For sports, it’s my favorite time of year.
Basketball on Friday – Illini win.
Football on Saturday – Illini win. Big.
Being at the game with a college friend I haven’t seen in WAY too long? Priceless.
It was a great weekend, even though it ended with my hockey team getting our butts kicked. Again. I told them I expect a win when I miss a game in a few weeks. ‘Tis the pattern.
I’ve also committed to playing in a tournament the first weekend in January. I’m bringing a little estrogen to the party. Should be lots of fun with some of my favorite guys.
On our way back to Michigan, I checked out Instacart for the first time. I’m a fan. I mean, they go to all of our local options and while that is not much to speak of, it does include Aldi! It’s so weird to think that my children will never remember life without grocery delivery…
And yet, it makes busy weekends so much more doable. Between cat naps in the car, I was able to plan some meals, grocery shop, and read some of my book for book club. I’m loving it – The Reckless Oath We Made.
Mark won’t be home for dinners again this week…so we’re keeping it simple. What will be making a return visit in the very near future, however, is this Cajun Shrimp Linguine. I upped the flavor factor big time with more than double the Cajun seasoning. I like a little kick and so does the crew. You will not be disappointed with this one and upon completing the nutrition analysis, I love it all the more!
Cajun Shrimp Linguine
Author: Nicole Morrissey
Serves: 5 servings (about 2 cups each)
- 8 oz dry linguine
- 5 tsp Cajun seasoning, divided
- 24 oz shrimp, peeled and deveined
- 2 Tbsp olive oil, divided
- 1 onion, chopped
- 1 green bell pepper, chopped
- ½ cup thinly sliced celery
- 1½ Tbsp chopped fresh thyme, divided
- ¼ tsp crushed red pepper flakes
- 5 garlic cloves, minced
- 2 bay leaves
- 1 (14.5 oz) can unsalted diced tomatoes, undrained
- ½ cup whole milk
- Bring a large pot of water to a rolling boil. Add pasta and cook until al dente, about 8 minutes. Drain in a colander over a bowl, reserving ⅓ cup pasta cooking liquid.
- Meanwhile, in a large bowl, combine the shrimp with 2 teaspoons Cajun seasoning; toss well to coat.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Once hot, add shrimp to pan; cook 2 to 3 minutes or until shrimp are done. Remove shrimp to a plate and set aside.
- Add remaining 1 tablespoon oil to pan; swirl. Add onion, bell pepper, celery, and 1 tablespoon thyme; cook 5 minutes, stirring occasionally. Add crushed red pepper and garlic; cook 3 minutes. Add reserved ⅓ cup cooking liquid, bay leaves, tomatoes, milk, and remaining 3 teaspoons Cajun seasoning; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Discard bay leaves.
- Remove pan from heat; stir in shrimp and pasta. Cook 1 minute over medium heat or until thoroughly heated. Sprinkle with remaining 1½ teaspoons thyme.
Serving size: ~2 cups Calories: 348 Fat: 7.0 Carbohydrates: 42.0 Sugar: 7.8 Sodium: 865 Fiber: 3.8 Protein: 26.0 Cholesterol: 154
Weekly Menu: November 3rd – 7th
- Sunday: turkey meatballs, pasta with marinara, Caesar salad and steamed cauliflower
- Monday: 30-Minute Chimichangas with leftover chicken carnitas + guacamole salad
- Tuesday: leftovers
- Wednesday: beef tacos with corn and Spanish rice
- Thursday: Chicken Lo Mein