Florida Shrimp Pasta

Sometimes recipes can just get away from you.

Take dinner for example. Started as a nice shrimp & garlic pasta recipe. Just pasta, saute the shrimp, add a little butter, garlic, and some parsley from the garden. Simple, easy, right?

Then I looked in the fridge and thought, “Maybe we should eat this zucchini, too. Oh, and there are some green onions getting kinda wilty, I’ll throw those in. And here’s one lonely sausage. What am I going to do with one sausage? I’ll chop that up, too. Hmmm. This is looking sorta cajun-pasta-y. Let’s add some Cajun seasoning and see what happens…”

And on it goes, until it smells right and you’ve added enough vegetables to feel like a good Mom and enough parmesan cheese that the picky kid will actually eat it, and wham! You have a brand-new recipe.

Florida Shrimp Pasta

1  1/2 lb Florida pink shrimp, peeled if you like them better that way
1 link of smoked sausage, or a few strips of smoked bacon, chopped
1 medium-large zucchini, sliced into 1/4-moons
1 bunch green onions, chopped
2 sweet peppers, sliced
3 large cloves of garlic, minced
2 glugs of white wine, maybe 1/4 c
1 1/2 c whole milk
2-3 tsp Slap-Yo-Mama Cajun seasoning
1/4 tsp sweet paprika
1/2 c shredded parmesan
handful of flat-leaf parsley, chopped
1 lb angel-hair pasta, cooked and drained, 1/4 c of the starchy cooking water set aside.

Heat a large frying pan or dutch oven over medium-high heat. Add sausage and stir until some of the fat starts top render out. Add garlic, peppers, and green onions. Cook until the peppers are wilted and everything starts to brown. Add the zucchini. Saute until the zucchini starts to brown. Turn the heat to high. When everything is really starting to sizzle, add the shrimp. Stir the shrimp until they are all just barely pink, then add the wine. Stir carefully to get all the yummy browned bits off the bottom of the pan. Turn the heat down a little and add the milk, starchy cooking water from the pasta, Cajun seasoning, and paprika. Stir until everything is bubbling nicely, then turn the heat down to medium-low. Let everything simmer together for 10 minutes.

Serve over the hot pasta, and sprinkle with parmesan cheese and parsley. I hate peeling shrimp, so I made this with headless shrimp and made everyone peel their own. Cooking shrimp in their shells makes them more difficult to over-cook, too.

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