Cajun shrimp and smoked sausage pasta

Name: Cajun shrimp and smoked sausage pasta
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: Fresh Shrimp with shells on; Smoked sausage; 1 cup or so dry white wine; 1 can diced tomatoes; Cajun seasoning; 1 lemon; pinch fennel seed; pinch paprika; pinch parsley; Roughly chopped bok choy or any kind of greens; 1/4 c or so mascarpone; 1 pound thin spaghetti or any pasta

Angelinescucina @cook_2606845

Apparently I've been cooking too much Asian food since we moved to Okinawa! My husband who NEVER requests a meal, (he is always happy with what I choose he says), asked for something not Japanese, lol. He loves Cajun food so I created for this for him last night.

Angelinescucina @cook_2606845

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Ingredients

45 mins

6 servings

Fresh Shrimp with shells on
Smoked sausage
1 cup or sodry white wine
1 candiced tomatoes
Cajun seasoning
1lemon
pinchfennel seed
pinchpaprika
pinchparsley
Roughly chopped bok choy or any kind of greens
1/4 c or somascarpone
1 poundthin spaghetti or any pasta

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Steps

45 mins

1

Peel the shrimp and place the shells in water and simmer while you prepare everything else.
2

Drizzle a pan with olive oil. Season the shrimp with Cajun seasoning and sear on both sides until just under in a hot skillet. Remove from pan and add sliced sausage and do the same.
3

Deglaze the pan with white wine and add a can of tomatoes and all of the spices. Pour in some of the shrimp stock and let simmer for 15 minutes or so. Add the boy choy and cook until wilted.
4

Turn off the pan, add in the mascarpone and swirl until melted. Add the shrimp and the cooked pasta back in and turn the stove back on low....let it cook in the sauce for a couple minutes and then serve with fresh grated Parmesan

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Cooksnaps

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Angelinescucina @cook_2606845

on October 22, 2015 08:00

I am from a large Italian family where food and wine are at the center of everything we do. I love baking Traditional Italian cookies and I am also quite adventurous in my cooking, (and everywhere else in my life too)! Because of my husband's military career, we have lived all over and are currently stationed in Okinawa, Japan! Those adventures over the years have influence my cooking and made me the unique at-home chef that I am.