Description
Delight in this creamy, flavorful Shrimp & Andouille Voodoo Pasta, a perfect blend of tender shrimp, smoky andouille sausage, and vibrant vegetables tossed in a rich cream cheese sauce seasoned with Cajun and Italian spices. Ready in just 45 minutes, this dish offers a comforting, spicy Cajun-inspired pasta experience that’s both satisfying and easy to prepare.
Ingredients
Pasta
- 4 oz. uncooked chickpea linguine (or other pasta of choice)
Sauce
- 1 1/2 Tablespoons grass-fed butter
- 4 cloves garlic, peeled & chopped, divided (half for the sauce, half for later)
- 3/4 cup half & half or milk
- 1.5 oz. Greek cream cheese or Neufchatel
- 1/4 – 1/2 teaspoon Italian seasoning
- 1 teaspoon cornstarch
- 3/8 cup freshly shredded Parmesan cheese
- 1/4 – 1/2 teaspoon Cajun or Creole seasoning, or to taste
Vegetables & Meat
- 3 teaspoons extra virgin olive oil
- 1/2 of a sweet onion, sliced thin and roughly chopped
- About 8 baby bella mushrooms, sliced
- 6 mini sweet peppers, seeded and sliced into thin strips
- 1 chicken (or vegan) andouille sausage, sliced and roughly chopped
- 1/4 – 1/2 teaspoon more Cajun or Creole seasoning (or to taste)
- 6 oz. uncooked large shrimp, peeled (frozen is fine)
- Louisiana hot sauce, to taste
- Salt & freshly ground pepper, to taste
Instructions
- Cook the pasta: Prepare the chickpea linguine according to the package directions until al dente. Drain and set aside.
- Make the sauce: In a small saucepan, melt the grass-fed butter over medium heat. Add half the chopped garlic and stir briefly until fragrant, about 30 seconds. Pour in most of the half & half or milk, reserving a couple tablespoons. Add the cream cheese in small pieces, breaking it up against the pan sides as it melts. Whisk continuously to create a smooth sauce. Sprinkle in the Italian seasoning.
- Thicken the sauce: In a small bowl, combine the reserved milk with cornstarch, stirring well to dissolve. Slowly whisk this mixture into the saucepan. Continue stirring until the sauce thickens. Add the freshly shredded Parmesan cheese and Cajun or Creole seasoning to taste. Remove from heat and set aside.
- Sauté the vegetables and meat: Heat olive oil in a medium frying pan over medium heat. Add the sliced onion and sauté briefly until slightly softened. Add the remaining garlic, mushrooms, sweet pepper strips, chopped andouille sausage, and 1/4 teaspoon of Creole seasoning. Cover and cook for a few minutes, stirring occasionally, until peppers and mushrooms are tender.
- Cook the shrimp: Create a space in the center of the pan and add the shrimp. Cook until the underside of the shrimp turns pink, then flip and cook until opaque and curled, about 2-3 minutes total. Stir everything together. Taste and adjust seasoning with Cajun seasoning, hot sauce, salt, and pepper as desired.
- Combine and serve: Toss the cooked pasta with as much creamy sauce as preferred (extra sauce will remain). Divide the sauced pasta between two plates and top evenly with the shrimp and sausage vegetable mixture. Garnish with fresh thyme or basil leaves if desired. Serve immediately and enjoy your spicy, creamy Voodoo Pasta!
Notes
- Use chickpea linguine for a gluten-free, higher-protein alternative, or substitute any preferred pasta.
- The andouille sausage can be replaced with a vegan alternative for a vegetarian version.
- Adjust Cajun and Creole seasoning quantities to taste for desired spice level.
- Fresh herbs like thyme or basil add a nice garnish and fresh flavor contrast.
- Leftover sauce can be stored refrigerated for up to 3 days and gently reheated.
- Frozen shrimp can be used directly; just thaw before cooking for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
