Cajun Shrimp Pasta

A spicy Cajun take on traditional shrimp pasta that tastes great. The bold flavors of the Cajun seasoning go well with the creamy sauce, making a dish that is both comforting and filling.

Ingredients:

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

Cook linguine according to package instructions until al dente

Drain and set aside

In a bowl, toss shrimp with Cajun seasoning until evenly coated

In a large skillet, heat olive oil over medium-high heat

Add shrimp and cook for 2-3 minutes per side until pink and cooked through

Remove shrimp from skillet and set aside

In the same skillet, add onion and red bell pepper

Cook until softened, about 5 minutes

Add minced garlic and cook for an additional minute

Pour in heavy cream and chicken broth

Bring to a simmer and let cook for 2-3 minutes

Stir in grated Parmesan cheese until melted and sauce has thickened slightly

Add cooked linguine to the skillet and toss to coat in the sauce

Season with salt and pepper to taste

Return cooked shrimp to the skillet and toss with pasta until heated through

Garnish with chopped parsley before serving

Chocolate Swig Style Sugar Cookies

These Chocolate Swig Style Sugar Cookies are out of this world They have a rich chocolate flavor and a soft, chewy texture that will appeal to everyone who tries them. Its ideal for any occasion or as a sweet treat at any time.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/4 cup whole milk
• 1/4 cup sour cream

Instructions:

Preheat your oven to 350F 175C and line baking sheets with parchment paper

In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy

Beat in the eggs one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, and salt

Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream, until a soft dough forms

Cover the dough and refrigerate for at least 30 minutes

Once chilled, scoop out portions of dough about 1/4 cup each and roll into balls

Place the dough balls on the prepared baking sheets, leaving enough space between each cookie

Using the bottom of a glass dipped in granulated sugar, gently flatten each dough ball to about 1/2 inch thickness

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set but the centers are still slightly soft

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely

Enjoy these delicious Chocolate Swig Style Sugar Cookies

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