Cajun Shrimp Pasta

Shrimp. Pasta. Spicy cream sauce. What’s not to love here? This Cajun chicken pasta has long been one of our weeknight favorites. Comes together so quickly and easily, it’s a dish I know I can always turn to on those nights where I want something good and comforting – but I don’t feel like putting that much effort into dinner.

So, it was only a matter of time before I swapped out chicken for other proteins. Like, shrimp. All truths being told, I think I love this dish with shrimp, even more than the chicken. Think shrimp alfredo, but kicked up with the addition of cayenne pepper, sliced bell peppers, and onions that have been sauteed for a bit of a crunch amidst the tender pasta. Rich and decadent, with a bit of heat – it would be a perfect dinner for Fat Tuesday. Or, for Valentine’s Day for that matter. Dinner is ready in under 30 minutes, leaving you plenty of time to do “other” things with your Valentine 🙂

Every day, I thank the sweet Heavens for this place I call home. Within a 20 minute drive I can procure some of the freshest seafood imaginable. Shrimp, crabs, fish, oysters, clams – even lobsters. And, I don’t go to some fancy supermarket to get them. Most of places I go to buy my seafood are little run-down shacks, ran by the waterman themselves.

Seaside Lobsters in Atlantic, VA is one of those places. They’re only open a few afternoons a week, but there’s nothing like having Jon stop on his way home from work to pick up a couple of big lobsters to have for dinner, for around $25. They run about $8 a pound, which is unbelievably reasonable. They also often have “culls” or one-clawed lobsters for even less, around $6 a pound. Which are great for recipes that just include meat – lobster rolls, anyone?

Needless to say, I love to support my local waterman. Those guys are out there working in the blistering cold and heat – all year long, to put food on our tables. The Eastern Shore wouldn’t be what it is today without them, as so much of our local economy relies on the seafood industry – and has for hundreds of years.

Steamed lobster couldn’t be easier, or more special. It’s a perfect decadent dinner for a special evening like Christmas or New Year’s. And, it takes only 20 minutes to cook. Paired with simple sides like a baked potato and salad – a meal like this gives you more time to spend with the family around the Christmas tree, and not in the kitchen slaving over a stove.

We’ve been enjoying the final days of blue crab season here in Maryland, as it will be coming to a close in the next month or so. It’s actually the best time of year for them, as crabs are at their fattest and heaviest late in the year, right before they burrow into the mud for a long winter’s nap. While  my favorite thing to do with them is steam them, and eat them as is – often we’re left with a plethora of meat that we’ve picked to use up. I usually go with our standard favorites – crab cakes or crab dip (which reminds me, I was featured on our local news recently making the crab dip – check it out here!) but I wanted to do something a little fancier.

I’d been wanting to try my hand at homemade ravioli, so I thought why not stuff it with crab? I just took my basic ricotta pasta filling and gently folded the crab meat into it. The sauce takes only a few minutes to throw together. I more or less did an alfredo sauce, adding in some saffron and a bit of tomato paste at the last minute, to give it a gorgeous pink hue. It was insanely good, and definitely a cut above our standard weekly fare. I think I may have to treat us to a pound of crabmeat come December to make these for New Year’s Eve dinner. A special dinner, indeed!

Shrimp and feta is one of those combinations that I’ve been wanting to try for what seems like forever now, but just never got around to it. So, when my friend Tara raved about this dish after they’d had it for dinner last week, I had to get the recipe and finally give it a try.

This meal couldn’t get any easier. The step that takes the longest amount of time, or the most effort, was peeling the shrimp. This is a great way to use up the last of the tomato plants that are on the vines – and roasting them just intensifies their flavor. Then, to bring feta to the party too? Flavor bomb, people. This dish kind of reminded me of a good shrimp scampi – only more amped up flavor profile.Next time I’ll probably give the shrimp a quick saute in a skillet before adding them to the oven. The texture was just a wee bit mealy on the outside – I think due to the fact that you don’t have that quick burst of intense heat to sear the outside. And that’s all you’d need – less than a minute. Just enough to get them started, then finish off the cooking in the oven.

I served it over pasta, but next time I’ll probably just go with some crusty bread and a salad. This dish will definitely be making more appearances in our kitchen!