Photo by ChrisandAmy
ChrisandAmy's Notes:
Expand1 pound andouille sausage, diced Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
3 garlic cloves, minced Ask a question about this ingredient
1 tablespoon red pepper flakes Ask a question about this ingredient
8 tablespoons worcestershire sauce Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
2 cups half and half Ask a question about this ingredient
3 tablespoons Cajun or Creole seasoning Ask a question about this ingredient
1 teaspoon chili powder Ask a question about this ingredient
1 stick butter Ask a question about this ingredient
1 cup parmesan cheese, grated Ask a question about this ingredient
1 pound raw shrimp, peeled and deveined Ask a question about this ingredient
1 pound long pasta of your choice Ask a question about this ingredient
In a large, deep skillet, render the diced andouille in one tablespoon of olive oil over medium-high heat.
Ask a question about this stepAdd the chopped onion and cook for four or five minutes.
Ask a question about this stepAdd the chopped garlic and red pepper flakes and continue to cook so the andouille starts to caramelize.
Ask a question about this stepMeanwhile, put the pasta water on to boil.
Ask a question about this stepCoat the peeled shrimp with two tablespoons of Cajun seasoning and set them aside.
Ask a question about this stepDeglaze the sausage/onion/garlic pan with the Worcestershire sauce and cook for two minutes, stirring.
Ask a question about this stepAdd the milk and half-and-half to the pot and continue to stir and cook.
Ask a question about this stepAdd the butter and parmesan cheese and lower the heat on the sauce to simmer.
Ask a question about this stepCook the pasta according to the directions.
Ask a question about this stepIn a separate skillet over medium heat, saute the shrimp until they turn pink.
Ask a question about this stepToss the drained pasta in the sauce and serve the cooked shrimp on top. Garnish with some parsley and serve with crusty bread.
Ask a question about this step
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
