Cajun Penne with Shrimp and Sausage
June 12th 2014
Cajun Penne with Shrimp and Sausage
Ingredients:
1/2 onion, chopped
8 TBSP butter
2.5 TBSP Cajun Seasoning
1 TBSP garlic
1/2 pound of smoked polish kielbasa
1 TSP paprika
1 TSP cayenne pepper
4 TBSP olive oil
1 pound of peeled, deveined, and shell-off shrimp
1 pound of penne pasta
1/2 cup white wine
1/2 cup chicken stock
1 TBSP basil
1 TBSP parsley
2 TBSP green onion, chopped small
4 dashes worsteshire
Directions:
1. 1 TBSP garlic, 1 TBSP Cajun Seasoning and 4 TBSP butter to a large sauté pan with the onion. Cook for 10 minutes, stirring often. You want the onions to be golden and soft. This will start to build your flavors
2. After you have cooked your onions and garlic, add the sausage into the pan. Sprinkle with 1/2 TSP paprika, 1/2 TSP cayenne, and 1/2 TBSP New Orleans Cajun seasoning. Cook about 6 minutes and then remove.
3. Add 2 TBSP olive oil to the pan. Add the rest of the seasonings with the shrimp to the pan.
4. Cook just until pink and reserve into the bowl with the sausage.
5. Cook pasta according to directions - make sure you start it now if not sooner
6. To the sauté pan where you just removed the shrimp, add the wine, chicken stock, worsteshire and 4 TBSP butter. Stir nice and even. Let simmer for at least 3 minutes.
7. Stir in the other 2 TBSP olive oil gradually. Add in basil and parsley. Add back in your sausage mixture and shrimp and remaining Cajun Seasoning. Stir to heat - about 1 minute. Add the penne pasta and green onions to the pan. Toss gently and serve.
Pretty darn good - this calls for a Malbec!
Tierra Divina
Old Vine Malbec
2009 Valle De Uco, Argentina
*This wine is deeply complex, delicious, and exotic. Pairs well with hearty pastas or saucy chicken dishes.
~Julianne
Cajun Penne with Shrimp and Sausage
Ingredients:
1/2 onion, chopped
8 TBSP butter
2.5 TBSP Cajun Seasoning
1 TBSP garlic
1/2 pound of smoked polish kielbasa
1 TSP paprika
1 TSP cayenne pepper
4 TBSP olive oil
1 pound of peeled, deveined, and shell-off shrimp
1 pound of penne pasta
1/2 cup white wine
1/2 cup chicken stock
1 TBSP basil
1 TBSP parsley
2 TBSP green onion, chopped small
4 dashes worsteshire
Directions:
1. 1 TBSP garlic, 1 TBSP Cajun Seasoning and 4 TBSP butter to a large sauté pan with the onion. Cook for 10 minutes, stirring often. You want the onions to be golden and soft. This will start to build your flavors
2. After you have cooked your onions and garlic, add the sausage into the pan. Sprinkle with 1/2 TSP paprika, 1/2 TSP cayenne, and 1/2 TBSP New Orleans Cajun seasoning. Cook about 6 minutes and then remove.
3. Add 2 TBSP olive oil to the pan. Add the rest of the seasonings with the shrimp to the pan.
4. Cook just until pink and reserve into the bowl with the sausage.
5. Cook pasta according to directions - make sure you start it now if not sooner
6. To the sauté pan where you just removed the shrimp, add the wine, chicken stock, worsteshire and 4 TBSP butter. Stir nice and even. Let simmer for at least 3 minutes.
7. Stir in the other 2 TBSP olive oil gradually. Add in basil and parsley. Add back in your sausage mixture and shrimp and remaining Cajun Seasoning. Stir to heat - about 1 minute. Add the penne pasta and green onions to the pan. Toss gently and serve.
Pretty darn good - this calls for a Malbec!
Tierra Divina
Old Vine Malbec
2009 Valle De Uco, Argentina
*This wine is deeply complex, delicious, and exotic. Pairs well with hearty pastas or saucy chicken dishes.
~Julianne
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