CAJUN SHRIMP TORTELLINI

I recently had the kind of day where everything went wrong. You’ve probably had one of those days. It started with bad weather (these kinds of days almost always do, am I right?) I don’t usually have to be anywhere at a specific time, but on this day I did. Also on this day, we had had a snowstorm the night before, which meant window scraping and snow brushing. Of course, I never made it to my appointment on time. And I’ll spare you the details, but one thing after another went wrong. I ended up getting home hours after I expected, and was cold, wet, exhausted, and starving. I immediately rummaged through my fridge trying to find the perfect comfort food that I could make super fast.

Some frozen shrimp, a carton of heavy cream I bought for something else, and tortellini leftover from another meal turned out to be just what I needed after a long day. Yes, there are a million other things that could be added to this dish to make it better, and I expected to be disappointed, but it was actually delicious.

You’ll want something to spice up your shrimp, of course. I chose the Blackened Fish seasoning from Ava Jane’s Kitchen. Spicy and full of flavor, it complements the creaminess of the cream beautifully. I was surprised to find that I really didn’t need anything else to make this so good. A quick saute in Ava Jane’s Kitchen Avocado Oil browns the shrimp nicely.

You could make this with fettuccini or another type of pasta; I just had tortellini, which I enjoyed. Paired with a glass of white wine, it was the perfect end to a lousy, cold winter day.