Kajun kremasta testenina sa skampima (Cajun creamy pasta with shrimp)

Sastojci: 500 g velikih škampa (očišćenih, bez žila, bez repova, osušenih), 2 kašičice kajun zacinskog miksa, 6 kašika ekstra devičanskog maslinovog ulja, prstohvat soli, 1 mali crni luk (krupno iseckan), 1 crvena paprika (bez semenki, isečena na kockice), 4 čena belog luka (oljuštena, sitno iseckana), 350 g lingvine testenine (ili fetučine, trenete ili špagete), 270 g pavlake za kuvanje (pola-pola krema ili krem sira), 100 g + 30 g parmezana (sitno rendanog), 30 g svežeg peršunovog lišća (sitno iseckanog), 25 g vlašca (sitno iseckanog).

Priprema:

1. U činiji pomešajte škampe, kajun zacinskog miksa i 2 kašike ekstra devičanskog maslinovog ulja i soli.

2. U velikom, dubokom tiganju na srednje jakoj vatri (5) zagrejte 2 kašike ekstra devičanskog maslinovog ulja. Dodajte škampe i pržite, vodeći računa da škampi dodiruju tiganj, dok ne porumene i ne proprže se, oko 2 do 3 minuta sa svake strane. Prebacite na tanjir.

3. Očistite tiganj.

4. U procesoru hrane, iseckajte luk, papriku i beli luk, stružući stranice po potrebi, dok ne postanu veoma glatki, oko 1 minut.

5. U velikoj šerpi sa ključalom vodom skuvajte testeninu sa 1 kašikom maslinovog ulja, povremeno mešajući. Ocedite.

Sačuvajte 250 ml vode od testenine.

6. U tiganju na srednjoj vatri (4) zagrejte 3 kašike maslinovog ulja. Pržite mešavinu paprike i luka, često mešajući i dodajući malo vode ako prebrzo potamni, 7 do 10 minuta, dok većina tečnosti ne ispari.

7. Dodajte pavlaku za kuvanje u tiganj i mešajte, stružući sve komadiće zalepljene za dno tiganja. Dovedite do ključanja. Sklonite sa vatre.

8. Dodajte parmezan u tiganj i promešajte.

9. Dodajte škampe, testeninu, peršun, vlašac i 180 ml vode od testenine, mešajući i dodajući još vode po potrebi, dok sos ne postane gladak.

10. Pre serviranja pospite sa još parmezana.

Ingredients: 500 g large shrimp (cleaned, deveined, tails removed, patted dry), 2 tsp Cajun seasoning mix, 6 tbsp extra-virgin olive oil, pinch of salt, 1 small onion (coarsely chopped), 1 red bell pepper (seeds removed, cubed), 4 garlic cloves (peeled, finely chopped), 350 g linguine pasta (or fettuccine, trenette or spaghetti), 270 g cooking cream (half and half cream or cream cheese), 100 g + 30 g Parmesan cheese (finely grated), 30 g fresh parsley leaves (finely chopped), 25 g chives (finely chopped).

Preparation:

1. In a bowl mix shrimp, Cajun seasoning mix, and 2 tbsp of extra virgin olive oil and salt.

2. In a large, deep skillet over medium-high heat (5), heat 2 tbsp of extra virgin olive oil. Add shrimp and fry, making sure shrimp is touching skillet, until browned and fried through, about 2 to 3 minutes per side. Transfer to a plate.

3. Clean the skillet.

4. In a food processor, pulse onion, bell pepper, and garlic, scraping down sides if needed, until very smooth, about 1 minute.

5. In a large pot of boiling water cook pasta with 1 tbsp of olive oil, stirring occasionally. Drain.

Reserve 250 ml pasta water.

6. In the skillet over medium heat (4) heat 3 tbsp olive oil. Fry bell pepper and onion mixture, stirring frequently and adding a splash of water if browning too quickly, 7 to 10 minutes, until most of the liquid has evaporated.

7. Add cooking cream to the skillet and stir, scraping any bits stuck to the bottom of the pan. Bring to a boil. Remove from heat. 

8. Add Parmesan to the skillet and stir.

9. Add shrimp, pasta, parsley, chives, and 180 ml pasta water, stirring and adding more pasta water if needed, until sauce is smooth.

10. Before serving sprinkle with more Parmesan.