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corkscrew cavatappi with opaque pink tail-free shrimp, browned andouille rounds and diced red pepper and onion in a light orange cream sauce in an ordinary bowl, with no garnish
Rachel Kim

One Pot Cajun Pasta

Cajun pasta earns its place with smoked sausage, shrimp and a peppery cream sauce, rather than another chicken dinner with a shake of seasoning on top. The shrimp join the cavatappi late enough to stay plump. Use the separate spices listed here instead of substituting the same amount of a salty seasoning blend. That keeps the heat adjustable and prevents the reduced broth, sausage and Parmesan from concentrating more salt than you intended.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Ingredients Method

Ingredients
  

  • 8 oz fully cooked andouille sausage thinly sliced
  • 12 oz raw peeled deveined large shrimp tails removed
  • 10 oz dry cavatappi
  • 1 tsp neutral oil
  • 1 red bell pepper diced
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne
  • 1/4 tsp black pepper
  • 1/4 tsp fine salt
  • 3 cups low-sodium chicken broth
  • 1/2 cup water reserved
  • 1/2 cup heavy cream
  • 1/4 cup finely grated Parmesan

Method
 

  1. Heat oil in a 6-quart Dutch oven over medium-high heat. Cook andouille, pepper and onion for 6 minutes until sausage edges brown and vegetables soften.
  2. Stir in garlic, tomato paste, paprika, thyme, cayenne, pepper and salt for 1 minute.
  3. Add broth and bring to a boil. Stir in cavatappi and simmer uncovered for 9 minutes, stirring frequently and adding reserved water if the pot becomes dry.
  4. Fold in shrimp and cream and simmer gently for 4 to 5 minutes until shrimp reach 145°F and the pasta is tender; keep a little flowing sauce around the noodles.
  5. Remove from the heat and stir in Parmesan. Rest for 2 minutes and divide among 5 bowls.