ONE PAN CREAMY CAJUN PASTA...WOW! | SAM THE COOKING GUY

Ingredients

• 1.5 lbs of 16-21 shrimp
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp oregano
• 0.5 tbsp onion powder
• 0.5 tbsp kosher salt
• 0.5 tbsp black pepper
• 1 tsp cayenne
• Oil for cooking
• Butter for cooking
• Andouille sausage
• Red pepper
• Red onion
• Green pepper
• Garlic
• 1 tbsp tomato paste or chipotle paste
• 1 cup heavy cream
• Parmesan cheese
• Parsley
• Rigatoni pasta

Instructions

1. Combine smoked paprika, garlic powder, oregano, onion powder, kosher salt, black pepper, and cayenne to create the seasoning mix.
2. Season the shrimp with oil and a couple of tablespoons of the seasoning mix.
3. Heat butter and oil in a pan, then cook the shrimp in a single layer for about a minute on each side. Remove the shrimp from the pan.
4. Add the Andouille sausage to the pan and cook for a few minutes to add color and flavor. Remove the sausage from the pan.
5. Add the red pepper, red onion, and green pepper to the pan with a touch of oil. Cook for about two minutes.
6. Add garlic to the pan and cook until fragrant.
7. Add the tomato paste or chipotle paste to the pan and cook for a few minutes.
8. Add the heavy cream to the pan and let it simmer.
9. Stir in Parmesan cheese to thicken the sauce.
10. Add the cooked shrimp and sausage back to the pan and mix well.
11. Add the cooked rigatoni pasta to the pan and mix well.
12. Finish the dish with more Parmesan cheese and parsley.