20 MINUTE MEAL - CAJUN SHRIMP PASTA

You guys have been begging me for this recipe after me posting this dish on my story! Like always, I typically base my recipes on what I have on hand, and taste test along the way. I encourage you to do the same while making any recipe so it can be exactly to your liking!



What you need:

- Penne pasta

- 1 bag of frozen shrimp (precooked, devained)

- Cherry tomatoes

- 1/2 Cup Heavy cream (or any milk you have on hand)

- 1 Lemon

- 1 Stick of butter

- 2 Tablespoons Cajun seasoning (store bought is fine, but I made my own - recipe also below)


Prep:

- Thaw shrimp by placing shrimp directly into a strainer and running cold water over them. Don't worry if they aren't thawed all the way.

- Dice tomatoes - quartered if they are larger ones, halved if they are smaller.


Let's Cook!

- Bring a large pot of water to a boil and cook pasta per the instructions (I use about 3/4 of the bag)

- Melt whole stick of butter in a cast iron skillet (yes, the whole stick ain't nobody said this is a healthy meal!)

- Once butter is melted, put two heaping tablespoons (like a lot) of Cajun seasoning in the melted butter and stir to combine.

- Saute tomatoes until soft

- Place shrimp in the pan and stir

- Squeeze half of the lemon juice into the pan

- Once boiling, reduce heat to a simmer and let simmer for 5-10 mins

TIME TO ADD IN YOUR MILK PAY ATTENTION NOW OR YOUR MILK WILL CURDLE

- This part of the recipe can make or break your meal. Because the milk is cold and the food is hot, you cannot pour the milk directly into the pan or else it will curdle and break apart. The best way I found to add milk into a hot dish is by putting the milk into a separate bowl and scooping some of the hot mixture INTO the bowl with the milk and stirring around. This will gradually bring your milk up to the same temperature as the contents in the pan. You may have to put a couple spoonfuls into the milk to get it the right temperature. Once you feel it is warmed up with your finger, TURN OFF THE HEAT and slowwwwwly pour it into the pan while stirring.

- Once milk is combined, dumb cooked pasta into the mixture and stir.

- Top with Parmesan and parsley and you're done!


Cajun Seasoning: (Note, this recipe will make about 1/4 cup of seasoning, I store mine in an old empty spice container to use on other things)

- 1 tablespoon of Paprika

- 2 teaspoons of Garlic Powder

- 1 teaspoon of black pepper

- 2 teaspoons of garlic salt

- 1 teaspoon of cayenne pepper

- 1 teaspoon of dried oregano

- 1 teaspoon of thyme




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