I haven't done a recipe post in awhile and thought this might be a good time to interject some food. Hence the following hodge podge of ingredients for a meal I totally made up tonight when I decided that I really wanted pasta. And shrimp. Together. But I didn't have any sauce handy and I didn't feel like going to the story. It's amazing how creative one can get when one does not want to walk to the grocery store. And one didn't. Here's what you need to know...
Cajun Shrimp & Veggie Pasta
Serves 2 hearty portions
Cook time: about 20 mins
1/2 bag of pasta, any kind
7 or 8 ounces of peeled shrimp (or really just whatever amount you feel like cooking)
1 red onion, chopped
1 yellow bell pepper, chopped
1 bunch asparagus, chopped and steamed
Chopped garlic, spoonful out of a jar or 3-4 cloves
Salt & pepper
Cajun-mixed seasoning, your choice
EVOO (extra virgin olive oil in Rachael Ray-speak)
Bring a pot of salted water to a boil and add pasta. While pasta cooks, add about a tablespoon EVOO to a large sautee pan and throw in your onions and bell pepper. Sprinkle lightly with cajun seasoning and stir often, until vegetables begin to soften and pieces start browning. Then add shrimp, 1/2 of garlic and asparagus, seasoning liberally with salt and pepper. (I like using sea salt and then a bit of Lawry's Seasoning Salt at the end for a better flavor.)
While shrimp cooks, combine about 2 tablespoons EVOO, spoonful of garlic and liberal amount of salt and pepper in small bowl then whisk with fork. When shrimp is opaque white (usually 4-5 minutes cook time), drain pasta then add the pasta back to its pot. Stir in shrimp and veggie mixture and EVOO sauce and toss well. Enjoy!