Todd Toven's Creamy Cajun Pasta | Blackstone Griddles

Savor the blend of Cajun and Italian tastes in Todd Toven's Creamy Cajun Pasta. Enjoy crispy shrimp, zesty jalapenos, and velvety Parmigiano Reggiano in this flavorful dish that elevates your dinner experience.Show more

Creamy Cajun Pasta recipe: https://blackstoneproducts.com/blogs/recipes/creamy-cajun-pasta

Ingredients
1 pound linguine, cooked al dente
1 pound raw shrimp (peeled, deveined, tail off); Argentine red shrimp is recommended
Olive oil
Blackstone's Blackened Steak Seasoning
Blackstone's Cajun seasoning
1/2 stick unsalted butter
3-4 garlic cloves, diced
1 pint heavy whipping cream
1-2 roma tomatoes, diced into small pieces
1/2 large jalapeno, diced into small pieces
Salt
1-2 tsp any cayenne-based Louisiana/Cajun hot sauce
Cornstarch
1/4 cup green onions, chopped
1 lemon
Basil leaves
Parmigiano Reggiano cheese

Directions
1. Preheat the Blackstone griddle to medium.

2. Cook the pasta al dente on the stove, strain, and toss with olive oil.

3. In a large bowl, combine shrimp with a drizzle of olive oil. Season with Blackened Steak and Cajun seasoning, mixing well.

4. In a cast iron skillet on the griddle, melt butter. Add diced garlic, about 3 tablespoons of olive oil, and heavy whipping cream. Stir the sauce continuously, adjusting the griddle temperature to prevent burning.

5. Incorporate diced tomatoes and jalapeno into the sauce. Season with salt and hot sauce, continuing to stir. Add cornstarch gradually if a thicker consistency is desired, about 1 teaspoon at a time.

6. Turn the griddle to high heat. Drizzle and spread olive oil on the griddle top. Place the shrimp on the griddle, flattening them for even cooking (2-3 minutes per side). Remove from heat when they curl up.

7. Add the pasta to the griddle top. Combine with shrimp and sauce, mixing thoroughly.

8. Transfer to a serving bowl. Top with green onions, basil, grated Parmigiano Reggiano, lemon juice, and a drizzle of hot sauce.

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