Blackening Rub

Perfect Recipes | Main Dishes

The Perfect Spice Blackening Rub

YOU DON'T HAVE TO MARINATE MEAT OR FISH TO FLAVOUR IT; YOU CAN ALSO RUB THE SKIN WITH A BLEND OF SPICES. MAKE THESE RUBS AHEAD OF TIME AND STORE IN A TIGHTLY CLOSED CONTAINER.

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MUSKOKA PASTA WITH BLACKEND SHRIMP

HERE IS A PASTA DISH WITH A LIVELY TWIST! CAJUN SEASONINGS VARY FROM BRAND TO BRAND,SO TAKE THE GEUSS WORK OUT WHEN MAKING THE PASTA SAUCE AND USE A PINCH (OR TWO!) OF THE PERFECT BLACKENING RUB AND AVOID AN OVERLY SALTY SEASONING BLEND.

35 mins
6 mins

Ingredients Needed

1 POUND (455g) FUSILLI OR FETTUCINE PASTA
2 TABLESPOONS (28 g) UNSALTED BUTTER
2 TABLESPOONS (28 ml) OLIVE OIL PLUS ¼ CUP
2/3 CUP (80 g) DICED ONION
2/3 CUP (80 g) DICED RED BELL PEPPER
6 PLUM TOMATOES, CORED, DICED AND SEEDED
½ TEASPOON MINCED GARLIC
1 CUP (235 ml) HEAVY CREAM
1 TABLESPOON CAJUN SEASONING (OR MORE TO TASTE)
¼ TEASPOON SUGAR, OR MORE TO TASTE
1/3 CUP (30 g) GRATED PARMESAN CHEESE
1 POUND (455 g) medium shrimp, peeled and deveined Salt
2 TEASPOONS (7 g) THE PERFECT SPICE BLACKENING RUB, CAYENNE PEPPER (OPTIONAL)
2 TABLESPOONS (8 g) CHOPPED FRESH PARSLEY

Cooking Instructions

  • COOK THE PASTA IN A LARGE POT OF BOILING SALTED WATER FOR ABOUT 8-10 MINUTES, OR UNTIL AL DENTE. TRANSFER TO A LARGE SERVING BOWL
  • WHILE PASTA IS COOKING, HEAT THE BUTTER AND 2 TABLESPOONS OLIVE OIL IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD THE ONION AND RED PEPPER AND COOK FOR ABOUT 4 MINUTES, OR UNTIL SOFTENED. STIR IN THE TOMATOES AND GARLIC AND COOK FOR ABOUT 8 MINUTES, OR UNTIL TOMATOES BEGIN TO SOFTEN
  • STIR IN THE CREAM, CAJUN SEASONING AND SUGAR, AND SIMMER FOR ABOUT 4 MINUTES OR UNTIL WELL HEATED. STIR IN PARMESAN UNTIL MELTED. SEASON WITH SALT OR ADDITIONAL CAJUN SEASONING TO TASTE. TOSS PASTA WITH THE CREAMY TOMATO SAUCE, COVER TO KEEP WARM, AND SET ASIDE.
  • SEASON SHRIMP WITH SALT AND THE PERFECT BLACKENING RUB. HEAT REMAINING ¼ CUP OLIVE OIL IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT. WORKING IN TWO BATCHES, COOK SHRIMP ABOUT 2 MINUTES PER SIDE OR UNTIL FIRM TO THE TOUCH.
  • SERVE SHRIMP OVER THE WARM PASTA AND GARNISH WITH PARSLEY AND A SPRINKLE OF CAYENNE.

Makes 4 serving