1 lb. large shrimp (peeled and deveined)
Kosher salt and fresh cracked black pepper (to taste)
1 teaspoon Cajun seasoning (or Creole seasoning)
½ teaspoon dried Oregano
2 tablespoons Olive oil
6 oz andouille sausage or
smoked sausage (thinly sliced)
10 ounces fettuccine pasta
½ yellow onion (thinly sliced)
1 red bell pepper (thinly sliced)
4 teaspoons Cajun seasoning (or Creole seasoning)
1 teaspoon brown sugar
2-3 cloves garlic (chopped)
½ cup crushed tomatoes
1 cup chicken broth sodium free
1 cup heavy cream
⅔ cup Grated Parmesan
1 tablespoon parsley (chopped)
How To Make Cajun Shrimp
Pasta with Sausage
Toss shrimp with salt, pepper,
Cajun seasoning and Oregano,
and coat well. Heat a large skillet over medium high heat and
drizzle bottom of pan with olive oil.
Add shrimp and cook for 2
minutes. Flip shrimp over and
cook another minute or two.
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.
Lower heat to medium and add a bit more olive oil to the pan,
add the onion, red bell pepper,
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 heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes.
Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2 – 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
Serve with chopped parsley.