Cajun Shrimp Pasta
- Servings: 6-8
Bring the Bayou to you with this smoky Cajun crowd-pleaser. With just the right amount of spice, it’s an easy weeknight meal and the ultimate comfort food.
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Ingredients
| 8 oz | No Yolks Broad Egg White Pasta |
| 2 Tbsp | Olive Oil |
| 1 each | RYO bell peppers, chopped |
| 1 lb | jumbo shrimp, peeled and deveined |
| 8 oz | andouille sausage, sliced |
| 12 oz | cream cheese |
| 1 Tbsp | Cajun seasoning, divided |
| 1 1/2 tsp | smoked paprika |
| 1 | cup milk |
Directions
- Cook pasta according to package directions.
- In a deep sauté pan over medium high heat, add olive oil. Then, add bell peppers. Cook until tender-crisp.
- Add in shrimp and sausage. Cook until shrimp are just barely pink.
- Add in cream cheese and stir until it is completely melted. Stir in Cajun seasoning and smoked paprika, then the milk and pasta.
- To serve, garnish with additional green onions, parsley, parmesan peels, lemon wedges and pepper.
