Cajun shrimp and mushroom spaghetti
Since we used shrimps that were already shelled and deveined, “400 grams” is the shelled weight. If using whole shrimps with heads and shells that you will discard, allot six to eight large shrimps, or eight to ten medium shrimps, per person.We mix our own Cajun seasoning but store-bought is quite okay to use. Two to two-and-a-half tablespoons should be fine.
Ingredients
- 400 grams shrimps
Cajun seasoning
- ½ teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons cayenne powder chili powder may be substituted
- 1 ½ teaspoons dried thyme
- 3 teaspoons sea salt or 1 ½ teaspoons refined salt
To cook the dish
- 4 tablespoons butter
- 250 grams button mushrooms thinly sliced
- salt
- pepper
- 1 cup cream
- 200 grams spaghetti cooked and drained
- parsley chopped
Instructions
- Mix the shrimps with all the ingredients for the Cajun seasoning.
- Melt two tablespoons butter in a heavy pan and cook the shrimps, stirring often, for about two minutes.
- Scoop out the shrimps and set aside.
- Heat the remaining butter in the pan.
- Brown the mushrooms slices with generous pinches of salt and pepper.
- Pour in the cream; sprinkle in salt and pepper.
- Toss in the cooked pasta.
- Set aside half of the shrimps for garnish and stir the rest into the pan.
- Divide the Cajun shrimp and mushroom spaghetti among four bowls.
- Garnish with the reserved shrimps and chopped parsley before serving.