A hot and rich cajun shrimp pasta dish with darkened shrimp and andouille hotdog.
Do you have a dish that you generally arrange at a most loved eatery? I do, and it’s Creole Pasta at this dazzling little bistro in our new neighborhood. I pine for it and I wish I could take a stab at something unique from the menu, yet I just can’t. Fixated and propelled, I set out to make something like it at home. It took a couple of attempts, yet I concocted a velvety cajun shrimp and frankfurter pasta dish that can contend ~ alleluia.
I adore cajun flavors or creole seasonings, the two terms appear to be utilized conversely, however they are entirely minimal extraordinary. I’m no master in any case, basically, some mark Creole sustenance as “city nourishment” and Cajun as “nation nourishment”. I’m simply going to run with cajun here, and leave the nuanced contrasts to other people.
I’m not from St. Louis ~ I’m a Chicago young lady, completely ~ however in the wake of living here for just about 14 years, I would state St. Louis is more southern than midwestern. There’s a tremendous French impact here and St. Louis is home to the biggest Mardi Gras festivity outside of New Orleans. Only a little perception I thought I’d share. 😉
This dish has such incredible flavor and warmth, neither of which overpowers the other. The sauce is smooth and wanton and hurled with fettuccine, darkened shrimp and andouille frankfurter. Cajun flavors are extraordinary on shrimp, burned or “darkened” for a couple of minutes so they’re not overcooked and rubbery. Andouille is a smoked wiener loaded with brilliant Louisiana cajun flavors. The blend of shrimp and andouille ~ an ideal match.
This pasta dish meets up effectively on the off chance that you have every one of your fixings prepared and prepared to go, mise en put. It’s ideal for a weeknight supper or engaging. Smooth cajun pasta with darkened shrimp and andouille hotdog ~ not going to mislead anybody, I licked my plate and after that the container, before Meathead could outsmart me! ~ Kelly
You may likewise like my Creamy Cajun Pork Chops, they’re delectable!
In the event that you’ve attempted this Creamy Cajun Shrimp with Sausage or some other formula on the blog, at that point keep in mind to rate the formula and let me know how yours turned out in the remarks underneath ~ I adore got notification from you! You can likewise FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see a greater amount of what I’m cooking in my kitchen and formulas. Never miss a post ~ agree to accept The Hungry Bluebird Newsletter for a week by week email of new substance.
Best Creamy Cajun Shrimp Pasta With Sausage
Creamy Cajun Shrimp Pasta with Sausage
A spicy and creamy cajun shrimp pasta dish with blackened shrimp and andouille sausage
- ½ pound large shrimp, peeled and deveined, tails removed
- 1 andouille sausage, about ½ pound, sliced into rounds
- 1 – 2 tablespoons cajun/creole spice mix, adjust to your spice/heat level
- Olive oil
- ½ medium yellow onion, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon cajun/creole spice mix
- 1 teaspoon brown sugar
- 1 – 2 cloves garlic, finely chopped (1 large or 2 small)
- ½ cup crushed tomatoes
- ¾ cup chicken broth
- 1 teaspoon Worcestershire sauce
- ¾ cup heavy cream, or ½ & ½ (I prefer heavy cream!!)
- 12 ounces fettuccine
- Kosher salt and fresh cracked black pepper
- Grated Parmesan and chopped parsley, for serving
Bring large pot of water to boil for pasta. Toss shrimp with 1 – 2 tablespoons of cajun seasoning 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 or so until starting to curl. Flip shrimp over and cook another minute or two and 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, a minute less than package instructions.
Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon 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 Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. Add cream and stir to combine, bring to a simmer. Once simmering, add cooked pasta and andouille sausage and stir to combine and heat through, 2 – 3 minutes. Add more chicken broth or cream if it seems dry or you’d like more sauce (I added ¼ cup of each). Salt and pepper to taste and then lastly, add blackened shrimp and combine, or place shrimp on top of pasta. Sprinkle with some more freshly cracked black pepper, grated Parmesan and chopped parsley. Enjoy!