I'm a sucker for a rich, creamy tomato sauce that has simmered away and reduced. It needs to be the kind of sauce that proves to be the perfect match for toasted garlic bread. This broth did all of that for me and the kids loved it too.
1 cup each, diced:
Onion
Celery
Green pepper
Yellow pepper
Look at these fun colors!
Saute with 2 tablespoons of butter on medium heat and then reduce to low with 1/2 teaspoon garlic powder
Add to the veggies and start simmering:
1 can diced tomatoes, pureed
1 can chicken stock
2 teaspoons cajan seasoning, I like "Slap ya mama"
Turn to low and simmer. I like to wait and start my pasta water at this point. You could do it at the beginning but I like for the sauce to have more time to simmer and continue developing flavor.
This seasoning is awesome!
Let's get the shrimp going:
1 lb shrimp, shelled (I like to buy them already deveined)
2 teaspoons EVOO
1 teaspoon garlic powder
1 teaspoon cajan seasoning
1/2 teaspoon chili powder
Combine and aside to grill when you're about 10 minutes from digging in
I've made many spins on this dish in the past. A couple things we did this time that I really liked was grilling the shrimp separate to put on top of the pasta and sauce. You can also toss the shrimp in the simmering sauce but you run the risk of whatever doesn't get plated right away for dinner having overcooked shrimp. Another way to get even more flavor into your pasta would be to add more stock to the simmering sauce and cook your pasta directly in it.
Thanks for stopping by! Hope you enjoy!
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