You will need:
Start by heating some water in a large pot for the pasta. Add 2-3 tablespoons salt and 2 teaspoons oil. I don't measure this but your water should be salty. Once the water boils, cook your pasta in this water according to the box instructions al dente. Before you drain your pasta, reserve some pasta water for later. Next wash and drain your shrimp. Add the cajun seasoning (or your favorite fish seasoning) and mix. Let this marinate and drain. In a pot cook your veggies. Heat some oil and sauté the veggies until they have a little bit of color on them. Set aside. Season with salt. Prepare your pink sauce. Start by making a roux: equal parts butter and flour. Melt the butter in a small saucepan. Once it's nice and melty, add the flour. Mix for a minute as the flour will toast. Add the milk. Mix until thick. Add the tomato paste and mix until the sauce is a creamy pink color. If it's too thick you can add up to 1/4 cup pasta sauce. **If you don't have tomato paste, you can only use 1 cup of milk and 1 cup of marinara sauce. Lastly, cook your shrimp. In a pan heat some oil (a few teaspoons). Once the oil is hot, add your shrimp. It should take a few minutes to cook. Shrimp goes from long and opaque to tight round pink shrimp. Do not overcook your shrimp because this will make them rubbery. If your shrimp released a lot of juice like mine did in the video, you can drain them. If you like, you can keep the shrimp juice, not a problem. **I didn't add any salt here because the cajun seasoning I used already has salt. Now it's time to assemble! Mix your pasta with the shrimp and veggies. Toss in the pink sauce. Add the cheese and melt through. Plate with shredded parmesan cheese. Taste and adjust for salt and pepper. ENJOY
1 Comment
Deb Padilla
9/30/2020 10:32:43 am
Asalamualaykum. I love your recipes and have learned how to make Arab dishes from your YouTube channel.
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MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
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