First Recipe! Healthier Creamy Cajun Pasta

This is a creamy cajun pasta with round sauasage and shrimp! Feel free to substitute any ingredients. This is just what I use.

Start with the sausge! This was spicy pork sausage we had in the fridge but you can get lower fat turkey kielbasa or Hyvee actually sells chicken andouille which is cajun! That would be what I would reccomend.

Sear it in the pan then set aside.

Next season and sear the shrimp.

Tip: NEVER COOK A RECIPE WITH PRE COOKED SHRIMP. There is literally no way it wont become dry and rubbery. I suggest peeled, deveined, raw shrimp for use in recipes. You will want to sear until it turns from gray to pink (its okay if its a little under because we are going to put in back in the hot pan later). Shrimp only takes a few minutes to cook. Then set aside.

Meanwhile we need to get our pasta cooking.

I used cauliflower linguine I found at walmart. Yes it still has carbs and starch but it is more nutrient dense than other pasta options. You could also use banza chickpea rotini or just use regular linguine if you dont care. This is your recipe. BUT FOR THE LOVE OF GOD MY MIDWESTERN FRIENDS QUIT PUTTING OIL IN YOUR PASTA WATER. I know your mom taught you that but it a crime (sorry mom). That is pasta rule number one. All it does is keep whatever sauce you're using from sticking to your pasta.

I used two of these in my recipe. Follow instructions for whatever noodles you use. BEFORE YOU STRAIN reserve about 1/2 cup pasta water from your noodles. THIS IS HOW YOU GET YOUR SAUCE TO STICK TO YOUR NOODLES. In any pasta dish not just this one.

Once your pasta water is set aside and your noodles .

Now chop your peppers and onions and cook until tender

Add cajun seasoning (we use slap ya mamma in this house) of your choice, smoked paprika, and salt and pepper to tase. When the peppers become soft add a few cloves of garlic and cook a few minutes. We DONT WANT BURNT GARLIC. It is very bitter. If you dont have fresh garlic dont panic just use garlic powder. Or if you love garlic like me use both.

We are continuing to use the same pan because we are building that cajun meaty flavor. Once the peppers are translucent and the garlic is slightly cooked add a couple spoonfuls tomato paste and cook for a couple minutes.

Next add about a cup of a whole fat cream. I used plant based because it makes me feel healthier and me and dairy arent friends.

Use could use half and half, heavy cream, honestly Ive even used thinned out greek yogurt before but I recently found this plant creamer I like. We are going to let it simmer a few minutes. Then taste. SEASON AND TASTE AS YOU GO. I dont measure. Im trying to guess for these recipes but you have to taste as you go. If it isnt spicy enough add more cajun seasoning. If its too salty or spicy, add more cream.

This is what I use! Once we have our sauce simmering and flavored right we will add in our noodles and pasta water than fold in and combine for a few minutes. Then add back in your meats and combine a little more.

Garnshed with whatever you like! I did green onions and parmesean cheese!

Creamy Cajun Pasta with Cauliflower Linguine

Ingredients

• 1 13.5 oz package of ring sausage (andouille chicken, turkey kielbasa for lower fat options)

• Raw, peeled and deveined shrimp (About 15 little shrimpys or a small pack)

• 1/2 large white or yellow onion sliced thin sliced

• 1 red and 1 yellow pepper sliced thing

• 3 cloves garlic

• 1/2 teaspoon smoked paprika

• 2 tablespoons favorite cajun seasoning (Slap ya mamma is my favorite but its very salty so dont add salt if you use it)

• 3 0z tomato paste

• 4 servings of pasta of your choice

• 1 cup oat based cream

• salt and pepper to taste

• garnish such as parm cheese and green onion

Directions

1. Slice sausage into 1 in. piece and sautee in saucepaun until slightly browned then remove and set aside.

2. In same pain sautee shrimp with some cajun seasoning until just after they are a pink and set aside. This should only take a few minutes.

3. Get separate pot with water and salt boiling for pasta. Slice onions and peppers into thing strips.

4. Add pasta to water and cook to package directions or al dente. Reserve 1/2 cup pasta water and strain noodles.

5. Meanwhile, add peppers, onions, cajun seasoning, paprika, and salt and pepper to taste to same pan meat was cooked it (you may have to add some olive oil if you used a low fat sausage). Cook until soft.

6. Then add garlic and cook just a couple minutes until fragrant.

7. Add tomato pasta and cook 2 minutes.

8. Then add cream, combine and simmer for 5 minutes. Add seasonings to taste.

9. Now add in cooked pasta noodles and reserved pasta water. Fold in a combine for a few mintes.

10. Add shrimp and sausage back in and combine.

11. Garnish with green onion and parm!