GOLDEN TOAD'S CAJUN SHRIMP OVER PENNE PASTA
This dish is so simple, so quick, and so delicious, that I make it often when I get home late and want something that is not going to take too long. No cream or heavy sauces involved, I just use the oil and butter that the shrimp is cooked in to coat the noodles.
First... Find yourself some XL Argentinean Red Shrimp. I found mine in the freezer section at my local grocery store, and I love the texture and flavor in these shrimp. They are peeled, deveined, and detailed, so I usually just grab a handful, throw them in a bowl of water to start defrosting, then I start the water for the noodles. I don't really use measurements, just 1-3 hand-fulls of shrimp and 2-4 hand-fulls of pasta depending on how many servings I am making. So here we go...
- XL Argentinean Red Shrimp, peeled, deveined, and detailed (6-12 per serving depending on how hungry you are)
- Golden Toad’s Cajun Creole Rub
- 1-2 TBS Olive Oil per serving
- 1-2 TBS Butter, unsalted, per serving
- Penne Noodles
- Shaved Parmesan Cheese
- Flat Leaf Parsley, chopped
- Defrost the shrimp in a bowl of water. Once defrosted, pat dry with a paper towel and season both sides heavily with Golden Toad’s Cajun Creole Rub
- Start a pot of water boiling and cook Penne Noodles al dente.
- When Pasta is almost done, add Olive Oil and Butter to a sauté pan and heat over medium high heat. When the butter is melted, throw your shrimp in and cook for 2-3 minutes on each side until just cooked through.
- Strain the noodles and toss them with the Cajun Shrimp, Oil, and Butter.
- Serve topped with shaved Parmesan Cheese, and chopped Flat Leaf Parsley.