Cajun Shrimp Pasta

Pasta with Spicy Shrimp in Cajun & Creole Cuisine. This recipe is a spicy, but delicious dish, a unique pasta dish with great flavors, and very spicy shrimp, which give a characteristic intensity and flavor dynamic to any pasta they are added to.
If you are not a spicy lover, just reduce the spicy amounts, but know that it will be another, different dish.
Yours!

work: 30′

time: 30′

easy:

Cajun Cuisine

It is a dish of the Acadian cuisine, a French-speaking people, who was expelled from their territories of Canada to the region of Louisiana, the southern state of the United States, in the Gulf of Mexico, with capital the Baton Rouge and a population of ~4,700.000.
It could be called Rustic Cuisine. Naturally uses locally available ingredients, which predominate in dishes of Cajun & Creole Cuisine, whose dish preparation is usually straightforward but with definite taste. It has to do with the culinary art of cooking, influenced by traditional French Cuisine.
The aromatic vegetables and the characteristic aromatic raw ingredients, such as green pepper (poivron), onion, garlic, celery, carrot, parsley, bay leaves, thyme, spring onions, cayenne dried etc. are those commonly cooked together of course with pork, sausages and of course all kinds of fish and other seafood in the area.

Ingredients (4 servings) 400g (14.1 oz) pasta, mafaldine or fettuccine or pappardelle ½kg (3.3 lbs) shrimp, peeled 200g (7.1 oz) sour cream, thick 1 tbsp fresh basil, chopped 3-4 sprigs of fresh thyme 1 red bell pepper, diced 1 hot chili pepper, chopped 1½ tsp red pepper flakes 2 spring onions, chopped ½ onion, chopped ½ bunch parsley, chopped 60g (2.1 oz) emmental cheese & 60g (2.1 oz) parmesan, grated 2 tsp salt, & 2 tsp pepper	In a large deep frying pan and over medium heat, put the sour cream and then add the chopped vegetables and herbs.	Bring to boil, they soften, stirring gently and adding portions of chilli flakes, salt and pepper.
At the same time boil al dente the Napoletane mafaldine, or any of our long pasta you prefer, in plenty of salted water.	In skillet, add the shrimp, stir and leave 2'-3' to boil. Withdraw the pan from the heat.	Finally in the pan, add the grated cheese and stir. If necessary add a little water from the pot. Drain the pasta, rinse lightly and serve. On top add the sauce with shrimp.

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Author Zambia G. Sifaki