Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Shrimp Monique

December 10th, 2008 · 2 Comments

Shrimp Monique ImageJust something created last night with some fresh shrimp available and we had a hankering for some pasta too! This light tomato based sauce also has some spinach and a sprinkling of fresh grated Parmesan cheese and blue cheese crumbles adds a twist of innovation and flavor. Served over fresh al dente angel hair makes this a real treat. Monique has another shrimp spaghetti recipe that she makes in a more traditional tomato sauce preparation so I named this version in honor of her.

1 Lb. Angel Hair pasta, cooked to al dente package directions
½ Tbsp Olive oil
2 Cups Onions, diced
1 Tbsp Italian Seasoning
½ Tbsp Oregano
½ Tbsp Parsley, chopped
½ Tbsp Garlic
½ Cup Pinot Noir or red wine
2 Cups Tomato sauce
2 Cups Stewed tomatoes
½ Lb. Spinach leaves
2 Lb. Shrimp, medium, peeled and deviened
To taste Salt and pepper
To taste Parmesan cheese shredded and blue cheese crumbles

Preparation Steps
1. Heat a little olive oil in a very hot sauté pan and add the onions to sauté until tender then add the herbs and stir will until aromatic and well mixed.
2. Add the garlic and stir well then pour in the red wine and allow to reduce to au sec (almost dry).
3. Add the tomato sauce and stewed tomatoes and bring to a simmer.
4. Fold in the spinach leaves and then add the shrimp and cook until shrimp are pink.
5. Season to taste with the salt and pepper and serve portions over the angel hair pasta and garnish with the two cheeses.
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Tags: Cajun · Creole · Entrees · Recipes · Seafood

2 responses so far ↓

  • 1 Tou Tou // Oct 25, 2009 at 9:26 pm

    Like the creamy look on top! also the name of the dish too:)

  • 2 Marika Josephson // Dec 12, 2009 at 2:02 am

    This looks fantastic! I’ll give it a shot the next time I pick up shrimp.