Creamy Cajun pasta with shrimp and andouille
American cuisine › Cajun and Creole · SAM THE COOKING GUY · ♥ 17.3K likes · 436.3K views · 8 min video
No ratings yet
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp oregano
- ½ tbsp onion powder
- ½ tbsp kosher salt
- ½ tbsp black pepper
- 1 tsp cayenne
- 1½ lb 16/21 shrimp
Mix the smoked paprika, garlic powder, oregano, onion powder, kosher salt, black pepper and cayenne.
- oil
- 2 tbsp seasoning blend
Toss the shrimp with a little oil and about two tablespoons of the seasoning.
Seasoning the shrimp
- butter
Heat butter and a little oil in a hot pan; before the butter browns add the shrimp in a single layer. Cook about a minute per side, without overcooking; remove.
Cooking the shrimp briefly
- andouille sausage
Add a splash of oil and the andouille; cook a couple of minutes for colour, coating it in the leftover spices; remove.
- red pepper
- red onion
- green pepper
Add red pepper, red onion, green pepper and a touch of oil; cook about two minutes to soften.
Peppers, onion, garlic and chipotle
- 1 cup heavy cream
- ½ cup Parmesan cheese
Add the heavy cream; bring to a simmer and add Parmesan a few tablespoons at a time, about half a cup, to thicken.
- rigatoni
Return the shrimp and sausage, add the cooked rigatoni and mix; loosen with a little starchy pasta water if dry.