Shrimp Monica
Servings
2Serving size
2 ounces pasta with shrimp and sauceThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 4 Quarts Water |
| 4 ounce Whole Wheat Linguine (or gluten-free linguine) |
| 2 tsp. Olive oil |
| 1 tsp.. Unsalted butter |
| 1 clove Garlic, raw (minced) |
| 1 medium White onions (diced) |
| 1 tsp. Salt Free Creole Seasoning |
| 1/16 tsp. Cayenne pepper |
| 1/4 lemon yields Lemon juice |
| 1/4 cup White wine |
| 1 tsp.. Maple syrup |
| 1/8 tsp. Salt |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 2 ounce Semisoft goat cheese |
| 3 large Green onions (sliced crosswise; keep white & green parts separate) |
| 1 ounce Parmesan cheese (grated) |
| 1 Tbsp. Fresh parsley (coarsely chopped) |
Instructions
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.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
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.