Creole Seafood Pasta
A New Orleans Creole pasta, shrimp and andouille in a smoky chipotle tomato cream sauce tossed through linguine with fresh parsley.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and devein 300g shrimp. Dice 120g andouille sausage, 150g onion, and 1 chipotle chilli. Mince 3 garlic cloves. Chop 2 tbsp parsley. Measure cream, tomatoes, paprika, Cajun seasoning, and salt.
Boil
Bring salted water to boil in a large pot. Add 200g linguine, cook per packet instructions until al dente, about 9–10 minutes. Drain, reserving 80ml pasta water. Set aside.
Saute
Heat 1 tbsp oil in a large skillet over medium-high heat. Add diced andouille, cook 2–3 minutes until lightly browned. Add onion, cook 3–4 minutes until soft.
Bloom
Stir in garlic, chipotle, paprika, and Cajun seasoning. Cook 1 minute over medium heat until fragrant and the spices release their oils.
Simmer
Pour in 300g crushed tomatoes. Simmer 5 minutes over medium heat, stirring occasionally, until sauce thickens slightly. Stir in 150ml cream, simmer 2 minutes.
Build
Add shrimp to the sauce, cook 2–3 minutes over medium heat, stirring gently, until shrimp turn pink and are just cooked through. Add drained linguine and reserved pasta water, toss 1 minute until sauce coats the pasta evenly.
Finish and plate
Season with 0.5 tsp salt to taste. Divide pasta between two bowls, scatter parsley over each, and serve immediately while hot.
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