Blackened Shrimp Pasta with Cajun Cream Sauce

The story goes like this:

While on vacation, I had 2 pounds of fresh shrimp in my fridge with one full night of vacation left. Two pounds of shrimp, one dinner. The possibilities were, of course, endless. So I did what ever guy does. I opened the door to the refrigerator and stared into it blankly.

The returns were fantastic. I found a half of a red pepper, a yellow pepper, cream, garlic and shallots. There was bacon, some eggs and about 2 glasses of Sav blanc left in a bottle.

“If we have green onions, we’ve got a winner.” I thought. Or, I’d go buy some. Because I figured I was going to buy one box of pasta anyway. This was the result.

• 1 pound dried fettuccine
• 2 tablespoon olive oil
• 4 slices thick cut bacon, sliced into slivers
• 2 shallots
• ½ cup chopped onion
• 1/2 red pepper and 1/2 yellow pepper sliced to slivers
• 1 tablespoon minced garlic
• 1 cup white wine
• 2 pints heavy cream
• 2 tablespoon creole seasoning. I make my own using Emeril Lagasse’s recipe here.
• 1 tablespoon smoked sweet paprika
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1 bunch green onion.
• 1 tablespoon freshly chopped parsley
• 1/4 cup grated parmesan cheese (If you’ve got it, great. Not necessary)

*Clean up the shrimp and toss them in a tablespoon (or two) of your creole seasoning. Depending on how spicy you like it. Keep in mind most seasonings have salt in them, so you can’t go crazy with it. Leave shrimp in a covered bowl in the ‘fridge. They will be made close to last.

1. In large stockpot, boil salted water for pasta. Cook pasta 1 minute shy of package instructions. Drain pasta. (You can cook the Creamy Cajun Sauce while the pasta boils.)
2. In a large saute pan, render the fat out of your bacon slivers on medium heat. Remove them before they are cripsy. They are eventually going back into the dish and you don’t want crunchy.
3. Add a tablespoon (or two don’t be shy) to the bacon fat and let them get hot again. Add your shallots. You are not frying shallots, so watch your heat. You are sweating them. 2-3 minutes later, add your onion, red and yellow peppers and sweat those down as well. Finally add garlic for the last minute.
4. Add the white wine. Let the wine reduce to half – about 3 minutes. 
5. Add creole seasoning, salt, paprika and tomato paste. Stir.
6. Add 1 pint of the heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the cream mixture reduce to half – about 2 minutes. For my money, this is the most critical stage of the entire process. When the cream/pepper/onion mixture has reduced, TASTE IT. Too many people follow recipes over a cliff and don’t enjoy a dish as much as the could if they didn’t adjust seasonings before it’s served. I don’t add just salt to the cream. I add more creole seasoning. Taste it again. If you feel like the dish is drying up on you, add more cream. That’s what the 2nd pint is for. Ride your cream/seasoning mix until you think you’ve got it right. Add chopped green onion and your bacon. Stir and set it aside in the pan.
7. Cook the Shrimp: In a second skillet (cast iron if you’ve got one), heat 2 tablespoons of butter until its beginning to turn color. Add your shrimp (in batches) until you they are somewhat cripsy on both sides. Shrimp cook quickly, so the key is to have a very very hot pan.
8. Once all of the shrimp are done, toss your cream sauce with your pasta. You can mix in your shrimp or serve them on top like I did. Top the entire dish w grated parm (if you have it) and sprinkle with your parsley.
9. Eat It and Like It

Did you try it? Let us know what you think? tips@eatitandlikeit.com

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