New Orleans Marry Me Pasta

INGREDIENTS

The Sausage

▢ 6 oz Andouille Sausage about 2 links sliced

The Shrimp

▢ ¾ pound large shrimp preferably 31/40 count, peeled and deveined

▢ 1 teaspoon Cajun seasoning

▢ 1 teaspoon smoked paprika

▢ ½ teaspoon garlic powder

▢ ½ teaspoon salt

▢ ½ teaspoon thyme

▢ 2 tablespoon sun dried tomato oil from the sun-dried tomato jar

The Pasta and Cream Sauce

▢ ½ cup sundried tomato diced

▢ 3 tablespoon Cento tomato paste

▢ 2 teaspoon Cajun seasoning

▢ 2 teaspoon Italian seasoning

▢ ½ teaspoon garlic powder

▢ ½ teaspoon salt

▢ ½ teaspoon thyme

▢ ½ teaspoon basil dried

▢ 1 cup spinach roughly chopped

▢ ¼ red onion diced

▢ 3 cloves garlic diced

▢ 2 cups chicken broth

▢ 1 ¼ cup heavy cream measure ¼ out separately

▢ 2 tablespoon butter

▢ 2 tablespoon gluten free flour

▢ 1 cup parmesan cheese

▢ fresh basil optional, for garnish

▢ 10 oz gluten free rigatoni or pasta of your choice

INSTRUCTIONS

Start by boiling water to make pasta and cook your pasta to al dente per the instructions on the box. Once done remove and drain it. Save some pasta water to the side.

While the pasta is boiling add the shrimp into a bowl and season with the following: Cajun, smoked paprika, garlic powder, salt, thyme.

In a large skillet, add the sun-dried tomato oil on medium heat. Once hot, place the shrimp in a single layer. Let them cook for 90 seconds then flip. Cook until the shrimp are pink, pearly and opaque, and just firm to the touch. For a temperature check, shrimp should reach 145°F. Remove the shrimp from the pan and set aside.

Next, add the sliced andouille sausage to the same pan. Cook the sliced andouille for about 3–4 minutes, stirring occasionally, until the edges are lightly browned. Remove them from the pan and let them sit with the cooked shrimp while you make the creamy Cajun sauce.

Scrape the bottom of the skillet with a mixing spoon to release the browned bits from the shrimp and sausage. This is known as "fond" and is loaded with flavor. After scraping, add the diced onion, garlic, Cajun seasoning, Italian seasoning, garlic, salt, thyme, and basil to the pan. Allow them to cook together for about two minutes or until they are fragrant.

Push the mixture to one side of the skillet and add the butter. Once melted, add the sun-dried tomatoes and tomato paste. Stir everything together and cook briefly before reducing the heat to medium-low. Now add the flour and stir for about 30 seconds. This will let it cook into the butter and create a nice roux.

Next, whisk in the chicken broth and let it mix with the roux. Stir until the clumps are gone and then add in your heavy cream. Stir and allow the sauce to thicken for about 5 minutes.

Then, turn the heat low and add in the Parmesan cheese and spinach. Turning the stove down protects the Parmesan.

Add the cooked pasta, cooked shrimp, and the cooked andouille sausage back to the skillet. Stir until heated through and everything is evenly coated in sauce. Serve and enjoy!

NOTES

Storage:

Allow the sausage and pasta recipe to cool completely before putting in an airtight container. Store it in the refrigerator for up to 3 days. Do not freeze this recipe as it will likely cause the cream sauce to split.

Reheating:

The best way to reheat New Orleans Marry Me Pasta is gently on the stovetop over low heat. Add a splash of chicken broth or heavy cream to loosen the sauce as it warms. Stir until heated to your liking. You can also microwave in 30 second increments until the desired temperature is reached.