Cajun Seafood Pasta
June 24, 2019
Categories: Shellfish, Pasta, Cajun, Canned Tomatoes more
"I had two bags of Aldi Seafood Medley, I wasn't sure what to do with it, didn't want to overcook it either. Successful dinner doing it cajun style with Paul Prodhomme Magic spices."
- Serving Size: 1 (305.6 g)
- Calories 633.4
- Total Fat - 39.7 g
- Saturated Fat - 20.6 g
- Cholesterol - 100.2 mg
- Sodium - 885 mg
- Total Carbohydrate - 59.6 g
- Dietary Fiber - 1.5 g
- Sugars - 1.6 g
- Protein - 15.6 g
- Calcium - 82.3 mg
- Iron - 3.8 mg
- Vitamin C - 23.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Make the pasta, drain, oil, set aside
Use the pasta water to gently boil the seafood, watch for the shrimp to start turning pink. Drain and set aside.
Make the sauce:
Use one stick of butter to saute the garlic and onion with 1T seasoning.
Add tomatoes, the rest of the butter, another 1-2T seasoning, parsley, and a cup or so of pasta/seafood water. Slowly heat to a bubble.
Dump the pasta water, save the pot for mixing ...
Mix the pasta and the sauce, let it heat up again. Then stir in the seafood to warm up, don't cook it! Add the lemon and a bit more seasoning. Take off the heat.
If you've never had Prodhomme's Magic Seasonings, this would be a great introduction. You could use something else, but the flavors here match the seafood very nicely. I would try a small can of tomato sauce next time and some more veggies, would yellow squash work with seafood?
Tips & Variations
- I love my strainer/scoop from Aldi, allowed me to scoop out the pasta and seafood from the water.