This recipe is inspired by a similar one we found in a cookbook we received as a wedding gift called “Let’s Eat Gluten Free.”
Cajun Pasta
Cook Time: 40min – 1 hour
Serves: 4-6
Cook Time: 40min – 1 hour
Serves: 4-6
Ingredients:
- 3 tablespoons butter
- 1/4 cup green onion {chopped}
- 16oz cooked, detailed, deveined “cocktail” shrimp
- 2 tablespoons parsley
- 1 teaspoon salt
- 1 1/2 tablespoons Cajun spice
- 2 cups whipping cream {not whipped cream!}
- 2 6 oz. cans white crab, drained {or lobster}
- 16 gf linguine/fettuccine {we used DeBole’s rice fettucinne}
- 2 tablespoons corn starch, to thicken
Directions:
Sauté
onion and shrimp in butter over medium heat until heated through {about 20 minutes longer if using frozen shrimp.} Add crab, spices, cream, and cornstarch and cook until thick over medium-low heat, stirring constantly {takes a long time to thicken!} While sauce is thickening boil pasta, then drain & rinse thoroughly. When sauce has thickened, pour over cooked
linguine and mix. Garnish with Parmesan cheese if desired.
Overall we really
liked it. I have to say that I am normally NOT a seafood person, but it
worked really well in this recipe. As you can probably tell from the
picture, there was more than enough for all of us… Definitely something we’ll make again!
