Q: I am interested in the recipe for Cajun Shrimp Pasta from Frazer's. It's pasta with a creamy sauce, shrimp and sausage.
Laura Reilson, St. Jacob
A: Nineteen years ago, when Frazer Cameron opened what was then called Frazer's Traveling Brown Bag, the restaurant had a handful of tables and a business built on blue-plate specials and carry-out sandwiches for nearby brewery workers.
Over the years, Cameron has expanded the restaurant and the menu. He says that diners call his rustic, bistro-style food "home cooking." This makes sense to him. "When I'm in the kitchen, my intention is to prepare each meal just as I would for someone I care about. I keep tweaking recipes until I'm really happy. The focus is on simple prep and really fresh ingredients."
Cajun Shrimp Pasta is served as a regular special, Cameron says. "We serve a different pasta every night. But Tuesdays are Pizza and Pasta Night, 30 percent off any pizza and seven different pastas, including this one."
The rich pasta dish is easy to make at home in about 30 minutes. The trick is to cook the sauce down, concentrating the Cajun spices to deepen the flavor without adding heat.
Special Request is written by Kirkwood resident Alanna Kellogg, author of the online recipe column KitchenParade.com and "veggie evangelist" at the food blog about vegetables, A Veggie Venture.