ALL RECIPES
Cajun-Shrimp & Sausage Pasta
Cajun-Shrimp & Sausage Pasta
INGREDIENTS:
- one lb (four hundred fifty g) raw shrimp, peeled also deveined
- one C. half tsp (five mL) paprika
- two smoked sausages (about eight oz/240 g total), minced
- one C. (15 mL) flour
- one c 10% cream
- half c sodium-reduced chicken broth
- three garlic cloves
- one C. (five ml) chopped fresh thyme or 1/2 tsp. half tsp (2 mL) dry thyme
- a quarter tsp. half tsp (1 mL) cayenne pepper
- eleven oz fresh linguine
- one green onion
Methods
In bowl, toss shrimp also paprika to coat;.
Heat nonstick skillet on medium-high heat. Sauté sausage slices for about four minutes or until browned; transfer to a plate. Wipe out the pan with a paper towel. Whisk the flour into the cream and add the water.
Return the pan to medium-high heat and add the cream mixture with the garlic, thyme and cayenne pepper. Bring to a boil and add the shrimp; simmer for about four minutes, until shrimp are pink and firm. Return the sausages to the skillet and heat through.
Meanwhile, in a large pot of salted boiling water, cook the pasta for about three minutes, or until tender but firm. Drain well and add to the skillet. Cook, stirring over low heat, for about two minutes, or until the sauce coats the pasta.
Serve in shallow soup bowls and sprinkle with green onion.
Enjoy !
