Creamy Cajun Shrimp and Sausage Pasta is easy to make all week long in one bowl of pasta! With only 40 minutes of total work, this shrimp pasta dinner recipe is simple, quick, and delicious!

A quick and easy dinner is always something on my mind. I happen to love the combination of shrimp and sausage because it's so tasty and delicious. Plus, there's nothing better than having a plate of restaurant quality pasta on the table for my family and friends! This creamy pasta dish quickly disappeared from the dinner table!

* Ingredients :

° ½ p shrimp, peel, deodorized, & tail removed
° 1 sausage andouille, about ½ p, sliced
° 1-2 tablespoons Cajun/Creole seasoning mix, adjust to spice level/heat
° olive oil
° ½ medium onion, cut into thin slices
° ½ red pepper thinly sliced
° 1 teaspoon dried thyme
° 1 teaspoon smoked paprika
° 1 tablespoon Cajun/Creole seasoning mix
° 1 teaspoon brown sugar
° 1-2 cloves finely minced garlic (1 large or 2 small)
° cup mashed tomatoes
° ½ cup chicken broth
° 1 tsp sauce Worcestershire
° ¾ c heavy cream )
° 12 ounces fettuccine or farfalle (pouties)
° Kosher salt / fresh pepper black
° Grated Parmesan cheese and chopped parsley, to serve

* Directions :

Bring  pot water to boil about pasta.Brush the shrimp with 12 tablespoons of Cajun seasoning and coat evenly.Heat a large skillet over medium heat and add olive oil to the bottom of the skillet.Add the shrimp and cook for about 2 minutes, until the shrimp begins to roll out.Turn the shrimp over and let stand for a minute or two, then transfer to a plate and set aside.Heat some olive oil in a skillet, add the sausage and saute until caramelized, about 45 minutes.Switch to disk and back up.Place the pasta in boiling salted water and cook until tender, one minute less than indicated on the package directions.

Reduce the heat to medium and add another fine drizzle of olive oil to the skillet, add the onion, paprika, thyme, smoked paprika, 1 tablespoon Cajun seasoning, brown sugar, and a pinch of salt.   Sauté until the onions and peppers are tender, scraping off the brown pieces.Add garlic and cook for 30 seconds until aroma appears.

Add the tomato puree, chicken broth and Worcestershire sauce and bring to a simmer, stirring, scraping any browned bits from the bottom of the pan, simmering for a few minutes.    Add cream, stir and simmer over low heat.Once it has boiled, add the cooked pasta and anduille sausage, stir until smooth and cook for 23 minutes.Add chicken broth or cream if it feels dry or if you want more sauce (I added ½ cup each).Season with salt and pepper to taste, finally add the fried shrimp and mix well, or put the shrimp on the noodles.Sprinkle with fresh black pepper, grated Parmesan and finely chopped parsley. 

Enjoy !