Cajun Shrimp Pasta

INGREDIENTS:

 

1.5 lbs raw jumbo shrimp (21-25 shrimp/lb)

1 box (or 1 lb) campanelle pasta (or pasta of choice)

2 tsp Old Bay seasoning

1 tsp Chef Paul’s Seafood Magic seasoning

1.5 tsp Italian seasoning

1 small yellow onion, finely chopped

6 garlic cloves, minced

1 small tomato, chopped

4 tbsp (or ¼ cup) finely chopped parsley

1 tbsp olive oil

4 tbsp (or ½ stick) butter (divided)

¼ cup vegetable broth

1 cup (or more) shredded parmesan -OR- Pecorino Romano cheese

1 pint of heavy cream (or more depending on how creamy you like your pasta)

Water for boiling

 

 

INSTRUCTIONS:

 

1) Devein, shell, and clean the shrimp (removing the tails is optional), then season with the seafood magic, old bay, and Italian seasoning. (It will seem like a lot of seasoning, but the over-seasoned shrimp will be used to flavor the entire pasta dish). Set aside.

 

2) Prepare the fresh seasonings (onion, garlic, tomato and parsley) and the cheese.

 

3) Heat a large skillet on medium heat. Add the olive oil. Add the shrimp and cook for 1-2 minutes on each side or until the shrimp. Set aside.

  

4) Boil the pasta in a large pot until al dente. (Cook according to package instructions.)

 

5) Add ½ stick of butter to the pan used to cook the shrimp. Once the butter begins to melt, add the chopped onions and minced garlic. Sauté the fresh seasonings for about two minutes or until flagrant, then add the ¼ cup of vegetable broth to make a light pan sauce. Add the heavy cream (you can start with a pint and add more later if you want a creamier sauce), and stir.

 

6) Bring the sauce to a rolling simmer (about 5 minutes). When it begins to reduce, add the tomato and parsley (reserve some parsley for garnish), then stir. Reduce the heat to low, then add the shredded cheese. Incorporate the cheese well until it melts (about 2 minutes).

 

7) Once the sauce it done, add the cooked, drained pasta to the sauce. Then, add the cooked shrimp. Incorporate everything well. Feel free to add additional heavy cream, cheese, or seasonings to taste.

 

Plate, garnish with fresh parsley, and enjoy!