Blackened Shrimp Maque Choux

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My mom took me to this restaurant a long time ago, and this is what I ordered.  
Instantly I fell in love.  It had a nice spice to it and it was creamy.  It was like a plate of heaven prepared just for me. 
 It became one of our favorite places to eat, and still is, but, they took this pasta off the menu. In my heartache, I tried to recreate it at home so we can still enjoy it.  It is really pretty easy to cook, making it a great weeknight dish to have for dinner! 


  • Rigate Pasta, 16 Oz (Can use rigatoni, or penne) 
  • 4 tbsp butter 
  • 1 cup diced onion 
  • 1/2 cup green bell pepper diced 
  • 1 can corn (drained) Or 2 cups frozen/fresh
  • 3 cups heavy cream 
  • 2 cups shredded parmesan 
  • 1.5 tsp slap ya mama cajun seasoning 
  • 3/4 cup diced tomato 
  • Olive oil 
  • 1 lb shrimp, peeled and deveined 
  • Green onions (about 1/4 cup) 
  • Zatarain's blackened seasoning to taste 
  • slap ya mama Cajun seasoning to taste 


  • Peel and devein shrimp- coat in olive oil and toss around- set aside 
  • Cook pasta according to directions, drain, set aside 
  • Melt butter in pan 
  • Add onions and bell pepper and cook down 
  • Add corn 
  • Add seasoning
  • Add heavy cream and cook for about 10 minutes. It will thicken up. 
  • While that is cooking, place toss the shrimp with plenty of slap ya mama seasoning and blackened pepper seasoning, spread out on a lined cookie sheet.
  • Bake on 350 until done 
  • Turn off heat on the stove and add pasta to the pan
  • Put in the parmesan cheese and toss around the pasta to cook 
  • Stir in the tomatoes 
  • Stir in the green onions 
  • Serve with desired amount of shrimp on top