I hardly ever have much motivation to make myself dinner on the nights my husband isn’t home to eat. After all, it is just easier to make a quick bowl of oatmeal and call it a night. I love breakfast for dinner.
The other night, the winds must have shifted because I actually decided to make some shrimp + pasta. Yum!
This is not so yum.
Just think that you are eating shrimp poo and you will never forget to devein. I hope you aren’t eating right now because if I was, I would probably upchuck.
It didn’t help matters that just last night, we were watching Planet Earth and there was a segment about shrimp and I got grossed out because of what they were feeding on.
I promise, it got better. After spending
the whole evening at least 20 minutes peeling, removing tails and deveining the shrimp, my pile of shrimp suddenly looked a lot smaller but trust me, I was glad to have spent the time cleaning up the shrimp.
My inspiration came from Amanda’s recipe post and I have to say, it was even more delicious than I imagined! This recipe was easy to make (minus the shrimp fiasco, so try to use shrimp that is already peeled & deveined) and even easier to devour. 🙂
Cajun Shrimp Pasta
1/2 cup diced white onion
4-5 garlic cloves, minced
2 tbsp olive oil
2 tbsp butter
2 tbsp all purpose flour
salt & pepper, to taste
4 oz. whole wheat thin spaghetti
1/2 lb raw shrimp, peeled, deveined and tails removed
1 cup low-sodium chicken broth
1 tbsp cajun seasoning (if you like things extra spicy!)
3/4 cup whipping cream
1 tsp cornstarch
- Cook pasta until al dente, about 9 minutes.
- Use salt + pepper to season shrimp, adding the flour slowly and tossing to throughly coat.
Melt 1 tbsp of butter and 1 tbsp of olive oil. Add onion and garlic until golden brown. Pour out into a small bowl and set aside.
Melt the remaining butter and olive oil.
When hot, add the shrimp in a single layer and cook on each side, about 3 minutes. Shrimp should be golden brown. Remove to a plate.
Pour in the chicken broth and onion/garlic mixture. Cook for about 5 minutes, whisking the bottom of the pan to deglaze.
Reduce heat to medium and pour in cream, whisking constantly.
Cook sauce over medium heat slowly adding in the cornstarch until bubbly and the cream starts to thicken the mixture, about 10 minutes.
Taste the sauce and add your favorite Cajun seasoning.
Keep whisking until combined and sauce has reached desired thickness.
Add the drained pasta and shrimp to the sauce, and stir to combine.
Enjoy while hot!