Key IngredientFour Pepper Skinless Smoked Sausage Rope
AboutEnjoy the great taste of the Gulf with this spicy shrimp and smoked sausage pasta! From the creamy Cajun sauce to the smoky sausage, one bite takes you right to a Louisiana shrimp boil. Bring on the flavors, and bring your friends and family together.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
6 oz Eckrich® Skinless Four Pepper Smoked Sausage, Thinly Sliced 6 oz. Large Shrimp, Peeled and Deveined 1 Red Bell Pepper, Thinly Sliced 1/2 Yellow Onion, Thinly Sliced 2-3 Garlic Cloves, Chopped 2/3 Cup Grated Parmesan 1 Cup Heavy Cream 1/2 Crushed Tomatoes 5 Tsp Cajun Seasoning (Or Creole Seasoning) 1/2 Cup Dried Oregano 2 Tsp Olive Oil 1 Cup Chicken Broth (Sodium-Free) 1 Tsp Brown Sugar 10 oz Fettuccine Pasta Salt and Pepper, to taste red pepper flakes, for garnish
Meat
Key IngredientFour Pepper Skinless Smoked Sausage Rope
Four Pepper Skinless Smoked Sausage RopeProduce
Dairy
Pantry
Key IngredientFour Pepper Skinless Smoked Sausage Rope
Directions
1TOSS shrimp with salt, pepper, Cajun seasoning, and oregano.
2HEAT a large skillet over medium heat and drizzle pan with olive oil.
3COOK shrimp in a skillet for 2 minutes. Flip and cook for another 1–2
minutes, then set shrimp aside. Add more olive oil and smoked sausage.
Cook until caramelized for about 4–5 minutes; set aside.
4COOK pasta until al dente in salted boiling water.
5ADD olive oil, onion, red bell pepper, Cajun seasoning, brown sugar, and a
pinch of salt in the pan on medium heat. Sauté until onion and peppers
soften. Then add garlic and cook for about 30 seconds.
6ADD crushed tomatoes, chicken broth, and heavy cream, and bring to a
simmer, stirring every few minutes.
7ADD parmesan and stir while simmering. Then add cooked pasta and
smoked sausage; heat and stir for 2–3 minutes. Add the shrimp, salt, and
pepper, and garnish with red pepper flakes.
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