It seems so fitting now, because my brain has turned into the (Looney Tunes character) Tasmanian Devil these past few weeks. You know the cartoon, where he blazes around in a tornado at warp speed...yes, that is me and my brain right here and right now for the next three months.
We have a lot going on in our house and high school at the moment. Last weekend I took my girls' Senior portraits, which had my emotions all over the board. I was really touched and honored though that they wanted me to take them...a memory that will last a lifetime.
The other half of our ping pong table has also turned into a photo shop selection space. Each year the school yearbook does Senior baby dedication pages, as well as Varsity volleyball does a dedicated Senior night complete with custom posters for each player. I now have the task of going through seventeen years of photos and selecting our favorite five for each girl...not an easy task I can assure you.
After this weekend is complete, then we are on to our big fundraising event "Dancing With The Stars" and the year end Volleyball Banquet which I am coordinating. In between all of this is lots of exciting high school volleyball matches that we are enjoying and taking in every moment of their final season, hosting team dinners and serving as the team parent for their Leadership Academy this year.
If your school year has started off like mine and you need a quick, delicious and so very easy dinner, this one is for you! I could not get enough of this dish...I think I may have even gone for thirds (right out of the pot, while cleaning up the kitchen)!!!
One Pot Cajun Shrimp Pasta
Adapted from buzzfeed.com
1 pound linguine
3 Tbl butter (divided as 2 and 1)
2-1/2 Tbl cajun seasoning (divided as 1-1/2 and 1)
1 pound peeled, deveined large shrimp with tails removed
1/2 cup diced yellow onion
1/2 cup diced pepper (green, yellow, orange or red)
1 pound Andouille sausage, sliced
2 cloves garlic, mined
1 tsp. salt
2 tsp. red pepper flakes
1 tsp. dried thyme
1/2 cup chicken stock
1/2 cup heavy cream
Cook the linguine in boiling water until al dente. Drain and set aside.
In the same pot, heat the butter, then add 1-1/2 tablespoon cajun seasoning and mix the spice with the butter. Add in shrimp. Cook until the shrimp turn pink. Take the shrimp out and set aside.
Keeping the heat on, add in butter until it's melted, then add the diced yellow onion and pepper. Cook for 3-5 minutes, until the onion is translucent. Add in andouille sausage and cook for another minute, then add minced garlic, salt, cajun seasoning, red pepper flakes and dried thyme. When everything is cooked and mixed well, pour in chicken stock and heavy cream. Mix well and cook for about 3 minutes.
When the sauce is thickening, add the shrimp and pasta back into the pot. Mix until everything is well combined.
One Year Ago: Eggplant, Green Olive and Provolone Pizza
Two Years Ago: Lemon Spaghetti with Jumbo Shrimp
Three Years Ago: Hot Chili Mama Salsa