Nothing makes a girl feel old like a little arthritis and some fiery bunions.
A few months ago, my PCP told me the persistent pain I have in my middle finger is not, in fact, from over-use (har har), but instead, is a bit of arthritis from an old hockey injury. Lovely. And now, I have bunions on both feet. I ramp up my workouts on the ice and now I have BUNIONS. What’s a girl to do? I wear my Birkenstocks to work to give them a rest and, well, they’re not the most professional and this girl most definitely needs a pedicure.
As I have been spending more time on the ice lately, it has definitely made for some good laughs. I got a text while out for dinner with Mark on Saturday night that read, “Is our game tonight or tomorrow, as usual? Scott just sent an email saying it was tonight.” Totally confused, I responded that I wasn’t on the email that went out and so I assumed the game was Sunday as it always is. The text I got in response was interesting. Mike said, “Funny, cause the email said we’re going to YOUR house for beers after the game!” Blink. Blink blink. Whaaa?
Needless to say, there were a handful of us on my porch until close to midnight on Sunday and I’m in desperate need of some catch-up sleep. It was fun, but this girl likes and needs her beauty sleep!
I’ll snag some extra time this week because I’ll forego any complicated meals. Lord love Blue Apron, but those meals are such a mess to make. So many components, so many dirty dishes. I made both of our Blue Apron meals on Sunday night before hockey and made this recipe last night so that we could eat on the leftovers for the rest of the week…
…which we will all happily do. There may be some fights over these leftovers, however. A bit similar to Blue Apron in that you’ve got 3 different pans, pots, and skillets going on the stove at one time, but this Healthy-ish Cajun Shrimp Alfredo is certainly worth the effort and the mess. My family slurped this right up, especially my little garbage disposal, Piper 🙂
- 1 Tbsp extra-virgin olive oil
- 3 bell peppers, thinly sliced into strips
- 1 lb fettuccine
- 1¾ lbs raw shrimp, peeled and deveined
- 1½ Tbsp Cajun seasoning
- 4 Tbsp unsalted butter
- 5 cloves garlic, minced
- ¼ cup all-purpose flour
- 3½ cups whole milk
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- Bring a large pot of water to a rolling boil. Cook pasta until al dente, according to package directions. Drain and keep hot.
- Heat olive oil in a large, non-stick skillet until hot. Add bell pepper and saute for 5-6 minutes or until beginning soften and brown. Add shrimp and sprinkle with Cajun seasoning. Cook 4-5 minutes or until shrimp is pink and cooked through. Remove from heat.
- Meanwhile, heat butter in a sauce pan over medium-high heat. Add the garlic and cook for 30 seconds, stirring constantly. Add the flour and whisk constantly for 1 minute. Slowly add the milk, whisking constantly. Add thyme, oregano, salt, and pepper; whisk every minute or so until bubbly and thickened.
- Pour the thickened alfredo over the pasta and using tongs, combine to coat the pasta with alfredo. Serve hot pasta with peppers and shrimp on top.