Summer has flown by and I haven’t gotten a thing done on my list of summer chores. I still need to get my roof painted, get my outbuilding cleaned out (I have an excuse for that one, a big bee’s nest on the inside of the door). Momma Said, “Poor excuse but better than none.”
So many things to do and so little time, I know I am stretching things but it is somewhat true. By the time I get home from work it is either too hot to be outside or raining. I know somehow, I will get it done, yeah I keep telling myself that.
In these times things are so up in the air that I wonder if it is worth it to work so hard on getting things done just to have a bomb drop on our heads. The world is in so much turmoil and I do feel sorry for the people who are living in these turbulent times. I can not even imagine what it is like to fear for your life day in and day out.
I pray every day that all the disruptions can be resolved and we all could just live in peace. Momma Said, “As humans, I think this evil is bred into us by generations of strife and disruption.” All the way back to Adam and Eve we have had deception in our hearts and in this day and age we have the weapons of mass destruction to destroy everything and everyone.
Cajun Shrimp Pasta
8 ounces penne or fettuccine pasta
1 lb. large shrimp, peeled and deveined
2-3 tablespoons Cajun seasoning, divided
2 tablespoons olive oil
2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
1⁄2 cup diced roasted red peppers (from a jar)
1⁄2 cup chicken broth
1 (14 ounce) can crushed tomatoes
1⁄2 cup heavy cream
1⁄4 cup grated Parmesan cheese
1⁄4 cup chopped fresh parsley
Salt and pepper to taste
Instructions
Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
While the pasta cooks, toss the shrimp with 1-2 tbsp of the Cajun seasoning in a bowl until evenly coated. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and sear for 2-3 minutes per side until browned and cooked through. Remove to a plate.
Melt the butter in the same skillet. Add the onion and sauté for 2-3 minutes until softened. Stir in the garlic and roasted red peppers and cook for 30 seconds until fragrant.
Whisk in the remaining 1 tbsp Cajun seasoning, then stir in the chicken broth, crushed tomatoes, and heavy cream. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
Reduce the heat to low and stir in the Parmesan cheese until melted. Season with salt and pepper to taste.
Add the cooked pasta and shrimp to the sauce and toss until everything is evenly coated. Sprinkle with fresh parsley and serve immediately.
