6 oz. Andouille sausage or smoked sausage, sliced thin
7 oz. fettuccine pasta
1/2 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
4 tsp. Cajun or Creole seasoning
1 tsp. brown sugar
2-3 cloves garlic
1/2 cup crushed tomatoes
1 Cup chicken broth
1 Cup heavy cream
2/3 Cup Grated Parmesan
1 tsp. parsley, chopped, for serving (optional)
Instructions
Toss shrimp with salt and pepper, 1 tsp. creole seasoning and
oregano, and coat well. Heat a large skillet over medium high heat
and drizzle bottom with olive oil. Add shrimp and cook for 2 minutes.
Flip over and cook for another two minutes. remove to a plate and set
aside. Begin to cook paste in salted water until al dente. Drain.
Drizzle pan with more olive oil, add sausage and brown until nicely
caramelized, 4-5 minutes. Remove to plate and set aside. Lower heat
to medium and add a bit more olive oil. Add the onion, bell pepper, 4
tsp. creole seasoning, brown sugar, and a pinch of salt. Sauce until
onion and pepper have softened a bit, scraping up any browned bits.
Add garlic and cook until fragrant, about 30 seconds.
Add crushed tomatoes, chicken broth and heavy cream. Bring to a
simmer for a couple of minutes, stirring and scraping bottom. Once
simmering, add Parmesan and stir into sauce. When Parmesan is
blended add cooked pasta and sausage, stir to combine, heating 2-3
minutes. Lastly, add shrimp.
Serve with chopped parsley.
This recipe is sooo good.
Serving
Suggestions
950 cal. per serving.
Originally Submitted
4/9/2020
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