Cajun Shrimp and Sausage Pasta

• Meat

  • 1/2 lb Andouille sausage or kielbasa

• Seafood

  • 1 lb Shrimp

• Produce

  • 3 cloves Garlic
  • 1 Green bell pepper
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 1 Parsley
  • 1 Red bell pepper
  • 1/2 tsp Thyme, dried
  • 1 cup Tomatoes

• Canned Goods

  • 2/3 cup Chicken stock

• Condiments

  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 12 oz Linguine

• Baking & Spices

  • 1 tbsp Cajun seasoning

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese, grated

Found on yummyaddiction.com

Ingredients

• 3 tablespoons unsalted butter, divided
• 1 lb (450g) shrimp, peeled and deveined
• 12 oz. (340g) linguine, fettuccine, or other long pasta
• 1 onion, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, chopped
• 1 cup diced seeded tomatoes
• ½ lb (225g) andouille sausage or kielbasa, sliced
• 1 tablespoon cajun seasoning
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ⅔ cup chicken stock
• ½ cup heavy cream
• 1 tablespoon Worcestershire sauce
• ½ cup grated Parmesan cheese
• parsley, for garnish

Directions

• 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!