Cajun Creamy Shrimp Asparagus Spinach and Gigli Alfredo with Pan Seared Ahi Tuna

This dish was super easy to execute and may soon replace your regular go-to Alfredo dish.  

With the help of an amazing spice blend called Cajun Street by Urban Accents, my delicious and creamy seafood pasta went from ordinary to extraordinary with just a few shakes, Actually it was about a palmful, I love a good kick and spice forward dishes.  I added blanched spinach and asparagus to the recipe because they are vibrant, nutritious and tasty, not to mention on sale at the time lol.  I sprinkled the Ahi Tuna filets liberally with this spice and a scant amount of Himalayan Pink Salt and  cracked Tri Color Peppercorns to round it out, before pan searing to medium to medium well and letting it rest.  

I also used a pasta shape that was totally new to me, thanks to the Gourmet/Artisan Goods section of Beals, formerly known as Burkes.  Gigli pasta translates to "lilies", because of it's bell or corkscrew shape, with the ruffled edges. It is pronounced 'GEE-LEE'.  I found that this pasta cooked super quickly, in about 6 minutes, such that I had to keep a close eye on when to run cold water over it, to stop the cooking process.  Be sure to be mindful of  when you are cooking with Gigli and other pastas with delicate shapes.   

The shrimp are of the medium sized Argentine variety, toothsome and visually appealing to the dish as a whole.  I like to keep the tail on for ease of handling and aesthetic.  My girls prefer the tails removed so they can just dig in, so I end up removing their shrimp tails before serving them.  My mom refuses to eat shrimp at all.  She says they look like 'grub worms', hard pass haha.  Mom is hilarious, I told her 'Gee, Thanks for that visual Mom, now I get to think about that every other time I use shrimp in  a recipe'.  No matter which way I serve them, Mom is not having it, I actually stopped trying to get her to come around, and prepare separate dishes alongside the main dishes featuring shrimp.  Oddly enough, she will eat Oysters, or should I say the fried, crispy, breaded outer portions, as tiny as that is, with everything at or near the center removed to sit in a small mound that will have accumulated on her plate or hidden away in her dinner napkins.  My Mom... I wouldn't trade her for two worlds.....

The Cajun sauce is a real gem and brings all of the other ingredients together most harmoniously.  There's plenty of valuable veggies too.  The tuna is an added plus and was prepared alongside this dish and I just chunked a portion and added it to the top, adding more layers of flavor and seafood fantastic-ness, but of course that is a decision you can make specific to your likes and dislikes.  I think you will enjoy it both ways. 

 

Recipe:

1 lb. Gigli pasta, cooked in salted water, to al dente and shocked, about 6 minutes

1 lb. large raw shrimp, peeled, cleaned and rinsed, tails on

1 lb. Ahi tuna, uncooked and portioned

1 lb. fresh asparagus, trimmed and cut into diagonals by thirds

1 pkg. or 5 oz. fresh Spinach, stems trimmed if needed

2 c. half and half

1 c. 2% milk

1 c. chicken, veggie or seafood stock

1 1/2 c. shredded Mozzarella cheese

1/2 c. grated Parmesan cheese

1 tsp. onion powder 

1 1/2 tsp. fish sauce, optional

4 cloves garlic, pressed or finely minced

1/4 c. yellow onion, small dice

1/2 stick or 4 oz. unsalted butter

Olive Oil (EV) for drizzling

1/4 c. AP flour

2 tbsp. Cajun spice or to taste, plus more for seasoning Tuna 

SPST (Salt and Pepper to Suit Taste) (I use Himalayan Pink Salt, Fine Grain)

Directions:

You may blanch the asparagus and spinach in your pasta water for 2 minutes (asparagus) and 30 seconds(spinach) then shock in cold water to save on cleanup and be more efficient.  This occurs after the pasta is removed. In the meantime, toss the peeled shrimp in the fish sauce and set aside.

In a large sauté pan over medium heat,  melt butter and drizzle in about two turns of the pan of Olive. 

Once melted and small bubbles are forming, add fresh onion and garlic.  Simmer for about 6 minutes until onions are translucent and fragrant, then sprinkle in flour.  

Cook out the flour for about 2 minutes, stirring often, then add the stock. 

Stir vigorously to combine, then add half and half and milk.

Stir continuously and add shrimp, cooking in sauce until pink and curled, about 3 minutes, remove from sauce base to add later with pasta.

Add cheeses, onion powder and Cajun seasoning and blend until smooth.

Check seasonings and SPST.

Add Pasta, asparagus, spinach and shrimp and fold until well coated and balanced. 

Simmer for a couple of minutes to marry flavors.  

Top with seared Ahi Tuna portions or chunks as desired, optional

Finish with a drizzle of Olive Oil and additional Cajun seasoning, optional.

Serve Immediately. 

Makes 8 to 10 main dish servings.

 

Harlem Shrimp

All I can say is that this spice blend is as rich in culture and flavor, as the neighborhood it's named after.  Harlem Garlic Pepper seasoning by BADIA, is one of  my new favorite spice blends.  The flavors of garlic and pepper and prominent, while dehydrated veggies and other spices play a perfect part.  The kiss of sweetness, balances out the salt even more.  

I love this blend because salt is not the first, second, third or fourth ingredient.  As a matter of fact, each serving contains only 60 mg of sodium, that's 60% than a serving of Kosher salt!  You can get the beauty of the spices; garlic, onion, pepper and  bell peppers, without blowing your sodium intake for the day!  

I sprinkled some on popcorn for an awesome snack and also some salt and vinegar chips to test it out.  Lots of flavor and possibilities led me to the creation of this recipe.

Recipe: 

I sprinkled some de-shelled, de-veined and prepped Wild Caught Red Argentine Shrimp 21/25 ct. with the Harlem blend and allowed it to hang out while I made the wet batter.  

I used 1 part seasoned flour and one half part buttermilk pancake mix, along with some evaporated milk and a little water, to achieve the consistency I needed.  I didn't want them to be batter heavy and greasy tasting, so I thinned the batter just so it could drain off and set up in the hot oil. 

 Once the shrimp had been fried and drained well on paper towels,

 I plated them and added a bit more Harlem Garlic Pepper to seal the deal.  

I made a dipping sauce from 4 parts ketchup and 2 parts horseradish, with a hit of Blazin' Hot Ranch, mixing well.  It was phenomenal.  The "Father of Harlem" Philip Payton Jr. would be proud. 

 

 

Gulf Shrimp and Pantry Ham Fettuccine Alfredo

 

Gulf Shrimp and Ham Alfredo

Spruce up your regular Alfredo with the addition of some simple, canned, diced ham and some clam juice.  With the tides turning for the better, in great part due to the implementation of the three Covid 19 vaccines; Pfizer,  Moderna and Johnson and Johnson, I feel that I can safely begin to dwindle down the pantry ingredients acquired out of necessity.  We are not out of the woods just yet though, and its imperative that we remain vigilant in our course, to effectively turn the corner on this nightmare that is a Pandemic.  Being aware is all of our responsibilities and continuing to wear our masks, at the very least until we are personally vaccinated is to our benefit.  Soon, sooner than later even, we will be back to business as usual.  I am now comfortable enough to start using some of these dried and canned goods I have amassed as well, so get ready for some recipes featuring legumes of all sorts!  Admittedly, I used a box version of a Tuna Casserole, just out of curiosity, by a certain brand that features a guy whose name rhymes with Harry and may or may not be involved with fiber optics (chuckles to myself) and they absolutely abhorred it.  I just followed the instructions, so I don't feel like it was a personal attack on my culinary fortitude, but the kids certainly won't let me live it down!  I actually have a very solid and delicious recipe I wrote for Tuna Casserole, but unfortunately, they seem to only remember the one I made last. I wasn't impressed either, to me it was 'just food', but I kept my poker face to the end and was relieved when my portion was no more.  There was something about the sauce and the tuna, sad face. I am glad I only purchased one pair of those kits, though the brand has other kits that are solid and worth the very affordable cost of a buck!  

The canned, diced  ham is another such purchase.  On it's own, it is a very plain and unimpressive affair, lacking any pizzazz and very little flavor. I remedied that, as best I could, by draining it from its watery grave and patting it dry.  I then proceeded to saute it in some olive oil, getting some good color on it and adding texture, then using it as the base for this recipe's sauce and pairing it with an elevated ingredient, Gulf Shrimp.  This recipe is inspired additionally by a Roman born Carbonara, a rich and amazing pasta dish that features cured pork, raw egg, black pepper and a hard cheese, with the egg and pasta water, stirred in at the end and cooked by the heat of the pasta! Delish!  

Recipe:

1 lb. 41-60 Wild Gulf Shrimp, if frozen, thawed, cleaned

1 5 oz. can cooked, diced ham in water, drained and patted dry

1 lb. Fettuccine, cooked al dente in salted water, about 7 to 8 minutes, reserving 1 c. pasta water

3 tbsp. AP flour

4 tbsp. unsalted butter, divided

2 tbsp. extra virgin olive oil, plus more for drizzling

1/2 c. chopped yellow onion, 

3 -4 cloves garlic, chopped or finely minced

1 12 oz. can evaporated milk or 12 oz. whole milk

1 bottle of clam juice, 8 oz.

1 cup. pasta water with 1/2 c. hot water to equal 1 1/2 c.

4 oz. grated Parmesan cheese

1/4 c. fresh parsley, roughly chopped

SPST (Salt and Pepper to Suit Taste)

Garlic bread, baked and cut into thirds for garnish, optional

Directions:

Over medium high heat, in a heavy bottomed pan drizzled with olive oil and 1/2 of butter, brown ham, getting caramelization on all sides, about 4 minutes.

Add butter and once melted and  shrimp and saute until no longer pink, about 5 minutes.

Remove shrimp and ham from pan and cover to keep warm.

Reduce heat to medium. 

Add onion and continue to cook until onions are translucent, another 4 minutes.

Add garlic and cook until fragrant, about 2 minutes.

Sprinkle in flour, gradually and cook for about 1 minute.

Add pasta water and bring up to a boil and allow to thicken.

Add clam juice.

Continue to simmer for several more minutes and add milk.

Allow to come back up to temperature and stir in cheese.

Heat and simmer more to thicken.

Add pasta to coat and heat through.

Fold in ham and shrimp and drizzle in a bit more olive oil, as needed.

If too thick, add a splash of milk or water, chicken broth if desired to reach desired consistency.

Garnish with Parsley and Olive oil.

Serves 8 to 10.