Blackened Shrimp and Pasta

Make up this flavourful blackening spice and keep it in a jar. Great on fish, chicken and even these shrimp!

Serves 3

Blackening Spice:

1 tsp basil
1 tsp thyme
1 tsp garlic powder
1 tsp pepper
1 tsp salt
1 tsp onion powder
1 tsp (Montreal) steak spice
1-2 tsp cayenne
1 tsp paprika

Mix the spices together and set aside.

3/4 lb shrimp
olive oil
10 oz spaghetti
1  1/2 cups diced canned tomatoes
1/2 medium onion, diced
2 garlic cloves, minced
2-3 tsp blackening spice
1 tsp worcestershire sauce
1 medium green pepper, sliced
1 cup chicken broth
fresh parsley

Heat a couple tablespoons of olive oil in a large frying pan.
Toss in the onion and green pepper. Cook on medium high until tender crisp. Add the minced garlic and cook 2 minutes. 

Meanwhile toss the shrimp with 2-3 tsps blackening spice. If you have read any of my recipes in the past you'll know I keep wax cereal bags for this purpose.  

Sauté shrimp in a separate fry pan 2-3 minutes per side.

Cook the spaghetti as directed on package and drain.

I love cooking with wine ; )

Back to the onions, etc....add the tomatoes, worcestershire sauce and chicken broth. Heat through and simmer 5-6 minutes. Toss with the drained spaghetti, plate it and serve topped with these lovely blackened shrimp and garnish with fresh parsley.

This one's a keeper.

Adapted from http://www.africanbites.com/