I recently took a trip down south to New Orleans and LOVED every minute of it. One of my favorite parts of the trip was indulging in all of the Cajun and creole cuisine. In honor of Mardi Gras, I decided to take a trip down memory lane and put my own spin on things. The result – a Cajun shrimp pasta. Enjoy!
Cajun Shrimp Pasta
Course: DinnerCuisine: SouthernDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
30
minutesIngredients
1/2 Pound Shrimp
6 ounces Andouille Sausage
1 Yellow Onion
1 Red Pepper
3 Cloves of Garlic
1/2 Cup Chicken Broth
1 Pound Fettuccine
1 Cup Heavy Cream
2/3 Cup Grated Parmesan
1/3 Cup Crushed Red Tomatoes
2 Tablespoons Parsley
1 TSP Brown Sugar
2 Tablespoons Cajun Seasoning
2 Tablespoons Olive Oil
Salt & Pepper
Directions
- Boil water in large pan. Cook pasta according to package. Set aside.
- First, season shrimp with 1 TSP Cajun seasoning and salt & pepper. Once seasoned add to a saucepan with olive oil. Cook on medium heat until shrimp is cooked through. Remove from pan and set aside. Dice sausage and cook in same pan. Once cooked remove and set aside.
- Add additional olive oil to pan and add diced onion, brown sugar, and the rest of the Cajun seasoning, bell pepper and garlic. Saute for 10 minutes or until vegetables are soft. Once soft add tomatoes, chicken stalk, heavy cream and the rest of the seasoning. Then mix in cheese. Add shrimp and sausage back into the pan. Simmer on medium low for 10 – 15 minutes.
- Add Pasta to the sauce, top with parsley & enjoy!
Wine Pairing: Pinto Noir or Red Zinfandel pair really well with this Cajun dish!
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