Spicy Shrimp and Pappardelle

What's better than a nice seafood dish in the summer?  Kick it up with a spicy cajun spice and enjoy with your family. If you have time, make your own fresh pappardelle.  My cousin, Frannie, gave me a pasta bicycle that is perfect to make fresh pappardelle.

• 1 lb. pappardelle 
• 2 T butter 
• 2 T canola oil 
• 1 ½ lbs. U 16-20 shrimp, peeled and deveined
• 1 onion, diced
• 8 cloves garlic, minced
• ½ c diced tomatoes
• 1 t chicken concentrated base (I use Better than Bouillon)
• 1 c heavy cream
• 1 t chicken bouillon or concentrated base
• 1 c parmesan cheese
• fresh parsley
• cracked black pepper

 Cajun Spice Mix

• 3 T smoked paprika
• 2 T kosher salt
• 2 T garlic powder
• 1 T ground black pepper
• 1 T ground white pepper
• 1 T onion powder
• 1 T dried oregano
• 1 T cayenne
• ½ T dried thyme

 Cook pappardelle al dente, reserving a cup of the pasta water.  

 Pat the shrimp dry, place on a baking sheet lined with wax paper and bringing to room temperature.   Then sprinkle cajun spice mix over shrimp, flip and season the other side.

Place the butter and oil in a skillet over medium heat and cook shrimp for two minutes per side.   Remove the shrimp to a dish and continue until all shrimp is cooked.    

In the same skillet, place the onions and cook for three minutes.   Stir in garlic and cook for one minute.  Stir in the diced tomatoes, pasta water, bouillon, heavy cream.  Bring to a boil and simmer for ten minutes.  Stir in the cheese and cook for two minutes.   Toss in the pappardelle, shrimp and any juices accumulated on the plate into the skillet.   Plate and sprinkle with fresh parsley and cracked black pepper.