INGREDIENTS

  • 1 lb. large shrimp (peeled and deveined)
  • Kosher salt and fresh cracked black pepper
  • Cajun seasoning (or Creole seasoning)
  • dried Oregano
  • 2 tablespoons Olive oil
  • 6 oz andouille sausage or smoked sausage (thinly sliced)
  • 10 ounces fettuccine pasta
  • ½ yellow onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 4 teaspoons Cajun seasoning (or Creole seasoning)
  • 1 teaspoon brown sugar
  • 2-3 cloves garlic (chopped)
  • ½ cup crushed tomatoes
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2/3 cup Grated Parmesan

INSTRUCTIONS

  1. Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two and then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 – 5 minutes. Remove to plate, set aside.
  2. Add pasta to salted boiling water and cook until al dente, a minute less than package instructions.
  3. Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
  4. Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and andouille sausage and stir to combine and heat through, 2 – 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
  5. Serve immediately!
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