Cajun Shrimp And Sausage Pasta Recipe

Name: The Twisted Forks CAJUN SHRIMP AND SAUSAGE PASTA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 500 g Tiger Prawns; 250 g Sweet Italian Sausage; 2 medium Bell Peppers (mixed colors); 1 large Onion; 300 g Ziti Pasta; 2 tsp Cajun Seasoning; 400 ml Tomato Sauce; 200 ml Heavy Cream; 100 g Parmigiano Reggiano (grated); 2 tbs Olive Oil; 3 cloves Garlic (minced); to taste Salt; to taste Black Pepper; 2 tbs Fresh Parsley (chopped)

Inspired by The Twisted Fork

Time30m

Serves4

tiger prawns, sweet italian sausage, bell peppers, onions, cajun tomato cream sauce, ziti pasta, parmigiano reggiano

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Ingredients

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Main Ingredients

1 1/8 lb (500 g) Tiger Prawns

8.82 oz (250 g) Sweet Italian Sausage

2 medium Bell peppers (mixed colors)

1 large Onion

10.6 oz (300 g) Ziti Pasta

2 tsp Cajun seasoning

1 2/3 cup (400 ml) Tomato sauce

7/8 cup (200 ml) Heavy cream

3 1/2 oz (100 g) Parmigiano Reggiano (grated)

2 tbs olive oil

3 cloves Garlic (minced)

to taste Celtic sea salt

to taste black pepper

2 tbs Fresh parsley (chopped)

Method

Cooking Instructions

Cook the Pasta

In a large pot of salted boiling water, cook the ziti pasta according to package instructions until al dente. Drain and set aside.

Prepare the Sausage

In a large skillet, heat olive oil over medium heat. Add the sweet Italian sausage and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Sauté Vegetables

In the same skillet, add the onion and bell peppers. Sauté for about 5-6 minutes until softened. Add the minced garlic and cook for an additional 1 minute.

Add Prawns

Add the tiger prawns to the skillet and sprinkle with Cajun seasoning. Cook until the prawns turn pink, about 3-4 minutes.

Make the Sauce

Stir in the tomato sauce and heavy cream, mixing well. Bring to a simmer and let cook for about 5 minutes. Add the cooked sausage back to the skillet.

Combine Pasta and Sauce

Add the cooked ziti pasta to the skillet and toss until the pasta is well coated with the sauce. Season with salt and black pepper to taste.

Serve

Remove from heat, sprinkle with grated Parmigiano Reggiano and chopped parsley before serving.