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Prep Time: 15 Minutes Cook Time: 46 Minutes |
Ready In: 61 Minutes Servings: 4 |
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A non-creamy Cajun pasta dish. Ingredients:
1 lb vermicelli or 1 lb linguine |
2 tablespoons olive oil |
1/2 onion, chopped |
1 tablespoon chopped fresh garlic |
1/2 teaspoon thyme |
1/2 teaspoon cayenne (to taste) |
1/2 teaspoon black pepper |
1/2 teaspoon dried basil |
1/2 teaspoon hot sauce |
1 tablespoon worcestershire sauce |
1/2 cup peeled and diced tomato |
2 tablespoons sugar |
3 cups chicken broth |
1 tablespoon butter |
1 lb shrimp, peeled and deveined |
1/2 cup grated parmesan cheese |
1/2 cup chopped green onion |
Directions:
1. Cook pasta according to packaging; drain and set aside.
2. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and cook 4 minutes, until softened. Add garlic, thyme, cayenne, pepper and basil; cook on low for 5 minutes, stirring occasionally.
3. Add hot sauce, Worcestershire sauce, tomato, sugar, and broth. Bring to a boil, reduce to a simmer and cook 30 minutes, until liquid is reduced by half. Season with salt, if desired.
4. In a separate small skillet, heat butter over medium heat. Add shrimp and cook 2 minutes, until light pink. Add to pasta sauce and cook 5 minutes, stirring to combine thoroughly. Add the cooked pasta and toss well with the grated cheese. Serve topped with fresh grated cheese and green onions.
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