Quick, and different with a Cajun or Carribbean taste
For those who need something fast to feed a group of 4 with a Cajun flair:
1 stick margarine or salted butter
1/3 cup extra virgin olive oil
1 large tablespoon of garlic slices or minced
1 large can of diced tomatoes (do NOT drain)
1 stalk celery 1/8 inch sliced
1 lb small de-veined peeled shrimp
1 medium onion diced
1 red bell pepper diced
1 green bell pepper diced
1 yellow bell pepper diced
1 small lemon
1/2 cup grated or finely shredded Romano or Parmesan cheese
1 container sliced button portabella mushrooms (optional)
2lbs of your favorite type of long pasta/shells/bow ties
2 tbsp Dry crab boil or Tony Chachere Cajun Seasoning
1 large pinch dried Basil or 1/4 cup fresh Basil chopped
1 small pinch dried parsley or 1/8 cup fresh parsley
- Cook pasta in chicken broth until tender. Drain. Slice lemon in half and squeeze over pasta. This can be done at the same time as the following is being prepared:
- Melt butter/margarine in 4 quart pot on medium Low
- Add celery (mushrooms if using) and simmer for 2 minutes
- Add bell pepper and simmer for 1 minute
- Add onion and simmer until translucent
- Add garlic
- Add shrimp and crab boil to pan. Increase heat to Medium+ stirring slowly but constantly
- Once shrimp has turned slightly pink on both sides, add the diced tomatoes, parsley, and basil
- Return to a simmer for about 5 minutes or until pasta is finished cooking.
- Remove from fire and add Olive Oil
- Toss all ingredients well in pot, garnish with cheese, fresh basil leaves or fresh parsley, and serve while hot
Pairs well with Chianti, Cabernet Sauvignon, or even a chilled white wine!
Shrimp may be substituted with smoked oysters, clams, and/or scallops by eliminating the crab boil and salting the vegetables during rendering.
Other variations can included diced squash, zucchini, snow peas, green peas, or any other vegetable. For a Caribbean flair, diced mangoes or pineapple can also be added with a small pinch of cinnamon, a dash of clove and nutmeg, a tablespoon of dark brown sugar, and a dash of Cayenne pepper. Saute fruit/vegetables in the butter prior to adding tomatoes.