Courtesy of Panhead John suggestion. It looks fun! And with the weather most are experiencing, an indoor cook seems to be the ticket.
Reveal: weekend of Feb 28th. If you can prepare the dish anytime before that, cool, but let’s all reveal “together”.
Cajun Shrimp and Sausage Pasta
Pasta/Rice, Seafood
Servings: 4 servings
Ingredients:
For the Shrimp:
1 lb raw shrimp, peeled and deveined
2 tsp Cajun or Creole seasoning
1/4 tsp black pepper
For the Pasta:
454 g fettuccine pasta (I had to look it up…. It’s a standard box of pasta)
2 tbsp olive oil
1 lb smoked sausage (andouille or Schneiders spicy Sicilian smoked sausage), sliced
1 large onion, julienned
6 cloves garlic, minced
1 cup chicken broth
3/4 cup heavy cream (whipping, cooking, or half-and-half)
2 cups crushed tomatoes
1 tsp Worcestershire sauce
3 sprigs fresh thyme
1-2 tbsp Cajun or Creole seasoning
1 tbsp granulated white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp cayenne pepper (optional, adjust to taste)
1/4 tsp smoked paprika
1/4 tsp black pepper
1/4 cup freshly grated Parmesan cheese (or one Parmesan cheese rind), plus extra for garnish
2 tbsp fresh chopped parsley (or herb of choice) for garnish
Directions:
Season the shrimp with 2 tsp of Cajun seasoning and 1/4 tsp of black pepper until well coated. Set aside to let the flavors meld.
Slice the sausage, julienne the onion, and mince the garlic. Set everything aside so you’re ready to go when the cooking begins.
Bring a large pot of water to a boil. Add the pasta and cook according to package instructions or until al dente. Drain and set aside.
Heat 1 tbsp of olive oil in a large skillet or sauté pan over medium-high heat. Add the shrimp and cook for 2-4 minutes, flipping halfway through, until they turn pink and are cooked through. Transfer to a plate and set aside.
In the same skillet, add a little more olive oil if needed, and brown the sausage until caramelized on both sides, about 4-5 minutes. Transfer to a plate and set aside.
If needed, add another drizzle of olive oil to the pan. Sauté the onions, garlic, and thyme until fragrant and softened, about 5 minutes.
Add the chicken broth, cream, crushed tomatoes, and Worcestershire sauce to the pan. Stir to combine and bring to a simmer, scraping up any brown bits from the bottom of the pan.
Season the sauce with 1-2 tbsp of Cajun seasoning, granulated white sugar, garlic powder, onion powder, dried oregano, cayenne pepper (if using), smoked paprika, and black pepper. Stir to combine and let it simmer on medium heat for 5 minutes.
Add the Parmesan cheese and continue to stir occasionally for another 5 minutes until the cheese is melted and the sauce is well combined.
Add the cooked pasta and sausage to the sauce, stirring to combine and heat through, about 2-3 minutes. Add the shrimp, stir, and remove from heat. Garnish with fresh parsley, freshly cracked black pepper, and more Parmesan cheese if desired. Serve immediately.
Source: https://smokinandgrillinwitab.com/cajun-shrimp-pasta/
. Look forward to seeing the pics.
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