Creamy Cajun Pasta
A flavorful dish featuring shrimp, spicy sausage, and a creamy cheese sauce, perfect for busy weeknights.
Ingredients
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1/2 tablespoon onion powder
- 1/2 tablespoon kosher salt
- 1/2 tablespoon coarse ground black pepper
- 1 teaspoon cayenne pepper
- 1.5 pounds raw peeled and deveined shrimp (preferably large size like 16/20 count)
- Cooking oil (for sautéing)
- Butter (a little to enrich the sauce)
- 1 pound fully cooked andouille sausage (sliced into 1/4 inch rounds)
- 3/4 cup diced green pepper
- 3/4 cup diced red pepper
- 3/4 cup diced red onion
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon chipotle chili paste or tomato paste
- 1 cup heavy cream
- 1/3 to 1/2 cup Parmesan cheese (grated or shredded)
- 16 ounces your favorite cooked pasta (rigatoni works great)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a bowl, mix smoked paprika, garlic powder, oregano, onion powder, salt, pepper, and cayenne. Toss shrimp in oil and seasoning mix until well coated.
- Heat 1.5 tablespoons of oil in a large pan over medium-high heat. Add shrimp and cook for a few minutes until done. Remove and set aside.
- In the same pan, add more oil and sauté sausage rounds for a couple of minutes. Remove and set aside with shrimp.
- Add more oil, then toss in green and red peppers and red onion. Cook until softened, then stir in garlic paste and chipotle or tomato paste.
- Pour in heavy cream, stirring. Gradually add Parmesan cheese, mixing until melted and sauce thickens. Return shrimp and sausage to the pan.
- Add cooked pasta, stirring until thoroughly coated with sauce.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.