This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and make sure the spice blend is gluten-free.
"The smell of shrimp is comforting." -Lennon Parham
This is a classic New Orleans dish, but the recipes that you will find almost universally start with a couple of tablespoons of butter and a 1/4 cup of heavy cream alongside a hefty addition of salt. I have said for a long time that it is easy to hide your sins as a chef with fat and salt. Yes, it makes food taste good, but not in a skilled way. You just don't need all that fat and salt to have your meal taste good.
The great thing about not using all that added fat and salt is that it lets the other flavors shine. In this case that means the onions, garlic, and shrimp, but you can also get the hints of lemon and green onion coming through.
Choosing your Cajun spice is critical. Store bought brands can be pretty good, but it is really easy to make your own with my Cajun Spice blend recipe.
When it comes to heat, that is absolutely a personal matter. You can use more of the cayenne pepper if you wish, but I prefer that it remain more in the background with this dish to let all the other flavors come through.
Servings: 2 | Serving size: 2 ounces pasta with shrimp and sauce
Cooking time: 30 minutes
This recipe can easily be multiplied but does not make very good leftovers.
|4 ounces||whole wheat or gluten-free linguine|
|2 tsp||olive oil|
|1 tsp||unsalted butter|
|1 large||clove garlic (minced)|
|1 medium||onion (diced)|
|1 tsp||no salt added Cajun seasoning|
|1/16 tsp||cayenne pepper|
|1/4 cup||white wine|
|1 tsp||maple syrup|
|8 ounces||shrimp (peeled and deveined)|
|2 ounces||semi-soft goat cheese|
|3 large||green onions (sliced crosswise; keep white & green parts separate)|
|1 ounce||Parmigiano Reggiano (grated)|
|1 tbsp||parsley (coarsely chopped)|
Place the water in a large sauce pan over high heat.
Add the linguine and cook for about 14 to 16 minutes (or according to package directions). Stir occasionally.
While the pasta is cooking, place the olive oil and butter in a large skillet over medium high heat.
Add the garlic and cook for about one minute. Stir frequently.
Add the onion and cook for 5 minutes. Stir frequently.
Add the Cajun seasoning, lemon juice, white wine, maple syrup, and salt.
Cook for one minute, stirring until the spice is blended into the onions and garlic.
Add the shrimp and the white part of the green onions and cook for about 5 minutes. Stir frequently.
Add some of the pasta water 1/4 cup at a time to keep enough liquid in the pan to cover the onions about halfway.
Add the goat cheese and the drained pasta.
Fold together gently.
Add the parmesan, the green part of the green onions, and the parsley.
Fold together gently and serve.
Serving size = 2 ounces pasta with shrimp and sauce
Servings = 2
Amount Per Serving
|Calories 562||Calories from Fat 171|
|% Daily Value|
|Total Fat 19g||29%|
|Saturated Fat 9g||45%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 61g||20%|
|Dietary Fiber 8g||32%|
|Vitamin A 20%||Vitamin C 35%|
|Calcium 20%||Iron 20%|
|Vitamin K 113mcg||Potassium 579mg|