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Kenny Bower's Cajun Shrimp Pasta




Source of Recipe


Rockfish Seafood Grill, Dallas, TX


List of Ingredients




ajun Cream Sauce
2 2/3 CUPS Heavy Cream
1 ½ TBSP Vegetable Oil
1 ½ TBSP Garlic freshly peeled
¾ CUP White Wine
2/3 CUP Cornstarch, dissolved in equal part water
2/3 CUP Paul Prudhomme's Cajun Spice
2 2/3 CUPS Water
2 ½ TSP Chicken base, Bullion
¼ TSP Salt

Recipe



In a large stockpot over medium high heat, sauté garlic with oil. When garlic just starts to brown immediately add wine and reduce by 2/3rds. Add cream, water, chicken base, salt and blackening seasoning. Bring it to a medium boil. Add cornstarch mixture to pot and whisk in well. Let simmer for 2 minutes, remove from heat.

Makes enough sauce for four servings.
Cajun Shrimp Pasta
5 CUPS Cajun Cream Sauce
40 Shrimp, 50-60 count
1 CUP Red Bell Pepper, chopped 2 ½ inches in length and ¼ inches thick
1 CUP Onion, chopped 2 ½ inches in length and ¼ inches thick
1 ½ CUPS Andouille Sausage
¼ CUP Vegetable oil
¼ CUP Butter
1 TBSP Garlic Powder

In a hot skillet over high heat, sauté shrimp, sausage, peppers, and onions with oil. When shrimp are half cooked, add garlic, butter and Cajun Cream sauce. Bring to a boil and cook for one minute. Serve sauce over a bed of linguini.

Serves four people.