This is a versatile pasta dish. Use whatever proteins you wish. Shrimp, crawfish, andouille sausage, chicken thighs...
The key part of this is a creamy sauce with a little kick from the cajun seasoning. Using a combo of shrimp and sausage brings a great flavor combo.
Ingredients:
1 lb. large shrimp
Salt & Pepper
1 tsp Cajun seasoning (SlapYaMama is a great one to use)
1/2 tsp dried Oregano
2 tbs 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 tsp Cajun seasoning
1 tsp brown sugar
2-3 cloves garlic (chopped)
½ cup crushed tomatoes
1 cup chicken broth sodium free
1 cup heavy cream
2/3 cup Grated Parmesan
1 tbsp parsley (chopped)
Directions:
Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Set aside.
In a large skillet, drizzle pan with a little 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.
In the skillet, 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.
While that is simmering, 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.
Once the sauce is simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta, sausage then stir to combine and heat through, 2 - 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
Serve with chopped parsley.
Notes:
Servings = 3
Original recipe: