Most everyone has eaten a form of shrimp pasta. Here comes two new ways to prepare this combination.
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil, divided
1 tablespoon Creole seasoning
1 cup chopped orange bell pepper
1 cup cherry tomatoes, halved
1 cup sliced red onion
3/4 cup 1-inch chopped fresh green beans
3/4 cup 1/4-inch sliced yellow squash
3/4 cup 1/4-inch sliced zucchini
1 teaspoon kosher salt
1 teaspoon minced garlic
1/2 teaspoon ground black pepper
1 1/2 cup chicken stock
8 ounces penne pasta
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup shredded Asiago cheese
In a large bowl, toss together shrimp, 1 tablespoon oil, and Creole seasoning.
In a large Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp, and cook, stirring frequently, until pink and firm, 3 to 4 minutes. Using a slotted spoon, transfer shrimp to a small bowl. Set aside.
In the same pot, cook bell pepper, tomatoes, onion, green beans, squash, zucchini, salt, garlic, and black pepper over medium-high heat, stirring frequently, until vegetables are tender, about 6 minutes. Remove from pot and set aside.
In the same pot, bring stock to a boil over medium-high heat. Add pasta, and cook, stirring occasionally, until pasta ia al dente and most of the liquid has been absorbed, about 7 minutes ( if more that 1/2 cup liquid remains, it can be discarded.) Stir in shrimp, vegetable mixture, and lemon zest and juice. Stir in cheese and serve.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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