CAJUN SHRIMP AND SAUSAGE PASTA
Provided by Yummy Addiction
Time 25m
Number Of Ingredients 17
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 & SAUSAGE PASTA RECIPE - (4.1/5)
Provided by ladydee009
Number Of Ingredients 22
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.
CAJUN SHRIMP AND SAUSAGE WITH CHEESE SAUCE AND PASTA
Make and share this Cajun Shrimp and Sausage With Cheese Sauce and Pasta recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Meat
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven cook the dry sausage over medium heat for about 8-10 minutes or until browned; remove the sausage, drain fat leaving about 1 tablespoon in the Dutch oven.
- Melt the butter in the drippings over medium heat; add in shrimp; cook for about 4-5 minutes or until the shrimp turns pink; set the shrimp aside.
- Add in onion, red bell pepper, and celery cook for 5 minutes adding in the garlic the last 2 minutes of cooking.
- Stir in the Cajun seasoning and flour to the veggies; cook over medium heat 1 minute, stirring constantly.
- Gradually stir in chicken broth; bring to a boil over medium-high heat, stirring constantly; boil for 1 minute, then reduce heat to low and stir in the whipping cream,.
- Cook simmering for about 7-8 minutes.
- Add in the Velveeta cubes, sausage and shrimp, stirring until the cheese melts.
- Stir in the chopped green onions and Parmesan cheese; mix to combine, season with salt and pepper.
- Serve over the cooked pasta.
- Delicious!
CAJUN SHRIMP AND SAUSAGE ALFREDO
I played around with some different seafood and fettuccini recipes, and combined our favorites into this delicious Cajun shrimp and sausage Alfredo dish that my family can't seem to get enough of. It is filling and so quick and easy to make.
Provided by mammak
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 40m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 650.2 calories, Carbohydrate 53 g, Cholesterol 160.6 mg, Fat 34.8 g, Fiber 4.2 g, Protein 33.6 g, SaturatedFat 13.9 g, Sodium 1466.9 mg, Sugar 4.6 g
CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA
From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. This one is not a quick and easy recipe and very high in fat--so only for special occasions.
Provided by ratherbeswimmin
Categories Cajun
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel and devein shrimp; set aside.
- Cook fettuccine by following the package directions; drain and set aside.
- Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
- Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
- Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
- Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
- Gradually stir in chicken broth.
- Bring to boil over med-high heat, stirring frequently; boil 1` minute.
- Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
- Add in cheese cubes, sausage and shrimp; stir until cheese melts.
- Stir in green onions, parmesan cheese, and chopped fresh parsley.
- Serve over hot cooked fettuccine.
- For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.
Nutrition Facts : Calories 925.5, Fat 59.9, SaturatedFat 33.1, Cholesterol 333.9, Sodium 1489, Carbohydrate 55.4, Fiber 3.2, Sugar 5.8, Protein 41.6
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CREAMY CAJUN SHRIMP PASTA WITH SAUSAGE
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- 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. 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.
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