Ingredients

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.