Something to Warm Your Tummy

This is one of our new favorite recipes (thanks to Allrecipes.com) and it's fairly easy to make. I guess the Rue part makes it a little cumbersome, but after you do it once or twice it's pretty easy and tastes REALLY good. My advice, don't use 2 Tbsp of Cajun Seasoning...it's really too much. The first time we made it we used some leftover Cajun seasoning from Red Lobster and it was super yummy. So if you can somehow get a hold of that stuff, do it.

Creamy Cajun Shrimp Pasta

INGREDIENTS

• 1 (8 ounce) package angel hair pasta
• 1/4 cup butter
• 1 pound shrimp, peeled and deveined
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 2 tablespoons Cajun seasoning
• 2 cups milk
• 1/4 teaspoon salt
• 1 tablespoon lemon juice

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.