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Creamy Cajun Shrimp Pasta

Shrimp and Andouille sausage with Cajun spices in a creamy sauce tossed with linguine inspire this comforting supper.
Creamy Cajun Shrimp Pasta

Creamy Cajun Shrimp Pasta

By Sue Lau | Palatable Pastime

It’s time again for Fish Friday Foodies and Camilla is hosting and decided on shellfish as the topic.

This is the kind of thing I really love making, possibly because it has such a creamy sauce for the pasta. It is an indulgence, to be sure, but you can always lighten that up a bit with evaporated milk, which has some of the body without all  of the fat. But if it is just an occasional thing, I wouldn’t worry about it.

The supper itself cooks up fairly quickly once you get the pasta water going and the vegetables chopped. I don’t mind chopping vegetables and often will prep them ahead and keep them in the fridge until I am ready for them. It might be a psychopathic tendency to want to use my  knives so much (laughs) but I have invested in very  nice knives (Shun) which make doing that sort of kitchen work a joy. It most certainly  is not a joy to have to work  with a dull blade and end up cutting yourself. Dull cheap knives are dangerous things.

Creamy Cajun Shrimp Pasta

The Andouille sausage is a basic smoked sausage and will have some of the spice in it. You can substitute just about any smoked sausage in this, although I do prefer leaner,  firmer sausage if you can as you can really tell the difference. Some of the bargain brands I refuse to use since they compromise the entire dish just to save a dollar or two.

I also used fresh tomato. You could use canned tomato if you like, but it does tend to be more wet so watch that it doesn’t dilute the sauce excessively. Add a little more tomato  paste if you need to balance that.

And my herb is dried, but this is January and I had no fresh thyme. I don’t mind using dried thyme. If you do use fresh triple the quantity. Some herbs I don’t care for dried, specifically cilantro. And I will only use dried parsley for color,  usually in stew. Something like oregano I find actually benefits from being dried.

Creamy Cajun Shrimp PastaJoin me tomorrow for Soup Swappers as I am hosting a pho-nomenal soup event (Did you see what I did there?) I am sharing my recipe for crockpot bone broth and Pho Bo Vien, which is a soup with both meatballs and sliced beef. I have some really cool Vietnamese herbs to show you as well that I was lucky enough to snag.

Enjoy the pasta. And don’t forget to click the blue froggy below to see the recipe link up.

~s

Creamy Cajun Shrimp Pasta

  • Servings: 4-6
  • Difficulty: easy
  • Print

Creamy Cajun Shrimp Pasta
Ingredients:

  • 1 pound large shrimp,  peeled and cleaned
  • 6 ounces smoked Andouille sausage, sliced
  • 4 tablespoons butter
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 3 cloves garlic, chopped
  • 2 teaspoons Cajun spice
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 1/4 cup cornstarch
  • 1/2 cup chopped green onion
  • 1 tomato, diced
  • Tabasco sauce (to taste)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 16 ounces uncooked linguine pasta, cooked according to package directions

Method:

  1. Cook linguine in boiling salted water according to package directions, then drain and set aside.
  2. Heat butter in a large deep skillet and add the onion, bell pepper and garlic. Cook until semi-soft.
  3. Add the sausage to the pan along with the Cajun spice, paprika, black pepper and thyme. Cook to lightly brown the sausage.
  4. Whisk the cornstarch, tomato paste and chicken broth together and add to pan. Cook over moderate heat, stirring, until mixture thickens (about one minute after it begins to bubble).
  5. Stir the shrimp, green onion, tomato and Tabasco into the sauce, cooking until the shrimp curl lightly.
  6. Stir in the cream. When it is hot, remove from heat and stir in the cheese,
  7. Toss with hot cooked pasta and serve.

From the kitchen of palatablepastime.com

 

Fish Friday Foodies

Out of the Shell and Into the Pan

Be sure to check out the other Fish Friday Foodies Bloggers this month!

Click on the hop link button to be transported to the other recipes:
Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Creamy Cajun Shrimp Pasta

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9 responses

  1. I like the hint of using evaporated milk…I’m going to have to incorporate that into my cooking since we’re trying to eat a wee bit healthier around here lately!!!

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