Cajun Shrimp and Sausage Pasta

Ingredients

• 1/2 pound medium shrimp (peeled and deveined)
• 2 teaspoons Cajun seasoning (or more to taste (recipe note #1))
• 8 ounces linguine (or other long, slender pasta)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large garlic cloves (finely chopped)
• 1/2 pound Andouille sausage (sliced into 1/4-inch thick rounds)
• 1 14 1/2-ounce can fire roasted diced tomatoes (with liquid)
• 1/2 cup heavy cream
• 2 ounces grated parmesan cheese (about 2/3 cup)
• chopped fresh parsley (for garnish, optional)

Instructions

1. 1

   In a medium bowl combine shrimp and Cajun seasoning; toss to coat. Set aside.

2. 2

   Bring a large pot of salted water to boil. Cook linguine in boiling, salted water according to package directions until firm to the bite (al dente). Drain, reserving 1 cup of cooking water.

3. 3

   While the pasta cooks, heat butter and olive oil to a large skillet over medium-high heat until sizzling. Add garlic; cook and stir until fragrant, about 30 seconds. Add shrimp; cook and stir until shrimp is just cooked through, 3 to 4 minutes. Transfer shrimp to a clean plate with a slotted spoon, leaving excess fat behind.

4. 4

   Add sausage to skillet; cook and stir until lightly browned, 3 to 5 minutes. Transfer to plate with shrimp.

5. 5

   Add tomatoes with liquid to same skillet and bring to boil; cook and stir until liquid is reduced by half, 2-3 minutes. Reduce heat to medium-low. Stir in heavy cream and parmesan cheese; bring to simmer. Cook and stir until cheese has melted and sauce thickens, about 3 minutes.

6. 6

   Add drained, cooked pasta, shrimp, sausage and any accumulated liquid to skillet; cook and stir until well combined, heated through and sauce has thickened to your desired consistency. Or, if you prefer a thinner sauce, add reserved pasta water a little at a time as desired. Taste for seasoning and add more Cajun seasoning if you like. Transfer to serving platter or individual pasta bowls and garnish with parsley (if using); serve.