Creamy Pasta New Orleans with Grilled Cajun Shrimp
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Ingredients
2teaspoonspaprika
1teaspoonsalt
1teaspoonground black pepper
1/2teaspooncayenne pepper
1teaspoononion powder
1teaspoonthyme
1teaspoonoregano
1/2teaspoonbasil
1poundfresh gulf shrimp, peeled and deveined
4tablespoonsoil
3tablespoonsrice flour
1cupdiced onion
1cupdiced green pepper
1cupdiced celery
3garlic cloves, minced
1/2cupwhite wine
1cupheavy cream
1cupwhole milk
2/3cupparmigiano reggiano, grated
1 1/2cupdiced roma tomatoes
3tablespoonsfresh parsley, minced
1box Catelli Gluten Free Fusilli Pasta(340g)
Instructions
Make the Cajun seasoning by mixing together the paprika, salt, black pepper, cayenne pepper, onion powder, thyme, oregano and basil. Set aside.
Heat the oil in a large saucepan over medium heat. Whisk in the flour to make a roux. Heat for about 3-5 minutes, whisking continually until the roux develops a light caramel color and has a nutty aroma.
Add the onions, pepper, celery, garlic and 2 1/2 teaspoons of the Cajun seasoning. Stir with a wooden spoon until the vegetables are tender, about 5-7 minutes.
Pour in the white wine and cook, stirring often, for another 3-5 minutes.
Lower heat and pour in the heavy cream and whole milk. Let the sauce simmer for about 5 minutes. Remove from heat and stir in the parmegiano reggiano, diced roma tomatoes and fresh parsley. Cover.
Cook the Catelli Gluten Free Fusilli Pasta according to the directions on the box. Drain.
Heat grill to high heat. Toss the shrimp in the remaining Cajun seasoning. Place the shrimp on the grill grate and cook for about 3 minutes. Flip and cook another 3 minutes or until done.
Toss the fusilli pasta with the sauce and stir in the grilled shrimp. Serve hot.