Cajun Seafood Pasta

This requires quite a few spices we didn't own the first time, and a little planning, but is really amazing (one of the most asked for recipes I make).

My picture... keep in mind that the shiritake doesn't absorb as much sauce as quickly, so usually I add the noodles and continue to cook for a little to help absorption (here, it doesn't look like I did that).  They also will get a little less "saucy" if you can leave them alone overnight.

Ingredients (Serves 3-4 with shiritake):

• 3 packages shiritake noodles (I think the original recipe asked for 2lbs of spaghetti)
• 2c heavy whipping cream
• 1T chopped fresh basil
• 1T chopped fresh thyme
• 2t salt
• 2t ground black pepper
• 1/2-1t crushed red pepper (I think the original recipe said 1.5t but it was really spicy)
• 1t ground white pepper
• 1c chopped green onion
• 1c chopped parsley
• 1 pound shrimp
• 1/2c shredded swiss cheese
• 1/2c grated parmesan cheese

Directions:

1. Pour cream in large skillet and cook over medium heat, stirring constantly until just about boiling.
2. Reduce heat, add herbs, salt, peppers, onions and parsley.
3. Simmer 7-8 minutes or until thickened, then stir in seafood cooking until shrimp is no longer transparent.
4. Stir in cheeses, blending well then serve over noodles.

I usually cut up my shiritake noodles a little and add them to the skillet while it's still warm and then let them cook for a couple minutes together.  I think this helps them get a little more of the flavor.  Also, I think that I typically cook this a little longer to get it thicker (when there aren't starchy noodles to absorb the extra sauce boiling a little longer to reduce helps out).  With the crushed red pepper, consider that less may be more, and if you're packaging this to eat for lunch the next day, the pepper taste does increase over time!!