My husband has been posting more pictures of the meals I prepare that I do, this is an issue and I will try to focus on being more diligent with my writing.
I store in my recipe files a number of recipes for later, things that catch my eye that I want to eventually try. While doing my menu planning on Sunday I came across a recipe for Cajun Shrimp Pasta that I had saved; it was originally posted by another blogger, The Cozy Apron. I’ve tried a few of her recipes with good success. My only complaint on this one is that it’s a bit mild for my taste buds.
It came together very quickly, so definitely do your prep work first. Gather your ingredients:
I only had linguine, so I used it, but the fettuccine, a wider pasta, would have been nice. Bow tie pasta would have also been good.
Rather than a small onion, I had half of a red onion leftover from another recipe, I simply chopped them to a finer dice. I also only found diced fire-roasted tomatoes, a quick spin in the food processor converted them to “crushed”. Last but not least, I firmly believe that garlic cloves should all be large, the head I peeled open today was full of tiny cloves, so I used about 12 so that I had the right amount; they were wonderfully fragrant when I added them to the skillet, perfect.
Based on my earlier comment definitely use the cayenne pepper and the red pepper flakes.
After the prep the cooking is quick and dinner is served. I also made a quick garlic bread.
Entrées, Pastas, Shellfish, Tested and Approved!
- 10 ounces uncooked fettuccine
- 1 pound medium peeled and deveined shrimp (16/20 count)
- Avocado oil
- 1 1/2 teaspoons cajun creole seasoning
- 1/2 teaspoon granulated garlic
- Pinch cayenne pepper
- 1 tablespoon unsalted butter
- 1 small onion, finely diced
- 1/2 cup (about 4 ounces by weight) finely diced roasted red peppers from a jar
- 6 cloves garlic, pressed through garlic press
- Pinch red pepper flakes
- 1 tablespoon tomato paste
- 14.5 ounce can fire-roasted crushed tomatoes
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 1 tablespoon chopped fresh parsley
Cook the fettuccine about 1-2 minutes shy of al dente according to the package instructions, and keep warm.
Add the shrimp to a bowl, and drizzle in about 1 tablespoon of avocado oil, and sprinkle in the cajun creole seasoning, the granulated garlic, and a pinch or two of cayenne pepper, if using; toss to coat.
Place a large cast-iron skillet over medium-high heat, and drizzle in about 2 tablespoons of the avocado oil; once hot, add the shrimp and sear it on the first side until golden-brown and crusty, about 2 minutes; flip and sear a minute or so more, until crusty on the other side; remove from the skillet and set aside.
To that same skillet add in the butter plus another small drizzle of the avocado oil if needed, and add in the diced onion along with the diced roasted red peppers, and stir; saute together for about 2-3 minutes, until softened and slightly golden.
Stir in the garlic and red pepper flakes (if using), along with the tomato paste, and cook for about 30 seconds or just until aromatic. (I even like to sprinkle in an extra dash of the cajun creole seasoning that I used on the shrimp at this point as well.)
Add in the crushed tomatoes, the chicken broth and the heavy cream and stir to incorporate, and allow the sauce to gently simmer for about 2-3 minutes just to slightly thicken; then give it a little taste to see if any additional salt is needed.
Add the fettuccine into the sauce, along with about half of the shrimp plus about half of the chopped parsley, and gently toss to combine, cook for 1-2 minutes more, until the pasta is cooked.
If serving directly from the skillet, top with the rest of the shrimp and the parsley, and serve “family style”. Or, pour the pasta into a serving dish or platter, and then top with the rest of the shrimp and sprinkle over the rest of the chopped parsley.