Ingredients
1 lb. premium shrimp (peeled and deveined)
Kosher salt and freshly cracked black pepper (as desired)
1 teaspoon Cajun or Creole seasoning
½ teaspoon dried Oregano
2 tablespoons Olive oil
6 oz andouille or smoked sausage (finely sliced)
10 ounces fettuccine pasta
½ yellow onion (thinly sliced)
1 red bell pepper (finely sliced)
4 teaspoons Cajun or Creole seasoning
1 teaspoon brown sugar
2-3 cloves garlic (minced)
½ cup crushed tomatoes
1 cup sodium-free chicken broth
1 cup heavy cream
⅔ cup Parmesan (grated)
1 tablespoon parsley (chopped)
Creating Cajun Shrimp Pasta with Sausage
Season the shrimp with salt, pepper, Cajun or Creole seasoning, and Oregano, ensuring they are well-coated. In a large skillet heated to medium-high, drizzle olive oil to coat the base.
Add the shrimp and sear for 2 minutes. Flip them over and cook for an additional minute or two. Then, transfer to a plate and set aside. Drizzle a bit more olive oil into the pan, toss in the sausage and let it brown until it attains a rich caramelized texture, about 4 – 5 minutes. Transfer to a plate and set aside.
Cook the fettuccine pasta in salted boiling water until it reaches al dente.
Reduce the heat to medium, add a touch more olive oil to the pan, followed by the onion, red bell pepper, Cajun or Creole seasoning, brown sugar, and a generous dash of salt. Sauté until the onion and pepper have softened a bit, ensuring to scrape up any browned bits. Introduce the garlic and let it cook until it releases its aroma, approximately 30 seconds.
Stir in the crushed tomatoes, chicken broth, and heavy cream. Let this mixture simmer, stirring and scraping up any brown bits from the bottom of the pan, and let it simmer for a few minutes.
Once simmering, incorporate the Parmesan into the sauce. Once it blends in, add the cooked pasta and sausage. Stir to combine and heat through for about 2 – 3 minutes. Adjust the seasoning with salt and pepper as needed, then finally, reintroduce the shrimp.
Serve it hot, garnished with chopped parsley.
.jpeg)
