Fusion meets flavor in this surprisingly simple, yet tasty dish. Sautéed Cajun shrimp, tender-crisp veggies and roasted cherry tomatoes are tossed with hot pasta and gently heated until the flavors blend and the pasta is perfectly al dente.
- 1/2 pound linguine or fettuccine
- 2 tbsp. olive oil, divided
- 1 pound medium shrimp, shelled and deveined
- Cajun seasoning
- 1 medium zucchini, cut in half lengthwise and sliced
- 1 small red onion, cut in eights
- 1 cup roasted red and yellow cherry tomatoes
- 1 tsp. fresh thyme leaves
- 1 tbsp. chopped parsley
- Cook pasta in salted boiling water according to package directions. Drain well and set aside.
- In a large skillet heat 1 tbsp. olive oil and add shrimp. Season to taste with Cajun seasoning; cook and stir until shrimp is done. Remove from pan and set aside.
- Add remaining oil to pan and heat. Add zucchini, onion and tomatoes. Stir-fry until zucchini and onion are crisp tender. Add thyme, parsley, shrimp and cooked pasta. Stir-fry several minutes and place onto serving plates.
- NOTE: To roast tomatoes place on baking pan and add 1 tbsp. olive oil, salt and fresh ground pepper. Stir to combine. Roast in 425 degree F. oven, stirring occasionally, for 15 to 20 minutes or until skins start to blister.
Makes: 4 servings.
Did you know?
Unless you live close to the sea, we recommend using frozen shrimp. Usually, the raw shrimp you see at your seafood counter has been previously frozen and thawed. In contrast, frozen shrimp in bags is usually fresher tasting, because it was frozen immediately after capture.
Did you know?
Make sure your pan is hot before you add your shrimp—it should sizzle on contact. It should take about 5 minutes to cook through, but will depend on the size of your shrimp and how many you’re cooking at once.