This pasta has all the typical flavors you would find in a shrimp broil with shrimp and Cajun sausage, but also has a creaminess that is comfort in a bowl. You will have leftovers for days and fall in love with Mendocino Spices Cajun Seasoning. The blend of paprika, cayenne, and garlic add a savory and vibrant taste that is critical to this dish and many more.
- 1 lb penne pasta
- 1 lb shrimp
- 13 oz Cajun sausage
- 1/2 tbsp butter
- Avocado oil
- 2 teaspoons of Mendocino Spices Cajun seasoning
- 3-4 cloves of garlic grated
- 1 small or 1/2 large yellow onion, chopped
- 2 bell peppers, chopped
- 2 cups of cherry tomatoes
- 1/3 cup of white wine
- Kosher salt
- Mendocino Red Pepper Crushed
- 3/4 cup of milk
- 8 oz of room temperature cream cheese
- 1/2 cup of Parmesan
- Italian parsley, for garnish
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet or pot, spray pan with a little avocado oil and cook Cajun sausage until browned on both sides, remove from pot and set aside.
3. Thoroughly dry and clean shrimp. Toss in a bowl with 1 teaspoon of Cajun seasoning. In the same pot, spray with avocado oil, sear shrimp on medium/high heat until they turn pink. Remove from pot and set aside.
4. Add 2 tsp of olive oil to the same pot and on medium heat add tomatoes and a pinch of salt and blister. Remove from pan and set aside until the skin starts to peel back.
5. In the same skillet or pot, melt the ½ tbsp butter or olive oil over medium heat. Add the garlic, yellow onion and peppers and cook until caramelized.
6. Add white wine and simmer until reduced.
7. Add crushed red pepper, and salt as needed. Add milk and cream cheese stirring until cream cheese has melted and the sauce is smooth.
8. Add 1 more teaspoon of Cajun seasoning and Parmesan cheese.
9. Stir in shrimp, sausage, and pasta until evenly combined. Remove from heat and add Parmesan and Italian parsley as garnish.