CAJUN SHRIMP PASTA WITH SAUSAGE
- 1 pound shrimp, a mixture of jumbo and medium-sized, peeled and deveined
- 1 link andouille sausage, thinly sliced
- 8 ounces fettuccine pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced slightly less than red
- 1 large onion, diced
- 2 large garlic cloves, chopped
- 1 cup heavy whipping cream
- 1 cup chicken broth (full sodium)
- 1 cup crushed tomatoes
- 1 cup grated Parmesan cheese
- 1 tablespoon brown sugar
- 1 teaspoon Creole seasoning (or Cajun seasoning, adjusted for salt content)
- 1 teaspoon oregano
- 1 teaspoon smoked black peppercorn
- 2 tablespoons olive oil
- Salt to taste
Preparing the Shrimp:
- Marinate Shrimp: In a bowl, combine shrimp with oregano, a pinch of salt, black pepper, and Creole seasoning. Stir well to coat the shrimp evenly. Set aside.
Cooking the Pasta:
- Cook Fettuccine: Follow package instructions to cook fettuccine to al dente. Drain, shock with cold water, and set aside. Be cautious not to overcook, as pasta will continue to cook later.
Cooking the Shrimp and Sausage:
- Sear Shrimp: Heat olive oil in a pan over medium-high heat. Add shrimp in a single layer, cooking for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- Cook Sausage: In the same pan, add a little more olive oil if needed. Add sliced andouille sausage and cook until browned. Remove and set aside with shrimp.
Cooking the Veggies:
- Sauté Vegetables: In the same pan, sauté red and yellow bell peppers and onions for about 5 minutes or until softened. Add Creole seasoning and brown sugar.
- Add Garlic: Stir in chopped garlic, cook for 1-1.5 minutes, ensuring not to burn it.
Creating the Sauce:
- Add Wet Ingredients: Stir in crushed tomatoes, heavy cream, and chicken stock. Simmer for 2 minutes.
- Add Parmesan: Reduce heat to medium and stir in grated Parmesan cheese until melted and the sauce thickens.
Combining It All:
Combine Ingredients: Return shrimp and sausage to the pan and stir to coat well with the sauce.
Add Pasta: Stir in cooked fettuccine, ensuring everything is well coated with the creamy sauce.
Adjust Seasoning: Taste and adjust salt and pepper as needed.
Serve Hot: Serve your Shrimp and Sausage Fettuccine Pasta hot, garnished with extra Parmesan or fresh herbs, if desired. Enjoy with some toasted French bread if you like.
Feel free to adjust the quantities of Creole or Cajun seasoning depending on the brand, as some may be heavier on salt.
Saving shrimp shells for future use can be beneficial. Stay tuned for more tips on how to utilize them in other recipes.