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Week 40: Cajun Pasta

Week 40: Cajun Pasta

CAJUN PASTA
Recipe by Self-Proclaimed Foodie- Krissy


1.5 tsp salt
1 box pasta
1 pound raw shrimp (remove shell- for a quick thaw method use double nesting bowls in your sink and let a small stream of cool water run over the shrimp until thawed (about 5 minutes) Pat dry with a paper towel)
2 TBSP cajun seasoning (use the recipe below to make your own blend, if you're using rajun cajun start with 1/2 TBSP and continue to add to your liking so it won't be too salty. We're spice wimps and usually use about 1.5 TBSP of the homemade spice blend)
1 TBSP olive oil
1 TBSP butter
1 cup oat milk or heavy cream
½ cup vegan cheese or parmesan cheese
Bunch of fresh parsley leaves


Cajun Blend:
1 TBSP smoked paprika
1 tsp freshly ground pepper
1 tsp salt
1 tsp dried oregano
1 tsp dried thyme
½ tsp red pepper flakes
**Combine all spices in a bowl and store leftovers in a spice jar.


Add salt to a pot of water and bring to a boil. Cook pasta to al dente doneness. Before draining, scoop out 1 cup of the cooking water. Drain pasta and set aside.
While the pasta is cooking, cook the shrimp and sauce. Combine shrimp with cajun seasoning and olive oil in bowl. Toss to combine.

Heat a large skillet over medium-high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once. Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium-low.

Add oat milk or heavy cream to the pan and scrape the bottom to release any food that is stuck to the bottom. Allow the cream to bubble. Reduce heat to low and stir in vegan cheddar or parmesan cheese to melt. Add cooked pasta and shrimp and stir to coat. If the sauce needs to be thinned, add pasta water, one tablespoon at a time, until desired consistency is achieved.

Garnish with parsley and enjoy!

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