Cajun Pepper Shrimp in Garlic Butter Sauce over Pasta
This is a recipe I came up with one night after trying to figure out a way to use shrimp leftover from a party. I threw it together with some ingredients and fell in love with it.
This is a recipe I came up with one night after trying to figure out a way to use shrimp leftover from a party. I threw it together with some ingredients and fell in love with it.
- Carbohydrate 102.07802 g
- Cholesterol 132.86 mg
- Fat 49.89147 g
- Fiber 0.848 g
- Protein 21.025 g
- Saturated Fat 9.210105 g
- Serving Size 1 1 Serving (242g)
- Sodium 581.523 mg
- Sugar 101.23002 g
- Trans Fat 2.70909 g
- Calories 937 calories
Step-by-step
- Melt 1 stick of margarine or butter over medium/low heat until completely melted
- Add a dash or pinch of Garlic Pepper
- Add a pinch or dash of Cajun Spice
- Mix margarine, Garlic Pepper, and Cajun spice well over low heat
- Combine Shrimp and mixture in pan until shrimp is cooked or has the flavor of the butter garlic mixture
- Turn heat off shrimp and let sit
- In a separate pan boil water for pasta
- Cook Pasta as desired
- Drain Pasta
- Pour shrimp and butter mixture over pasta into bowl
- Enjoy!
Why is the sauce separating before the pasta is even drained? Maintaining proper heat regulation prevents the butter from breaking into an oily slick. Butter melts efficiently between 90 degrees Fahrenheit and 95 degrees Fahrenheit, but boiling water requires a vigorous 212 degrees Fahrenheit rolling boil. Equipment choice dictates how successfully these two contrasting elements merge.
- Use a heavy-bottomed stainless steel skillet or enameled cast iron pan to distribute heat evenly and prevent the garlic from scorching.
- Keep the butter-melt phase over low heat, maintaining a temperature below 130 degrees Fahrenheit to protect milk solids from burning.
- Boil the pasta in a four-quart pot using at least three quarts of salted water to prevent starches from gumming the strands.
- Reserve one-half cup of starchy pasta cooking water before draining the box, using two tablespoons of it to emulsify the butter sauce if it appears greasy.
- Cook raw shrimp for exactly two to three minutes per side until they turn opaque and curl into a loose C-shape, avoiding the rubbery texture caused by high heat.
Precise control over the fat phase determines whether the sauce coats the noodles uniformly. Proper timing guarantees tender seafood.
