Name: Spicy Shrimp and Sausage Linguine
Total time: 30 min
Ingredients: 1 pound raw jumbo shrimp (21 to 25 per pound), patted dry, peeled and deveined; 3 tablespoons unsalted butter, divided; 3/4 teaspoon kosher salt, divided, plus more as needed; 6 to 7 ounces andouille sausage, cut into 1/4-inch thick coins; 1 medium green bell pepper, thinly sliced (about 1 cup); 1 small yellow onion, finely chopped (about 1 cup); 2 cloves garlic, thinly sliced; 1 (14.5-ounce) can fire-roasted diced tomatoes, drained; 3 cups water; 1 1/4 cups heavy cream; 12 ounces dried linguine pasta; 2 tablespoons Cajun seasoning with salt; 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving; 2 teaspoons sherry, red, or white wine vinegar; Finely chopped fresh parsley leaves, for garnish (optional)

Description

Introduce your palate to the vibrant flavors of Cajun cuisine with the Spicy Shrimp and Sausage Linguine. This dish marries succulent shrimp and rich andouille sausage in a creamy, tomato-based sauce spiced with Cajun seasoning. This linguine recipe promises a hearty and satisfying culinary adventure, perfect for an indulgent weeknight dinner or a festive gathering with friends and family.

Ingredients

Scale

1 pound raw jumbo shrimp (21 to 25 per pound), patted dry, peeled and deveined
3 tablespoons unsalted butter, divided
3/4 teaspoon kosher salt, divided, plus more as needed
6 to 7 ounces andouille sausage, cut into 1/4-inch thick coins
1 medium green bell pepper, thinly sliced (about 1 cup)
1 small yellow onion, finely chopped (about 1 cup)
2 cloves garlic, thinly sliced
1 (14.5-ounce) can fire-roasted diced tomatoes, drained
3 cups water
1 1/4 cups heavy cream
12 ounces dried linguine pasta
2 tablespoons Cajun seasoning with salt
2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving
2 teaspoons sherry, red, or white wine vinegar
Finely chopped fresh parsley leaves, for garnish (optional)

Instructions

Start by preparing the shrimp. Ensure they are dry, peeled, and deveined.
Melt 2 tablespoons of unsalted butter in a 12-inch skillet or Dutch oven over medium-high heat. Arrange the shrimp in a single layer, season with 1/2 teaspoon of kosher salt, and cook undisturbed for about 2 minutes until they begin to brown. Flip the shrimp and cook for another minute until just cooked through. Transfer the shrimp to a separate plate or bowl.
Using the same skillet, melt the remaining butter. Add the sliced andouille sausage and cook until they start to brown, about 3 minutes. Mix in the sliced bell pepper, chopped onion, and garlic, cooking until the vegetables soften and the sausage is browned, approximately 5 minutes.
Add the drained diced tomatoes, water, heavy cream, linguine, Cajun seasoning, and the remaining kosher salt to the skillet. Bring the mixture to a boil, stirring constantly, until the pasta is al dente and the sauce has thickened, about 8 to 11 minutes.
Remove the skillet from heat. Stir in the Parmesan cheese and vinegar, tossing until the cheese melts and the sauce is creamy. Adjust seasoning with additional salt if necessary.
Add the cooked shrimp back to the skillet, toss everything together to ensure the shrimp are well coated and warmed through.
Serve the linguine hot, garnished with extra Parmesan cheese and chopped parsley, if using.