1 pound peeled, deveined shrimp (medium size is best)
3 minced garlic cloves
8 ounces uncooked penne or your favorite pasta shapes
2 tablespoons oil (from the jar of sun-dried tomatoes)
¼ teaspoon salt
For the Sauce:
1 cup cooking cream or Half & Half
4 ounces drained, chopped sun-dried tomatoes
½ cup water (from the pasta cooking water)
1 cup shredded mozzarella or sharp cheddar cheese
2 minced garlic cloves, or more if liked
¼ teaspoon salt
1/8 teaspoon ground paprika
A small handful of fresh basil leaves or 1 teaspoon of dried basil
¼ teaspoon red pepper flakes (optional)
First of all, you will sauté the shrimp and then the sausage. At the same time cook the pasta.
In another pan, you can cook the remaining ingredients to be the sauce. Finally add the pasta, shrimp, and sausage to the sauce and let the dish thicken up. That’s all there is to it!
You can adjust the amount of Cajun seasoning for a stronger or lighter taste. So, what’s in Cajun seasoning?
Well, it’s a rustic seasoning from Louisiana. Ingredients vary according to brand but cayenne pepper, paprika, black pepper, oregano, and garlic powder are typical Cajun seasoning ingredients.
Cook the pasta in boiling water until tender.
Drain the pasta, keeping ½ of the water you cooked it in.
Meanwhile you can heat the oil (from the sun-dried tomatoes jar) in a large pan.
Add the garlic and cook for 30 seconds.
Add the shrimp and salt and sauté until the shrimp are cooked.
Remove the shrimp to a bowl.
Turn the heat down a bit.
Add the garlic and sun-dried tomatoes to make the sauce.
Cook for 2 minutes.
Mix in the reserved pasta cooking liquid, cheese, cream, paprika, and salt.
If you’re using dried basil add it now.
Keep cooking and stirring until it starts to thicken up.
Now stir the shrimp into the sauce and also the pasta.
If you’re using fresh basil add it now.
Grind some red pepper flakes on top before serving if liked.