Creamy Cajun Shrimp Pasta

DAY BEFORE SERVICE:

1. Make Cajun Spice Blend.
2. Store Cajun Spice Blend, wrapped, labeled, and dated in dry storage.

Blackening Spice Blend can be made in bulk, stored in dry storage, and used as needed.

For this recipe the Cajun spice blend will be divided. Some seasons the sauce and the remaining seasons the shrimp.

3. Make the Roasted Tomato, Pepper, and Onions.

Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.

4. Store, wrapped, labeled, and dated in the cooler.

Hold at 41°F or below.

DAY OF SERVICE:

1. Place shrimp in 2 or 4-inch perforated pans.

Take care not to overcrowd pans or shrimp will overcook.

2. Place perforated pans with shrimp on sheet pans and hold in the cooler until needed.

Hold at 41°F or below.

3. Prepare Penne Pasta according to recipe and hot hold, covered, until assembly.

Hold at 135°F or above.

4. Next, using the steam jacket kettle, combine white cheese sauce, vegetable broth, Roasted Tomato, Pepper & Onion, and half the Cajun Spice Blend.
5. Bring the sauce to a simmer, stirring occasionally. Simmer the sauce approximately 15 minutes.

This time allows the Cajun Spice Blend to blend throughout the sauce, giving it really nice flavor.

Cook to 135°F or higher.

6. Hot hold, covered, until served.

Hold at 135°F or above.

The penne pasta and Cajun sauce will hold well and do not need to be batch cooked.

7. Cook the shrimp, as needed, throughout service by steaming shrimp 4-5 minutes, stirring halfway through steaming.

Cook to 145°F or higher for 15 seconds.

Take care not to overcook shrimp or it will be rubbery.

8. Remove the shrimp from the steamer and sprinkle with remaining Cajun Spice Blend.

Shrimp must be batch cooked throughout service to maintain quality.

9. To Serve: Portion 1 cup Penne Pasta and 1/3 cup sauce and veggies. Top with 5 Cajun spiced shrimp.
10. Finish with fresh chopped parsley and grated parmesan cheese.