My friend, Nicholas, loves Cajun food, especially crawfish.
Well, I’m not going to pretend I love shucking mudbugs, but I do love the fruits of the labor.
Once he brought a chicken, butterflied and stuffed with boudin and crawfish, over to my house to cook. I’m pretty sure I licked the cooking pan.
In the past few weeks, Nicholas, who has a full-time job and is also a volunteer firefighter, has dropped everything to come help me with overflowing plumbing and a dead car battery. So, I invited him for dinner to thank him. However, I totally flaked out on cooking. HE brought pizza. I felt like a big, fat loser.
So, I’m going to try to rectify that with this Cajun Shrimp Pasta. I hope he likes it.
Cajun Shrimp Pasta
1 lb medium or large shrimp, peeled and deveined
1 Tbsp Cajun spice mix
3 Tbsp olive oil
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/2 onion, sliced
3 cloves garlic, minced
1 cup cream
1/2 cup white wine (optional, replace with equal amount of chicken broth)
1/2 cup chicken broth
cayenne pepper, to taste
1 lb cooked fettuccine
2 scallions, chopped (for garnish)
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 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 pour in cream, whisking constantly. Cook sauce over medium-low heat for a few minutes until cream starts to thicken the mixture. 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 fettuccine and toss to combine. Serve spicy shrimp on top of pasta. Sprinkle with scallions for garnish.
Nutritional Information: Calories Per Serving: 279, Calories from Fat: 128, Fat: 14 g (4 g Saturated Fat), Cholesterol: 173 mg, Sodium: 262 mg, Carbohydrates: 11 g, Fiber: 2 g, Sugar: 5 g, Protein: 23 g.
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