Cajun seasoned creamy shrimp.
And pasta… pesto filled tortellini, to be precise.
And, it works really well with Cajun shrimp.
So, thanks to the nice folk at Cooking Light for the original recipe, which called for ‘shrooms and linguini.
•1 cup water
•14 oz chicken stock
•6 oz uncooked dried tortellini
•1 lb medium shrimp, peeled and deveined
•2 tbsp unsalted butter
•12 oz diced Air Fried Pork Belly
•1 red bell pepper, diced
•1 sweet onion, diced
•3 stalks celery, diced
•2 cloves garlic
•2 tsp flour
•1 tsp Cajun seasoning
•1/4 tsp Seasoned Salt
•2/3 cup half and half
•1 tbsp Sherry Peppers Sauce*
•1/4 cup chopped fresh parsley
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Bring the water and the chicken stock to a boil in a medium sauce pan, then add the tortellini and cook, stirring every now and then, for eight minutes.
Add the shrimp, cover the pan, and cook for an additional three minutes, until the shrimp is cooked. Drain and set aside.
Melt the butter in a large pan over medium high heat, then add the bell pepper, onion, celery, and garlic and cook, stirring often, for four minutes, or until any liquid in the pan has cooked off.
Whisk the flour together with the Cajun seasoning and Seasoned Salt and add to the veggies in the pan along with the diced pork belly.
Note: Trader Joe’s sells cooked pork belly for about a bit under $7. Works a treat.
Cook, stirring constantly, for about one minute, then whisk in the half and half and the Sherry Peppers Sauce, reduce the heat, and cook, stirring, for another minute or so, until the sauce has thickened and is heated through.
Remove from the heat, stir in the shrimp and tortellini, top with the parsley, and serve, mebbe with a side salad.