Just because we’re stuck at home doesn’t mean we need to eat boring dinners. Chicken and beef had been quite scarce in the past couple weeks, so when I saw a bag of uncooked frozen shrimp, I knew I could figure out something to make with it.
After looking through my pantry, I was saw I had everything for this recipe except for heavy cream. It was perfect timing because I was placing a milk order from our local dairy and added a pint of cream into my order.
The recipe was delicious. The shrimp were spicy and the creaminess of the sauce cooled everything down. I’ll definitely be making this recipe again!
1 lb raw shrimp, peeled and deveined
12 oz bow tie pasta
2 Tbsp olive oil
1 Tbsp minced garlic
2 Tbsp cajun seasoning
1/3 cup white wine or pasta water
1/4 cup unsalted butter
1 1/2 cup heavy cream
1 1/2 cup finely grated Parmesan cheese
15 oz can diced tomatoes, drained
In a large pan, heat the olive oil over medium heat. Add 1 tablespoon of cajun seasoning and swirl to combine the seasoning and oil together. Add in the shrimp and cook for 2 minutes. Flip over and cook until the shrimp is fully cooked. Transfer to a plate and cover with foil to keep warm.
While you’re cooking the shrimp, cook the pasta according to the package. Reserve pasta water if you plan to use it in place of wine. Drain when cooked.
In the same saute pan, deglaze the pan with the pasta water or wine. Simmer for a couple minutes. Add in the garlic and butter and cook until the butter is melted and the garlic is fragrant. Stir in the heavy cream and the remaining tablespoon of cajun seasoning. Simmer for 5 minutes and then reduce the heat to low. Stir in the Parmesan cheese and mix until smooth. Add in the diced tomatoes, pasta and cooked shrimp. Serve.
Source: Sum of Yum