Cajun Shrimp And Tomato Cream Sauce
Cajun Shrimp And Tomato Cream Sauce over the pasta of your choice is easy to make and as spicy as you like it. It's perfect for a weeknight meal.
Calories per serving: 385kcal
Ingredients
Prep Shrimp
- 1 pound (453.59 g) shrimp, medium or large
- 1 teaspoon (1 teaspoon) *Mis Rubins Fish Magic
Pasta
Sauce
- 2 tablespoons (2 tablespoons) unsalted butter, unsalted
1 tablespoon (1 tablespoon) Shallots in Oil- 1 cup (96 g) mushrooms, sliced
- 2 tablespoons (2 tablespoons) tomato paste
- 1 teaspoon (1 teaspoon) *garlic base
- 1/4 cup (60 g) white wine
- 1/2 (1/2) tomato, fresh - chopped
- 1/2 teaspoon (0.5 teaspoon) cayenne
- 1/2 cup (119 g) cream
- 1 teaspoon (1 teaspoon) basil, crushed
- 3 (3) drops Tabasco sauce, optional as needed
Garnish
- 2 (2) basil leaves, shredded
- 1/2 teaspoon (0.5 teaspoon) black pepper, freshly ground
- 2 tablespoons (2 tablespoons) parmesan, shaved
Instructions
- Mise en place
- Peel, clean and devein the shrimp, Put them in a bowl and sprinkle with the Fish Magic and toss. Set aside while you prep the sauce.
- Bring a large pot of water to a boil and cook the pasta. You can use the passive method if you wish.
- While that is happening, melt the butter in a pan. Add the shallots in oil.
- Saute the mushrooms until they have slightly browned. Push the mushroom aside. If you are using the passive method for the pasta, stop here until the pasta is almost done.
- Add the garlic base and tomato paste. Stir well to combine. Add half of the wine and stir.
- Add the shrimp and cook them in the sauce until they have turned pink and are beginning to curl.
- Add the chopped tomato. Add the cayenne, and the rest of the wine and stir all together.
- Finally, add the cream and dried basil and stir well. Taste for seasoning. If you like it a little hotter, add more cayenne or Tabasco.
- Drain the pasta and put it in a pasta serving bowl. Put the sauce over the pasta, then sprinkle the shredded basil and parmesan and grind the black pepper on top. Serve and enjoy!
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