1 lb. peeled shrimp (large)
1/2 stick unsalted butter
1 - 2 TBS of Cajun seasonings (I use Toni's)
1 - 2 cloves minced garlic
1/3 cup flour
1 1/2 - 2 cups of milk (I used part 1/2 and 1/2)
Salt and pepper to taste
1/2 cup freshly grated parmesan cheese
fresh parsley for top
1 lb. angel hair pasta
Melt butter in skillet, add shrimp and cook until pink (don't overcook) Remove shrimp from skillet. Add seasonings and flour to skillet, cook several minutes and then stir in milk whisking until smooth. Place shrimp back in skillet and cook another minute or so.
While you are doing above, cook angel hair according to package instructions. Drain, however, save a little pasta water to add to sauce if needed. You don't want the sauce too thick. Pour shrimp mixture over pasta, adding cheese and as much pasta water as needed to make a nice sauce. Mix well with tongs and sprinkle several TBS. of fresh chopped parsley over the top. Serve with a green salad and french bread. A nice glass of wine doesn't hurt either.
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