Spicy Cajun Shrimp over Linguini

Posted by on Apr 3, 2016 in Dinner, featured-slider-post, Food Journal

Spicy Cajun Shrimp over Linguini

This is one of my husband’s very favorite dinners and it can be made in 20 to 30 minutes. I make my own Cajun Seasoning, (recipe at this link https://youtu.be/F0QfO3Mgw7o ) but you can use one bought from the store….although it may not come out quite the same. As with most of my recipes, there is a tutorial on my YouTube Channel – and it can be found at this link https://youtu.be/GIGgoivMIzE

Ingredients
2 Tablespoons Cajun Seasoning

20 Shrimp (peeled and deveined)
3 Tablespoons Olive Oil
1/4 cup white wine
1 Tablespoon garlic, minced
1 small shallot, sliced thin (about 1 -2 Tablespoons)
15 Cherry Tomatoes
water if needed
1 teaspoon lemon zest
2 Tablespoons butter
9 ounces frozen spinach (thaw and squeeze out excess liquid)
8 ounces linguini

Instructions
1. Start a large pot of well salted water to boil. I use an 8 quart pot with almost 1/4 cup of iodized salt in it just to give you an idea.
2. Sprinkle the shrimp with the Cajun Seasoning and toss them around until they are well coated. Set them to the side. Also, while you’re waiting on your water to come to a boil, get all of your other ingredients ready.
3. Place the 3 Tablespoons of olive oil into a large braiser pan or a saute pan if you don’t have a braiser.
4. When your water comes to a boil, add the noodles and also put your shrimp into the hot olive oil. Cook the shrimp on both sides (about 2 minutes per side depending on the temperature of your pan and shrimp) DO NOT OVERCOOK!
5. Remove your shrimp from the pan and deglaze it with the white wine, be sure to scrape up any bits left from the shrimp or seasoning.
6. Add the garlic, shallot and tomatoes to the pan and saute until they are fragrant, about 1 minute. If the pan gets too dry add a bit of water to prevent burning.
7. Add one teaspoon of lemon zest, stir and remove from the heat.
8. Add in the butter stirring constantly, then add the spinach. The spinach should be at room temperature. Also, make sure to super squeeze out all of the excess water.
9. Add the linguini and toss.
10. Serve with the shrimp on top. I garnished mine with a sprig of thyme too. Enjoy!

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