpowered my dish. Also up your seasonings if you like spice the garlic didnt come thru that much. Will make again with some adjustments.

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Priscilla

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 10, 2008

Very good! I lightened it a bit by using skim milk, and a combination of Smart Balance spread and margarine (instead of the butter). It didn't compromise the recipe at all. I used Tony's Chachere as the cajun seasoning and omitted the salt. I think the lemon juice is key. My son was home from college and LOVED it. I'll definitely make this again!!!!

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ellen

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Reviewed: Apr. 4, 2008

This was a decent meal, but probably won't make again.

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Mightymiri

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Cedar Falls, Iowa, USA

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Reviewed: Mar. 13, 2008

Everyone loved this recipe. I can't say how much I love simple, but flavorful. This one got rave reviews in my home.

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funmeals

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Reviewed: Mar. 3, 2008

Made this this weekend. I took the advice of others and made my own cajun seasoning and made it with one cup milk and one cup half and half. This was great. It is important to remember the salt and lemon, the two really bring out the flavor. As good as going out.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Feb. 21, 2008

This is super easy and really good. I used the full amount of spices and it was good - spicy but good. My husband likes things spicier than me. Next time I might cut back a little on the spice and the flour.

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LilCook

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Reviewed: Feb. 15, 2008

I LOVE this recipe. It's become a staple in our home. Just a few changes to make it gluten free for my celiac boyfriend... I use brown rice fettuchini pasta, and 1/8 c. corn starch in place of the flour. So simple and delicous!

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