1 pound of shrimp, peeled & deveined (can use crawfish also)
2 tablespoons of Land O'Lakes unsalted butter
1/2 of a medium onion, finely chopped
1 stalk of celery, finely chopped
1/2 of a bell pepper, finely chopped
1/4 cup green onions, chopped
1 large clover of garlic, minced
1/4 cup fresh parsley, chopped
1 can of Campbell's cream of mushroom soup
4 ounces of Velvetta Mexican style cheese
1/4 of a small jar of pimentos, optional
10 turns of the pepper grinder
1 teaspoon of Slap Ya Mama Cajun seasoning
Couple dashes of hot sauce
1 pound package of angel hair pasta
Peel and devein the shrimp. Rinse and drain; set aside.
Saute the onion, celery and bell pepper in two tablespoons of butter until softened. Add the green onion, garlic, and parsley and saute a few minutes more to soften. Add the cream of mushroom soup, Velvetta, pimentos, pepper, Cajun seasoning and hot sauce and stir together until well incorporated and cheese has melted.
Rough chop the shrimp and add to the mixture. Stir to mix in and cook at a low simmer, stirring occasionally, for about 10 to 15 minutes or until shrimp turns pink.
Meanwhile, prepare the pasta in well salted water to al dente according to package directions. Drain and return to the pasta pot. Spoon some of the sauce over the prepared pasta and stir to blend in. Place a serving of pasta on each plate and top with some additional sauce.
