Cajun Shrimp And Sausage Pasta Recipes

CAJUN SHRIMP AND SAUSAGE PASTA

Steps:

• Cook the pasta according to package directions.
• Season the shrimp with salt and pepper. In a skillet, heat 1 tablespoon butter and cook for 1-2 minutes per side, until no longer translucent. Remove from the pan and cover with foil.
• In the same skillet, heat 2 remaining tablespoons butter and add the onion and bell peppers. Cook for 3-5 minutes. Now add the garlic and cook for 30 seconds more. Then, add the tomatoes.
• Add the sausage and cook for another 1-2 minutes, stirring. Now add the cajun seasoning, thyme, oregano, and mix well. Pour in chicken stock, heavy cream, and Worcestershire sauce. Mix once again.
• Add the cooked shrimp and pasta and toss to coat. Sprinkle with the Parmesan cheese.
• Add more salt and pepper, if needed. Sprinkle with the chopped parsley and serve. Enjoy!

CAJUN SHRIMP AND SAUSAGE ALFREDO

Steps:

• Heat butter and olive oil in a large skillet pan over medium-high heat. Add sausage, frozen vegetables, and mushrooms. Saute until sausage is almost fully cooked, onions are tender, and any liquid from the frozen vegetables has almost fully evaporated, 10 to 12 minutes. Stir in Creole seasoning, garlic, and pepper; cook for 2 minutes. Add shrimp, Alfredo sauce, and Parmesan cheese. Cook and stir until sauce has thickened and shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain fettuccine, top with shrimp-sausage mixture, and sprinkle with bread crumbs and parsley.

CREAMY CAJUN SHRIMP AND SAUSAGE PASTA

Steps:

• Cook the fettuccine according to the package instructions, and keep warm.
• Cut the sausage into 1/4" -1/2" chunk size slightly diagonal. Season shrimp with salt and pepper and a pinch of Cajun seasoning.
• In a large skillet over medium heat, heat olive oil, add onion and bell pepper. When the onion is almost translucent, about 3 minutes then add garlic. Remove and set aside.
• Add sausage to brown and set aside. Pour out any excess grease leaving about 1 tablespoon, add the shrimp and cook until pink, curled and cooked through, about 2 minutes per side, then transfer to a plate.
• Add chicken broth, stirring and scraping up any brown bits from bottom of pan. Add crushed tomatoes, sugar, remaining Cajun seasoning, thyme and heavy cream then turn down to a simmer.
• Once simmering, add Parmesan and stir into sauce, simmer a few more minutes and taste if sauce needs any extra salt or pepper.
• If serving directly from the skillet, mix in pasta and top with shrimp, sausage and the parsley. Depending on the size of your skillet I poured the pasta into a serving dish, and topped with the sauce, shrimp, sausage and sprinkled the chopped parsley.

CREAMY CAJUN SHRIMP AND SAUSAGE PASTA

Steps:

• Cook pasta according to the package directions, then drain and set aside.
• Sprinkle the shrimp with salt and pepper. In a medium bowl, combine shrimp, Cajun seasoning, and paprika. Toss well to coat the shrimp in seasonings.
• Heat half of the oil in a large skillet over medium high heat.
• Add the shrimp and cook for about 5 minutes, until they are opaque and pink Remove them to a plate.
• Wipe out the pan and add the rest of the oil. Add the onions, garlic, and bell pepper. Sautee for 2-3 minutes until the vegetables are softened.
• Stir in the sausage.
• Add the cream and tomato paste to the pan, whisking to combine.
• Stir in the Parmesan cheese.
• Return the shrimp to the pan and stir.
• Stir in the spinach leaves until they are just starting to wilt.
• Add the cooked pasta and toss to combine. Continue to cook until heated through.
• Serve right away.

CAJUN SHRIMP & SAUSAGE PASTA RECIPE - (4.1/5)

Steps:

• Heat 1 tablespoon of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Don't overcook, as they'll continue to cook when you add them to the sauce. Remove the shrimp from the pan and set aside. Place the remaining tablespoon of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan. To make the Essence Seasoning, just mix all of the ingredients and store in an airtight container.

CREOLE PASTA WITH SAUSAGE AND SHRIMP

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.