Sunday, February 9, 2014

Jason's Kickin' Shrimp Spaghetti

Jason's Kickin' Shrimp Spaghetti

Wow! This is such an amazing recipe! My experimentation paid off big time. I can't even begin to explain the burst of incredible flavor that will assault your taste buds when you get a bite of this!

This is not an overbearingly hot recipe, but it's definitely got a wonderful Cajun kick!

It's Cajun meets Italian and it's a match made in Heaven!


1lb raw shrimp peeled and deveined
3 tbsp. olive oil
2 tbsp. butter
(Use a small food processor to mince the garlic, celery, onion, bell pepper and parsley together).
6 cloves peeled garlic minced
1 stalk celery minced
1 onion minced
1/2 green bell pepper minced
2-3 tbsp. fresh minced parsley or 1 tbsp. dried parsley flakes
(If you've been following me you have probably noticed that the minced combination of garlic, celery, onion and parsley is a base for most of my dishes. What can I say I love my Ninja)!
1 29oz can Huntz tomato sauce
1tsp. garlic powder
t tbsp. dried basil
1 tsp. Creole seasoning
1/2 tsp. Spanish smoked paprika
1/4 tsp. cumin
1/4 tsp. red pepper flakes
1 tbsp. light or dark brown sugar
(Any time I cook a tomato based sauce I normally add the brown sugar to offset the bitterness that can come from the cooked tomatoes).
salt (just to taste on the shrimp while it's cooking).
1/4 tsp. black pepper
1 cup heavy whipping cream (added towards end of cooking)
1/4 cup shredded Parmesan cheese (added towards end of cooking and to sprinkle on top when done).
12oz. dry spaghetti

Cooking instructions.

If you have selected unpeeled shrimp peel them and remove the tail.

In a large frying or sauce pan add the olive oil and butter and preheat on medium. Add the garlic, onion, celery, bell pepper and parsley and let saute' for 5 minutes or until translucent.

 Add the shrimp, salt and pepper lightly and toss with the veggies cooking just until shrimp is a nice pink color (do not overcook shrimp as it will get tough and nasty).

*Using tongs remove the shrimp from the pan, place in a bowl and set aside. Please take care to remove no more of the veggie mix from the pan than necessary, you can't get it all off but try to leave most of the veggies in the pan to simmer with the sauce.

Add the tomato sauce, garlic powder, basil, Creole seasoning, paprika, cumin, red pepper flakes, black pepper and brown sugar and mix thoroughly.

 Continue heating over medium heat untill bubbly then reduce to low heat, cover and simmer stirring occasionally for 18-25 minutes or until sauce darkens in color and thickens nicely.

While the sauce is simmering cook the spaghetti al dente as directed and drain.

When sauce is thickened to your satisfaction shut burner off and stir in the 1 cup of heavy whipping cream and stir until well blended (sauce should be an orange brown color).

 Add the Parmesan cheese and the shrimp and mix well.

In a large bowl or pot add the pasta and the sauce and toss until the pasta is well coated.

Serve and ENJOY!

I served with twisted garlic bread sticks and fresh garden salad!