We’re doing the Food Outreach Hunger Challenge this week, so I’m trying to stretch our dollars to the fullest. We’re eating a lot of rice, beans and pasta. I’m probably not playing fair because I used up a bag of frozen shrimp for this recipe that we had in the freezer – mostly because I was worried it would go bad. So I guess I cheated, because it all honesty, when are those living on Food Stamps, really going to afford to be able to purchase Shrimp. That’s like a luxury item to them. At any rate, the bag of shrimp was about $10.00 when I bought it, and only had about 1/4 of the bag left. So let’s just say I was using up a leftover – which I was. Everything else was purchased for the challenge.
- 1/2 lb. Shrimp
- 8 oz. Rigatoni Noodles
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 4 tsp. cajun seasoning (we use Lawry’s)
- 4 Tbs. butter
- 3 1/2 c. heavy whipping cream (I substituted with milk for 2 cups worth, due to the challenge)
In a bowl, toss in the cajun seasoning and the shrimp. Toss to coat it thoroughly.
Heat the butter and olive oil in a heavy bottomed pan over med. heat until the butter stops foaming and just starts to turn a brownish color – sort of “tan”. Now, add the seasoned shrimp and saute for 5-8 minutes until the shrimp is firm.
While you are sautéing the shrimp, boil your water and cook Rigatoni as directed on box.
Reduce heat and add the heavy cream and heat through, stirring frequently.
Pour shrimp and sauce over drained pasta and stir to coat the pasta. Sprinkle a little extra Lawry’s or Cajun Seasoning over the top of each serving, to give it the kick the desired recipient likes. You can also add a 1/2 c. Parmesan cheese to the entire pasta dish and toss in. (I didn’t do this because Parmesan wasn’t on my challenge grocery list)
Serve with garlic bread and a salad. Yum!
Notes: I actually made my cream sauce differently and separately from the shrimp, because we made up a HUGE batch of this for the challenge so we could add different ingredients throughout the week and stretch it further.
I wish I had taken a photo of the size of this pot. It’s a lot of pasta in there!
But our Creamy Cajun Shrimp Pasta was a hit, and the entire meal (including the extra pasta and sauce) cost me about $14.00 minus the shrimp since they were leftovers. We have enough for two more meals. Preferably with different add-ins, and one night I will add a few veggies. More on that in a different post.