Easy cajun shrimp spaghetti
Time: 20 min | Serves 4
This easy and tasty recipe gives a good kick with some crushed red pepper. The shrimp and veggie of your choice make this a perfect light summer pasta dish.
1 tbl Extra Virgin Olive Oil
3 large sliced garlic cloves
1 cup of sliced veggies we recommend zucchini, mushrooms, summer squash, or diced plum tomatoes
1/2 tsp crushed red peppers (or spice as desired)
2 tbl salted butter
1 lb peeled, deveined, and dried gulf shrimp
1/4 cup parmesan cheese
Salt and pepper to taste
Bring a large pot of water to a boil, add a pinch of salt. Drop the D’Agostino pasta in the boiling water and cook until al dente (around 9 minutes), then drain saving 1 cup of reserve water.
Heat olive oil in a large pan over medium-high heat. Add the vegetable, garlic, and as much crushed red pepper as you like, stirring occasionally until the vegetable is browned, 2-3 minutes. Transfer to bowl.
Add butter, once melted add the shrimp and cook stirring occasionally, until pink and just cooked through, 3-4 minutes.
Return vegetable mixture to the pan with the shrimp, add half of the parmesan and 1/4 cup of reserved pasta water. Season generously with salt and pepper to taste. Add spaghetti and toss until everything is thoroughly combined.
TIP: If needed stir in more reserved cooking water a splash at a time until pasta is coated in sauce.
Serve pasta with the remaining parmesan and a drizzle of olive oil.