Meatless Monday - Cajun Shrimp in Linguini With Cream Sauce
It's true, a shrimp dish isn't really meatless. That means you either have to make this on another night of the week and use another Meatless Monday recipe today or you can easily make this meat free by substituting the shrimp with tofu or almonds (doesn't that sound yummy). You can also make it vegan by using a vegan cheese substitute. If you have trouble with gluten you can always use gluten free pasta, but you knew that.
The secret ingredient in this recipe is almond milk. The almond flavor is very, very subtle yet it ads a richness that works really well with the other ingredients.
This recipe makes about 6 servings so it's good for when you have company. How about inviting your neighbors over on a Monday night? They may love starting the week off without cooking.
Linguini in Parmesan Almond Cream Sauce Ingredients:
1 16 ounce package Linguini
6 cups plain, unsweetened almond milk
A few pinches of sea salt
½ teaspoon fresh ground black pepper
4 cloves garlic, minced or pressed
4 tablespoon canola oil
1/2 cup all-purpose flour
Pinch nutmeg
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 small head of broccoli chopped, crown only
½ cup grated Parmesan cheese plus more for topping
1 tablespoon parsley, chopped for garnish
1 lemon, cut into 6 wedges
Preparation:
-In a medium pot, add the almond milk, salt, pepper and garlic, and bring to a simmer; once simmering, reduce the heat to low.
-In another medium-sized pot set over medium-high heat, add the oil, gradually stir in the flour and cook for about ten minutes stirring continuously to create a light roux. Carefully add the hot almond milk into this roux, whisking all the while to prevent lumps and to keep the sauce smooth; allow to simmer on medium-low heat and to thicken for about 5 minutes, whisking occationally to prevent scorching. Add the nutmeg, lemon zest and juice, and the Parmesan cheese. Whisk then set sauce aside and keep warm until ready to serve.
-Cook linguini according to package instructions, drain well and add immediately to almond cream sauce.
Sizzling Cajun Shrimp Ingredients:
1 pound raw, medium sized shrimp, de-veined and peeled
2 teaspoons Cajun seasoning powder (or ‘Blackening’ seasoning)
¼ teaspoon salt
¼ teaspoon fresh ground pepper
3 cloves garlic, minced or pressed
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons olive oil, divided
Preparation:
-In a small bowl, add the shrimp, 1 tablespoon of olive oil and with the rest of the ingredients, and toss to coat.
-Heat a medium-sized pan over high heat, and add 1 tablespoon of olive oil; once pan is hot, add shrimp being careful not to over-crowd pan, using batches. Allow shrimp to sear on one side for about 2 minutes until golden-brown, then flip over, and sear for about another 2 minutes, or until shrimp is cooked through; remove from pan and keep warm; repeat process with remaining shrimp.
To Serve:
-Add a generous portion of the linguini with the Parmesan-Almond cream sauce to a bowl, top with shrimp, and garnish with a sprinkling of fresh chopped parsley and a lemon wedge.
Serve with a good crusty bread for cleaning up the extra sauce.
Check out the gallery page - Future Relics Gallery by Lori Buff
The secret ingredient in this recipe is almond milk. The almond flavor is very, very subtle yet it ads a richness that works really well with the other ingredients.
This recipe makes about 6 servings so it's good for when you have company. How about inviting your neighbors over on a Monday night? They may love starting the week off without cooking.
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| Cajun Shrimp in Linguini With Cream Sauce |
Linguini in Parmesan Almond Cream Sauce Ingredients:
1 16 ounce package Linguini
6 cups plain, unsweetened almond milk
A few pinches of sea salt
½ teaspoon fresh ground black pepper
4 cloves garlic, minced or pressed
4 tablespoon canola oil
1/2 cup all-purpose flour
Pinch nutmeg
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 small head of broccoli chopped, crown only
½ cup grated Parmesan cheese plus more for topping
1 tablespoon parsley, chopped for garnish
1 lemon, cut into 6 wedges
Preparation:
-In a medium pot, add the almond milk, salt, pepper and garlic, and bring to a simmer; once simmering, reduce the heat to low.
-In another medium-sized pot set over medium-high heat, add the oil, gradually stir in the flour and cook for about ten minutes stirring continuously to create a light roux. Carefully add the hot almond milk into this roux, whisking all the while to prevent lumps and to keep the sauce smooth; allow to simmer on medium-low heat and to thicken for about 5 minutes, whisking occationally to prevent scorching. Add the nutmeg, lemon zest and juice, and the Parmesan cheese. Whisk then set sauce aside and keep warm until ready to serve.
-Cook linguini according to package instructions, drain well and add immediately to almond cream sauce.
Sizzling Cajun Shrimp Ingredients:
1 pound raw, medium sized shrimp, de-veined and peeled
2 teaspoons Cajun seasoning powder (or ‘Blackening’ seasoning)
¼ teaspoon salt
¼ teaspoon fresh ground pepper
3 cloves garlic, minced or pressed
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons olive oil, divided
Preparation:
-In a small bowl, add the shrimp, 1 tablespoon of olive oil and with the rest of the ingredients, and toss to coat.
-Heat a medium-sized pan over high heat, and add 1 tablespoon of olive oil; once pan is hot, add shrimp being careful not to over-crowd pan, using batches. Allow shrimp to sear on one side for about 2 minutes until golden-brown, then flip over, and sear for about another 2 minutes, or until shrimp is cooked through; remove from pan and keep warm; repeat process with remaining shrimp.
To Serve:
-Add a generous portion of the linguini with the Parmesan-Almond cream sauce to a bowl, top with shrimp, and garnish with a sprinkling of fresh chopped parsley and a lemon wedge.
Serve with a good crusty bread for cleaning up the extra sauce.
Check out the gallery page - Future Relics Gallery by Lori Buff
funny, all that about making it veg, vegan, GF--you know me :)
ReplyDeleteIt's true, I do think about you Gary, and the the other people who I've connected with when I write these recipes. I want you all to be happy and healthy and to eat good food.
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