Try this Cajun Shrimp & Sausage Pasta recipe, or contribute your own.
- 2 tablespoons salt
- 1/2 cup heavy cream
- 1 tsp dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon black pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 2 tbs olive oil
- 1/2 cup chicken stock
- 1 tsp dried thyme
- 1/2 cup yellow onion diced
- 1/2 - 3/4 lb fettuccine cooked
- 1 lb raw large shrimp peeled & deveined
- 1 tbs essence seasoning plus 2 tsp
- 1 1/2 hot linked or smoked turkey sausages sliced and quartered (i use butterball)
- 1/2 cup green pepper diced
- 1 tbs garlic minced
- 1/2 cup grated parmesan
- essence creole seasoning
- Carbohydrate 54.0423338270341 g
- Cholesterol 132.715000109952 mg
- Fat 49.7613662902827 g
- Fiber 14.1916127828166 g
- Protein 35.0557450214527 g
- Saturated Fat 24.7953438947748 g
- Serving Size 1 1 Recipe (1017g)
- Sodium 1150.65075035208 mg
- Sugar 39.8507210442175 g
- Trans Fat 2.95740875265001 g
- Calories 763 calories
Step-by-step
- Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
- Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
- Add the garlic to the pan and saute for 30 seconds.
- Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.
- Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes.
- Add the heavy cream to the pan and cook an additional 2 minutes.
- Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.
Removing the shrimp from the saute pan when they are only almost done prevents the delicate crustacean proteins from contracting too tightly and turning rubbery during the final simmer. Professional kitchens rely on precise sequencing to ensure multi-component dishes retain individual textural integrity without overcooking the primary seafood. Searing raw proteins over medium-high heat builds flavorful fond on the bottom of the pan, which acts as the aromatic foundation for the entire sauce. Deglazing with chicken stock dissolves those caramelized drippings into the liquid within thirty seconds, incorporating concentrated umami directly into the base before the dairy is introduced.
Cream breaks easily if subjected to aggressive, prolonged boiling, so adding heavy cream after the stock and aromatics have simmered keeps the emulsion stable and velvety. Cooking the heavy cream for exactly two minutes thickens it sufficiently to coat the back of a spoon without separating the milk fats. Returning the cooked fettuccine and the reserved shrimp to the pan during the final three to five minutes allows the starch from the pasta to bond naturally with the cream sauce, resulting in a cohesive coating rather than a watery pool at the bottom of the bowl. Grating fresh parmesan cheese off the heat prevents the proteins in the cheese from clumping into stringy masses.
Pairing this rich, spiced pasta with a crisp, high-acidity green salad dressed in a sharp vinaigrette cuts through the heavy fats from the heavy cream and smoked sausage. Storing leftovers in an airtight container in the refrigerator for up to two days is possible, though gentle reheating over low heat with an extra splash of chicken stock is required to reconstitute the sauce.
