Cajun Shrimp Pasta with White Wine Lemon Sauce

serves 6-8

Call me middle-aged but classy dinner parties are my favorite.  I’d much rather sit outside on a summer evening gobbling down pasta with friends than sipping out of a red plastic Solo cup at some rager.  But hey, to each her own.

A few nights ago I had a lovely dinner party with three rad people and it was some of the most fun I’ve had this summer.  The smells of spicy shrimp and lemony garlic sauce upped my happiness level.  Friends do make the world go ‘round.

And now I present to you…photos!:

On a different note, look up Chet Faker.  His music is awesome.

Rather than writing more, we’re gonna get to the food.

Let’s do it!

 What you’ll need:

For the pasta

1 pound shrimp, peeled and deveined

1 1/2 tablespoons Cajun seasoning (Recipe in link…look at tips also)

2 tablespoons butter

1 shallot, diced

3-4 cloves garlic, minced

1 yellow bell pepper, diced

1 red bell pepper, diced

1 pound spaghetti

salt to taste

For the sauce

1/2 cup white wine

1/2 cup vegetable broth

1 egg, whisked

2 lemons (juice from both, zest from one)

1-2 tablespoons cornstarch

5-6 leaves parsley, minced

2 tablespoons olive oil

Pour the seasoning on the uncooked shrimp and toss until evenly coated (look at my “Tips” section for how I made my seasoning).  Heat 1 tablespoon of butter (or whatever oil you’d like) in a pan to medium-high heat.  Add the shrimp and cook for about 2 minutes, or until just pink.  Do not overcook the shrimp! Set aside.

Fill a pot with about a quart of water and add a shake of salt.  Place on a burner and start heating the water for the pasta.

Keeping the pan at temperature heat more butter if necessary. Add the shallot and garlic.  Cook until the onions are translucent.  Add the peppers and cook for about two minutes.  Take the vegetables out of the pan and set aside.

Mix together the vegetable broth, egg, and the lemon juice and zest in a small bowl.  Set aside.

If the water is boiling, add your pasta and follow instructions on the package on how to cook it.

With the pan still hot, add the white wine.  Scrape the bottom constantly to deglaze.  Once the wine has cooked down a bit (about 1 minutes) add the vegetable broth mixture.  Allow to cook until the broth is a bit thickened.  Add the cornstarch one tablespoon at a time, until the sauce is thickened to your liking.  Add the parsley leaves and give the sauce a quick stir.

Drain the pasta, then place it back in the pot.  Add the sauce, shrimp, and vegetables to the pasta and stir.  Add the olive oil and toss the pasta until it is evenly coated with sauce and the veggies and shrimp are distributed well.

Serve immediately!  You can store the pasta in an airtight container drizzled with olive oil in the fridge for up to a week.  Enjoy!


*I made 1/3 of the Cajun Spice Mix recipe from AllRecipes.  However, I used 1/2 clove of garlic in the place of garlic powder, did not include onion (I used enough shallot in the rest of the pasta), and I used extra red pepper flakes.  This recipe worked really well so I suggest you use it!

*Make sure to use the olive oil on the pasta because it allows it to not stick.

Recipe adapted from: Tide & ThymeAll Recipes, and Cooking Channel

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