Tuesday, July 30, 2013

Cajun Seafood Pasta Party


Sometimes you have to step outside of your comfort zone to create something truly amazing . . . or delicious! WARNING! This recipe is a major catalyst for the phenomena known as the “itis.”  

Step one: Ignore the fact that this recipe looks fairly extensive. It just appears that way; it’s actually easy to make.Step two: Be excited because your taste buds are gearing up to experience euphoria.Step three: Read step two again. 

The combination of Cajun-style seasoning and cream sauce used gives this pasta dish tons of life. The cream sauce is created by starting with something called a rue. It’s a combination of butter and flour and is used as an agent to thicken a sauce. The most important about the rue is that whisking constantly is key. If you are looking to thicken the sauce, add more flour. I prefer a thicker sauce for a pasta dish so that it sticks to the noodles. 

Also, the roux is a basic cooking technique, which can be used as a thickening agent for a wide variety of sauces. So essentially, you can add whatever seasoning you want to your rue to create a particular flavor. 

With this recipe, I suggest you cook the shrimp and fish, and then leave the sauce and pasta for last. You can always reheat the shrimp and fish.  

Cajun Seafood Pasta Party

Sautéed Shrimp 

1 pound Large Shrimp, peeled and deveined
½ tablespoon Black Pepper
½ tablespoon Seasoned Salt
1 teaspoon Old Bay
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
½  teaspoon Paprika
½  teaspoon Oregano
1 tablespoon Olive Oil


1.     Season the shrimp with the black pepper, seasoned salt, Old Bay, garlic powder, onion powder, paprika and oregano.
2.     Heat the olive oil in a medium-sized skillet over medium heat.
3.     Sautee the shrimp for about 7 minutes on each side. Be sure the shrimp don’t overlap in the skillet.
4.     Remove the shrimp, set aside in a bowl and cover.

Grilled Tilapia

1 Large Tilapia Fillet
1 teaspoon Black Pepper
1 teaspoon Seasoned Salt
½ teaspoon Cayenne Pepper
1 teaspoon Panko Breadcrumbs
1 teaspoon Olive Oil
1 teaspoon Butter


1.     Sprinkle the black pepper, seasoned salt, cayenne pepper, and panko breadcrumbs over the fillet.
2.     Heat the olive oil and butter in a medium-sized skillet over medium heat.
3.     Grill the fish for 10 minutes on each side.
4.     Cover and set aside.

Cajun Cream Sauce

3 tablespoons Butter
2 tablespoons Unbleached Flour
½ teaspoon Basil, chopped
1 ½ tablespoons Old Bay
2 tablespoons Black Pepper
1 tablespoon Seasoned Salt
1 tablespoon Garlic Powder
1 teaspoon Cayenne Pepper
2 cups Heavy Whipping Cream


1.     Heat a large, deep skillet over medium-low heat.
2.     Add in the butter.
3.     Once it has melted, simultaneously whisk the butter as you slowly add the flour. (The mix will begin to thicken). If you want a thicker sauce, add an additional ½ teaspoon of flour.
4.     After whisking for 2 minutes, add the basil, Old Bay, black pepper, seasoned salt, garlic powder, and cayenne pepper.
5.     Whisk for one minute.
6.     Slowly add the heavy whipping cream as you continue to whisk.
7.     Reduce heat to low and let simmer for about 10 minutes.


Linguine or Fettuccini pasta
1 teaspoon parsley, chopped for aesthetics


1.     Cook pasta according to box instructions


1.     If necessary put the shrimp and fish in the oven at a very low temperature to warm them up.
2.     Spoon the pasta onto a plate.
3.     Top with the fish in the center, and top the fish with a few shrimp.
4.     Scatter a few more shrimp around the edge of the bowl.
5.     Spoon the sauce over everything and sprinkle the dish with parsley.