Tuesday, August 16, 2011

Cajun Shrimp over Lemon Linguini!

This is our second "Toast to Summer" post.
Come enjoy a delicious quick and easy recipe to take with you today!

I have this cute little book called "The Summer Book". Whether or not I make anything from it the entire summer, I still have to get it out every summer, just because it makes me so happy. I love being able to flip through and see the cute quotes, recipes, and tips. But, this one, I thought was great!

The quote above it says,

"Here's one way to show your husband you love him - cook him up a plate of Cajun Shrimp!"

I thought it was fitting, especially since my husband doesn't eat meat. I've recently learned that he's a "Pescatarian", which is kind of a funny word.

Tonight to be funny, when I was making dinner, he said, "No meat, please." I laughed, and said something like, "Thanks for the heads up." He loves shrimp, though. So, I think I'll follow the instructions, and cook him up a plate of Cajun Shrimp!

Cajun Shrimp


1/2 c. olive oil
1 clove garlic, whole
2 tbsp. Cajun seasoning
2 tbsp. lemon juice
2 tbsp. minced parsley
1 tbsp. brown sugar
1 tbsp. soy sauce
16 extra large shrimp

Combine first 7 ingredients in a 9 x 13 baking dish. Shell and devein the shrimp, pat dry, and toss in marinade to coat. Refrigerate 1-12 hrs. Preheat oven to 450 degrees. Remove garlic clove. Bake for 7-10 min, stirring occasionally. Be sure not to overcook. You can also grill them on skewers. Delicious served with Lemon Linguini...

Yes, I'll give you that one, too.

Lemon Linguini

1 lb. linguini
1/2 c. olive oil
zest from 1 lemon
juice from 2 lemons
1/2 c. chopped green onion
1/4 c. chopped fresh parsley
salt and ground pepper
lots of Parmesan cheese

Cook linguini in boiling salted water till done; drain well. Combine next 5 ingredients in a large serving bowl. Add pasta and toss well. Sprinkle over salt and freshly ground pepper. Toss in Parmesan to taste.

Check out last week's recipe...Easy Key Lime Pie...for a great dessert to add onto this meal!

1 comment:

  1. This sounds lovely...I also make a blackened shrimp alfredo that we love because of the spice. Your Summer Book sounds like the new rave..."Smash" books. Like you, I have been collecting stuff in notebooks for years. Have a wonderful Sunday. fondly, Roberta