You’ve been warned: This unassuming little recipe is dynamite!
Let’s face it: Cajun Shrimp has been a favorite of mine ever since I can remember. My childhood BFF is from New Orleans and cajun and creole cuisine has always had a soft spot in my heart. I virtually had lunch with this guy and our steady group of friends every single day throughout high school; and I always got to try the awesome food they packed him. We would often trade lunch items back and forth; selectively picking and choosing what we would both eat from whatever our moms packed for us that day.
What I like is the perfect seasoning blend; so dang flavorful but never to the point where it’s entirely overwhelming and it takes away from the food, itself. Nothing can beat this deliciousness, and I love to serve this dynamite shrimp over the following thingamajigs:
- brown rice
- black rice
- tacos, because- it doesn’t get any better than that!
- and PASTA- the possibilities, right?!
This little recipe will come in handy as long as there is shrimp stacked away in your freezer. And if you’re one of the lucky ones who lives close to a fresh body of water; try making this with freshly caught shrimp or crawfish and die a slow death. It’s one of those go-to’s, under 30 minute weeknight dinners that make life a little easier and suppers more enjoyable. I eat this year-round; and you can even serve the shrimp cold over your favorite salads for some customized summer time eats
Cajun Shrimp Pasta
Ingredients
- 1 (single) box of your favorite pasta; for a little protein I love to use chickpea or red lentil penne. Follow the instructions on the box of your choice.
- 1.5 to ~2 lbs of medium to large shrimp (peel & remove vein at the back)
- 2 teaspoons of smoked paprika
- 1 teaspoon of chilli powder
- 1 teaspoon of thyme
- Juice of 1 large lemon
- 1 teaspoon of dried oregano
- 4 cloves of garlic, finely minced
- 2 bunches of scallions, chopped
- 1 large onion finely chopped
- 1 stalk of celery, chopped and deveined
- 1 red pepper finely sliced or 2 large tomatoes
- a handful of fresh bay leaves
- a handful of parsley (leave some for garnish)
- your choice of: 1 cup baby spinach, kale or Swiss chard
- 1-2 tablespoons of extra virgin olive oil
- 1 tablespoon of grass-fed organic butter
Instructions
- In a bowl, toss & marinate the shrimp with the lemon, thyme, paprika, chilli powder, garlic & oregano.
- Bring a saucepan or cast iron pan to medium/high heat and mix the extra virgin olive oil & butter. Add the celery, onion, red pepper or tomatoes, scallions, & bay leaves. Sauté for 2-4 minutes, while stirring often until they soften.
- Add the shrimp to the same pan & cook for at least 10 minutes or until fully cooked. Towards the end, throw in the greens of your choice. I used Swiss chard in mine.
- Serve the shrimp over the freshly cooked pasta & top with fresh parsley. Tip: Want it a little saucier? Try adding a tablespoon of organic tomato paste & a pinch of water or broth and stir well while it cooks.
- Enjoy every bite & abstain from licking the plate. It’s one of those meals you truly mourn once it’s over.
By: Aleyda | The Dish On Healthy
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