Cajun Shrimp Pasta
servings: 4
prep time
10
total time
18
ingredients
12
Cajun Shrimp Pasta
servings: 4-
INGREDIENTS:ingredients
- 1 lb. shrimp (16-20 per pound)
- 1 lb. linguini
- 1 pint grape tomato, cut in half
- 6 cloves of garlic, sliced
- 2 zucchini, shoe-stringed
- 1 tsp. of Aleppo pepper (optional)
- 1 Tbsp. blackened seasoning
- ¼ bunch parsley (chopped)
- 1 Tbsp. and ½ cup Kosher salt, divided
- 2 cups Hood® Heavy Cream
- ½ tsp. ground black pepper
- ½ cup extra virgin olive oil (divided in half)
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DIRECTIONS:directions
Boil one gallon of water, add ½ cup of salt. Cook pasta to al dente and drain. While the pasta is still very hot, place it back in the pot and add zucchini, ¼ cup olive oil, parsley and black pepper.
Dry the shrimp and season with salt and a generous sprinkling of blackened seasoning (and optional Aleppo pepper). Heat a large sauté pan with ¼ cup of olive oil until it is very hot (will show a light smoke) then add seasoned shrimp to the pan for 30 seconds to give a light sear.
Then add sliced garlic and sauté for one minute. Add tomatoes and cook for one minute, stirring constantly, then add Hood® Heavy Cream and reduce by half. Once reduced, add the shrimp and cream mixture to the pasta, stir and serve immediately.
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