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MAGUIRE'S BAR AND GRILL BLACKENED SHRIMP




Source of Recipe


Maguire's Bar and Grill in Easton, MA


List of Ingredients




1/2 lb. dry pasta (rigatoni, penne or farfalle)
1/4 c. pasta cooking water
1/2 c. extra-virgin olive oil
20 medium shrimp, peeled and de-veined, with tails left on
1 large red bell pepper, seeded and cut into thin julienne strips
1/2 c. dry white wine
1/2 c. prepared parmesan-peppercorn salad dressing (such as Ken's brand)
2 t. prepared Cajun seasoning spice mix (such as McCormick brand)
1/2 c. grated parmesan cheese, plus additional for garnish
1/4 c. chopped fresh parsley
Fresh lemon wedges, for garnish

Recipe



Cook the pasta in boiling, salted water. Drain, reserving 1/4 c. pasta cooking water, and set aside.
In a large saute pan, heat the olive oil over high heat. Add the shrimp and red pepper. Saute until the shrimp starts to change color. Add the white wine and let simmer until the liquid is reduced by half.
Reduce the heat and add the parmesan-peppercorn dressing and Cajun spices. Toss to mix well. Let simmer until the shrimp are cooked through. Add the cooked pasta, reserved pasta cooking water, 1/2 c. parmesan cheese and fresh parsley. Toss again to mix well.
Serve in large pasta bowls, garnished with an additional sprinkle of parmesan cheese and a slice of fresh lemon. Makes 3-4 servings.