Chris' Recipes

Bon Appetite!

Cajun Shrimp with Linguini

Written By: Chris - Apr• 24•13

It had been a full Saturday, and following a fun day of wine tasting last weekend we needed to grab a bite to eat before heading out for another social evening for our friend Julie’s big 50th Birthday party!  We swung by our house to grab the dog and quickly rummaged through the fridge to see what I had on hand to prepare a quick and delicious, yet healthier choice meal.  I had a baguette, a large package of jumbo shrimp and lots of nice sweet peppers.  Heather had the pasta and some other items that she agreed she would supply as well as the salad to complete our meal.  We got back to their place and got busy.  This dish is without cream and really turned out very tasty!  David doesn’t care for tomatoes, but I heard that he commented more than once that it was delicious!  Glad you liked it!

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Ingredients:

20 Jumbo Shrimp, peeled and deveined with tails off
1 Tablespoon Cajun Seasoning
2 Garlic Cloves, pressed
1 Cup White Wine
1 Tablespoon butter
1 Tablespoon Oil
2 Cups Red, Yellow & Orange Peppers, chopped fine
1/2 Onion, chopped
1/2 Lemon, zest
1/4 Lemon, juice
1/3 Green Apple, chopped fine (why? because it was in with the lemon and I thought why not! It added great fresh flavor!)
1 (14.5 oz.) Can Chopped Tomatoes
Fresh Parsley
Salt & Pepper, to taste
Parmesan Cheese, shredded for topping

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Begin the dish by sauteing the onions in about a teaspoon of oil over medium high heat, stirring occasionally until they start to become translucent.  Add the wine and cook until it has reduced by half.  Next, chopped peppers, canned tomatoes and the apple.  Add the Zest of  half of a lemon, but the juice of only a fourth.

Meanwhile, Bring a large pot of salted water to a boil. Add pasta and cook to the package according to directions, but leave al dente.

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Sprinkle shrimp with Cajun seasoning.  (More if you like very spicy!)  Cook shrimp in hot skillet with butter and the rest of the oil as well as the fresh garlic until no longer pink (be careful to not over cook or it will be tough). Remove from pan and set aside.

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Season with salt and pepper to taste.  Add cooked shrimp and some chopped parsley to the skillet of peppers and tomatoes and remove from heat. Toss shrimp mixture with pasta.  Garnish with Parmesan cheese and additional parsley.  Serve immediately.

We enjoyed this dish with a side salad and simple crustini’s and a beautiful bottle of 2010 Broglia Gavi Villa Broglia wine.   Broglia Gavi di Gavi; “La Meirana” is the signature wine of Broglia – one of only a few producers in Piedmont to focus almost completely on the production of white wines and indeed almost entirely on Gavi. Bill had picked up this wine following our April Wine dinner at Nectar.

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Enjoy!

Cheers!
~Chris

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