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Skillet Toasted Penne with Cajun Shrimp - (Free Recipe below)

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SKU:
Cajupenpast - Recipes
Weight:
1.00 LBS
Shipping:
Calculated at Checkout
Skillet toasted penne with Cajun shrimp
Serves 4
 
 
Total Time
55 min
Cajun shrimp
  1. 1 lb shrimp, peeled, deveined
  2. 1 tbsp Creole seasoning
  3. 1 tsp paprika
  4. 1/2 tsp onion powder
  5. 1/2 tsp garlic powder
  6. 1 tsp cayenne pepper
  7. 1 tsp black pepper
  8. 1 tsp salt
  9. 1 tsp dried oregano
  10. 1 tsp dried thyme
Remaining toppings
  1. 6 strips bacon, chopped
  2. 8 ounces mushrooms, sliced
  3. 2 bell peppers, chopped
Pasta
  1. 6 cups unsalted chicken stock
  2. 1 tbsp olive oil
  3. 1 cup onion, chopped
  4. 2 cloves garlic, minced
  5. 8 ounces penne pasta, uncooked
  6. 1/2 cup grated Parmesan
  7. chopped parsley for garnish
Instructions
  1. Combine seasonings for shrimp from Creole seasoning - dried thyme in a small bowl, setting aside 1 tbsp. Toss together shrimp with seasoning mix in a ziploc bag until shrimp is evenly coated.
  2. Heat large skillet over medium heat. Add chopped bacon and cook until browned. Remove bacon and set aside. Discard all but 1 tbsp bacon fat. Return pan to heat. Add sliced mushrooms and cook 3 minutes, stirring frequently. Add bell peppers and cook 1 minute. Make a well in the center and add shrimp. Cook shrimp until firm and opaque, about 3-4 minutes. Add the bacon back to the pan and stir altogether. Remove toppings from heat and set aside.
  3. Heat stock in a saucepan over medium heat until simmering, but not boiling.
  4. Heat a large skillet over medium heat. Add 1 tbsp olive oil. When oil is hot, add onion and garlic. Saute until onions are softened, about 4 minutes. Add pasta and toast until golden brown, about 5 minutes. Add stock, 1 cup at a time, stirring constantly until the stock has been almost all absorbed before adding more liquid. The pasta will take about 35 minutes total.
  5. Add the shrimp mixture to the penne and stir to combine. Stir in grated parmesan and reserved 1 tbsp seasoning mix. Garnish with parsley. Serve.
Adapted from Cooking Light