lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, July 14, 2016

Cajun Crispy Shrimp Pasta

When C has a last minute dinner out with friends or co-workers, I usually try to convert our meal plan for the evening to have seafood in it somehow. C doesn't eat anything from the sea and the rest of us are obsessed with anything that comes from the sea. Miss F's most favorite at the moment is shrimp. I buy a ton whenever we go down to the Seabrook seafood markets and freeze it in one pound portions. And she can easily take down a half pound of shrimp.  Cajun chicken pasta is a favorite around here and I decided to swap out the chicken for crispy was delicious!  Miss F was a huge fan and cleared her plate.  And so did I.
Cajun Crispy Shrimp Pasta

12 ounces linguine
1 pound shrimp, peeled and de-veined
2 teaspoons Cajun seasoning (I use Tony Chacheres)
2 tablespoons flour
2 tablespoons butter
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 clove garlic, minced
¼ cup white wine
¾ cup cream
½ teaspoon dried basil
½ cup grated parmesan cheese

Prepare the linguine per package instructions, drain and set aside. Toss the shrimp with the cajun seasoning and flour. Heat the butter in a large skillet over medium heat, saute the shrimp and bell pepper for 5 to 6 minutes, until the shrimp is crispy and cooked through. Add the garlic and cook for 30 seconds more. Add the wine to deglaze the pan, scraping up any brown bits on the bottom. Bring to a simmer. Add the cream and basil, stir and heat through. Stir in the parmesan and linguine, toss to coat and serve.

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