Cajun Shrimp and Pasta with Vegetables
½ pound linguine or fettuccine
2 tablespoons olive oil, divided
1 pound medium shrimp, shelled and deveined
1 medium zucchini, cut in half lengthwise and sliced
1 small red onion, cut in eighths
1 cup roasted red and yellow cherry tomatoes (see note below)
1 teaspoon fresh thyme leaves
1 tablespoon chopped parsley
Cook pasta in salted boiling water according to package directions. Drain well and set aside. In a large skillet heat 1 tablespoon olive oil and add shrimp. Season to taste with Cajun seasoning; cook and stir until shrimp is done. Remove from pan and set aside. Add remaining oil to pan and heat. Add zucchini, onion and tomatoes. Stir fry until zucchini and onion are crisp tender. Add thyme, parsley, shrimp and cooked pasta. Stir fry several minutes and place onto serving plates.
Makes: 4 servings
Note: To roast tomatoes place on baking pan and add 1 tablespoon olive oil, salt and fresh ground pepper. Stir to combine. Roast in 425 degree F. oven, stirring occasionally, for 15 to 20 minutes or until skins start to blister.