The Gunny, my honey, is from "The South". Before we married, I rarely cooked with seafood, sausage, and Cajun spices. I am now a Cajun convert. And, I "wow"ed my Mississippi Man with this shrimp pasta recipe I created. It's a great introduction into some Southern cookin'.
"Shrimp"ly Lovely Pasta
Begin with a bag of medium-sized frozen shrimp.
Thaw & take the tails off those suckers.
You will need a jar of Alfredo sauce, a can of "Rotel"-style tomatos, & Cajun seasoning. The Gunny & I had just taken a little trip to Penzey's Spices & decided to try out their Cajun seasoning. But, I usually use my stand by Tony Chachere's Creole Seasoning.
Slice smoked sausage into bite-size pieces and saute in olive oil with minced garlic (3 cloves) & half a diced onion in a large non-stick skillet.
Once your sausage is browned & heated through, add the canned tomatoes, Alfredo sauce, 2 tablespoons of Cajun seasoning, a pinch of salt, a dash of pepper, a cup (or more) of grape tomatoes, and some chopped green onion.
Heat until simmering. And, add your shrimp
Stir. Then add your cooked penne pasta (I use a full bag).
Once the pasta is completely covered in the sauce,
I add a couple of handfuls of Parmesan cheese.
Stir in the cheese. And, ENJOY!
I like to serve this with a loaf of crusty bread.
"Shrimp"ly Lovely...
Or, as The Gunny likes to say..."You may be a Yankee, but you sure can cook like a Southerner." That's high compliments, y'all.
No comments:
Post a Comment