Cajun Shrimp and Lemon Pasta
Capture the Coast, pg . 78
Weeknight meals can be a challenge in our house. With two kids running around and jobs and volunteer commitments to juggle it’s a major accomplishment to get ANYTHING on the table. We have our staple meals and takeout places, but I do like to mix it up occasionally and I was feeling adventurous this week.
I’m always looking for something that can be prepped in advance and is easy to finish and when I saw this Cajun Shrimp and Lemon Pasta dish, I knew we had to try it! The recipe is very adaptable according to your taste and was a huge hit in our house. The kids even enjoyed the pasta by itself!
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon kosher salt
½ teaspoon dried thyme
½ teaspoon oregano
¼ teaspoon ground cayenne pepper
Combine all of the seasonings together in a jar with a tight fitting lid. Secure lid and shake well. *I used a small mason jar for this step.
½ cup olive oil
1 garlic clove
2 tablespoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
1 pound large shrimp
salt and pepper to taste
Whisk together all ingredients with the Cajun seasoning. Peel and devein shrimp and rinse and pat dry. In a 9×13 inch dish, combine the shrimp with the marinade and toss to coat. Marinate covered in the refrigerator for 1 to 12 hours.
When you are ready for dinner, preheat the over to 450 degrees. Discard the garlic clove from the dish and bake the shrimp for 7 to 10 minutes until pink, stirring occasionally.
½ cup olive oil
2/3 cup grated parmesan
juice of 2 lemons
¾ teaspoon kosher salt
½ teaspoon ground pepper
1 lb spaghetti or penne
1/3 cup fresh basil, chopped
zest of two lemons
Whisk the olive oil, parmesan, lemon juice and salt and pepper. Cook the pasta according to package directions and drain, reserving a ½ cup of the cooking water. Combine the pasta and the sauce and add the lemon zest and basil, toss to coat. Add reserved water a tablespoon at a time, as needed (I didn’t need to add any). Top with the shrimp and serve.
- We don’t care for parsley so I skipped that ingredient in the marinade.
- You can use whatever pasta you want in this recipe! I only had gluten free penne in my pantry and it was delicious.
- The recipe suggests that you can use parsley instead of basil in the pasta and also can add capers. I took them up on the latter part and we weren’t disappointed!