Kelly says: “This is a list item. This is also a second helping item, which can be problematic.”
Cajun Shrimp Pasta
Inspiration here
- 6 oz whole-grain pasta
- 1.5 t Tony Chachere seasoning
- 1 lb large shrimp, peeled and deveined
- 2 T olive oil
- 2.5 c frozen Mirepoix cajun style blend (onion, green peppers and celery)
- 1 t dried thyme
- 1 t red pepper flakes
- 2 t minced garlic
- 3/4 t kosher salt
- 1 (14.5-oz) can unsalted diced tomatoes, undrained
- 1/2 c half-and-half
Cook pasta according to package directions. Drain but reserve 1/3 cup pasta cooking liquid. Heat a large skillet over medium-high heat. Combine Cajun seasoning and shrimp in a medium bowl; toss to coat. Add 1 T oil to pan; swirl to coat. Add shrimp mixture to pan; cook 2 to 3 minutes or until shrimp are done. Remove shrimp mixture from pan. Wipe pan clean with paper towels. Add remaining 1 T oil to pan; swirl. Add vegetable mix and thyme; cook 5 minutes, stirring occasionally. Add red pepper and garlic; cook 3 minutes. Add reserved 1/3 cup pasta cooking liquid, salt and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Remove pan from heat; stir in shrimp and pasta. Stir in half-and-half. Cook 1 minute over medium heat or until thoroughly heated.