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

Monday, November 4, 2013

Cajun Shrimp Pasta

Cajun Shrimp Pasta
I was going to make my new favorite Cajun Chicken Pasta for dinner, but Miss F ended up napping until 6:30 pm and I needed something that could get to the table a little quicker. I had been eyeing this recipe from the wonderful Tide and Thyme for quite some time.   since the shrimp cook so quickly, the whole meal took about 15 minutes to get to the table.  When you have a grouchy and hungry four year old, every second counts.  Miss F had two helpings and was a huge fan.  She really loves bell pepper, especially if she gets to select what color we buy at the grocer.  The recipe calls for a green and red bell, but I halved the recipe and only used the red bell.  You can really use whatever color pepper you like.  This dish was amazing and absolutely perfect for a weeknight.  
Cajun Shrimp Pasta

1 pound medium or large shrimp, peeled and de-veined
1 tablespoon Cajun spice mix
3 tablespoons olive oil
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
½ onion, sliced
3 cloves garlic, minced
½ cup white wine
½ cup chicken broth
1 cup cream
½ cup grated parmesan cheese
Cayenne pepper, to taste
1 pound cooked linguine

Sprinkle 2 teaspoons Cajun spice over the shrimp, toss to coat. Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Add shrimp to skillet, and cook for about 2 minutes. Flip shrimp over and cook for 1 minute more. Remove to plate and set aside. Add remaining tablespoon of olive oil and heat until shimmering. Add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over medium high heat until peppers and onions are tender. Remove all vegetables from the pan to a plate, and set aside.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium low and stir in cream and cheese, whisking constantly. Cook sauce over medium-low heat for a few minutes, until the mixture thickens. Add cayenne pepper, salt and pepper to taste. Add the vegetables to the sauce. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained linguine and toss to combine. Serve spicy shrimp on top of pasta.
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