Creamy Cajun Shrimp Pasta
Jump to recipeIngredients
- 1 lb peeled and deveined shrimp
- 1 tbsp blackened seasoning
- 4 tbsp olive oil
- 6 oz sliced andouille sausage
- 1/2 onion, peeled and small diced
- 2 ribs celery, small diced
- 1/2 red bell pepper, seeded and small diced
- 2 garlic cloves, finely minced
- 2 tbsp all-purpose flour
- 3 cups heavy cream
- 2 Roma tomatoes, seeded and medium diced
- 1/2 cup finely grated Parmesan cheese
- 1 lb fresh fettuccine pasta
- Salt and pepper to taste
- Chopped parsley for garnish
- Additional Parmesan for garnish
Instructions
- 1
Add the peeled and deveined shrimp to a bowl and coat them with the blackened seasoning. Mix to combine.
- 2
Add 2 tbsp of olive oil to a large frying pan over medium heat. After 1 minute of heating, add the shrimp and spread them around the pan so they sear rather than steam.
- 3
After 1 minute, add the andouille sausage and stir together with the shrimp so they cook on both sides. Cook for 1 additional minute, then set everything aside on a plate to cool slightly.
- 4
Return the pan to heat and add the remaining 2 tbsp of oil. Sauté the onions, celery, and peppers over medium-high heat for 5-6 minutes or until browned and the onions are translucent.
- 5
Stir in the garlic and cook for 1 minute or until fragrant.
- 6
Sprinkle in the flour and mix to create a roux. Cook for 2-3 minutes over medium heat.
- 7
Pour in the heavy cream and bring to a boil over medium-high heat until very thick (nappe consistency). It should easily coat the back of a spoon.
- 8
Turn off the heat and add the tomatoes, salt, pepper, cheese, and cooked shrimp and sausage. Mix until combined.
- 9
Cook the fresh pasta for 2 minutes in boiling salted water, then add it in batches using tongs to the creamy shrimp pan.
- 10
Fold the pasta together with a rubber spatula until everything is mixed and coated.
- 11
Garnish with more cheese and chopped fresh parsley.