Description
Fresh flavors with a nice kick!
Ingredients
- 3 Tablespoons Olive Oil, Divided
- 1 clove Garlic (large), Minced
- 2 Shallots, Diced
- 2 cups Grape Tomatoes, Cut In Half
- 1 cup Canned Stewed Tomatoes
- ½ Bell Pepper, Diced
- 1 Tablespoon Garlic Powder
- 2 Tablespoons Chili Pepper Flakes
- 3 Tablespoons Cajun Seasoning, Divided
- ¼ cups Fresh Basil, Chopped
- 350 grams Dried Spaghettini (use Your Best Judgement)
- 454 grams Raw Shrimp, Peeled And Deveined
- Sea Salt And Ground Black Pepper To Taste
Preparation
Heat 2 tablespoons of olive oil in a saucepan on moderate heat. Add the garlic and shallots; simmer for approximately 2-3 minutes, until garlic is fragrant and shallots are translucent (don’t brown the garlic). Add the grape tomatoes, stewed tomatoes and bell pepper. Sprinkle in the garlic powder, chili pepper flakes and 1 tablespoon of Cajun seasoning. Mix well.
Simmer for approximately 10-15 minutes, until the tomatoes are soft and broken down. Toss in half of the chopped fresh basil.
Transfer the sauce to another pot and cover to keep it warm. Keep the saucepan handy for your shrimp—no need to wash it.
Start cooking the pasta as per the instructions on the package.
Place the shrimp into a large bowl. Sprinkle 2 tablespoons of Cajun seasoning onto the shrimp and toss to coat.
In the same saucepan you used for the sauce, add a tablespoon of olive oil and heat over high heat. Place your shrimp into the pan. I always place my shrimp into the pan starting from Noon and moving clockwise, and by the time I get back around to the first shrimp I set down, it’s time to flip it. Repeat until the shrimp have turned pink. Don’t overcook them, or they will be like rubber erasers.
Once the shrimp is cooked, transfer your sauce back into the saucepan. Drain the pasta, and then toss that into the pan as well. Season with sea salt and ground black pepper to taste. Mix until all of your pasta is coated evenly. Garnish with some fresh basil and enjoy!
