Monday, January 5, 2015

Cajun Shrimp and Pasta Skillet

A quick and easy skillet pasta meal, made with medium shrimp, andouille sausage and a simple sauce. May also substitute chicken.

Cajun Shrimp and Pasta Skillet

Happy New Year y'all! Yes, this is my first post of 2015 - actually my first post since mid-December. Life has been super crazy busy and it's been a challenge enough to keep active and relevant on Facebook lately the way that they run their algorithms for who sees what over there anymore. They certainly don't favor pages, especially small blogger pages. Geez.

Christmas with the grandchildren at our new house was a blast this year. They are all finally old enough to understand what's going on, and Grandma and Paw Paw probably went overboard, of course. I think that's partly our job now though. They have been out of school for 2 weeks on winter break, heading back to school tomorrow, so we also got to have quite a few full days with them too. We had fun figuring out where the elf would appear everyday and talking about the history of the ornaments on Grandma's tree. Frankly, it's the happiest Christmas I have had since the passing of my Mama.

This recipe is a simple and easy skillet meal that I like to lean on when I'm busy with a million things. Or dog-tired. Or pressed for time. Or, well... all of the above, like lately! I honestly do not know how women with children are able to blog about anything - much less food! You might think there isn't much to this food blogging thing, but I assure you, most of the work goes on behind the scenes and... it's a lot more than anybody would ever imagine. One of the resolutions I'm hoping to achieve this year, is to get better organized because I've been like a puppy chasing its tail here lately!

This dish is very simply seasoned with a little onion, bell pepper and garlic, bacon (because doesn't bacon really make everything better?), andouille and fresh Gulf shrimp. Instead of heavy cream, I make the sauce from the pasta water and finish with a little butter, making it a slightly lighter dish than the typical Cajun shrimp and pasta, coming at this time of year when we're all trying to rein it in a tad.

Here's how to make it. As always, scroll further down the page, past the tutorial, for the full ingredient list, directions and a printable.

First you'll want to prepare the pasta you're using al dente according to package directions. You can use any short cut pasta that you like in this skillet dish. I chose farfalle (bow ties) this time. Be sure to reserve 2 cups of the cooking water when you drain the pasta and set that aside.

Season the shrimp generously with Old Bay and Cajun seasoning. Heat 1/2 tablespoon of oil over medium high and saute shrimp just until pink. Remove and set aside.


Add remaining 1/2 tablespoon of oil and brown sausage; remove and set aside. Add the bacon to the pan and cook until softened.


Add the onion and bell pepper and cook until softened, about 4 minutes. I had a red bell pepper so that's what I used but any sweet pepper will do. Add the garlic and cook another minute. Add the cooked pasta to the pan and 1 cup of the reserved cooking water; stir to combine and bring to a boil.


Return the shrimp and sausage to the skillet; stir, adding additional cooking water, only as needed, to make a sauce. Add salt, pepper and Cajun or Creole seasonings to taste.


Stir in the butter and parsley, taste and adjust seasonings.


Plate and serve!


For more of my favorite pasta recipes, visit my page on Pinterest!



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Yum

Recipe: Cajun Shrimp and Pasta Skillet

©From the Kitchen of Deep South Dish
Prep time: 12 min |Cook time: 15 min | Yield: About 4 to 6 servings

Ingredients
  • 1/2 pound short cut pasta, cooked
  • 1 pound (41/50) medium shrimp, peeled and deveined
  • Old Bay seasoning, to taste
  • Cajun seasoning (like Slap Ya Mama or Beazell's), to taste
  • 1 tablespoon of cooking oil (vegetable, canola, olive), divided
  • 1/4 pound of andouille or other smoked sausage, chopped
  • 2 slices of bacon, chopped
  • 1 cup of chopped onion
  • 1/2 cup of chopped bell pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon of fresh, chopped parsley
  • 1 tablespoon of butter
  • Kosher salt, freshly cracked black pepper and Cajun or Creole seasoning, to taste
Instructions

Prepare pasta al dente according to package directions; reserve 2 cups of the cooking water, drain pasta and set aside. Season shrimp generously with Old Bay and Cajun seasoning. Heat 1/2 tablespoon of the oil over medium high and saute shrimp just until pink. Remove and set aside.

Add remaining 1/2 tablespoon of oil and brown sausage; remove and set aside. Add the bacon to the pan and cook until softened; add the onion and bell pepper and cook until softened, about 4 minutes; add the garlic and cook another minute. Add cooked pasta to the pan and 1 cup of the reserved cooking water; stir to combine and bring to a boil. Return the shrimp and sausage to the skillet; stir, adding additional cooking water, only as needed, to make a sauce. Add salt, pepper and Cajun or Creole seasonings to taste. Stir in the butter and parsley, taste and adjust seasonings; serve immediately.

Cook's Notes: Use any medium, short cut pasta such as elbows, rotini, trumpets, shells or bowties will also work. May substitute one pound of boneless, skinless chicken breast, cut into cubes; omit Old Bay.

Source: http://deepsouthdish.com

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Posted by on January 5, 2015

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23 comments:

  1. Sending this recipe directly to my son--he really needs quick homemade, satisfying dinner recipes.

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  2. I love these kind of recipes! It sounds like you've had a wonderful holiday!

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  3. I made this recipe tonight with a few adjustments but honestly, it tasted like something out of a restaurant. I was worried I had put too much Cajun seasoning (I had bought the Slap Ya Momma kind) and my husband is much more sensitive to heat than I am so I added cream and some white wine to the sauce and parmesan to thicken it a bit. It was so yummy!!! Seriously good. I've made your ham 2 years in a row and your Hoppin' John 2 years in a row also. LOVE love love your recipes! My family is from MS and my daughter goes to USM (I live in FL). Thank you for your recipes from "home"!

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    1. Aw Emily, you made my day!! Thank you so much for taking the time both to let me know you tried this and also to leave such an uplifting message. Can I just hug your neck??!!!

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  4. Hi Mary! Happy New Year!

    I was looking for something warm to cook on this cold day, thought you might have a recipe for a braised oxtail, stumbled across this instead. Looks great and quick. I might make this tonight and slow cook some oxtail for tomorrow.

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    Replies
    1. Not something I make regularly though I did write a recipe awhile back, but the photos were not very pretty so it never made it to the blog! Nothing earth shattering though - I just browned them to render some of the fat off, threw them in the slow cooker and cooked with the same basic seasonings I use for my beef stew. They were tasty, but ugly LOL!

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    2. No probs. Made this recipe tonight and will try a different recipe for the oxtails tomorrow. This pasta was great. Posted a picture to your FB page...

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    3. I saw that - thanks for sharing your picture!

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  5. This looks so good! I can't wait to try it this week!

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  6. That looks fantastic, Mary! I just wish we could get great shrimp here in land locked Knoxville, I miss living at the beach for that reason.

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    1. Yes, I am grateful for living on the Gulf and probably a little bit spoiled for good seafood too!

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    2. I am from MS also, but live in NW North Dakota. You can order the fresh gulf shrimp from a seafood company in Biloxi and they ship it overnight. When I visit in the , I ship enough shrimp, all sizes and crabmeat home for the entire year. Stays great and taste like it just came off the boat when you cook it., But, you can go on-line and get their phone number and just call and order, no reason to not enjoy the Gulf Seafood.

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  7. Mary, I'm so glad this past Christmas was so happy for you! Being able to make wonderful memories with your grandchildren is something so special!!

    I want you to know I appreciate all you do here! I'm sure there is a lot that happens "behind the scenes" and it's because of that that people like me get to enjoy coming here SO MUCH!!

    This recipe sounds wonderful to me!! My husband doesn't care for shrimp so this one would be ALL MINE!! :-) Pinning it!!

    Happy New Year!! Can't wait to see what comes next!!

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    1. Oh Kim, you don't know how hard that decision was to leave a neighborhood & a home that I'd been in for more than 20 years - and that was paid for - to move to a new neighborhood in town and around the corner from the kids but wow, it was definitely the right decision. I pray every night and thank God for finding this house & getting us here, but also that He keep me and my husband healthy so that we can pay for it LOL!!

      Thank you so much for your support and for taking the time to leave your comments. They really mean a lot to me Kim - thank you!!!

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  8. I bet y'all are the BEST grandparents! How fun! I am going to try this subbing chicken breast like you suggested! Looks so good!

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    Replies
    1. Been missing those babies - they're out of school for Mardi Gras so I haven't seen them for 4 days now!

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  9. Its been said everything happens for a reason. I could not agree more. I love cooking and baking. I don't need a special occasion. Your blog covers it all! I searched for a unique recipe on Pork Roast and your page came up. I am so happy it did.

    I have tried many of your recipes and will try more. You are truly a blessing to so many. Born, bred, and raised in the South; my Granna always said, we may not have everything in common with everyone but everyone loves good food, lol.

    Continue doing what you do and may God continue to bless you, your family and all your endeavors.


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    Replies
    1. Welcome! What a sweet and uplifting note to receive this Monday morning - thank you so much for taking the time to stop and comment. It really means a lot to me!

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