Fried catfish & shrimp with spinach alfredo over linguine

 

Ingredients:
Linguini
1 1/2 pounds jumbo Shrimp
2 tablespoons butter
2 handfuls of baby spinach
salt
pepper
2 cloves minced garlic
Cajun seasoning
heavy cream
pinch of nutmeg
cream cheese
grated parmesan cheese
Louisiana brand fish fry

Directions:
Season peeled and deveined shrimp with salt pepper and Cajun seasoning (Use your judgement – season food to your liking . I didn’t measure but I’m sure it was no more than a 1/4 teaspoon of salt and pepper, maybe 1 teaspoon Cajun seasoning)
Bring pan to medium heat; Add Extra Virgin O;ive Oil – Cook shrimp about one minute per side then remove from pan and set aside
Pour off any excess oil from the pan then add the minced garlic, spinach and butter
stir about a minute. Reduce heat to medium low
Cook pasta per package directions
Add heavy cream, ( I really don’t measure when I’m cooking but get a quart of heavy cream and use about 3/4 of it) grated parmesan cheese, and a pinch of nutmeg and a lil red pepper flakes. Let simmer 5 minutes
Add 1 or two tablespoons cream cheese (optional) I like to add cream cheese, it gives it a smooth silky texture
Add shrimp back to the pan reserving 5 or 6 to place on top

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Toss well with pasta then put on plate putting the shrimp on top of the pasta.
* For the catfish batter I used Louisiana brand fish fry

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