A Flavor-Packed Weeknight Feast Straight from My Kitchen

There’s something about buttery clams and spicy Cajun shrimp that instantly takes me back to summer nights, sipping wine and cooking with the windows open (but not in the South LOL). This meal is one of my absolute favorites to throw together—it feels indulgent but is surprisingly quick and healthy.

In my latest Jacq from Jersey cooking show episode, I made Cajun Shrimp with Veggies and Buttery Garlicky Steamed Clams—and let me tell you, they’re both bursting with flavor. If you’re looking for a fast, satisfying, and restaurant-worthy dinner, this one’s for you.

🍤 Cajun Shrimp with Vegetables

Ingredients:

• 1 lb large or extra-large shrimp, peeled and deveined
• 1 tbsp Cajun or Creole seasoning
• 1 lb andouille sausage, sliced (use nitrate-free if possible)
• 1 medium zucchini, sliced into half moons
• 1 medium yellow squash, sliced into half moons
• 1 large red bell pepper, seeded and sliced
• 1/4 tsp sea salt
• 2 tbsp organic extra-virgin olive oil

Directions:

1. In a large bowl, toss shrimp with Cajun seasoning until coated.
2. Add sausage, zucchini, squash, and bell pepper to the bowl.
3. Sprinkle with salt and drizzle with olive oil. Toss to combine.
4. Preheat your air fryer or convection oven to 400°F.
5. Cook for about 10 minutes, stirring halfway. Check for doneness—shrimp should be pink and cooked through, not rubbery. You may need an extra 2 minutes depending on your appliance.
6. Serve hot. It’s great on its own or with rice, pasta, or even cauliflower rice for a low-carb option.

🧄 Buttery Garlicky Steamed Clams

Ingredients:

• 5 tbsp grass-fed butter, divided
• 6 cloves organic garlic, minced
• Big pinch of crushed red pepper
• 1 cup white wine
• 1 tbsp organic lemon juice (from about 1/2 – 1 lemon)
• 2–3 dozen littleneck clams (I used 2 dozen in the video)
• 1/3 cup flat-leaf Italian parsley, chopped
• Lemon wedges, for serving
• Crusty baguette or pasta, for serving

Directions:

1. In a large pot with a lid, melt 2 1/2 tablespoons of butter over medium heat.
2. Add garlic and red pepper flakes. Cook, stirring constantly, until fragrant—about 1 minute.
3. Pour in wine and lemon juice. Bring to a boil.
4. Add the clams and remaining butter. Cover and steam 6–8 minutes, until clams open. Stir once or twice while cooking to avoid clams getting stuck closed.
5. Discard any clams that don’t open. Sprinkle with parsley and garnish with lemon wedges.
6. Serve with warm baguette for dunking, or pour the broth and clams over pasta.

🥖 Quick Tips from Jacq:

• Prep ahead! Chop veggies and clean clams in the morning, so dinner comes together in a flash.
• Don’t skip the bread—that buttery broth is liquid gold.
• Use the air fryer for ease—but the convection oven or oven works just as well for larger batches.
• Health swap: Try a nitrate-free chicken sausage if you’re watching your fats or avoiding pork.

📺 Watch the Video

Make sure to check out the full video on my YouTube channel, Jacq From Jersey to see how I made this dish step-by-step. And don’t forget to like, subscribe, and hit the bell so you never miss a recipe!

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This meal is a favorite in my house—simple enough for a weeknight but tasty enough to impress guests. I hope you give it a try and let me know how it turns out!

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