On Friday night, we ate at the Fargo Country Club. I had a New Orleans Pasta that was so rich and creamy. I was only able to eat 1/4 of it because it was so filling.
I took out this shrimp on Wednesday and was originally going to have some roasted cajun shrimp with olive oil. Then, I thought of that pasta and decided to make an alfredo sauce with it. It reminded me of my pasta dish that I had without the chicken or sausage in it. Here is what I used to make it.This was just a single serving for myself, since Ben had a free lunch with his co-workers at the Hu Hot.
3/4 cup of heavy cream
1/4 cup of parmesan cheese
1 tablespoon butter
1 teaspoon garlic
1 teaspoon lemon juice
12 medium sized shrimp
1 teaspoon of cajun seasoning
1. Sprinkle shrimp with cajun seasoning and olive oil. Roast in oven at 400 degrees for 12 minutes. While the shrimp is
roasting cook the pasta.
2. Melt one tablespoon of butter with the garlic and lemon juice. Add cream to pan with parmesan. Bring to a boil until
the sauce thickens. Add noodles and the rest of the shrimp. Add more Cajun seasoning to the sauce if you like it really spicy.