Cajun Shrimp Pasta

Main Dish

This is a fairly easy dish, but a little time consuming. It reminds me of the Shrimp fra Diavolo I used to get at the Shells chain of restaurants in Miami.

Ingredients/Shopping List
• 2-3 tablespoons of Cajun seasoning
• freshly grated Parmesan cheese
• 1 2/3 cups chicken broth
• 1 tablespoons corn starch
• 2 tablespoons crushed garlic
• 2-3 cups sliced fresh mushrooms
• 1 white onion chopped
• 1 pound pasta
• 2 good handfuls of snap peas
• 1 lb of peeled uncooked shrimp
• 1/2 cups light sour cream
• Salt and pepper to taste
• 1/2 cups sundried tomatoes chopped

Directions

Sprinkle shrimp with Cajun seasoning; Set aside.

Cook pasta in salted boiling water per directions on package. I like to use penne or shells for this dish. Bucatini or linguine works well; choose what works best for you. When finished, drain thoroughly and reserve.

Saute onion and mushrooms with 1 tablespoon of crushed garlic. Salt to taste. Remove from pan and reserve.

Cook pea pods, shrimp, sundried tomatoes and 1 tablespoon of crushed garlic. Cook until shrimp is pink. Add to reserved mushrooms and onions. Reserve.

Pour 2/3 cup of chicken broth in pan. Simmer slowly until reduced by ½. Add corn starch and sour cream, simmer while mixing until mixed well.

Add 1 cup of chicken broth. Salt and pepper to taste. Simmer until thickened.

Add reserved shrimp and vegetables. Mix until heated through. Mix with cooked pasta and serve topped with Parmesan (or Romano) cheese.