ite to em. Add the shrimp straight from the freezer and
ll the ingredients. Refrigerate.
Cajun Shrimp: In a large nonstick skillet
ater to a boil. Add pasta and cook until al dete
inute. Add Cajun seasoning, salt, and pepper. Add shrimp and cook for
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.
If using chicken, slice into thick strips.
Place shrimp (or chicken) in plastic bag with Cajun seasoning and shake to coat. Saute in butter.
Add mushrooms; saute.
Add seasonings and cream; simmer.
Meanwhile, cook linguine as directed.
Drain pasta and toss with sauce.
Serve with Parmesan cheese.
Very quick and tasty!
Cook pasta according to packaging; drain and
Saute 3 cloves garlic in olive oil (about 1/4 cup).
Add seasonings.
Add tomatoes.
Cook over medium heat for about 10 minutes.
Add shrimp and beer.
Simmer until shrimp is cooked. Add butter (1 1/2 sticks) until melted.
Pour sauce over cooked pasta (may use rice instead).
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
ack to a simmer. Add shrimp and cook until pink, about
Put shrimp in bowl with a splash
Combine all of the spices with the liquid Butter Buds, fat-free mayonnaise and lemon juice.
Set aside.
Combine shrimp, pasta, green peppers, onion and celery.
Mix dressing with vegetables, pasta and shrimp.
Cover and chill overnight.
The longer it sets, the better the flavor.
In large skillet heat corn oil over medium high heat.
Add shrimp and garlic; saute 2 minutes or until pink.
Remove from heat.
Stir in wine, vinegar, mustard, salt and pepper.
In large bowl, combine shrimp, pasta, artichokes, peppers, olives and green onions.
Toss gently to coat.
Cover; chill at least 1 hour.
Combine all spices with liquid Butter Buds, fat-free mayonnaise and lemon juice; set aside.
Combine shrimp, pasta, green pepper, onion and celery.
Mix mayonnaise mixture together with pasta and shrimp mixture.
Mix well and refrigerate overnight.
Makes 12 servings, each with 123 calories and 0.7 grams fat.
inutes.
Add peas to pasta water for last 2 minutes
Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss
b>recipe goes together fast once the shrimp is cooked.
Toss the shrimp
ablespoons needed for recipe, divided.
Place the shrimp and 3 tablespoons
Add Cajun Seasoning to a medium sized bowl.
Spray thawed chik'n pieces with a little bit of Pam and toss in bowl to coat with seasoning.
In a large skillet over medium heat, saute chik'n pieces in butter until heated through, about 2-3 minutes.
Reduce heat and add green onion, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through until sauce slightly thickens. If the sauce gets too thick you can just add more milk and stir.
Pour over hot pasta and toss,with Parmesan cheese.
he cheeses, salt, pepper and cajun seasoning to taste. Cook just