Cajun Shrimp & Veggie Pasta

Directions

1. Put all the marinade ingredients in a large bowl (I usually cover the bottom of whatever bowl I am using). Mix in the shrimp, and leave in the fridge for at least 30 minutes.

2. While the shrimp is in the fridge, prep your veggies - mince the garlic (unless you're cheating with jar-lic) and dice/chop/shred the other veggies. Think about what size pieces you'd like to eat in the final pasta dish. Slice the cherry tomatoes in half.

3. When shrimp is ready, heat a pan over medium-high heat with a little olive oil. When the pan is hot, add the shrimp, taking care to reserve as much of the marinade as you can. Cook the shrimp until pink, opaque, and curled. 

4. Add garlic to the pan, and cook, stirring until you start to smell it. If you don't stir it, it will burn - gross. 

5. Add all of your veggies, and stir well. The tomatoes are important because as they cook down, they will release a lot of juice and create a saucy base . Reduce the heat to medium and cook, stirring occasionally until the veggies are tender and a sauce has formed in the pan (15-20 min). While the veggies are cooking, put some water in a large pot on to boil for the pasta, and cook pasta according to box directions. 

6. Add the remaining marinade and some tomato paste to the shrimp + veggie pan. Let it simmer until your pasta is done.

7. Add the cooked and drained pasta to your shrimp and veggie concoction.

Notes

• You could use many different veggie combinations. I typically use whatever I have going bad in the fridge - basil, spinach, peppers, onions, zucchini, mushroom, carrot, etc. Just keep the garlic, tomatoes, and tomato paste a constant.

• You could top with parmesan cheese if you want.