Cajun Shrimp Pasta

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 pound shrimp
• 2 andouille sausages, sliced
• ½ onion, sliced
• 1/2 green pepper, sliced
• ½ red pepper, sliced
• 1/2 yellow pepper, sliced
• 2 tablespoons minced garlic
• 3 roma tomatoes, roughly chopped
• 1 1/2 cups chicken broth
• ¾ cup white wine
• ½ cup heavy cream
• 1 teaspoon Worcestershire
• 1 teaspoon hot sauce
• Cajun seasoning to taste
• 1 box linguine, cooked
• salt and pepper to taste
• 2 tablespoons Cajun seasoning for shrimp, and cajun seasoning to taste
• Parsley for garnish

• Instructions

  1. Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
  2. In a large skillet over medium-high heat, add olive oil and butter until melted together.
  3. Season the shrimp with 2 tablespoons of cajun seasoning and salt and pepper. Cook in skillet just until they start to turn pink. Add in sliced sausage and cook until completely cooked through. Remove both shrimp and sausage from the pan and set aside.
  4. Add the onion and sliced peppers and cook until tender and slightly browned.
  5. Next add in the garlic and cook for 30 seconds, and then toss in the tomatoes. Toss all together.
  6. Pour in the chicken broth, wine, heavy cream, Worcestershire sauce, and hot sauce and stir all together.
  7. Turn the heat down to medium-low and allow the sauce to thicken some, about 5-6 minutes.
  8. Add the shrimp and sausage back into the sauce.
  9. Season with more cajun seasoning to taste.
  10. Toss in the cooked linguine making sure that all the pasta is completely coated.
  11. Garnish with parsley and serve immediately.

  12. Notes

       

      • The amount of cajun seasoning you use in the sauce is completely up to you. I used about 2-3 tablespoons because I really wanted to get that flavor in there. You can adjust to your liking. If you find that your broth is too thick, you can make a small cornstarch slurry (mix a small amount of cornstarch and water together) and add to the sauce. DO NOT simply add the cornstarch to the sauce without first mixing in water, or you will end up with a lumpy, grainy sauce.