Cajun Seafood Pasta

   

This is a recipe I've made about five times in the past several months. I've modified it each time I've made it and now feel like I finally have it to suit our family's tastes! I make this dish particularly for my oldest son when he's home from University. Man-Child loves seafood and spice! 

But he didn't get his love of spicy foods from me. Admittedly, I'm a bit of a wuss when it comes to heat. I enjoy good flavour but I'm a chicken when it comes to intense heat or super spicy foods. See, big 'ol wuss.

Fortunately, this is a recipe you can adapt to where you fit on the spiciness scale. You can scale back on the Cajun spice mix (see recipe below) or just tinker with the red pepper flakes and cayenne until it suits your family's palate. Or add more spice if you're a spice lover!! The amount of Cajun spice I used in this recipe gave my mouth a nice heat without feeling uncomfortable.

Feel free to add in sliced sweet peppers, onions and mushrooms too!

Cajun Seafood Pasta

750g fresh tortellini pasta (+ a bit of oil)

2 tbsp. oil

1lb raw shrimp - tails removed, deveined and peeled

1-1/2 to 2-1/2 tbsp. Cajun seasoning (see recipe below)
2 tbsp. butter
2 tsp garlic - minced
1/4 cup + 1 tbsp. all-purpose flour
1 cup half-and-half coffee creamer
2 cups milk (I used 1%)
1 cup Marble cheese (or Mozzarella or Cheddar) - grated
1 cup fresh Parmesan cheese - grated
1lb imitation crab meat

Cook pasta according to package directions until al dente. Drain, drizzle with some oil to prevent sticking and set aside.

Meanwhile, heat a large skillet over medium heat. Add 2 tbsp. oil and heat. In a medium bowl, toss shrimp with Cajun seasoning. Add shrimp to the skillet and cook until no longer pink, turning as you go - it only takes a few minutes.

Remove cooked shrimp from skillet, cover and set aside.

Increase heat to medium-high and add butter to the skillet, making sure you scrape all the Cajun-y goodness from the bottom. Add garlic and cook for 2 minutes. Add flour to butter/garlic mixture and whisk well. Slowly add creamer and milk, whisking as you go. Stir often as the mixture thickens (you may have to increase the heat a bit).

Add the grated Marble and Parmesan cheeses and mix well. Add cooked pasta and shrimp back into the skillet. Add imitation crab meat and gently mix until combined. Once imitation crab has heated through, serve immediately with extra fresh Parmesan and freshly ground black pepper. Enjoy!

Cajun Seasoning Mix

Yield: approx. 1/4 cup

1 tbsp. smoked paprika
2 tsp garlic powder
1 tsp freshly ground black pepper
2 tsp onion powder
1 tsp cayenne powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp red pepper flakes
1/4-1/2 tsp dried sriracha

Mix all of the spices together. Keep extra spice in an air-tight container. It's a great mix to add to freshly popped popcorn!