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.
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.
Join 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.
Creamy Cajun Shrimp Pasta
- 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
- Cook linguine in boiling salted water according to package directions, then drain and set aside.
- Heat butter in a large deep skillet and add the onion, bell pepper and garlic. Cook until semi-soft.
- Add the sausage to the pan along with the Cajun spice, paprika, black pepper and thyme. Cook to lightly brown the sausage.
- 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).
- Stir the shrimp, green onion, tomato and Tabasco into the sauce, cooking until the shrimp curl lightly.
- Stir in the cream. When it is hot, remove from heat and stir in the cheese,
- Toss with hot cooked pasta and serve.
From the kitchen of palatablepastime.com
Fish Friday Foodies
Out of the Shell and Into the Pan
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