This version of Cajun shrimp pasta reminds me of Florida coast restaurant shrimp. I will use milk instead of cream to keep the calories down a bit. Fresh or frozen shrimp, I like them peeled and cleaned without tails to avoid the mess.
I like fusilli or rotini pasta because they pick up lots of sauce with each forkful. And I am bad at twirking.
The shrimp and milk do need to be kept refrigerated, so as boat food it's for at the dock or same day cooking.
shrimp
pasta
Cajun spice
tomatoes
red pepper
green onion
milk
cornstarch
garlic powder
Its cold on the boat so parts of this video were recorded in a home studio kitchen