Cajun Shrimp Pasta

Ingredients

• Cajun Shrimp Fettuccine

  Ingredients:
  1 lb. shrimp, peeled and deveined (fresh or frozen)
  6 T. olive oil
  1 cup red or yellow onions, chopped fine
  1 red bell pepper seeded and diced
  1 T. minced garlic
  1 1/2 t. Cajun powder (or substitute a European fish spice)
  1 T. paprika powder
  1/2 t. cayenne pepper powder
  1 cup skinned, seeded tomatoes, diced (or 1 cup tomato sauce)
  1 cup chicken stock
  3/4 cup heavy cream
  1 lb. Fettuccine noodles or spaghetti (cooked according to package directions)

  Marinade: (for use after the ice water soak) 1 1/2 t. crushed garlic
  1 T. olive oil

  1 t. Cajun spice 1/2 t. black pepper

  Garnish:
  1/2 Cup chopped parsley

  Note: If you want to “feel the heat,” stir in 1 drop (more at your own risk) of Dave’s Gourmet Total Insanity Hot Sauce .

  Preparation:
  Frozen shrimp is usually peeled with the tail remaining and has been deveined. If you decide to buy fresh make sure you ask for the shrimp to be peeled keeping the tail. (Hint: save the

  shrimp shells and freeze them in a Ziploc
  Make sure shrimp is deveined. To devein shrimp, run a paring knife along the back of shrimp

  about 1/4-inch-deep cut; the flesh will reveal black and white “vein”. This is the digestive tract of the shrimp; remove and discard by using the tip of the paring knife.
  Soak shrimp in ice water and 2 T. of salt for 10 minutes. Rinse well in very cold water. Next, marinade the shrimp in marinade mixture for 30-60 minutes.

  In large skillet, add 1-2 T. of olive oil. Add the shrimp and sauté for 1-1 1/2 minutes on medium high heat and then turn and sauté other side for 30 seconds. Note: Ensure that

  each shrimp is arranged in skillet without being crowded, so all shrimp cooks evenly. You might have to make two batches.

  Place 3 T. of olive oil in large, wide-bottomed, heavy pot. With stove set to medium heat, add 1 cup onions and sauté for 5-7 minutes until translucent. Add red peppers and sauté 2 minutes. Add 1 T. of crushed garlic and sauté 1 minute. Add 1 1⁄2 t. Cajun powder, then add

  bag for when you want to make shrimp stock.)

  1 T. of paprika, 1/2 t. of cayenne pepper and sauté for another minute. Add tomatoes and sauté for 2-3 minutes. Then add 1 cup chicken stock and allow to boil 5 minutes on medium heat or till sauce reduce slightly. Add cream and heat another minute and then pour all shrimp back into the Cajun sauce and allow to simmer 1 minute. Add cooked pasta to sauce; mix well.

  Garnish with parsley and serve immediately.