While I try to vary our dinner menus, it is really difficult for me to refrain from building a pasta dish more often than we need. We both love pasta, and if you knew us, one glance would tell you immediately that neither one of us restrict our pasta predilection nearly enough! And usually that would cause me concern. But under the current shelter in place mandate, I have taken a broader view of what it takes to keep us healthy and happy. And one of the things that we both enjoy is pasta smothered in a yummy sauce with bits of meat or seafood thrown in for good measure. And if there ever was a dish that met those requirements, it’s this recipe from the dinneratthezoo.com site. (Wonderful site BTW.)

So I made this dish last evening. It was ever so easy to prepare, very little time required, and hardly any energy expended. And both of us sat at the dinner table with big old sloppy grins on our faces because this dish was so darned delicious. Along with the simple green salad I prepared (leaf lettuce, frisée, and massaged kale in an extra virgin olive oil and balsamic vinegar dressing), we were well satiated when we got up from the dinner table.

Now don’t get me wrong. I haven’t thrown caution to the wind. But fixing extra special food right now seems to make house arrest a bit easier to endure. And we aren’t out of the woods yet. It might be several months until we can resume dining with our friends or actually sitting in one of our favorite restaurants. (If they’re still in business that is!) So cooking wonderful dishes right now just seems like the best thing to do to relieve monotony, create anticipation, and keep me from running out on our street screaming “I need friends”! After all, as the old and moldy cliché goes – busy hands are happy hands. (Gack!!)

So with that “happy” cliché in mind, I am going to bid you adieu for today, and go see what kind of trouble I can get into in my kitchen. After all. It’s Friday. And Friday dinner around here is usually casual, fun, and quick to prepare. I’m thinking grilled tuna melt sandwiches. (With Tim’s potato chips on the side as our veggie accompaniment!)

As always – peace, love, and a healthy helping of patience for whatever the next few weeks/months has to offer.    

3 T. unsalted butter, divided

½ c. chopped onion

1 green pepper, halved and then thinly sliced  

2 tsp. Cajun Seasoning, divided (see recipe below)

8 oz. andouille sausage, sliced (I use Aidells Cajun Style Andouille because it’s not too spicy, but still very flavorful. Plus I can buy it almost anywhere.)  

1 lb. large shrimp, peeled and tails removed

1 c. whole milk

2 tsp. flour

pinch kosher salt

freshly ground black pepper.

1/3 c. finely grated Parmesan cheese

8 oz. linguine or fettuccini pasta, cooked al dente (save some of the water)

2 T. chopped parsley

Heat 1 tablespoon of the butter in a large pan over medium heat. Add the onion and pepper and cook for 4-6 minutes or until softened. Season with 1 teaspoon of the Cajun seasoning.

Add the sausage and cook for 2-3 minutes, stirring frequently. Add the remaining 2 tablespoons of butter along with the shrimp and the remaining teaspoon of Cajun seasoning. Cook for 2-3 minutes or until the shrimp are pink and opaque.

While the shrimp are cooking, whisk the milk, flour, salt, and pepper together. When the shrimp are done, pour in the milk and flour slurry. Cook for 3-4 minutes or until sauce has started to thicken. Stir in the Parmesan cheese and cooked pasta.

If the sauce seems dry, add a bit of the pasta cooking water. Serve immediately garnished with the chopped parsley.

CAJUN SEASONING

2 T. paprika

1 T. granulated onion or onion powder

1 T. granulated garlic

1 T. dried oregano (Mexican oregano preferred) (If the dried oregano leaves are large, break them down a bit in a mortar and pestle or spice grinder)

1 T. dried thyme

1 T. freshly ground black pepper

1 T. kosher salt

1 tsp. cayenne

Combine all the ingredients and store in an air tight container.