Tuesday, July 6, 2010

Cajun Shrimp Pasta


This is a delicious, quick dinner that's easy to throw together on a weeknight. Brimming with spinach and tender shrimp in a tomato-ey wine sauce, it's a great ending to a long day!

Bring a large pot of water to a boil; add the pasta and cook about 8 minutes or until al dente; drain and set aside.

Melt the butter and olive oil in a large skillet, then add the chopped green onions



and the garlic.



Sprinkle with the cajun seasoning (use more or less to your taste!) and the pepper and cook about 2 minutes, then add the wine (if you don't like using wine, or don't have any, chicken or vegetable broth would be a good substitute.)



and the tomatoes.



Let this mixture simmer for 4-5 minutes, then add the shrimp.



(I used cooked shrimp because I find it most convenient. If you're using raw shrimp, add them with the wine and tomatoes and let them cook while the sauce simmers.)

Add the spinach



(I love these vibrant colors!)

and then the pasta (I ran out of penne and had to add some fusili, but I prefer orechiette for this, as you can see in the final picture above!)



and gently stir until the spinach wilts. Easy, fast, delicious. My favorite combination!

Get more great recipes and ideas at Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday at the Table and the Krazy Kitchen.

Cajun Shrimp Pasta

2 cups uncooked pasta shapes
2 Tbsp. butter
1 Tbsp. olive oil
3 cloves garlic, chopped or minced
1/3 cup sliced green onions
1 1/2 tsp. Cajun seasoning
1 tsp. freshly ground black pepper
1 cup white wine
1 cup diced tomatoes (fresh or canned)
3/4 pound cooked shrimp
3 cups baby spinach

Bring a large pot of water to a boil; add the pasta and cook about 8 minutes or until al dente; drain and set aside.

Melt the butter and olive oil in a large skillet over medium high heat. Add the green onions, garlic, cajun seasoning and pepper and cook for 2 minutes. Add the wine and tomatoes and let simmer for 4 minutes. Add the shrimp, spinach and pasta to the sauce and stir gently until the spinach wilts. Serves 4-6.

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