Cajun Creamy Shrimp and Sausage Pasta

I made this dish for dinner and it was a hit. Now, if you don't eat shrimp, you can substitute it for chicken or any type of meat of your choice.

Main ingredients:

1 - 1lb of Conecuh Sausage

1 - 1lb of 21/30 White Peeled Shrimp

2 - 12oz boxes of Ronzini Bow Tie Pasta

1 - Green Bell Pepper

1 - Red Bell Pepper

1 - Yellow Onion

"Slap Ya MaMa" Cajun Seasoning

Salt and Pepper

Ingredients for sauce:

1 - Quart of Heavy Whipping Cream

1 - 16 oz of Regular Whipping Cream

1/2 - stick of salted butter

1/2 - grated parmesan cheese

1 - garlic clove

Directions:

1) In a medium size pot, fill half ways with water to boil.

2) Bring water to boiling phase. Add salt to boiling water. Stir the salt in to mix well in boiling water.

3) Add pasta in boiling water. Stir pasta completely so it won't stick together in hot water.

4) Cut the smoke sausage 1/2 inch thick.

5) In a medium size skillet, add 1 tsp of Olive oil to skillet.

6) Place the cut smoke sausage in skillet.

7) Let smoke sausage brown on both sides for 2 minutes. Drain grease off of sausage, in a dish, and place to the side.

8) In that same skillet, with the left over grease from oil and sausage, place the shrimp in there.

9) While the shrimp is cooking, sprinkle some of the cajun seasoning on it.

10) Flip the shrimp, so both sides can cook thoroughly.

11) After shrimp is completely pink, put in a dish, and place it to the side.

12) Drain the pasta from the cooking water. Make sure you run cold over the pasta all the way through to cleanse the starch from it. Let it drain all the way.

13) Slice the green and red bell peppers and onions to cook.

14) In a medium size skillet, add a tsp of Olive oil, and peppers and onions.

...while the peppers and onions are cooking, you may add in the sausage and shrimp... to look sorta like this...

15) Once the meat, peppers, and onions have cooked together. Now it is time to make the sauce.

Sauce:

In a large pot or pan, place 1/2 stick of butter in to melt. While butter is melting, dice finely garlic clove. Add garlic to melted butter. Stir completely. Add complete quart of heavy whipping cream to garlic butter. Stir and stir. The cream will start to boil. Continue to stir. Do not allow it to stick to pan/pot.

While the sauce is boiling, slowly start pouring half of the pasta over in the sauce. Stir the pasta in the sauce until fully covered. Then you will add the meat/onions/peppers to the mixture. Stir in completely. Then you add the remaining of the pasta into the full mixture. Make sure everything is completely covered with the sauce. Add some of the cajun seasoning to the mixture.

(If your mixture doesn't look like it has enough of the sauce, then add in some of the 16 oz container of regular whipping cream.)

Take your heat down from high to medium. Continue to stir the mixture because you don't want it to stick to the pan/pot. Let the entire mixture cook for an additional 15 to 20 minutes to gel together. Add the cajun seasoning, salt and pepper to your desire.

Let food "rest" or cool down before serving.

And finally, enjoy!

I paired ours with a nice Caesar salad and a toasted piece of French loaf bread.

Let me know when you have tried this dish and how did it turn out.

xoxo