Caj
Cajun Alfredo 2
Although I love Italian food, I also enjoy Cajun food
that I was introduced to while in New Orleans, Louisiana while working for the
United States Marine Corps. I’ve made
this dish with both Shrimp and chicken, depending on what I have on hand or in
the mood to eat that night.
Ingredients
Kosher salt
Four to six large shrimp cleaned and deveined.
Blackening Spice Rub, see the recipe to make this amazing
rub below.
2 tablespoons of olive oil
3 tablespoons minced garlic
1/4 cup dry white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1/2 pound fettuccine
3/4 cup grated Parmesan/Romano cheese
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onion, for garnish
Blackening Spice Rub: (I have this made up well in
advance and save in an airtight container)
1 tablespoon granulated garlic
1 tablespoon freshly cracked black pepper
1/2 tablespoon salt
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ tablespoon brown sugar
Directions
Preheat the oven to 350 degrees F. Bring a large pot of salt
water to a boil. Heat a large cast-iron skillet over very high heat.
Dredge the shrimp in the Blackening Spice Rub. Place in the
cast-iron skillet. Blacken both sides of the shrimp, 2 to 3 minutes per
side.
Transfer the Shrimp to a baking sheet and place in the oven
until the internal temperature reaches 165 degrees F on an instant-read
thermometer, for about 10 minutes.
Remove from the oven and slice the shrimp.
In a large skillet over medium heat, heat the olive oil. Add
the garlic and lightly brown it for 2 to 3 minutes. Stir in the wine. Pour in
the heavy cream, bring to a simmer and cook until the sauce is reduced by half.
Add the sun-dried tomatoes and shrimp.
Meanwhile, cook the fettuccine al dente, according to the
package directions. Drain.
When the cream sauce is at the desired consistency, stir in
1/2 cup of the Parmesan/Romano, the sea salt, pepper and pasta.
To serve, toss the pasta with the cream sauce and serve on large,
rimmed plates. Garnish with the green onions and the remaining 1/4 cup
Parmesan.
Blackening Spice Rub:
Combine the garlic, black pepper, salt cumin, onion, cayenne
pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in
an airtight container.
Note: You can make this same dish using Chicken breast
sliced.
Elizabeth Kilbride is a Writer and Editor with forty
years of experience in writing with 12 of those years in the online content
sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Ashford University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage
of politics, current affairs, elections, history, and true crime. Elizabeth is
also a gourmet cook, life coach, and avid artist in her spare time, proficient
in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political
operative having worked on over 300 campaigns during her career, Elizabeth has
turned many life events into books and movie scripts while using history to
weave interesting storylines. She also runs 7 blogs that range from art to life
coaching, to food, to writing, Gardening, and opinion or history pieces each
week.
Meals for One, Potpourri of Frugality. Kilbride
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