CREAMY CAJUN SHRIMP AND BROCCOLI PASTA - PEAS AND CRAYONS

Steps:

• Defrost shrimp if using frozen. If using whole shrimp, clean/peel/de-vein shrimp as needed.
• If using fresh, set aside and grab your pasta!
• Cook pasta as directed until tender.
• Next steam or blanch your broccoli tops. Save time and dishes by blanching them quickly in the pot of boiling pasta water. You can do this during the last minute or two of the pasta's cook time.
• While your pasta and broccoli cook, bring a pan/skillet to medium-high heat with 1/2 tsp of olive oil.
• Add the shrimp and toss to coat, then top with garlic powder, parsley, and salt.
• Cook shrimp until pink and opaque, adding the garlic in for a quick saute towards the end to prevent it from burning. If the pan is dry you can add a smidgen of olive oil before adding the garlic.
• Drain the pasta and add back into the pot.
• To coat my pasta in teeny broccoli "sprinkles" versus chunks of broccoli, I use a knife to slice off the very top portion of the broccoli, avoiding the stalk altogether.
• I save the leftover broccoli to make a basil-broccoli pesto or freeze them to use in mac and cheese recipes. Feel free to add large chunks into your pasta if you prefer! It's great both ways!
• Reduce heat to medium setting and pour in the half and half, cheese, and cajun seasoning.
• Stir constantly until the dairy thickens into a delicious sauce.
• Add in your shrimp along with your broccoli and stir to coat.
• Taste, then add any additional seasoning you'd like. Extra cajun kick is always welcome!
• At this point you may also want to add a little more milk to thin the sauce. Add 2-3 tablespoons and give it a good stir!
• Plate then top with a sprinkle of paprika and a light shaving of Parmesan cheese. Yum!