Description
This Cajun Shrimp & Chorizo Pasta is full of tender veggies, spicy chorizo and fresh shrimp and smothered in a creamy sauce!
Ingredients
- FOR THE SEASONING MIX:
- 1 teaspoon Salt
- 2 teaspoons Garlic Powder
- 2-½ teaspoons Paprika
- ¼ teaspoons Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- ½ teaspoons Red Pepper Flakes
- FOR THE PASTA:
- ½ pounds Chorizo
- ¼ cups Unsalted Butter
- 1 dash Olive Oil
- 2 whole Green Bell Peppers, Stem And Seeds Removed, Diced
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Diced
- 2 cups Sliced White Mushrooms
- ½ whole Yellow Onion, Diced
- 2 Tablespoons Cajun Seasoning (ingredients Listed Above)
- 4 cloves Garlic, Minced Or Pressed
- 10 ounces, weight Large Shrimp, Peeled/deveined With Tails Taken Off
- 3 cups Half-and-half
- 1 pound Penne Pasta, Cooked According To Package Instructions Then Drained
- ⅓ cups Grated Parmesan Cheese
- 1 dash Cilantro, Optional As Garnish
Preparation
For the Cajun seasoning:
Place ingredients in a bowl and whisk to combine. Store in an airtight container.
For the Cajun shrimp and chorizo pasta:
In a large skillet, cook chorizo over medium high heat, breaking it up as it cooks. Remove from the skillet once cooked through. This should only take a couple of minutes.
Lower the heat to medium and melt butter together with the olive oil. Stir in peppers, mushrooms, onion, and 1 tablespoon of the Cajun seasoning. Cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds.
Stir in shrimp and cook until firm and pink, about 3 – 5 minutes. Add half-and-half, Parmesan cheese, and chorizo. Bring to a simmer, to thicken. Simmer for about 10 minutes. Season with another 1 tablespoon of Cajun seasoning and salt, to taste. Toss with pasta and serve. We loved the leftovers. Enjoy!
