Cajun Shrimp Pasta with Garlic Parmesan Alfredo

 Generally, I start off my blog posts with a small blurb about the dish I created, what inspired it, or how my day was, etc.  However, I was in the most beautiful wedding last night and my brain isn't functioning at high speeds right now, so I will simply leave you with the recipe.  Enjoy!

 The most beautiful bridal party!!

And, of course, the most beautiful bride!! :-)

Here's the recipe!
What You'll Need:
3 tablespoons unsalted butter
6 garlic cloves, finely chopped
2 small broccoli crowns, chopped
1/2 quart heavy cream
1/4 cup sherry wine
1 pound raw shrimp, peeled and deveined
1/4 cup Cajun/spicy seasoning (I really like Chef Paul Pruhomme's Blackening Seasoning)
1 cup grated Parmesan cheese
1 medium tomato, diced
1 pound angel hair pasta

1.  In a large skillet or dutch oven, melt butter and add garlic to the pan.  Add broccoli crowns and stir to toss and coat.  Add heavy cream and wine and cover.  Simmer on medium-low to let broccoli soften and wine to incorporate, about 10 minutes. Add salt and pepper as desired.

2.  Meanwhile, in a mixing bowl, toss shrimp with Cajun seasoning, making sure they are coated liberally and evenly.  Drop shrimp in cream sauce and stir.  Simmer for about 3-4 more minutes, until the shrimp is cooked through and pink in color (under all that good seasoning).  It doesn't take long for shrimp to cook.  Add Parmesan cheese and diced tomato and work into the sauce.

3.  Meanwhile, cook your pasta in salted boiling water until al dente.  Use about 1/4 cup or less of that cooking water in your sauce, until desired sauce consistency.  Transfer drained pasta to the sauce and stir together.  Garnish your plate with fresh lemon zest and torn basil leaves, and enjoy!


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