By Post-Ida work continues to pay dividends. The emergency electrical work I did for free last August led to three paying contracts this spring from homeowners who remembered the man who fixed their panels during the storm. This is how business works in south Louisiana: you help when the water rises, and the help comes back tenfold when the water recedes. Joey knew this. Joey gave away more fish than he sold, and the fishermen who received his generosity became his customers for life. The economy of kindness. The Cajun economy. You give first. The return shows up later, wearing work boots and carrying a checkbook.
Made a shrimp and mirliton casserole — mirliton (chayote) is a Louisiana vegetable that grows on vines in every Cajun grandmother's yard. Mama's vine produces enough mirlitons to feed Lafourche Parish. The casserole: boiled mirliton, diced, mixed with sautéed shrimp, breadcrumbs, trinity, and Cajun seasoning, baked until golden. It's the kind of dish that exists only in the triangle between New Orleans, Lafayette, and Thibodaux, and that the rest of the world doesn't know about, which is fine because some treasures are better unshared.
After a week of contracts finally coming back around — the kind that only happen because you showed up during the flood — I wanted to cook something that honored that same idea of abundance returning. We had fresh shrimp from a neighbor (the Cajun economy at work again), and while a traditional mirliton casserole takes the better part of an afternoon, this shrimp pesto pasta brings that same richness and generosity to the table in a fraction of the time. Joey would’ve approved — good food, shared fast, no ceremony required.
Shrimp Pesto Pasta
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4
Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 1/2 cup basil pesto (store-bought or homemade)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Fresh basil leaves, for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining. Drain and set aside.
- Season the shrimp. Pat shrimp dry and season with salt, pepper, and red pepper flakes.
- Sauté the shrimp. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook 30 seconds until fragrant. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
- Build the sauce. Reduce heat to medium-low. Add pesto to the skillet and stir in the reserved pasta water a little at a time until the sauce loosens to a silky consistency.
- Combine. Add the drained pasta to the skillet and toss to coat evenly in the pesto sauce. Return the shrimp to the pan and fold gently to combine.
- Finish and serve. Drizzle with lemon juice, sprinkle with Parmesan, and garnish with fresh basil. Serve immediately.
Nutrition (per serving)
Calories: 490 | Protein: 34g | Fat: 16g | Carbs: 52g | Fiber: 3g | Sodium: 620mg