Skillet toasted penne with Cajun shrimp
- 1 lb shrimp, peeled, deveined
- 1 tbsp Creole seasoning
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- 6 strips bacon, chopped
- 8 ounces mushrooms, sliced
- 2 bell peppers, chopped
- 6 cups unsalted chicken stock
- 1 tbsp olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 8 ounces penne pasta, uncooked
- 1/2 cup grated Parmesan
- chopped parsley for garnish
- 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.
- 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.
- Heat stock in a saucepan over medium heat until simmering, but not boiling.
- 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.
- 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