Cajun Penne with Andouille Sausage and Shrimp

One of Jim's favorite dinners out is a Cajun Shrimp Pasta Bowl from a local bar and grille, so I've recreated my own version for him to enjoy at home. The recipe starts by mixing up my own Cajun spice blend to flavor a robust, creamy alfredo sauce, then adding spicy andouille sausage along with the shrimp to make it a heartier, protein-packed dish. Lemon zest adds a little zing, while freshly diced tomatoes add a pop of color and a subtle sweetness.

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INGREDIENTS

• 1 Lb. Penne Pasta
• Kosher Salt to season the pasta water
• 1 Tbsp. Olive Oil
• 4 Links Andouille Sausage such as Aidells Cajun-Style
• 24 Jumbo Cooked Shrimp peeled and deveined
• 1-½ Cups Heavy Whipping Cream plus a few extra tablespoons, as needed
• 8 Tbsp. Unsalted Butter
• 1-½ Cups Shredded Parmesan Cheese
• 1 Lemon Zest Only
• 1 Cup Chopped Tomatoes
• 2 Tbsp. Paprika
• 2 Tbsp. Garlic Powder
• 1 Tbsp. Onion Powder
• 1 tsp. Kosher Salt
• 1 tsp. Ground White Pepper
• 1 tsp. Ground Dried Mustard
• 1 tsp. Dried Oregano
• 1 tsp. Dried Thyme
• ½ tsp. Cayenne Pepper or more to taste
• ½ tsp. Dried Basil

INSTRUCTIONS

Step 1: Gather all of your ingredients. In a mixing bowl, combine all of the various spices to make a Cajun spice blend.

Bring a pot of generously salted water to a boil to cook the pasta.

Step 2: Add approximately one cup of water to a large sauté pan and cook the andouille sausages for a total of 8 minutes, flipping half-way through. Remove the sausages from the pan, drain the water, and set the pan aside.

On a cutting board, slice sausages on the bias.

Return the pan over medium-high heat and sear the sausages for about two minutes, then set aside.

Step 3: Simultaneously, cook the penne to al dente, according to the package directions. Don't overcook, as the pasta will soften as it soaks up the sauce. Once cooked, drain and add back to the pot, drizzling in a little olive oil and tossing to prevent from sticking.

Step 4: In the same sauté pan, melt the butter and heavy cream. Whisk in the Cajun spice blend.

Step 5: Add in the parmesan cheese and whisk together until smooth. The sauce will be thick, so you may need to thin it by adding a few extra tablespoons of heavy cream or water. Grate in the zest of one whole lemon, then stir in the chopped tomatoes.

Pour the sauce and stir well into the pasta, then add both the sausage and the shrimp. Portion into serving bowls and enjoy!

Note: Since we are using cooked shrimp for this recipe, we want to avoid cooking it further, lending to a rubbery texture. The hot sauce will bring the shrimp up to the proper temperature in the final dish.

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