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1
Heat 2 tablespoons of olive oil in a saucepan on moderate heat.
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2
Add the garlic and shallots; simmer for approximately 2-3 minutes, until garlic is fragrant and shallots are translucent (dont brown the garlic).
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3
Add the grape tomatoes, stewed tomatoes and bell pepper.
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4
Sprinkle in the garlic powder, chili pepper flakes and 1 tablespoon of Cajun seasoning.
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5
Mix well.
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6
Simmer for approximately 10-15 minutes, until the tomatoes are soft and broken down.
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7
Toss in half of the chopped fresh basil.
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8
Transfer the sauce to another pot and cover to keep it warm.
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9
Keep the saucepan handy for your shrimpno need to wash it.
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10
Start cooking the pasta as per the instructions on the package.
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11
Place the shrimp into a large bowl.
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12
Sprinkle 2 tablespoons of Cajun seasoning onto the shrimp and toss to coat.
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13
In the same saucepan you used for the sauce, add a tablespoon of olive oil and heat over high heat.
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14
Place your shrimp into the pan.
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15
I always place my shrimp into the pan starting from Noon and moving clockwise, and by the time I get back around to the first shrimp I set down, its time to flip it.
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16
Repeat until the shrimp have turned pink.
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17
Dont overcook them, or they will be like rubber erasers.
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18
Once the shrimp is cooked, transfer your sauce back into the saucepan.
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19
Drain the pasta, and then toss that into the pan as well.
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20
Season with sea salt and ground black pepper to taste.
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21
Mix until all of your pasta is coated evenly.
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22
Garnish with some fresh basil and enjoy!
