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Cajun Shrimp & Sausage Pasta


Cajun Shrimp & Sausage Pasta



– 8 ounces penne pasta

– 1 tablespoon olive oil

– 1/2 pound andouille frankfurter, cut

– 1/2 pound shrimp, peeled and deveined


– 1 chime pepper, cubed

– 1 onion, diced

– 2 garlic cloves, minced

– 1 container cream

– 1 teaspoon Cajun seasoning


– Salt and pepper to taste

– 1/2 glass ground Parmesan

– For decorate Chopped new parsley

Cajun Shrimp & Sausage Pasta


Cajun Shrimp & Sausage Pasta new york times recipes




1. Pack the enlightening to cook the pasta al dente appropriately. Deplete and set aside.

2. Warm the olive oil in a huge skillet over medium warm. Include the wiener and sear until brown.

Evacuate and set aside.

3. Include shrimp to the same singing dish and sear until pink. Evacuate and set aside with the



4. Include peppers, onions, and garlic to the pot and sauté until vegetables are tender.

5. Mix in cream and Cajun flavoring and bring to a bubble. Diminish warm and stew for 5 minutes

until marginally thickened.

6. Return frankfurter and shrimp to pot. Include the cooked pasta, blend and warm through.

7. Season with salt and pepper and blend in the ground Parmesan cheese.

8. Decorate with new parsley and serve.

Prep time: 15 minutes |Cook time: 20 minutes |Add up to time: 35 minutes

kcal: 580 kcal |Servings: 4


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