If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Creamy Cajun Pasta
...in your mind.
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Creamy Cajun Pasta
Shrimp and andouille sausage really make this. But if you prefer chicken - go for it. Only veggies? That'll work too. What I'm saying is for you to make it your own.
1.5 pounds raw, peeled and deveined shrimp, ideally something large-ish like 16/20's would be great
Oil
Butter
1 pound fully cooked andouille sausage, cut into 1/4 inch rounds
3/4 cup diced green pepper
3/4 cup diced red pepper
3/4 cup diced red onion
1 tablespoon garlic paste, or a couple cloves minced
1 tablespoon chipotle chili paste, or tomato paste
1 cup heavy cream
1/3 - 1/2 cup Parmesan cheese, grated or shredded
16 ounces of your favorite cooked pasta (I used Rigatoni)
Directions
Cook pasta according to package directions, drain and set aside
Combine paprika, garlic powder, oregano, onion powder, salt & pepper and cayenne - mix well to combine
Put shrimp in a large bowl, add about a tablespoon of oil and a couple tablespoons of the seasoning - mix well to combine
Heat a large pan to medium/high, put in about 1.5 tablespoons oil, and when almost smoking add the shrimp and cook on both sides until just done, maybe a couple of minutes total - then remove and set aside
Add another tablespoon of oil, then the sausage - mixing well to let it swim in the leftover seasoning and deliciousness for a couple minutes, then remove to the shrimp plate
Add a bit more oil, then the peppers and onion - cook, stirring often until softened about 3 minutes then add the garlic and chipotle or tomato paste, stir in about a minute
Put in the cream, stir well to mix then add the Parmesan, a little at a time until it's all in then bring back the shrimp & sausage
Add cooked pasta, stir well until thickened, and everything is beautifully coated
