Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, cajun shrimp mostaccioli pasta w/ andouille sausage. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Creamy shrimp pasta: If there is one thing I can always count on my family to eat it is my Cajun food. We love this traditional Southern shrimp pasta recipe in our house! I always make it with large shrimp and smoked sausage.
Cajun shrimp Mostaccioli pasta w/ andouille sausage is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Cajun shrimp Mostaccioli pasta w/ andouille sausage is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have cajun shrimp mostaccioli pasta w/ andouille sausage using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Cajun shrimp Mostaccioli pasta w/ andouille sausage:
- Take 1 box Mostaccioli
- Prepare 1 packages andouille sausage
- Prepare 1 lb shrimp
- Make ready 1/2 yellow bell pepper (or what color you desire )
- Get 5 oz grape tomatoes
- Get 1 carrot
- Make ready Cajun seasoning
- Make ready 2 tsp black pepper (or to taste)
- Make ready salt
- Take 1/3 cup heavy whipping cream (I didn't measure so maybe 1/3 to 1/2)
- Make ready 2 tbsp olive oil, extra virgin
- Make ready 1 cup shredded parmigiano-reggino
Cajun shrimp and grits, a delicious southern dish: Shrimp, andouille sausage, garlic, lemon & pepper served over creamy cheese grits. I make my shrimp and grits New Orleans style, with a little creole twist by adding some red pepper, andouille sausage and cajun seasonings. And whenever, I have Andouille on hand, I automatically gravitate towards prawns and cajun spices. In this instance I am also turning towards pasta with a Shrimp - Place the pawns that are defrosted, de-veined, shelled (with tails intact) in a bowl.
Instructions to make Cajun shrimp Mostaccioli pasta w/ andouille sausage:
- Slice the sausage on a angle and set aside. In a bowl season the shimp with Cajun season and set aside.
- Clean and peel the carrot then slice on a angle. Slice the bell pepper and tomatoes long ways and set aside.
- In a deep pot get water going for pasta. Cook al dente. Be sure to salt the water.
- Add oil to a non stick skillet and saute the sausage until they slightly brown and remove
- Add the shrimp. Saute until they turn slightly pink and remove from skillet.
- Add peppers and carrots and saute for 5 minutes until the carrots begin to slightly soften.
- Add tomatoes and continue to saute another 3 mins.
- Add sausage back to the skillet along with the heavy whipping cream, black pepper and parmigiano-reggino.
- Bring to a bowl until the sauce has thickened add salt if needed. Add shrimp and pasta then stir until the pasta is evenly coated. Let simmer for 3-5 minutes.
- Add more cream as needed to make more creamier.
Andouille Sausage adds delicious Cajun flavor to all your favorite sausage recipes. Andouille is French in origin, but. Using a slotted spoon, remove sausage and shrimp from skillet. In a large bowl, toss sausage mixture with cooked pasta. That said, it has many of the ingredients you would have found in traditional Cajun cuisines such as shrimp, andouille sausage, bell pepper, onion, tomatoes.
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