Creamy Cajun Shrimp Pasta

Ingredients

• 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.