This tasteful Creamy Cajun Peewee and Broccoli Food makes an effortless meal or dinner! The acadian zing adds a city fit of flavor to this tasteful shell of food.
There are definite dishes I give together without a one cerebration, mensuration, or help in the man.
They're ordinarily attended by a critical poverty to restock the fridge and always a parthian point endeavor. Sometimes the finish is outstanding, sometimes it's but okay, and sometimes it's uncontaminated freaking Conjuration.
So magical, in fact, that your hubby comes abode from the market accumulation with the perfect ingredients needful to creation the activity and does the unit "Imma lose these conservative here and let you do your objective mmkay?" strain and move.
This one has institute it's way side on the card so. some. present.
Ingredients
- 25 medium raw shrimp [see below]
- 2 cups bowtie/farfalle pasta
- 1 + 1/2 cups broccoli florets
- 1/2 tsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp parsley
- 1/8 tsp salt
- 1 clove of garlic, smashed and minced
- 1/4 cup half and half [half cream; half milk]
- 1/4 cup freshly grated Parmesan cheese
- 1/2 tsp cajun seasoning blend
- additional salt and pepper, to taste
- a sprinkle of paprika
- extra Parmesan, for topping
- note: keep an extra bit of milk or half and half on hand to thin the sauce at the end as needed. I'll sometimes add a few extra tablespoons at the end.
- tip: eliminate food waste by shredding the raw, unused broccoli stalk into broccoli slaw for salads or coleslaw, or by juicing it along with your favorite fruits and veggies!
Instructions
- Defrost shrimp if using frozen. If using whole shrimp, clean/peel/de-vein shrimp as needed.
- If using fresh, set aside and grab your pasta!
- Cook pasta as directed until tender.
- Next steam or blanch your broccoli tops. Save time and dishes by blanching them quickly in the pot of boiling pasta water. You can do this during the last minute or two of the pasta's cook time.
- While your pasta and broccoli cook, bring a pan/skillet to medium-high heat with 1/2 tsp of olive oil.
- Add the shrimp and toss to coat, then top with garlic powder, parsley, and salt.
- Cook shrimp until pink and opaque, adding the garlic in for a quick saute towards the end to prevent it from burning. If the pan is dry you can add a smidgen of olive oil before adding the garlic.
- Drain the pasta and add back into the pot.
- To coat my pasta in teeny broccoli "sprinkles" versus chunks of broccoli, I use a knife to slice off the very top portion of the broccoli, avoiding the stalk altogether.
- I save the leftover broccoli to make a basil-broccoli pesto or freeze them to use in mac and cheese recipes. Feel free to add large chunks into your pasta if you prefer! It's great both ways!
- Reduce heat to medium setting and pour in the half and half, cheese, and cajun seasoning.
- Stir constantly until the dairy thickens into a delicious sauce.
- Add in your shrimp along with your broccoli and stir to coat.
- Taste, then add any additional seasoning you'd like. Extra cajun kick is always welcome!
- At this point you may also want to add a little more milk to thin the sauce. Add 2-3 tablespoons and give it a good stir!
- Plate then top with a sprinkle of paprika and a light shaving of Parmesan cheese. Yum!