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
- 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.