Beazell's Cook Book

Shrimp & Anaheim Chiles Pasta by Mary Theriot

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10 oz cooked thin spaghetti, drained
6 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 aneheim chiles sliced
1 stick butter
1 teaspoon Beazell’s Cajun Seasoning
1 pound shrimp, peeled and deveined
1 cup half and half
 
While pasta cooks heat oil in a 12 inch saute pan.  Saute garlic until light brown, about 1 minute.  Add the chiles adn continue cooking for another 30 seconds.  Add the butter. Add seasoning and shrimp and cook for four minutes.  Add cream.  Remove from heat and toss in noodles.

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