For The Cajun Seasoning:
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• OR 1 1/2 tablespoons cajun seasoning
For The Pasta:
• 2 tablespoons olive oil
• 14 ounces pre-cooked smoked sausage cut into slices (look for no sugar added)
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 12 ounces gluten free (or regular) fettuccine *double check your pasta’s cook time (see notes)
• 1 14.5 ounce can fire roasted tomatoes
• 2 1/4 cups chicken or vegetable broth
• 1 lb peeled and deveined uncooked shrimp
• 1/2 cup coconut cream (sub heavy cream or cream cheese if not gluten free)
• Chopped parsley for serving
Make the cajun seasoning by adding all of the ingredients (or just the cajun seasoning if using pre-made) to a medium bowl and set aside.
Add the olive oil to the bottom of a deep skillet (or dutch oven) over medium-high heat. Once the oil is hot and rippling, add the diced yellow onion and smoked sausage to the pan and cook, stirring frequently, until the onion is soft and translucent, about 2-3 minutes. Add the garlic and half of the cajun seasoning and cook for another minute.
Add the fire roasted tomatoes (with the juice), broth and uncooked pasta to the pan. Stir until everything is combined and the liquid is mostly covering the past.
Close the lid of the pan and allow it to come to a boil over medium-high heat. Once boiling, turn the heat down to medium-low and simmer for 11-12 minutes, stirring every few minutes so the pasta doesn’t get stuck together or to the bottom of the pan.
While the pasta is cooking, add the shrimp to the remaining cajun seasoning and toss to coat.
After 12 minutes, when the pasta is almost done cooking, add the coconut cream and shrimp and stir to combine. Allow the shrimp to cook until opaque, 3-5 minutes. Garnish and serve right away.