Turning up the Heat


Cajun Shrimp Pasta
16 oz penne pasta
1 yellow pepper, seeded and ribbed and cut into pieces
1 red pepper, seeded and ribbed and cut into pieces
1/2 of a red onion, sliced and cut into pieces
1 lb of shrimp – cleaned, deveined and tails off
2 Tbsp. Garlic
1/2 C olive oil
2 Tbsp butter or margarine
Tony Cacheres Seasoning, Salt & Pepper

Cook pasta according to package directions. Saute shrimp and garlic in half of the butter until cooked. Set aside. Add remaining butter to the pan and saute peppers and onion in butter until cooked through. Add in tony cacheres to desired taste, salt & pepper. Toss with pasta.

I enjoy this with a good green salad and crackers with butter. It’s a nice twist on having garlic bread and stays true to the cajun food. If you need a good ending to this dish, try a little strawberries and cream – takes the heat right off.

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