Cajun Shrimp Pasta

I made this to use up some odds & ends: green peppers & garlic from the CSA, garden grape tomatoes, and the heavy cream from last week's creme brulee!

Quantities totally adjustable here depending on what you like and how much you're making. Sausage would be great in this too.

- Shrimp, peeled & tails off (or chicken or other protein)
- Cajun seasoning
- Sliced onion
- Sliced bell peppers
- Chopped garlic
- Chopped tomato
- Heavy cream (I really recommend not omitting this, but if you must...)
- Hot sauce
- Cooked pasta (I used whole wheat linguine)
- Sliced green onions (and/or cilantro) for garnish

Toss the shrimp with cajun seasoning. Sear in a hot pan in a little olive oil until just cooked; remove to a bowl.

Add onion to pan (with more oil if necessary), cook until starting to brown. Add peppers & a little more Cajun seasoning.

Add garlic, stir briefly, then add chopped tomato. Cook just until tomato softens.

Add some of the pasta cooking water to loosen things up (if you have some white wine open, that'd be even better). Add heavy cream and a good dose of hot sauce. Warm just until slightly thickened and add cooked shrimp.

Toss with hot pasta and garnish with sliced green onions (and/or cilantro, parsely, etc).

I drank a watermelon spritzer with this (watermelon juice + club soda). We've had a watermelon from the CSA in the house for oh...probably about a month now. You may think there's something wrong with that. It's just such a commitment once you cut it open! And our fridge space is always at a premium. So I decided to go ahead and juice it today. It was a little mealy so I think juice was the right way to go!