Reviewed: Apr. 3, 2007

I'm sure there is variation in the cajun seasonings on the market, but I used the McCormick Cajun seasoning and 2 tablespoons was WAY WAY too much for this recipe. If you are making this, start with 1 tablespoon and add more to your taste.

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dandan14

Cooking Level: Intermediate

Home Town: Valdosta, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 1, 2007

Great Recipe. I followed this recipe exactly (except I sprinkled chopped green onions on top after cooking.) and it came out beautifully. The sauce was not too thick but it was thick enough to stay on the pasta instead of running over the entire plate. My whole family loved it, including my teenager and my picky 5 year old. It was not too spicy for my family, and I would suggest if a person does not like spicy foods, then don't put 2 tablespoons of hot seasoning into anything. UPDATE* Recently, I ran out of my cajun seasoning and couldn't find the same brand so I had to buy a different one. Ugh, I can see why some of you didn't like this the brand makes all of the difference. I've started using a combination of spices suggested by one of the other reviewers, it works really well.

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KITTENFOREMAN

Cooking Level: Expert

Home Town: Columbus, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 9, 2007

I have made this twice and it is good and simple. I would be a little generous with the cajun spicing.

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RLWELLHO

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Reviewed: Feb. 27, 2007

Maybe my cajun seasoning was extra spicy but, as written, this recipe is so spicy that we had to throw the whole thing out and I only used about 1 1/2T! I like spicy food but this was over the top! The flavor would be good without so much spice (I think. I'm going to try again with 2 teaspoons of seasoning.

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JennyGirl

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2007

This was a good recipe. Does need tweaking. Glad I had read all of the reviews. It was a super quick meal & I already had everything except for the shrimp! I made my own Cajun Seasoning from a recipe on this site (used less salt though). Definately only need 1/8 cup flour & I had to add more butter to make the roux. Remember that some butters are salted (mine was) so even though I didn't add the salt at the end like the recipe calls for, it was still too salty. So what other reviewers have said. . . be careful if your seasoning already has salt in it. Taste before you add more! That's probably my only complaint.

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sonyafly

Cooking Level: Intermediate

Home Town: Clayton, California, USA

Living In: Riverside, California, USA

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Reviewed: Feb. 11, 2007

Wonderful recipe! It also works great when you cut it in half (there were only two of us). Next time I will make the whole thing for leftovers. Thanks!

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alyssa11679

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 2, 2007

Great Recipe. I agree with one of the last raters..cant cook it for five minutes. I would highly recommend this recipe. Easy to make and great taste. This is a keeper.

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mreis2121

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Reviewed: Jan. 21, 2007

OK recipe. Roux seemed kinda strange for this type of dish, but tasted good. I added red peppers & sauteed fresh mushrooms in an extra tablespoon of butter before making the roux, this gave it more flavor in addition to the spice.

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Jeanine

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2007

After changing a few things we thought this recipe was excellent. We added crab meat to the sauce, decreased the cajun seasoning by half, and substituted 1 cup of light cream instead of 1 cup of the milk. We only used 1/8 cup flour and it was plenty. We will definitely make this recipe again.

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Shrick

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Reviewed: Jan. 7, 2007

Oh man, this was incredible! I used a bit more butter and only used 1 tablespoon of Cajun Seasoning and it turned out scrumptious! I love creamy and spicy sauces so this was perfect!

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MYNXEE

Cooking Level: Intermediate

Home Town: Irvine, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 4, 2007

I used to work in a restaurant which served a similar dish. It was my favorite! I gave this recipe a shot in hopes it would be just a tasty. It was close. Though my husband and I like spicy food, I thought the Cajun spice was a little overwhelming. I will use a little less next time.

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karkar125

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Reviewed: Dec. 22, 2006

This dish was soooo horrible. Def way to much seasoning. I love spicy stuff but this was ridiclous I took two bites and threw it out. The only suggestion I can make is use less seasoning. I won't be trying this dish again such a waste of time!

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Speedgoofysgirl

Cooking Level: Expert

Living In: Cypress, Texas, USA

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Reviewed: Dec. 21, 2006

This was awesome. I cut back on the flour a bit as some said it was grainy. Turned out perfect. I used chicken as well and green onions for color. The spice was not a factor as I really love spicy food. I didnt think it was hot at all. Great recipe. My whole family raved over this one. Thanks, I have a new addition to my regular meals.

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Dec. 1, 2006

My fiance nor I liked it very much. There was too much Cajun seasoning, and the sauce was kind of pasty from the flour. We won't be cooking this one again.

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Katie

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Reviewed: Nov. 9, 2006

Very good. I love a thick sauce, but just add a little less flour for your roux and it will be thinner...

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Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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Reviewed: Oct. 28, 2006

Great with a little tinkering...I agree that you need to reduce cajun seasoning to 1 TBSP, and do taste before adding any salt. As others stated, my sauce was too thick as well. Add some white wine or some additional milk. Also, it needs quite a bit more garlic to give it some flavor. I used low fat margarine instead and find this to be a pretty good "cream" sauce with much less fat than you would expect.

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sherry

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Reviewed: Oct. 28, 2006

To: LINDSEY- Yes green onions aka. scallions are delicious with this! Gives the dish color and scallions are just so great anyways! This was VERY GOOD- reminded me of New Orleans cooking!!! But yes when I have guest over-I will also put alittle less cajun seasoning ;not everyone can take spicy foods. I HAVE A QUESTION IF SOMEONE CAN HELP: Any suggestions on how to make the sauce less thick? Thanks!

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Michelle-Ann

Cooking Level: Beginning

Home Town: Mineola, New York, USA

Living In: Hollywood, Florida, USA

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Reviewed: Oct. 15, 2006

The sauce was great, my husband and I enjoyed it very much. I may add green onions to it next time I make it.

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Lindsey

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Reviewed: Oct. 4, 2006

LOVED IT! I used 1/2 and 1/2 instead of milk and doubled the garlic. I added the 1/2 and 1/2 right after the seasoning since the seasoning will turn to paste and burn. I made my own YUMMY cajun seasoning (1 tsp each: white pepper, black pepper, onion powder, garlic powder, cayenne pepper and paprika-makes 2 tblspn exactly). PHENOMENOL! (MOST recipes with high ratings turn out just ok or better if I fudge it a bit, this one is awesome!)

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jocelyn

Cooking Level: Intermediate

Home Town: White Bear Township, Minnesota, USA

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Reviewed: Sep. 20, 2006

I didn't have any raw shrimp so I used some cooked shrimp I had and just cooked it for a minute to heat with the garlic and it still turned out wonderful. My daughter's really enjoyed it and said it was by far their favorite "Shrimp & Spaghetti" dinner yet.

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GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Creamy Cajun Shrimp Pasta

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