FOOD

CAJUN SHRIMP PASTA WITH SAUSAGE

CAJUN SHRIMP PASTA WITH SAUSAGE – It’s always nice to have a quick and easy weeknight meal, and this shrimp and sausage pasta sauce fits the bill!

A spicy and creamy Cajun pasta dish with blackened shrimp and andouille sausage.

CAJUN SHRIMP PASTA WITH SAUSAGE

INGREDIENTS:

— 1/2 pound large shrimp ; peeled and deveined, tails removed
— 1. Andouille sausage, about 1/2 pound ; sliced into rounds
— 1 – 2 tablespoons Cajun/creole spice mix ; adjust to your spice/heat level
— Olive oil
— 1/2 medium.yellow onion ; thinly sliced
— 1 teaspoon. dried thyme
— 1 teaspoon. smoked paprika

— 1/2 edbell pepper ; thinly sliced
— 1 tablespoon. cajun/creole spice mix
— 1 teaspoon. brown sugar
— 1/2 up.crushed tomatoes

— 1 – 2. cloves garlic, finely chopped (1 large or 2 small)

— 3/4 up chicken broth
— 1 teaspoon. Worcestershire sauce
— 3/4 up.heavy cream ; or 1/2 & 1/2 (I prefer heavy cream!!)
— 12 ounces fettuccine or farfalle (bowties)
— Kosher salt and fresh cracked black pepper
— Grated Parmesan and chopped parsley ; for serving

INSTRUCTIONS:

Bring a large pot of water to boil for pasta. Toss shrimp with 1 – 2 tablespoons of Cajun seasoning and coat well. Heat a large skillet over medium high heat and drizzle the bottom of the pan with olive oil. Add shrimp and cook for 2 minutes or so until starting to curl. Flip shrimp over and cook another minute or two, and then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 – 5 minutes. Remove to plate, set aside.

Add pasta to salted boiling water and cook until al dente, a minute less than package instructions.

Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon Cajun seasoning, brown sugar and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.

Add crushed tomatoes, chicken broth and Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple of minutes. Then add cream and stir to combine, bring to a simmer.

Once simmering, add cooked pasta and andouille sausage and stir to combine and heat through, 2 – 3 minutes. Add more chicken broth or cream if it seems dry, or you’d like more sauce (I added ¼ cup of each). Salt and pepper to taste and then lastly, add blackened shrimp and combine, or place shrimp on top of the pasta. Sprinkle with some more freshly cracked black pepper, grated Parmesan and chopped parsley.

Enjoy!

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