blackened shrimp caesar pasta
The Caesar Hoe (me) has returned!
I won’t bore you with a narrative about my love for Caesar anything, but this is one of two in that theme upcoming. I’ll try to space them out well, don’t you worry your little minds.
This week I’m gearing up for my peak Big Sur mileage (probably around 50) and balancing rest with the training, and really turning to simple suppers to tide us through the harder days. Easy and fast are themes right now in general, since I’m always a bit extra tired when the schedule kicks up and alongside training I’m balancing, you know, real life.
Mitigating stress is important to me as a whole, and when my days fill between all those categories and then some, I’d imagine the theme isn’t great for my cortisol. Why make cooking part of that anxiety? One can still fill the table with tasty sans a huge time commitment. Why I love dishes like Sheet Pan Blackened Salmon and Quinoa Glow Bowls and One Skillet Sundried Tomato Oregano Fish and Orzo with Lemon right now. Oh, and of course a quick mug cake for dessert.
This pasta is a perfect Tuesday dinnertime munch. It’s fast and light yet full of incredible flavor, and a little bit of whoopass to boot via homemade blackening seasoning. No need to fish around for a can opener to pry the lids off any cans for the whoopass either. The whoopass is tailor-made.
Caesar Noods
I like to start with the pasta since the shrimp takes about 5 seconds (ok, 5 minutes) to cook and you can prepare the Caesar dressing while the water heats and bubbles and all that shit.
Start up the big pot with plenty of salt (I use about a tablespoon). While that goes, break out the food processor. I use tahini in my Caesar dressing every time because it lends a beautiful nuttiness otherwise absent from most formulas. Combine that with yogurt, garlic, lemon juice, anchovy paste, dijon mustard, fresh basil, fresh parmesan, salt and pepper. No raw eggs needed. If the dressing is a bit too thick, add milk or water as needed to thin it out a touch. I throw in perhaps a tablespoon or two of additional liquid.
When the water is nice and swooshy, drop in the pasta and cook according to package directions. I like linguine or fettucine noodles, but you can really use anything, even shorter cuts.
Carefully scoop out a cup of pasta water, then drain the noodles through a colander. Add back to the pot and toss with the Caesar dressing. Splash in some pasta water as needed if the sauce thickens up too much.
Shrimp Tales
I always buy peeled and deveined shrimp to save time, and usually veer towards large or extra large varieties. Make sure your shrimpies are thawed, and pat them dry well with paper towels.
Heat a couple tablespoons of oil on a skillet. Toss the shrimp with your blackening seasoning: smoked paprika, dried oregano, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
If you need to work in batches to prevent overcrowding your skillet, do so. I cooked mine up in two. Plop the shrimp into the pan and sear for 2 minutes. Drop in some thinly sliced pats of butter and flip the shrimp. Cook a few minutes longer to let the butter coat the shrimps and deepen the browning. I like to finish off with a quick toss so the butter slicks over both sides.
To plate, I simply add some grated parmesan and fresh herbs. Make like Olive Garden and never tell yourself when to stop shredding the fresh cheese overtop, just keep going until a giant mound of parmesan obstructs any view of the pasta and shrimp below.
Interestingly, via Instagram poll I learned most of ya’ll prefer ranch to Caesar. Lucky for you, I’ve one dish featuring the former in my queue, but man, where all my fellow Caesar lovers at? Drop a word below if you’re with me that Caesar conquers all.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
blackened shrimp caesar pasta
Ingredients
- 1 lb pasta of choice (I prefer a long cut)
- 3 tbsp tahini
- 1 cup plain whole milk Greek yogurt
- 2 tbsp lemon juice
- 3 cloves garlic
- 2 tsp anchovy paste
- 1 tbsp dijon mustard
- 1/3 cup fresh basil, lightly packed
- 1/3 cup grated fresh parmesan cheese
- 1 1/2 lb large or extra large shrimp, peeled and deveined
- 1 tbsp smoked paprika
- 1 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper, or to taste
- 1/4 tsp black pepper
- 2 tbsp salted butter, thinly sliced
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving one cup of the starchy pasta water. Add back to the hot pot.
- While the water boils, make the dressing. In a food processor, combine the tahini, yogurt, lemon juice, garlic, anchovy paste, dijon mustard, basil, parmesan, and a pinch of salt and pepper until smooth. Taste for seasoning.
- Toss the hot pasta with the dressing, thinning out the sauce with the pasta water as needed if it thickens up too much. I used about 1/4 cup, but you may need more or less.
- Dry the shrimp well. In a large bowl, toss with the smoked paprika, oregano, garlic, onion powder, cayenne pepper, black pepper, and a pinch of salt.
- Heat 2 tablespoons olive oil in a skillet over medium-high. Working in batches as needed, add the shrimp and sear for 2 minutes. Turn the shrimp and toss in the butter slices. Cook 2-3 minutes longer until the butter browns and the shrimp turns a rich golden color. Move to a plate.
- Divide the pasta and shrimp into bowls and top with parmesan and fresh herbs, as desired.
