Cajun Shrimp Pasta Recipe

This recipe is one of my favorites and it can be modified to add more or less spice or swap out the pasta for zoodles!

Serves 4-6
~30 min

Ingredients:

• 1 pound linguine pasta (you can swap the pasta for zoodles - spiralized zucchinis. One zucchini equates to about one serving)
• 1 pound shrimp
• 1 pound andouille sausage sliced or similar sausage 
• 1/2 cup chicken stock or broth
• 1/2 cup heavy cream
• 1/2 yellow onion diced
• 1/2 green bell pepper diced
• 3 Tbsp cajun seasoning - we usually have Tony Chachere's Creole Seasoning on hand
• 2 cloves garlic minced
• 4 Tbsp butter
• red pepper flakes to taste

Directions: 

1. Boil a large pot of water and cook the linguine al dente. (*side note - have you ever tried throwing a piece of pasta at the cabinets to see if it sticks? Supposedly it's done if it sticks). If you want to use only one pot, drain the pasta and set aside. Otherwise, get another pot and begin cooking the other stuff. If you are using zoodles, cook them in a pan until warm and drain the excess liquid.
2. Add 2 Tbsp butter to the pot along with half the cajun seasoning once melted. Add the shrimp and cook until they are pink. Set the shrimp aside.
3. Add 2 Tbsp butter to the pot along with the diced green bell pepper, yellow onion and minced garlic. Cook for 5 minutes.
4. Add in the andouille sausage, remaining cajun seasoning, and red pepper flakes to taste. We usually do about two tsp of red pepper flakes and it gets pretty spicy. You may want to add less if you don't like things too spicy. Mix this all together and cook for about 3 minutes.
5. Add the chicken stock (or chicken bone broth - we prefer the bone broth for it's benefits) and heavy cream and mix well. Let this thicken for about another 3 minutes. 
6. Mix everything else (shrimp and pasta) back in the pot until it's all combined and warm. It's normal for the shrimp and sausage to fall to the sides and bottom of the pot - just be sure to grab some when you make your plate!
7. Serve and enjoy!