Can you believe it? It’s the first day of Summer!!
It’s time for grilling, fresh market vegetables, and of course… lighter meals. Gotta keep up with those bikini bodies.
Le sigh… I can dream that I have a bikini body at least!
This pasta dish is perfect for a light, summery weeknight meal. Don’t let the “Cajun” part of the dish scare you off if spicy foods aren’t your typical go-to. This dish isn’t really spicy, simply balanced. The Cajun seasoning balances out the cream sauce and citrus pop from the lemon juice.
This is bursting with broccoli to provide you with plenty of filling nutrients. You won’t be weighed down after eating this pasta dish!
On a side note, I tend to lightly chop my shrimp before cooking. It could all be in my head, but I feel like I get more shrimp bang for my buck this way.
1 lb raw large or jumbo raw shrimp, lightly chopped
1 lb chopped broccoli florets
4 oz spaghetti pasta
3 Tbl unsalted butter
1 tsp cajun seasoning blend, plus extra to taste
1 tsp minced garlic
1/4 tsp kosher salt to taste (your cajun seasoning may have salt in it also!)
1/4 tsp black pepper
1/2 tsp regular paprika
1/4 tsp cayenne pepper, plus more to taste
Juice from 2 lemons
1/2 cup heavy cream (or whole milk)
1/4 cup grated parmesan cheese, plus extra for topping
Fresh chopped parsley for garnish
Bring a pot of water to boil and add your pasta. Boil pasta for 5 minutes, add broccoli florets, then cook an additional two to three minutes until pasta is al dente and your broccoli is cooked through and bright green.
Place prepared shrimp in a bowl and season with salt, black pepper, cajun seasoning, paprika, and cayenne.
Heat a large pan or skillet to medium-high heat and add 1 Tbl butter. Once butter is melted, add your shrimp and garlic.
Saute until garlic is fragrant and shrimp is pink and opaque, about 4 minutes.
While the pan is still at hot, add the remaining butter and cream (start with 1/2 cup and add more as needed) and any extra cajun seasoning to taste. Bring to a low simmer and whisk until slightly thickened. Add your broccoli, pasta, and parmesan cheese and remove from heat. Mix to coat then add the lemon juice and toss. Serve with lemon wedges, parsley, and extra parmesan.