This recipe is simply perfect. I changed nothing except made about a half recipe. I owe it all to Patrick Johnson at JustaPinch who put this together.
This is quite spicy and you may want to tone down the heat a bit, that is up to you. I used chipotle powder for the “hot chili powder” and that stuff is a big on the hot side, so be forwarned. We really did love it though.
We had I think enough for 3 people easily, so this full recipe is probably good for 6 people I think. Those were very big servings too!
So do please splurge now and then and make this delight. It’s heavy on calories and fat of course, but then you only eat a meal like this every couple of weeks or so, right?
- 1 1/2 lb of shrimp (I used medium) peel, deveined
- 6 TBSP Cajun seasoning, this recipe or commercial
- 2 TBSP EVOO
- 1 pkg Andouille sausage (or another if you have a preference)
- 1/2 medium onion, diced
- 1 1/2 tsp red pepper flakes
- 5 cloves garlic, micro-planed
- 1 TBSP Worcestershire sauce
- 1 lb of linguine (personal preference here too)
- 2 c cream
- 1 c whole milk
- 1 TBSP black pepper
- 1/2 tsp hot chili powder
- 1/2 tsp kosher salt (I didn’t use any–the cheese and sausage have plenty)
- 1 stk butter, sliced
- 1 1/2 c parmigiano-reggiano or a very high-grade parmesan
- 1/3 c chopped parsley
- Place the shrimp in a bag and use 1/2 of the Cajun seasonings. Shake and refrigerate for an hour or so. (I went ahead and cooked the shrimp early and just placed it in a bowl. Once cooked you just want to reheat it in the finished sauce at the end. The recipe is somewhat busy and so having this done ahead allowed me to pull a salad together and so forth and not be rushed.)
- To cook shrimp, place in a saute pan with half of the EVOO and cook, for a minute or two on each side. Remove from pan, and use this same pan to do the sauce in.
- Get a pot of water heated for the pasta to cook in.
- To the saute pan, add the rest of the EVOO, and the sausage, cut into slices. Just saute lightly. Add the onions, and then the pepper flakes, garlic, and Worcestershire sauce. Cook just until onions are softened.
- Add the cream, milk, rest of the Cajun seasoning, pepper and chili powder and salt if using. Stir until well mixed.
- Bring to a soft boil, add the butter and melt it in, and then the cheese, shredded, stirring and reducing the temperature to a very low heat. You can leave it here, stirring now and again, for as much as 20 minutes if need be.
- Cook the pasta al dente, drain and pour into the saute pan and mix until all is coated.
- Then add the shrimp back in and mix until just heated. Place in a serving dish and cover with the parsley.
Serves: 6 generously
NOTE: This really is good. I urge you to try it. We had it with a nice salad and some very good french bread. Perfect.