Friday, April 6, 2012

Creamy Cajun Shrimp Pasta

Well the Testosterone Police showed up at the house today.  They punched my “Man-Card” again.  I’m not sure how many points I have left….   They showed up the first time when I started cooking and baking.  They showed up again when I started blogging about it.
Today they showed up because they found my Pinterest account.  They said next time they came I better be wearing a dress, pearls and heels….  (sigh…)   I guess I’ll go play golf with my baby boy tomorrow to try and build some points back up.
Anyway, I did find on Pinterest a recipe for Cajun chicken pasta, and decided to give it a make-over to a lighter version and use shrimp instead.  (Oh goodness! Was that the guys at the door for the make-over comment?).   I assure you, after 26 years of marriage, rearing two boys to adulthood (well almost) and a 7 year old girl, I have a lifetime MAN CARD – even if I do scare the bejeebies out of them when I let my daughter paint my toes.  


1 cup of sweet pepper, chopped.  ( I used red and green)

3-4 cloves of garlic, sliced thin

1 large or 2 small Shallots, peeled and sliced

3 scallions, sliced and divided (white and green)

6oz sliced mushrooms, slightly chopped

2lbs medium shrimp, peeled and deveined

2 Tbsp. canola oil, divided (1 for shrimp marinade, 1 for veggies)

1 package fat free cream cheese

½ cup milk

1 Tbsp cornstarch

2 Tbsp. Cajun seasoning – divided  (1 for marinating the shrimp, 1 for the veggie sauté)

Chicken broth or water (amounts vary to keep cream cheese from getting to thickened)

16oz box Fettuccini noodles

Salt and pepper to taste

Grape tomatoes, cut in half.

How to-

Marinate the shrimp with a Tbsp of Cajun seasoning and Canola oil.  Stir to coat and refrigerate for thirty minutes to an hour. Chop veggies!

Heat a medium skillet over medium high heat.  Add shrimp.  Stir occasionally until shrimp are cooked through.  (about 7-10 minutes)  Remove from heat and set aside.  Heat a large pot with water to cook the pasta at this time.  Then drain, and leave in colander until needed.

Heat a large skillet over medium high heat. Add Tbsp canola oil.  Once hot, add garlic, stir and brown.  Add the rest of the veggies - except the green part of the scallions and the tomatoes. Stir often.  Once softened add cream cheese and constantly stir. Add chicken broth as needed to keep the mixture fairly moist.  ( I ended up using about 1/2 a cup). 

Once cream cheese is melted, add shrimp.  Stir in to coat. 

Reduce heat to simmer, and add the green parts of the scallions and grape tomatoes.

Serve up the pasta and top with the shrimp


  1. mmm this looks so good right now, I dont eat shrimp that often but now i want to go the fish market to try and make this :) by the way I wanted to let you know I passed on the Liebster Blog Award to you stop by and pick up your badge :) have a great weekend

  2. This looks really good, will definitely try it :-)

  3. How was the taste with the fat free cream cheese? This all looks really good.
    Great recipe Richard.

  4. Ok, I admit it; I saw the make-over comment and immediately thought, 'well, there goes another man-point punch.' You caught it yourself though. I can just picture you getting your toes painted (Hubby's done the same thing, don't worry).

    You were smart to pin that recipe. It looks delicious. I love the healthified version of it very much, though I'd probably have to go with reduced fat cream cheese.

  5. This looks delicious! You had me LOL with the man card story.

  6. That cajun shrimp is delicious looking. I need to make this NOW!

  7. Looks delicious!! The shrimp are gorgeous.

  8. You post made me laugh!!! But the pasta is divine!! I'm thinking this would be something my whole family would love. Spring break is this week and I actually have time to play in the kitchen. Well done!

  9. You had me laughing so hard with the man card bit! Too funny.

    Pasta looks really good. I'm going to have to try that one out. Thanks for sharing.

  10. It's look great and the taste sounds very rich!

  11. Thank you for doing a lighter version of this recipe! It looks wonderful and I'm going to try this out very soon. Your post is hilarious, and oh the things a little girl can get her dad to do! :-)


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