Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cajun shrimp mostaccioli pasta w/ andouille sausage. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cajun shrimp Mostaccioli pasta w/ andouille sausage is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Cajun shrimp Mostaccioli pasta w/ andouille sausage is something which I have loved my whole life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we have to first prepare a few components. You can have cajun shrimp mostaccioli pasta w/ andouille sausage using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Cajun shrimp Mostaccioli pasta w/ andouille sausage:
- Take 1 box Mostaccioli
- Get 1 packages andouille sausage
- Get 1 lb shrimp
- Prepare 1/2 yellow bell pepper (or what color you desire )
- Prepare 5 oz grape tomatoes
- Make ready 1 carrot
- Prepare Cajun seasoning
- Prepare 2 tsp black pepper (or to taste)
- Prepare salt
- Get 1/3 cup heavy whipping cream (I didn't measure so maybe 1/3 to 1/2)
- Take 2 tbsp olive oil, extra virgin
- Make ready 1 cup shredded parmigiano-reggino
Andouille Sausage adds delicious Cajun flavor to all your favorite sausage recipes. Andouille is French in origin, but. 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.
Steps 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.
Cajun-seasoned shrimp, andouille sausage, and the trinity are piled high on tortilla chips and smothered in melty cheese for nachos you won't soon forget. Scatter shrimp on top of the sausage mixture. Using a slotted spoon, remove sausage and shrimp from skillet. In a large bowl, toss sausage mixture with cooked pasta. It's everything you love about classic Cajun jambalaya—Andouille sausage, fresh shrimp, the kick of Cajun seasoning—with a hearty pasta twist.
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