Recipe: Cajun Shrimp Pasta (using diced tomatoes and parmesan, no cream)

CAJUN SHRIMP PASTA

1 pound vermicelli or linguini, uncooked
2 tablespoons olive oil
1/2 chopped onion
1 tablespoon chopped fresh garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 tsp ground cayenne pepper*
1/4 tsp ground black pepper*
3 cups chicken broth
2 cups peeled and diced tomatoes
1/2 cup chopped green onion
2 tablespoons sugar
1 tablespoon Worcestershire sauce
1/4 tsp Tabasco sauce*
1 pound shrimp, peeled and deveined
Butter and minced garlic (for sauteing the shrimp)
1/2 cup grated Parmesan cheese

Cook the pasta according to package directions; drain and keep warm.

Meanwhile, saute the onion in the olive oil for approximately 4 minutes. Add the garlic and stir. Add thyme, basil, cayenne and black pepper; cook at low heat for 5 more minutes.

Add chicken broth, tomatoes, green onion, sugar and Worcestershire; cook over low-ish heat for about 30 minutes or until the liquid is reduced.

Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional 2 minutes.

Add the cooked pasta and toss well with the grated cheese. Serve hot.

*The original recipe called for double the amount of cayenne, black pepper, and Tabasco.

Makes 6 servings
Source: ebburtis