Monday, February 1, 2010

Cajun Pasta and Shrimp

(sorry no pictures) This was pretty darn tasty and we will definitely make it again.  Matt rejected my idea of Jambalaya for dinner last week so I snuck the flavors into our standard shrimp pasta we make sometimes.  Evil delicious genius.

Cajun Pasta and Shrimp
Serves: 2

-2/3 box linguine
-about 18 shrimp (the 36-40/lb size), tails removed
-1 tablespoon butter
-1 garlic clove minced
-2 tablespoons butter
-2 tablespoons flour
-3/4 cup diced green pepper (I used frozen)
-3/4 cup diced onion (again, frozen)
-1/2-3/4 can petite diced tomatoes, drained
-2 cups half and half
-1.5 tablespoons cajun seasoning (I used 1 T but it wasn't enough)

1.  Add 1 tablespoon butter to a 10" skillet and melt, add the garlic and the shrimp.  Cook just until done and remove to a plate and dump out any liquid.
2.  Start boiling a pot of water and cook the pasta according to the box.
3.  Add the other 2 tablespoons to the skillet and melt, add the flour and cook over medium until it thickens.  Add the onions and green peppers.  Cook until done.  Add the tomatoes.  Add the half and half and the seasoning.  Bring to a bubble and simmer over medium until thickened (about 10 minutes).
4.  Throw the shrimp back into the sauce to warm up.  Serve over pasta.

If you want to spice it up (because it is actually pretty mild) add some cayenne pepper or Franks Red Hot Sauce.  Yum.