Cajun shrimp with Linguini is a family favorite that is often made for special occasions. It was this years Valentine’s Day dinner with pressure cooked carrots. It is moderately spicy and very flavorful but takes a little more work than most of my weekday evening meals.
1 lb. shrimp peeled and deveined
2 tbsp olive oil
1/2 onion, chopped
1/2 tsp thyme
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp basil
1/2 tsp tabasco sauce
1 tbsp garlic, minced
1 tbsp worcestershire sauce
1/2 cup tomato, peeled and diced
2 tbsp sugar
1/2 cup green onions, sliced
3 cups chicken broth
1 lb linguine
1/2 cup Parmesan cheese, grated
Bring 6 cups of salted water to a boil. You can submerge your tomato into the water for a few minutes to make the peel easy to remove. Add the pasta and cook until al dente.
In a non-stick skillet saute the onion in olive oil for about 4 minutes. Add the garlic and stir. Add thyme, cayenne, black pepper, and basil and cook on low heat for 5 more minutes. Add tomatoes, Tabasco, chicken broth, green onions, sugar, and Worcestershire Sauce and cook over low heat for 30 minutes to reduce liquid. In another fry pan, saute the shrimp in butter and garlic until pink, but not totally opaque. Add your tomato/onion reduction mixture and cook for 2 more minutes. Add the cooked pasta and toss well with the Parmesan cheese. You can garnish with a few reserved shrimp and some green onions.
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