My name is Ike. I am a writer. I drink way too much herbal tea and believe in the power of kindness, love and a good book.

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Shrimp Cajun Pasta

Food! Sigh! I love food (clearly) but I hardly put up any recipes here. However, I have been asked to put this up. If you are planning a Valentine's dinner or in need of comfort food for whatever reason, nothing beats savory and spicy. Here is an amazing recipe I got off my Sis-in-law and her husband (who have given me the license to put this up. thanks guys x). Have a great time preparing!


1 pound of Fettucine (sometimes I use spaghetti)

½ pound of peeled, deveined shrimps

2 tablespoons of olive oil

1 large onion (diced)

3 cloves of garlic (minced)

1 deseeded and sliced green bell pepper

1 deseeded and sliced red bell pepper

3 Scotch bonnets

3 Roma tomatoes

3 teaspoons Cajun spice

1 cup Heavy cream

½ cup of white wine*

1 cup chicken broth*

1 bouillon cube

Cayenne pepper (to taste)

Ground pepper (to taste)

Salt to taste


The original recipe has white wine and broth as listed above but I hardly have any at home so I just skip those. I use two bouillon cube if I don’t have chicken broth. Also in place of the shrimp you can use chicken breasts (≈ 3; diced).

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over shrimps. Toss around to coat. Heat 1 tablespoon oil in a skillet, over high heat. Add the shrimps and stir frequently to avoid burning. After about three minutes, remove with a slotted spoon and place on a clean plate.

Add remaining oil to the skillet. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, bouillon cube and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables to soften. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly.

If you don’t have the stock and wine, pour the cream into the pan and keep stirring for about two minutes, add another bouillon cube.

Taste and add freshly ground black pepper, cayenne pepper, ground pepper and/or salt to taste. Sauce should be spicy!

Finally, add shrimp and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Have fun!

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