I love this traditional, rich and decadent Southern shrimp pasta recipe. I always make it with large shrimp and smoked sausage. I do like to use Andouille sausage but cant always get it so I find that smoked polish keelbassa works just as well. From New Orleans to Warsaw obviously. I recently had some company over for dinner and this creamy pasta was a huge hit! Its so vibrant with flavor and ready in less that 45 minutes. Serve with some crusty bread, Double carbs I know but worth it. Ok, you can serve it with a crunchy salad instead.
Ingredients below
Cajun Seasoning
3 tablespoons smoked paprika
2 tablespoons course kosher salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon cayenne
1/2 tablespoon dried thyme
For the Pasta
1 lb. medium or large Shrimp, peeled and deveined
2 Andouille Sausage or Smoked Sausage
12 ounces Fettuccine Pasta
4 - 5 tbsp Olive Oil
1/2 tsp Dried Oregano
2/3 cup Parmesan, grated
1/3 cup mozzarella, grated
1 cup Heavy Cream
1 cup Chicken Stock
1/2 cup tinned chopped Tomatoes
1 tsp Brown Sugar
3 Garlic Cloves
4 tsp Creole Seasoning
1 Red Bell Pepper, diced small
1/2 Onion, diced small
1 Yellow Bell Pepper, diced small
Salt and Fresh Ground Black Pepper to taste
1 lemon
1 tbsp Parsley for garnish (optional)
Crusty bread to serve

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