Cooking Corner - Cajun Shrimp Linguini

My wife is a pescatarian (No to meat – seafood and fish ok) so I make lots of Seafood Pastas. Today’s recipe is an easy go to when we are craving pasta. This one is with a butter cream sauce. We couldn’t eat it all, so no snacking before dinner. Left overs are great.

By the way, calorie counts on my recipes would frighten you. Ask me no questions, I’ll tell you no lies.

Add a daily walk and you’ll be ok.

I’ve added an extra picture of Prep (Mis en Place). Again, there are two steps to successful outcomes. Prep first, then cooking is easy and fun.

CAJUN SHRIMP LINGUINI

2 Dinner Portions (See Photo) or Smaller Portions for 4 to 6 small pasta course

Let’s talk Cajun Spice…How hot is it and what is the lowest tolerance to spice of your guests? I use a medium heat Cajun Spice, my wife prefers mild, so the amount I use takes into account all of that.

Ingredients:

¼ pound = 4 oz = 1 stick Unsalted Butter

12 Shrimp – thawed, de-veined, shelled, tail on/off your choice. Any size is fine. I used 16-20 count. So more if smaller or not, as you choose.

½ Red Onion – or any other kind of Onion is fine – chopped

6 or so medium size Portobello (or other) Mushrooms – I take the stems off, just use the caps, because the texture is very different from the cap. Do what makes you happy and slice thick.

1 Cup (or so) diced Red and Green Peppers – other colours help with presentation.

4 Cloves Garlic – minced

½ Cup Dry White Wine or Vegetable Stock for non-alcohol

3 Tbsp Cajun Spice – start with less and add extra to taste. Don’t let the Cajun overpower the meal. TASTE.

¼ cup = 2 oz cream

Salt and Pepper to Taste

Parmesan cheese – grated finely

2 Dimes of Linguini – less or more as you wish

Method:

1. In a pot, right size to boil pasta – Half fill with water and 1 Tbsp Olive Oil. Most chefs add salt, not oil, to water. Salt will be absorbed into pasta. I prefer less salt, so no go for me. The oil seems to keep the pasta from sticking together. Wrong or right, it’s what I do. No lid, use a wooden spoon over top of pot to keep it from boiling over. Weird but works.

2. Bring water to a crazy boil. Add pasta. Turn temp down to a regular easy boil. I use an induction stove at 5 which is medium boil. Do what you need to do on your equipment. I find 11 minutes for linguini and fettuccini 10 minutes for spaghetti, is perfect. You may figure out something different for yourself.

3. Then drain in colander / strainer. DO NOT RINSE THE PASTA. The starch on the pasta is a big part of the consistency of the sauce. Sauce sticks to starch on the pasta.

4. In a large frying pan, 1 oz of butter on medium high heat. When hot, in with the shrimp. Cook for about a minute. Turn them over. Be very careful here, do not over-cook. Just white on both sides. If we wanted to sear them, we would have used oil. But we are basically steaming them in butter. They will pick up more flavour from the spices et. al. Mmmm. Then into a bowl with a lid / plate / cellophane, whatever works to keep them warm. The shrimp will continue to cook a bit and get finished at the end.

5. OR…If you want it spicier, blacken the shrimp. Marinate shrimp in lots of Cajun spice and olive oil for 30 minutes. In the frying pan, start with oil very hot. You will be searing the Shrimp. Cook, set aside

6. Onion into the shrimp butter until translucent, not browning. Now you will be stirring and tossing as you add everything else.

7. Add the mushrooms. Add a pinch or 2 of salt to help the water steam away.

8. When the mushrooms are half done, add the peppers. They are full of water too, so let them cook.

9. When everything looks about 90 % done, add garlic. When you smell the fragrance of the garlic, add the wine or stock. Let come up to simmer.

10. Add balance of butter – 3 oz – sounds crazy – you’ll thank me.

11. Add Cajun spice. Start with a small amount, taste and add extra until you are happy.

12. Does it need salt and / or pepper? I didn’t add any extra. Cajun spice usually has salt, be careful.

13. Add Cream and let come to a simmer. The sauce should be thinner rather than thicker. The starch from the pasta with thicken it. Need to thin it? Use wine or stock.

14. Add the Shrimp, stir and bring up temp.

15. Add the pasta and stir.

16. Parmesan Cheese – secret weapon to thicken if necessary. If not, use the Parmesan as a garnish.

17. Serve pasta on plate first. Arrange the shrimp and then spoon the other stuff to make it look wonderful. Trust yourself to be impressive.

This recipe is easy to over-cook at all steps. Err on the side of under-done. You’ll be fine. Leftovers are easy to revive. From fridge, into sauce pan, add a bit of wine or stock and cream – make a bit of pasta if there’s none left.