Birthday Shrimp

Today is my husband's birthday and I made him a surf and turf lunch. Here is a fast and tasty way to prepare shrimp:

1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 tsp sugar
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon smoked paprika
pinch of cayenne pepper (we don't do spicy so use as much as you would like for a spicy kick)
2 tbls butter
2 tbls oilve oil
2 cloves garlic, minced
1/4 cup ginger ale
2 tablespoon balsamic vinegar
1 lbs shrimp - peeled and deveined
salt, to taste


In a small bowl, stir together your dry ingredients - garlic, onion, thyme, sugar, basil, rosemary, paprika and cayenne.

Melt the butter in a large skillet over medium heat, add olive oil. When the oil is hot add minced garlic; cook about 1 minute. Add the shrimp and cook for 1-2 minutes. Sprinkle shrimp with the spice mixture-use as much or as little as you like-and continue to cook and stir until shrimp is pink all over. Pour on the ginger ale and balsamic vinegar; simmer until shrimp is cooked through, about 1-2 minutes more. Taste and season with salt before serving.

Cajun Shrimp Alfredo

2 tblsp Olive oil, divided
2 tblsp of Cajun seasoning
½ lb Shrimp, Peeled and Deveined
½ Onion, chopped
1 Garlic Clove, minced
½ small Red Bell Pepper, diced
8 oz Pasta
8oz Heavy Whipping Cream
5 Tblsp Butter, divided
¾ cup Parmesan Cheese

In a bowl lightly coat shrimp with 1 tblsp of oil then coat wth Cajun seasoning, let set in refrigerator for at least 30 minutes.
Cook Pasta according to package directions.
In skillet heat olive oil and 1 tblsp butter over med. High heat, add onion, garlic and pepper.
Sauté until onion has become translucent, add Shrimp and cook until color changes (pinkish)
In saucepan melt remaining butter over med heat and add cream, when mixture just starts coming to a boil add cheese a little at a time, stirring until incorporated.
Top pasta with cheese mixture, then with Shrimp.
Top with extra Parmesan cheese if desired.
Serves 2