By Teri Cayton
The Parsons Advocate
The official countdown is on, as of the day I am writing this it is 14 days until the official first day of Spring, HOORAY. The robins are back and daffodils are poking through the ground, although they usually get their little heads snowed on at least once before it is officially Spring.
Mom would have mowed the lawn at least once by now and that is actually the unofficial sign of Spring. Momma Said, “The early bird gets the worm and she had to be the first to mow.” Our weather has warmed up significantly but we are getting a lot of rain.
If the weather runs the same course it has for the past few years it will be Spring for maybe a month and then turn into Hades. The weather has changed so much over the years that we are not a temperate weather area anymore. We are getting more southern summers and northern winters.
Our weather used to be like the Three Bears story, not to hot, not to cold, it was just right. I like Summer but our weather patterns as of late are just to dang hot to do anything outside. That really bums me out because, as I have told ya’ll before, I don’t like to be indoors. Momma Said, “Nobody shuts my baby indoors for long.”
Cajun Shrimp Pasta
Ingredients
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.
