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.
- 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
- 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.
- 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, 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.
- 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.