Cajun Shrimp Pasta

Nothing is better than a creamy bowl of pasta. Especially when its spicy, and smoky. Ready in under an hour, this comforting dish is something your whole family will love. Its a recipe I go back to again and again. Adapted from Whats In The Pan.

Ingredients

• 1 lb. large shrimp (peeled and deveined)

• Kosher salt and fresh cracked black pepper (to taste)

• 2 tablespoons Olive oil

• 6 oz andouille sausage or smoked sausage (thinly sliced)

• 10 ounces bow tie pasta

• ½ yellow onion (chopped)

• 1/2 red bell pepper (chopped)

• 1/2 green bell pepper (chopped)

• 5 teaspoons salt free Cajun seasoning (or Creole seasoning)

• 2-3 cloves garlic (chopped)

• ½ cup crushed tomatoes

• 1 cup chicken broth salt free

• 1 cup heavy cream

• 2/3 cup Grated Parmesan (more for serving)

• 1 tbsp. parsley (chopped for serving)

Preparation

• Toss shrimp with salt, pepper, 1 teaspoon Cajun seasoning 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.

• Add pasta to salted boiling water and cook until al dente.

• Lower heat to medium and add a bit more olive oil to the pan, add the onion, bell pepper, 4 teaspoons Cajun seasoning, and season with pinch of salt. Sauté until onion and pepper have softened. Add the garlic and cook about 30 seconds.

• Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan. Bring to simmer a couple minutes.

• Once simmering, add parmesan and stir into sauce. When parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2 - 3 minutes. Salt and pepper to taste and then lastly, add shrimp.

• Serve with chopped parsley and more parmesan.