Tonja's Table

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

  • Home
  • My Book
  • About Me
  • Catering
  • Grazing Tables
  • Work With Me
  • Media

Mardi Gras—Cajun Shrimp and Sausage Pasta

March 2, 2019 by Tonja Leave a Comment

Mardi Gras is upon on us so even though we might not be in New Orleans for the big celebration we can do Fat Tuesday proud with this Cajun Shrimp and Sausage Pasta.

This mildly spicy and wonderfully creamy pasta is a delicious and flavorful restaurant-quality meal to whip up and have ready in a flash.  Bright and colorful–just like the party going on in New Orleans.
Make this and celebrate well!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mardi Gras—Cajun Shrimp and Sausage Pasta

  • Author: Tonja Engen
Print Recipe
Pin Recipe

Ingredients

Scale
  • 3/4 pound shrimp (41–50 count), peeled and deveined, tails removed
  • 2 andouille sausage links, sliced into rounds
  • 2 Tbls. cajun spice mix, divided
  • Olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 tsp. smoked paprika
  • 1 tsp. brown sugar
  • 2 cloves garlic, minced
  • ½ cup tomato sauce
  • 1 cup chicken broth
  • 1 pint heavy cream
  • 1 tsp. Worcestershire sauce
  • 1 cup shredded Parmesan
  • 3 Roma tomatoes, diced
  • 12 ounces fettuccine
  • salt and fresh cracked black pepper
  • Extra Parmesan and chopped parsley, for serving

Instructions

  1. Bring large pot of water to boil for pasta. Toss shrimp with 1 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 on each side. Remove to a plate and set aside.
  2. 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.
  3. Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, paprika, 1 tablespoon cajun seasoning, brown sugar and a generous pinch of salt. Sauté until onion and pepper until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add tomato sauce, chicken broth, cream and Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer for 5 minutes until starting to thicken.
  4. Add cooked pasta and andouille sausage and stir to combine and heat through, 2 – 3 minutes. Salt and pepper to taste and then add Roma tomatoes and Parmesan and cook an additional 2 minutes. Add shrimp. Stir to combine everything thoroughly. Add chopped parsley and serve.

Did you make this recipe?

Tag @officialtonjastable on Instagram and hashtag it #tonjastable

Filed Under: Main Dishes, Pasta Tagged With: Cajun food, cajun pasta, Cajun shirmp. mardi gras, Pasta, red pepper

« Mediterranean Farro, Roasted Cauliflower And Avocado Salad
Grilled Moroccan Chicken Kebabs With Pickled Red Onions »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Sign up for our mailing list!

About Me

Tonja

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

Follow Tonja’s Table

Categories

Find A Recipe

My Cookbook

My Cookbook

Recent Posts

  • St. Patty’s Day–Reuben and Swiss Sliders
  • Valentines Dinner—Herb and Butter Basted New York Strip For Two (Video)
  • Creamy Lemon Pepper Chicken Pasta w/ Basil
  • Blueberry Crumble Bars
  • Buffalo Chicken Meatballs
  • Mediterranean Vegetable Hummus Platter w/ Pita Chips

Follow Tonja’s Table

Categories

Copyright © 2022 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress