Creamy Cajun Shrimp and Sausage Pasta
This creamy Cajun shrimp and sausage pasta dish was inspired by the flavors of gumbo. Like lots of gumbos, this recipe starts with a roux that adds depth and complexity to the creamy sauce. We like this with a simple green salad and crusty bread.
Ingredients :
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 1 medium onion, chopped
- 1 cup chopped celery
- 2/3 cup chopped red bell pepper
- 2/3 cup chopped green bell pepper
- 2 clove garlic, minced
- 2 teaspoons Cajun seasoning
- 1/2 cup chicken broth
- 1/2 pound thinly sliced, fully cooked smoked sausage
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- salt to taste (see Cook's Notes)
- 1/2 pound raw shrimp, peeled and deveined (see Cook's Notes)
- 1/2 cup heavy whipping cream
- 12 ounces spaghetti, cooked
- chopped fresh parsley for garnish (optional)
- lemon slices for garnish (optional)
Directions :
- Melt butter in a large, heavy saucepan over medium heat until foamy, about 2 minutes. Stir in flour to foamy butter, whisking quickly to make sure there are no lumps. Continue stirring until roux turns a dark, reddish brown, about 5 minutes.
- Stir in onion, celery, bell peppers, and garlic. Cook and stir until the vegetables have begun to be tender, about 5 minutes.
- Stir in Cajun seasoning and chicken broth and bring to a boil. Add sliced smoked sausage and season with red pepper flakes, black pepper, and salt to taste. Cover, reduce heat to low, and simmer about 10 minutes.
- Remove cover, increase heat to medium high, and return to a boil. Add shrimp and cream, and cookuntil shrimp turn pink and are curled into a C-shape, about 3 minutes.
- Serve warm over cooked spaghetti. Garnish with fresh parsley and lemon slices, if desired.