Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, cajun shrimp mostaccioli pasta w/ andouille sausage. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Creamy cajun pasta with shrimp and andouille sausage is a delicious restaurant quality dish that you can easily make in your own home kitchen! 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!
Cajun shrimp Mostaccioli pasta w/ andouille sausage is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Cajun shrimp Mostaccioli pasta w/ andouille sausage is something which I have loved my entire life.
To get started 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
- Get 1 lb shrimp
- Get 1/2 yellow bell pepper (or what color you desire )
- Make ready 5 oz grape tomatoes
- Make ready 1 carrot
- Make ready Cajun seasoning
- Get 2 tsp black pepper (or to taste)
- Take salt
- Make ready 1/3 cup heavy whipping cream (I didn't measure so maybe 1/3 to 1/2)
- Get 2 tbsp olive oil, extra virgin
- Make ready 1 cup shredded parmigiano-reggino
It's pasta night in the Chili Pepper Madness kitchen, my friends. Everyone loves pasta night, don't they? 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.
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. Andouille Sausage adds delicious Cajun flavor to all your favorite sausage recipes. Andouille is French in origin, but. 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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