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.
- 1 pound shrimp
- 1 tablespoon Ava Jane's Kitchen Blackened Fish seasoning
- 2 tablespoons Ava Jane’s Kitchen Avocado Oil
- 1 cup heavy cream
- 1 pound cheese ravioli cooked according to package directions
- Toss shrimp and seasoning together in a small bowl.
- Heat a heavy deep skillet over medium high heat and add the oil. Add the shrimp and cook until pink.
- Remove shrimp from pan.
- Add heavy cream and bring to a simmer.
- Add ravioli and shrimp.
- Garnish with parsley if desired and serve immediately.
I HAVE A BAG OF FROZEN COOKED SHRIMP IN THE FREEZER……CAN THAT BE USED IN A FROZEN STATE TO MAKE RECIEPE…SOINDS GREAT TO MAKE,,,AND I HAVE EVERYTHING ELSE HERE
You can use frozen shrimp, but you want to thaw it first. It only takes a few minutes — just run your shrimp under cold water and then pat dry with paper towels.
How long does the Avocado oil last? Should it be kept in the refrigerator?
It will last a year or more if unopened, however, once you open it you should try to use it within a few months. You do not need to store it in the fridge.
Frozen shrimp works just fine… The bag I had was already cooked, so I thawed them in cold water patter them dry, and sauteed them just a minute in butter and chopped fresh garlic before taking them out and making the alfredo sauce,,,, I served them over fettucini they were absolutely fantastic!!! I also grated some nutmeg into the sauce before serving plus extra parmesan on top