Cajun Infused Shrimp and Pasta

Cook these Cajun marinated shrimp quickly and toss with softened grape tomatoes for a rich, spicy sauce for pasta.

1 lb shrimp (about 24, shelled and de-veined)

Sauce:

2 Tbsp good real mayonnaise

2 Tbsp favorite hot sauce (I used Texas Pete’s)

1 Tbsp fresh thyme leaves

2 cloves garlic, minced through a press

1 tsp favorite cajun spice mix

1 medium onion, thinly sliced

2 cups grape tomatoes (I used half red and half yellow), halved

1 lb spaghetti (or linguini)

dash dried Cajun herb mix (or herbs de Provence, or Italian herbs)

Toss shrimp with the sauce ingredients in a bowl. Allow to marinate for about 20 minutes.

Sauté the onion in a wide skillet in a dash of olive oil for about 8-10 minutes.

Meanwhile, bring a large pot of well-salted water to a boil for the pasta. Cook until just al-dente.

Add the tomatoes to the onions and continue cooking over medium heat.

Cook until the tomatoes just soften.

Push the tomato mixture to one side of the pan and then add the shrimp to the other side. Cook for about 2-3 minutes, just to cook the shrimp through. Fold in the tomatoes with the shrimp and moisten with a bit of pasta cooking water to form a saucy glaze.

Reserve a cup of the pasta cooking water and drain the pasta. Tip pasta into a wide bowl and fold together with the sauce. Again moisten with a dash of pasta cooking water if necessary. Season with a dash of dried Cajun seasoning if desired.

Serves 4-6.

Comments

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