Cajun Shrimp & Sausage Pasta
Equipment
Ingredients
Pasta
rigatoni
450 g
Protein
Italian sausage links (sliced)
450 g
shrimp (peeled, deveined)
680 g
Seasonings
Everything Seafood Seasoning
22 g
thyme
1 g
oregano
1 g
paprika
2 g
granulated garlic
3 g
Everything All-Purpose Seasoning
15 g
Vegetables
onion (diced)
150 g
garlic (minced)
12 g
serrano peppers
50 g
Sauce
tomato paste
30 g
chicken stock
240 ml
heavy cream
480 ml
Parmesan (shredded)
100 g
mozzarella (shredded)
100 g
roux
30 g
Garnish
olive oil
15 ml
parsley (chopped)
10 g
Instructions
Cook the pasta
Cook the rigatoni until al dente, drain, and set aside.
Brown the sausage
Brown the sliced Italian sausage coins in a large pan. Remove and set aside.
Season the shrimp
Season the shrimp with Everything Seafood Seasoning, thyme, oregano, paprika, and granulated garlic.
Cook the shrimp
Cook the shrimp in the same pan for about 2 minutes per side. Remove and set aside.
Sauté the onions
Add the diced onions to the pan and sauté until softened.
Add garlic and tomato paste
Add the garlic and tomato paste and cook for about 2 minutes.
Build the sauce
Pour in the chicken stock and heavy cream. Add Everything All-Purpose Seasoning and let the sauce simmer until it begins to thicken.
Add the pasta
Add the cooked rigatoni.
Melt the cheese
Reduce the heat and stir in the Parmesan and mozzarella until melted and creamy.
Thicken if needed
If the sauce needs to be thicker, add a little prepared roux.
Combine shrimp and sausage
Add the shrimp and sausage back to the pan and cook for another 2–3 minutes.
Garnish and serve
Finish with shredded Parmesan and chopped parsley.
Original recipe
Storage
Store in airtight container. Sauce may thicken when cooled; add splash of cream when reheating
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