Recipe of Speedy Cajun shrimp Mostaccioli pasta w/ andouille sausage

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Ultimate Cajun shrimp Mostaccioli pasta w/ andouille sausage. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Cajun shrimp Mostaccioli pasta w/ andouille sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cajun shrimp Mostaccioli pasta w/ andouille sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cajun shrimp Mostaccioli pasta w/ andouille sausage is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cajun shrimp Mostaccioli pasta w/ andouille sausage estimated approx 45 mins.

To get started with this recipe, we have to prepare a few components. You can cook Cajun shrimp Mostaccioli pasta w/ andouille sausage using 12 ingredients and 10 steps. Here is how you cook that.

The whole idea behind this meal was because I wanted to make a pasta dish and make the sauce from scratch. I had always wanted to use heavy cream somehow but never did until now.

Ingredients and spices that need to be Take to make Cajun shrimp Mostaccioli pasta w/ andouille sausage:

1. 1 box Mostaccioli
2. 1 packages andouille sausage
3. 1 lb shrimp
4. 1/2 yellow bell pepper (or what color you desire )
5. 5 oz grape tomatoes
6. 1 carrot
7. Cajun seasoning
8. 2 tsp black pepper (or to taste)
9. salt
10. 1/3 cup heavy whipping cream (I didn't measure so maybe 1/3 to 1/2)
11. 2 tbsp olive oil, extra virgin
12. 1 cup shredded parmigiano-reggino

Instructions to make to make Cajun shrimp Mostaccioli pasta w/ andouille sausage

1. Slice the sausage on a angle and set aside. In a bowl season the shimp with Cajun season and set aside.
2. Clean and peel the carrot then slice on a angle. Slice the bell pepper and tomatoes long ways and set aside.
3. In a deep pot get water going for pasta. Cook al dente. Be sure to salt the water.
4. Add oil to a non stick skillet and saute the sausage until they slightly brown and remove
5. Add the shrimp. Saute until they turn slightly pink and remove from skillet.
6. Add peppers and carrots and saute for 5 minutes until the carrots begin to slightly soften.
7. Add tomatoes and continue to saute another 3 mins.
8. Add sausage back to the skillet along with the heavy whipping cream, black pepper and parmigiano-reggino.
9. Bring to a bowl until the sauce has thickened add salt if needed. Add shrimp and pasta then stir until the pasta is evenly coated. Let simmer for 3-5 minutes.
10. Add more cream as needed to make more creamier.

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