My kids are shrimp obsessed.
And my kids are noodle obsessed.
So when I make noodles and shrimp together in one meal, they are super pumped!
This little supper can be on your table in minutes. Really and truly, what takes the longest in making this dinner is waiting for the water to boil. This is a light supper for your warmer nights.
And one last thing…don’t be scared about the heat level in this dish. You control the heat! My recipe is flavorful but mild enough for kiddos. If you think you’d like more heat, add more seasoning. How hot you like it is up to you!
This entree serves 4 adults. Cajun seasoning blends are found on the spice aisle.
1 pound of pasta (we used linguine)
1 onion, chopped
3 cloves of garlic, chopped
1 red bell pepper, chopped
1 tablespoon of Cajun seasoning (or you can use more)
1 1/2 pounds of peeled and deveined shrimp
1 big splash of heavy cream, whipping cream, half and half or milk
about two handfuls of basil, torn
Extra Virgin Olive Oil (EVOO)
salt and pepper
Bring a large pot of water to a boil over medium-high heat. Drop your pasta and cook until al dente (about 6 or 7 minutes).
Meanwhile, in a large skillet over medium high heat, add in a tablespoon or so of EVOO and your chopped onion. Saute about 4 or 5 minutes and then add in a big pinch of salt and pepper. Add in your garlic and red bell pepper. Saute another minute or two. Next, add in your shrimp and Cajun seasoning. Cook about 3 or 4 minutes.
Remove about a cup of the water from your pasta pot and reserve off to the side. Drain the rest of your water off of your pasta and add the hot pasta to the shrimp skillet. Add in your reserved cup of water and toss everything (the starchy cooking water will help everything come together). Finally, stir in a big splash of cream or milk and then add your torn basil.
Remove from heat and serve.
One big skillet of perfect pasta.
So quick, so simple, so flavorful and so delicious!