Italian Food

Chipotle Rice Recipe + Video

Chipotle Rice recipe with cilantro and lime is a favorite of ours from Chipotle Mexican Grill and you are going to love our copycat version!

We really don't eat out much, but when we do, and we have something that we truly enjoy, I love to create my own version at home.

Have you had a chance to try my other Chipotle copycat recipes yet? My Guacamole copycat recipe has bits of jalapeno, red onion, and fresh herbs.

And, my Barbacoa recipe is the Mexican barbecue of my dreams.

Or, these Copycat Slow Cooker Pork Carnitas are a luscious slow-cooked pork that is so soft and juicy, they melt in your mouth.

How to make our Chipotle Rice recipe

In a medium saucepan over high heat bring water to a boil.
Add rice, bay leaf, and salt. Stir to coat.
Return to a boil.
Once it is a full rolling boil, reduce to simmer and cover for 15 minutes. Remove from heat, leave covered for 5 minutes.
Remove bay leaf. Fluff rice with a fork, add the oil, cilantro, and juices. Stir to combine.
Serve and enjoy!

Cooking Tips for Fluffy Rice

The key to making this Chipotle rice recipe is making sure that it is light and fluffy with no lumps. Here are a few simple tips you can follow when making this recipe to make sure that happens.

Put your uncooked rice in a large bowl filled with cold water. Using your hands, stir it around. Then, strain the rice through a colander to remove the cloudy water which contains excess starch.

When making this recipe, do NOT try to cook it on high. You will just allow the water to cook off and the rice will not be cooked through before the water has evaporated.

When it is done, allow it to sit for at least 5 minutes with the lid on before you serve it. This step allows the rice to steam. Make sure you do not skip this step.

What you will need to make this recipe

Medium Sauce Pan-
Long grain jasmine rice - this is my favorite rice. It is so tender and aromatic with a soft sticky texture. You really can't beat it.

FREQUENTLY ASKED QUESTIONS

Does Chipotle put oil in their rice?
Yes, Chipotle uses rice bran oil in their recipe. If you cannot find this, you can use any flavorless oil in our Chipotle Rice recipe.

I usually use canola oil when I make it. Or, for a heart-healthy choice, you can also use olive oil when you make this.

How to prevent rice from clumping
If your rice is clumping together rather than being light and fluffy, you may be stirring it wrong. Never stir cooked rice with a spoon.

Always fluff it with a fork instead. This is one of the most important steps in this Chipotle rice recipe. Stirring it activates the starch and will make your rice gummy.

Can you freeze cooked rice?
If you have leftovers after making this Chipotle rice recipe, you can freeze them. Package it in a freezer container or a resealable freezer bag.

This way, you can store your cooked rice for up to six months.

If you would prefer to store leftover rice in the refrigerator, just place it in an airtight container and use it within 3 to 5 days.

When you want to reheat it, just put 2 tablespoons of water for every cup of rice you want to reheat. Just heat until it's warmed through.

Or, you can heat it in a microwave instead of in a pot on the stove following the same method.

More Mexican recipes
If you've enjoyed this Chipotle rice recipe, here are a few more Mexican recipes that you might want to try soon.

Enjoy!

With love from our simple kitchen to yours.

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Watch us make Chipotle Cilantro Lime Rice!!! Check out the video at the top of the page.

Yield: 4Author: Donna Elick

Chipotle Rice Recipe

Chipotle Cilantro Lime Rice is a simple recipe that is sure to become a staple in your house. Cilantro Lime Rice is perfectly soft and sticky with a nutty floral aroma. It has fresh cilantro speckled throughout and a bright flavor from citrus that makes this an incredible side dish that you are going to make again and again!

prep time: 5 MINScook time: 25 MINStotal time: 30 mins

Ingredients

2 cups water
1 cup long-grain jasmine rice
1 bay leaf
1 teaspoon kosher salt
1 tablespoon canola oil (or any flavorless oil)
1 tablespoon finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoon fresh lemon juice
1 teaspoon orange juice

Instructions

In a medium saucepan over high heat bring water to a boil. Add rice, bay leaf and salt. Stir to coat rice. Return to a boil. Once it is a full rolling boil, reduce to simmer and cover for 15 minutes. Remove from heat, leave covered for 5 minutes.
Remove bay leaf. Fluff rice with a fork, add the oil, cilantro, and juices. Stir to combine.
Serve and enjoy!

Originally published September 2012, updated and republished July 2020.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Frozen Banana Ice Cream with Pecans

Frozen banana ice cream with pecans is the easiest frozen dessert you’ll ever make. Just 2 ingredients and no ice cream maker needed!

How to Make Frozen Banana Ice Cream

This banana nut ice cream requires only frozen bananas and pecans. It has no dairy or sugar.

If you want an easy homemade dessert recipe, you need to try it today. Best, of all, it takes only a few minutes to make.

Now that summer is here, I have been getting all of my homemade ice cream recipes ready.

I hope you've had a chance to enjoy my strawberry ice cream and my peaches and cream ice cream.

The secret to my delicious frozen banana ice cream recipe is simply bananas.

So, why does this kitchen hack work so well? Normally, when you puree frozen fruit, it just turns into little flakes of frozen fruit.

But, bananas are very high in pectin. And, it's this pectin that helps keep the ice cream creamy and soft.

ingredients and no ice cream maker needed Frozen Banana Ice Cream with Pecans

FREQUENTLY ASKED QUESTIONS

Why is it called nice cream?

Banana Nice Cream is a delicious and healthy frozen dessert. The treat is dairy free and sugar free because the only ingredient in it is frozen bananas!

Because it mimics real ice cream but is a healthier dessert, it is called Nice Cream.

How long do you have to freeze bananas for nice cream?

To make this frozen dessert recipe, you will need to freeze the bananas for three to four hours.

Don't freeze them on the door because they won't freeze evenly. Instead, place the container toward the back of the freezer.

Can you puree the bananas then freeze?

You will need to start with six frozen bananas. It's important that you freeze them first and then puree.

If you try to puree them first, the consistency will be off and it won't come out properly.

Can nice cream be made without a blender?

Banana Nice Cream can be made in a blender or food processor. I prefer the blender for ease of clean up.

I have also seen it made with a potato masher, but that is a whole lot of work. I would prefer to eat the frozen banana dipped in chocolate, rather than hand mashing frozen bananas.

Is it OK to freeze bananas in their skin?

You can freeze them in their skin but it will make removing the skin much more difficult when you make this recipe.

Instead, remove the peels and place the bananas in a freezer bag to freeze.

That way, when you're ready to make this recipe all you need to do is to take the bag out of the freezer.

Equipment needed to make this recipe

Blender or food processor
Air-tight freezer container
Spatula

Can I make a larger batch?

Yes, you can double this banana ice cream recipe and make a larger batch. Just make sure that your blender or food processor is large enough to handle all of the ingredients.

Can I refreeze frozen banana ice cream?

Yes. If you take it out to serve it and it starts to get soft, just put it back in the freezer again. It won't affect the flavor or consistency.

Just keep it in the freezer until it returns to the correct consistency.

How long does frozen banana ice cream stay good for?

This recipe will stay good in the freezer in an airtight container for up to a week.

It will still be good after that, but the consistency might be off. Thankfully, it's easy enough to make that you can create a new batch in just a few minutes.

What can I add to this ice cream?

The joy of this recipe is that it needs only two simple ingredients to make it. But, if you want to add more to it, you can certainly do that as well.

Here are a few ideas you might want to try: chocolate chips, chopped strawberries, a dash of cinnamon, or even a spoonful of Nutella or peanut butter.

Want to make other ice cream recipes? I've got plenty of them!

Best Ever Vanilla Ice Cream
Ice Cream in a Bag (Another no ice cream maker needed recipe!)
Strawberry Banana Ice Cream (Nice Cream)
Chocolate Banana Ice Cream (Nice Cream)

Enjoy!

With love from our simple kitchen to yours.

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Yield: 6

Author: Donna Elick

Frozen Banana Ice Cream with Pecans

Frozen banana ice cream with pecans is the easiest frozen dessert you’ll ever make. Just 2 ingredients and no ice cream maker needed!

Prep time: 5 Minutes Cook time: Total time: 5 Minutes

Ingredients

6 frozen ripe bananas (cut into chunks)
1/2 cup toasted pecans, chopped

Instructions

Place the banana chunks in a blender or food processor. Blend until the mixture starts to get creamy, scraping down the sides as necessary. Add pecans and pulse until completely combined.
Serve immediately with a soft-serve consistency or place in a freezer safe container and freeze to serve later.
If you decide to leave it in the freezer, just allow it to sit at room temperature for 10 minutes or so, to soften before serving.
Enjoy!

DONNA'S NOTES

The more ripe your bananas are the sweeter the nice cream will be.
You can cut bananas into coins and freeze flat on a baking sheet for easier blending.
If you have whole frozen bananas, you can break them into chunks before blending.

https://zeromediasystem.blogspot.com//search?q=no-churn-2-ingredient-strawberry-ice-cream-recipe

Originally published June 2011, updated and republished July 2020

Sumber https://www.theslowroasteditalian.com

Cucumber Onion Salad with Vinegar + Video

Cucumber Onion Salad is a delicious side dish with a refreshing and healthy vinegar dressing. Make this recipe for picnics and potlucks!

There are so many delicious ways to enjoy fresh cucumbers. I know I've shared several with you in the past.

Have you had a chance to try my Cucumber Tomato Salad? Crisp cucumbers and luscious tomatoes tossed in a bright and creamy lemon poppy seed dressing.

Or, you might like this Creamy Cucumber Salad. Combine fresh cucumbers, red onions, and a spectacular dressing to create a fresh salad that is perfect for summer potlucks and more!

And my Lemon Cucumber Salad is one of my favorite fresh summer salad recipes.

Tips for Making Cucumber Onion Salad

I like to peel one cucumber and leave the whole peel on the other one for different textures. You can also texture the cucumber with a fork for more visual interest.
English cucumbers really work best in this cucumber salad with vinegar. But, any seedless cucumber will work. If you use cucumbers with seeds, you will want to remove those first.
The extra step of letting the cucumber sit with the salt on them really is important for the best results.
You can substitute your favorite onion. I love red for the mild flavor and color, but sweet onions like Vidalia are awesome in this recipe too. Or, try it with fresh spring onions in the spring.
In a pinch, this easy summer salad works just as well with thinly sliced summer zucchini. Try it!

Frequently asked questions

Should you eat the peel of cucumbers?

The peel of the cucumber is loaded with essential vitamins and nutrients. And, it is also a wonderful source of dietary fiber.

I would definitely recommend you eat the peels when you make this cucumber onion salad. But, you can remove them if you want to.

How to slice cucumbers paper-thin

The easiest way to slice cucumbers paper-thin is to use a mandoline slicer. This ensures that each slice will be uniform and as thin as possible.

I've shared my favorite one with you below.

How long can you keep cucumber vinegar salad?

You can keep this cucumber onion salad in the refrigerator for up to two weeks. The longer you store it, the more of a pickled taste the cucumbers will have.

Of course, it never lasts that long in my house.

Can you make cucumber onion salad without sugar?

The sugar in this cucumber vinegar salad helps to cut the taste of the vinegar. You can certainly leave it out if you want to.

Or, you can try an alternative sweetener like stevia, monk fruit or erythritol if you want to watch your sugar content.

What type of vinegar is best?

I love the taste of apple cider vinegar so that is my first choice when making this cucumber onion salad recipe.

But, rice vinegar is a bit sweeter and not quite so tart as apple cider vinegar. And, you can also use white balsamic vinegar if you prefer.

I love that pairing with a few grape or cherry tomatoes. As a note, using a darker vinegar like red wine vinegar or a dark balsamic vinegar may discolor the cucumbers.

It will taste fine, but it won't be as white and green as if you used a lighter colored vinegar in this recipe.

Kitchen tools for making this recipe

Small Sauce Pan
Mandoline slicer-This slicer is perfect for making easy work of uniform fruit or vegetable slices. I must have bought and returned 6 mandoline slicers before this one. This one, I have had for 7 years and I still love it.

Serving suggestions

If you are wondering what to serve with this delicious cucumber onion salad recipe, I would suggest a spicy main dish.

It's also a delicious side dish for any type of barbecue dish. Here are a few of my favorites.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Watch us make Cucumber Onion Salad with Vinegar!!! Check out the video at the top of the page.

Yield: 6

Author: Donna Elick

Cucumber Vinegar Salad

Cucumber onion salad is a delicious side dish with a refreshing and healthy vinegar dressing. Make this recipe for picnics and potlucks!

Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 Hours 10 Minutes

Ingredients

2 English cucumbers, thinly sliced
1/2 tablespoon salt
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoon granulated sugar
1/2 teaspoon fresh chopped dill
1/2 red onion, thinly sliced

Instructions

Place cucumbers in serving dish. Sprinkle with salt. Cover and refrigerate for 2 hours. Pour off the liquid (do not rinse).
Meanwhile, combine vinegar, water, sugar, and dill in a small saucepan. Warm over medium heat just until sugar is dissolved. Add onion to cucumbers. Pour vinegar mixture over cucumbers and onion. Toss to combine.
Refrigerate overnight.
Serve and enjoy!

DONNA'S NOTES

I like to peel one cucumber for different textures.

https://zeromediasystem.blogspot.com//search?q=cucumber-vinegar-salad-recipe

Originally published June 2016, updated and republished July 2020

Sumber https://www.theslowroasteditalian.com

Instant Pot Chicken and Rice

Instant Pot chicken and rice is quick and easy to make in a pressure cooker. Make this recipe for creamy comfort food at its best!

I love recipes that let me get in and out of the kitchen fast. And, using my Instant Pot lets me do exactly that.

Have you had a chance to try any of my other Instant Pot recipes?

Instant Pot Chicken and Mushrooms is classic comfort food with perfectly tender chicken breasts smothered in a creamy mushroom sauce.

Instant Pot Mac and Cheese is so creamy and you can make it in less than 15 minutes in your pressure cooker.

And my Olive Garden Copycat Instant Pot Zuppa Toscana is made quick and easy in a pressure cooker. It's a hit from the first bite.

is quick and easy to make in a pressure cooker Instant Pot Chicken and Rice

How to make Instant Pot chicken and rice

It really doesn't get much easier than this recipe for chicken and rice in Instant Pot.

Saute the veggies and rice. You simply saute the onions and carrots in a skillet until they are soft and golden. Then, you add the garlic and oregano followed by the rice and mushrooms.
Add the chicken. After pouring the chicken broth into the pot, you add the chicken breasts and set the Instant Pot to pressure cook, allowing for a natural release.
Shred the chicken, add the peas, and you are ready to serve this meal with some grated Parmesan cheese on top.

It's important that you follow the timing instructions exactly.

Just a few minutes off one way or another when you are using an Instant Pot can destroy a recipe. And, be sure that you set a timer to keep track of how long it cooks.

You don't want to over cook this recipe.

TIME SAVING TIP! A great short cut for shredding meats is to toss them into your stand mixer and run it on medium until it is perfectly shredded.

You can also place the chicken breasts in a large bowl and use a hand mixer to easily shred them.

Serving suggestions

This Instant Pot Chicken and Rice recipe is basically an entire meal in itself. It includes protein, starch, and vegetables.

But, if you want to offer an extra vegetable to stretch this meal, you can certainly do that. Here are a few you might want to try:

Grilled Zucchini

Green Beans with Garlic

Honey Glazed Baby Carrots

Frequently asked questions

Can you cook rice and meat at the same time in the Instant Pot?

Yes, you can cook chicken and rice in Instant Pot. But, they may need to cook for a different amount of time.

In this recipe, they both cook for the same amount of time. So, you simply layer them in the order I mentioned in the recipe and they will both be done at the same time.

How to prevent rice from burning

It's important that you add enough thin liquid to your Instant Pot.

If you have added a thicker liquid like sauce or gravy, this may not let your Instant Pot generate enough steam. If this happens, your rice may burn.

What to do if you get an Instant Pot burn warning

You need to add enough thin liquids like broth or water to your Instant Pot.

If you do get a burn warning when making Instant Pot Chicken and Rice, cancel the time left on the timer and use the quick release to release the steam.

Then, carefully open the Instant Pot and remove the inner pot. Check to be sure that all of the seals and parts are in proper working order.

Check your meal and stir it carefully. Remove anything that is overcooked or burned. Clean up the scorched food and put the food back into the clean pot.

Then, add more thin liquid. And, set the steam release. Finally, finish cooking per the original recipe.

Tools needed to make this recipe

Instant Pot - this is the one I use
chicken stock - this is my favorite, it is incredibly flavorful without too much salt

How can I store leftovers?

Place leftovers in an airtight container and store them in the refrigerator for three to five days. Or, you can freeze them for up to six months.

Just thaw them in the refrigerator. And, reheat on the stove or in the microwave.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Yield: 6

Author: Donna Elick

Instant Pot Chicken and Rice

Instant Pot chicken and rice is quick and easy to make in a pressure cooker. Make this recipe for creamy comfort food at its best!

Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 Minutes

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 teaspoon kosher salt, divided
1/2 yellow onion, diced
1 cup diced carrots
4 cloves garlic, minced
1 tablespoon dried Italian seasoning
1 1/2 cups uncooked jasmine long-grain rice, rinsed well
1 cup baby Bella mushrooms, cleaned and sliced
3 cups chicken stock
1 pound boneless skinless chicken breasts
1/2 teaspoon fresh ground black pepper
1 cup frozen peas
1/4 cup chopped fresh parsley
1/2 cup Parmesan cheese

Instructions

Set instant pot to saute on high. Add butter, olive oil, 1 teaspoon salt, onion and carrots.
Saute the vegetables until soft and golden, stirring occasionally for about 4-5 minutes.
Add minced garlic and oregano, stir and cook about 1 minute or until fragrant.
Add salt and pepper to chicken, set aside
Add rice and mushrooms to the pot.
Pour the chicken broth into the pot covering rice and vegetables, add more broth if needed.
Pour chicken broth into pot covering rice and vegetables, add more broth if needed
Place chicken breasts on top of rice mixture and sprinkle them with the remaining 1 teaspoon salt and the pepper.
Cover and cook on manual high pressure for 10 minutes.
When done, allow the instant pot to naturally release pressure.
Remove lid, remove chicken and shred into bite-size pieces.
Stir in the parsley, peas, and the shredded chicken.
Serve with Parmesan cheese to be sprinkled on top.

DONNA'S NOTES
A great short cut for shredding meats is to toss them into your stand mixer and run it on medium until it is perfectly shredded. You can also place the chicken breasts in a large bowl and use a hand mixer to easily shred them.

https://zeromediasystem.blogspot.com//search?q=instant-pot-chicken-and-mushrooms

Originally published July 2020

Sumber https://www.theslowroasteditalian.com

Cajun Shrimp Pasta + Video

Cajun Shrimp Pasta features tender-crisp veggies smothered in a Cajun parmesan sauce! Make this quick and easy recipe in just 25 minutes!

One-pot recipes help keep me out of the kitchen so I can enjoy all of the beautiful weather in the summer.

They are a quick and easy way to have a delicious dinner on the table fast.

Have you tried my One-Pot Chicken Parmesan Pasta? You can make it with a few simple ingredients. And, it comes together in one skillet.

Or, my One-Pot Jalapeno Popper Chicken is packed with flavor and perfect for the entire family.

Finally, this One-Pot Jambalaya Pasta is another favorite Cajun shrimp recipe.

Cajun Shrimp Pasta Recipe Tips

To quickly defrost, place the one pound frozen shrimp in a fine-mesh sieve or colander. Place this sieve in a large bowl of cold tap water for 10 minutes.

After 10 minutes, replace the water in the bowl with new cold tap water and resubmerge the shrimp. Let shrimp sit an additional 10- 20 minutes. Now, it's time to make your Cajun Shrimp Pasta.

The easier way to defrost your shrimp is to remove your frozen shrimp to a covered bowl and let them defrost in the refrigerator overnight.

Cook your shrimp with the tails on because the tail shells contain flavor that seeps out and we get more robust shrimp flavor. You can remove the tails from cooked and resting shrimp.

The spice level for this Cajun Shrimp Pasta recipe is customizable. I find 2 tablespoons Cajun seasoning and 1/4 teaspoon cayenne pepper to be on the spicy side as you would expect from a Cajun pasta. To customize the heat level, add 1 tablespoon Cajun seasoning to the shrimp then add 1-3 teaspoons Cajun seasoning. If you don’t like heat and want this very kid-friendly, omit the cayenne pepper.

If you aren’t sure how much Cajun seasoning to use then start with less then add more to taste at the end of cooking because you can always add more heat but it is hard to take away!

Add reserved pasta water or heavy cream after you stir the pasta, shrimp, veggies, and sauce together until you reach the consistency you prefer. For an extra decadent pasta, add additional heavy cream.

Garnishing your individual servings of pasta with freshly grated Parmesan, lime juice, and fresh parsley enhances the flavors and takes this pasta to a whole new level!

Frequently asked questions

Can you freeze a pasta recipe with shrimp?

Yes, you can freeze your leftovers if you have them. You may notice a slight change in the texture.

But, it's possible to extend the life of your leftovers this way. Just place the leftovers in the freezer in a container with a tightly fitting lid. Use them within 6 months.

How to devein shrimp

If you've never deveined shrimp before, you will need to for this Cajun Shrimp Pasta recipe.

Once you remove the shells, make a shallow slice at the back of the shrimp. Then, carefully pull the vein out using the point of the knife.

It's easiest to use medium uncooked shrimp that have been peeled and deveined. Buying prepared shrimp makes your job a snap because all you have to do is defrost the shrimp.

How to prevent rubbery shrimp

If your shrimp are rubbery, they have been overcooked. Cook shrimp until they have curled into the shape of the letter C.

If they are straight, they aren't done yet. If you have cooked them until they are curled into an O, they are overcooked.

Equipment for making Cajun Shrimp Pasta

Wide Shallow Pan - a 4-quart braiser is one of my favorite pans. It is wide and shallow and perfect for one-pot recipes! Using a wide pan gives more surface area so your pot will heat more evenly and cook faster.
Garlic Press - One of my most used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!
Cheese Grater - I am a huge proponent of FRESHLY grated cheese as opposed to bagged shredded cheeses. Using freshly grated cheeses saves money, tastes better, and MELTS better.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Watch us make Cajun Shrimp

For a step-by-step look at how we make this easy Cajun Shrimp Pasta recipe, check out our video.

Yield: 4/6

Author: Jennifer Sattley

Cajun Shrimp Pasta

Cajun Shrimp Pasta is a quick and easy recipe to make, and it is bursting with juicy shrimp and crisp-tender veggies smothered in a Parmesan Cajun sauce!

Prep time: 10 MCook time: 15 MTotal time: 25 M

Ingredients

1 pound medium uncooked peeled shrimp, deveined
2 tablespoons Cajun seasoning spice mix, divided
2 tablespoons fresh lime juice, divided
4 garlic cloves, minced
8 ounces uncooked fettuccine pasta
3 tablespoon extra virgin olive oil, divided
1 1/2 bell peppers (any color combo), thinly sliced, then halved
1/2 large red onion, sliced, then halved
2 tablespoon butter, divided
1/2 teaspoon salt +salt for water
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper (optional)
1 1/2 cups low sodium chicken broth
1/2 cup heavy cream
1 (14-ounce) can fire-roasted diced tomatoes, well-drained
1 cup freshly grated Parmesan cheese
Optional Garnishes:
freshly grated Parmesan cheese
fresh parsley
lemon juice

Instructions

Add shrimp to a medium bowl and toss with 1 tablespoon Cajun seasoning, 1 tablespoon lime juice, and 4 minced garlic cloves. Set aside.
Bring a large pot of water to a boil. Add a small handful of salt and pasta. Cook until al dente, about 8-12 minutes. Reserve 1/2 cup pasta water before draining. Set aside.
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and bell peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until peppers reach desired crisp-tenderness, approximately 5 minutes. Remove to a plate.
To the same skillet (don’t wipe it out), melt 1 tablespoon butter and one tablespoon olive oil over medium-high heat. Add shrimp mixture and cook 3-4 minutes, just until shrimp are opaque and cooked through. Scrape shrimp and garlic/juices into a bowl. Set aside. After shrimp is cool enough to handle, you can chop tails off if you desire.
To the same skillet (don’t wipe out), melt 1 tablespoon butter with 1 tablespoon olive oil. Sprinkle in flour and 1-3 teaspoons Cajun seasoning (3 teaspoons for more heat), and optional cayenne pepper (if you want it spicy) and cook, while stirring, for 2 minutes, then turn heat to low. Slowly whisk in chicken broth and heavy cream, stirring constantly until smooth. Stir in diced tomatoes.
Turn heat to medium-high and bring the sauce to a simmer. Simmer until thickened, stirring occasionally, approximately 3-5 minutes.
Reduce heat to low and stir in lime juice followed by Parmesan cheese until melted. Stir in the cooked shrimp, vegetables, and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or cayenne pepper to taste.
Garnish with freshly grated Parmesan cheese, fresh parsley, and lime juice (optional).

COOK'S NOTES

I find 2 tablespoons Cajun seasoning and 1/4 teaspoon cayenne pepper to be on the spicy side as you would expect from a Cajun pasta.
If you are sensitive to heat or want to make the dish very kid-friendly then use 1 tablespoon Cajun seasoning with the shrimp and only 1 teaspoon Cajun seasoning with the roux and omit the cayenne pepper.
At the end of cooking if you want more heat you can always add more, but you can’t take it away.

https://zeromediasystem.blogspot.com//search?q=one-pot-chicken-parmesan-pasta

Originally published February 2018, updated and republished July 2020

Sumber https://www.theslowroasteditalian.com