Ingredients
Subrecipe 1
1 lb raw jumbo shrimp
10 oz regular coconut milk
½ cup chicken broth
1 tbsp olive oil
2 tbsp AP flour
1 tbsp nutritional yeast
1 lemon
½ onion, diced
6 cloves of garlic, sliced
Chili flakes
1 box of fettuccine
3 tbsp of Cajun spice
Cajun Spice Mix
1 tbsp paprika
2 tsp salt
1 tbsp garlic powder
1 tsp onion powder
½ tbsp dried oregano
2 tsp dried basil
2 tsp black pepper
2 tsp cayenne
Directions
Subrecipe 1
Step 1
1. Cook pasta in salted boiling water and remove 1 min before al dente, grab 1 cup pasta water.
Step 2
2. Spice raw shrimp with 2 tbsp Cajun spice mix, 1 tsp olive oil, juice from 1/4 lemon, mix and rest for 15 minutes.
Step 3
3. Cook marinated shrimp on medium to high heat for 2 minutes on one side without moving around (let it sear as much as possible). Flip and cook for another minute.
Step 4
4. Remove shrimp.
Step 5
5. Leave the marinade in the pan and add onion, cook until soft.
Step 6
6. Add garlic and black pepper, mix. Cook until garlic is soft and fragrant.
Step 7
7. Add flour and mix well until it coats the garlic and onion. Cook for 2 minutes.
Step 8
8. Add coconut milk and chicken broth and mix well. Continue cooking on medium to high heat until bubbling and slightly reduced, then bring the flame to low-medium. THIS IS IMPORTANT SO IT DOESN’T TASTE LIKE COCONUT!
Step 9
9. Once the sauce has thickened, add the nutritional yeast, remaining Cajun spice mix, more black pepper, chili flakes (sky’s the limit), and juice from 1/2 lemon.
Step 10
10. Mix in your pasta and let it cook for 1 minute.
Step 11
11. Top with shrimp, cilantro, and more lemon juice. Enjoy!
Cajun Spice Mix
Step 1
Mix together
