Sunday, April 14, 2019

Cajun Shrimp and Linguine

Seasoned shrimp, seared and cooked in a tomato and trinity based cream sauce and tossed with linguine.
Seasoned shrimp, seared and tossed in a tomato and trinity based cream sauce, with mushrooms and linguine.

Cajun Shrimp and Linguine

This is another quick and easy skillet meal, using shrimp and pasta. I prepare the pasta in my Fasta Pasta, a kitchen tool I've shown you many times here on the website, and one that I use often,. So much easier - and faster - than preparing in a large pasta pot for sure!

Other than that, this dish is essentially a simple, one pot preparation, classic in Cajun cooking and using a simple sauce base of tomatoes, the trinity and cream with fresh Gulf shrimp, seasoned with Cajun seasoning and a little Old Bay added, and all that tossed with pasta. Easy and delicious! Here's how to make it.

First, prepare pasta al dente according to package directions; drain and set aside. Meanwhile, heat olive oil in skillet over medium high heat. Toss shrimp with Cajun seasoning and Old Bay, taste and adjust seasonings as needed before serving.


Add to skillet and cook until shrimp are pink and no longer translucent, about 5 minutes; remove from pan and set aside.


Reduce heat to medium and add 1 tablespoon of the butter to the pan drippings. Add the onion, bell pepper, celery and garlic; saute, stirring regularly for about 3 minutes.


Add mushrooms, tomatoes and chicken broth and bring to a boil; add cream and reduce to a simmer.


Add shrimp; toss to warm through. Add pasta, salt, pepper and parsley and toss with remaining tablespoon of butter.


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Recipe: Cajun Shrimp and Linguine

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 10 min

Total time: 20 min
Yield: About 4 to 6 servings

Ingredients
  • 1/2 pound linguine pasta
  • 1/2 tablespoon olive oil
  • 1 pound medium (41 – 50 count) shrimp, peeled and deveined
  • 1/2 teaspoon Creole or Cajun seasoning
  • 1/2 teaspoon Old Bay seasoning
  • 2 tablespoons unsalted butter, divided
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 1 cup sliced mushrooms
  • 1 (14.5 ounce) can stewed or diced tomatoes, drained
  • 1 cup chicken stock or broth
  • 1/2 cup half and half, heavy cream or whole milk
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 tablespoon dried parsley
Instructions

Prepare pasta al dente according to package directions; drain and set aside. While the pasta is cooking, heat olive oil in skillet over medium high heat. Toss shrimp with Cajun seasoning and Old Bay, add to skillet and cook until shrimp are pink and no longer translucent, about 5 minutes; remove from pan and set aside.

Reduce heat to medium and add 1 tablespoon of the butter to the pan drippings. Add the onion, bell pepper, celery and garlic; saute, stirring regularly for about 3 minutes. Add mushrooms, tomatoes and chicken broth and bring to a boil; add cream and reduce to a simmer.

Add shrimp; toss to warm through. Add pasta, salt, pepper and parsley and toss with remaining tablespoon of butter. Taste and adjust seasonings as needed.

Cook's Notes: May also substitute a pound of boneless, skinless chicken breasts for the shrimp, cut into chunks.

Source: http://deepsouthdish.com

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Posted by on April 14, 2019

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4 comments:

  1. This looks and sounds very good Mary

    ReplyDelete
    Replies
    1. Thanks Larry! Always looking for a different twist with the pasta and shrimp!

      Delete
  2. This looks like an excellent recipe I can try for the upcoming last Friday of Lent (no meat). It looks delicious!

    ReplyDelete

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