A simple cream sauce is accented with bold Creole flavors to toss with cooked pasta and topped with crispy golden shrimp for a hearty and satisfying pasta dish that’s perfect for any menu.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Cajun Cream Sauce:
1/2 cup (4 oz) butter
1 cup (5 oz) finely chopped shallots
1/3 cup (1.3 oz) Cajun seasoning blend
1/4 cup (2.1 oz) finely chopped garlic
1/2 cup (2.8 oz) all-purpose flour
4 cups (32 oz) chicken broth
3 cups Stoney Tomato Diced NSA
2 cups (16 oz) 35% whipping cream
1 tbsp (1.2 oz) salt
1 tbsp (0.6 oz) pepper
4 bay leaves
2 cups (6.6 oz) shredded Parmesan cheese
3 lb dry linguine
1 1/2 cups (2.7 oz) finely chopped fresh parsley
60 shrimp breaded, 16 – 20 BFLY FZ, prepared according to package directions
3/4 cup (2.1 oz) thinly sliced green onions
1. Cajun Cream Sauce: Melt butter in large saucepan over medium-high heat; cook shallots until softened. Add seasoning and garlic; cook until fragrant. Stir in flour; cook for about 2 minutes or until browned. Whisk in broth, a splash a time, until smooth. Add tomatoes, cream, salt, pepper and bay leaves. Bring to boil and reduce heat.
2. Simmer for about 20 minutes or until thickened and flavorful; discard bay leaves. Remove from heat. Whisk in cheese, a handful at a time, until melted. Let cool completely. Can be covered tightly and refrigerated for up to 3 days.
3. Assembly (To Order, 1 portion): Cook 3 oz linguine until al dente. Heat 3/4 cup sauce until bubbling. Add cooked pasta and 2 tbsp parsley. Toss until heated through and well coated. Transfer to plate. Top with 5 cooked shrimp. Garnish with 1 tbsp green onions.
Per 1/12 of recipe
Saturated Fat 21g
Trans Fat 1g
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