Crevettes Baton Rouge Recipe
Shrimp in spicy cream sauce over angel hair pasta
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Ingredients
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Pasta
Shrimp and Sauce
Method
Pasta
Cook the Pasta
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
Shrimp and Sauce
Sauté Vegetables
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic, diced onion, and diced red bell pepper. Sauté for about 5 minutes or until the onions are translucent and the peppers are tender.
Cook the Shrimp
Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.
Prepare the Cream Sauce
Lower the heat and stir in the heavy cream, Cajun seasoning, black pepper, and lemon juice. Simmer for 2-3 minutes until the sauce thickens slightly.
Combine and Serve
Add the cooked angel hair pasta to the skillet and toss to coat the pasta in the sauce. Sprinkle with fresh parsley before serving. Enjoy your Crevettes Baton Rouge!