Cajun Shrimp Pasta with Sausage

 
 
Ingredients:

½ pound large shrimp, peeled and deveined, tails removed

1 andouille sausage, about ½ pound, sliced into rounds

1 – 2 tablespoons cajun/creole spice mix, adjust to your spice/heat level

Olive oil

½ medium yellow onion, thinly sliced

½ red bell pepper, thinly sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon cajun/creole spice mix

1 teaspoon brown sugar

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

½ cup crushed tomatoes

¾ cup chicken broth

1 teaspoon Worcestershire sauce

¾ cup ½ and ½

12 ounces fettuccine

salt and pepper

Grated Parmesan and chopped parsley, for serving
Directions:

Bring large pot of water to boil for pasta.

Toss shrimp with 1 to 2 tablespoons of cajun seasoning and coat well.

Heat a large skillet on medium high and drizzle pan with olive oil.

Add shrimp and cook for 2 minutes, until starting to curl.

Flip shrimp over and cook a minute or two then remove to a plate and set aside.

Drizzle pan with olive oil, add sausage and brown until caramelized, for 4 to 5 minutes.

Remove to plate, set aside. Add pasta to boiling water and cook until al dente, a minute less than instructions.

Lower heat to medium and add a drizzle of olive oil, add onion, red bell pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar and a pinch of salt.

Saute until onion and pepper have softened a bit, scraping up browned bits.

Add garlic and cook until fragrant, for 30 seconds.

Add crushed tomatoes, chicken broth and Worcestershire sauce and bring to a simmer, stirring and scraping any brown bits then, simmer 2 minutes.

Add ½ and ½ and stir to combine, bring to a simmer.

Once simmering, add cooked pasta and sausage, then stir to combine and heat through, 2 to 3 minutes.

Add more chicken broth or ½ and ½ if dry or for more sauce.

Salt and pepper to taste, then add shrimp on top of pasta.

Sprinkle with grated Parmesan and chopped parsley. Enjoy!
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