Cajun Shrimp & Sausage Pasta

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1/2 - 3/4 lb cooked fettuccine
2 TBS olive oil
1 lb peeled, deveined raw large shrimp
1 TBS plus 2 tsp Essence seasoning (recipe below - I think you can buy this, too.)
1 1/2 hot linked or smoked turkey sausages, sliced and quartered (I use Butterball)
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 TBS minced garlic
1/2 cup chicken stock
1 tsp dried thyme
1 tsp dried basil
1/2 cup heavy cream
1/2 cup grated Parmesan
Essence Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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Areatha Daniels Reethy
Nov 3, 2013
Your dish looks soooo good.
Beth Durst Butterfly5
Jun 18, 2014
Instead if using hot or smoked can I use sweet. I can't find smoked sausage and I can only find sweet turkey & chicken and of course pork! What would be best!
alicia sy aliciasy156
Jul 20, 2014
I love this recipie!!! The only change I do is add more heavy cream and chicken broth. It is a little dry without. This is my dinner tonight!
Debbie Jacobs LilDebK
Dec 18, 2014
This is so delicious! It tastes like a dish from a very fine restaurant! I did add double the cream & chicken stock.
LaNinia Deamer laninia
Dec 22, 2014
I tried this recipe and say it's Family Tested & Approved!
LaNinia Deamer laninia
Dec 22, 2014
This was an absolute HIT! I used more heavy cream and chicken stock than the recipe calls for to make it more saucy. I used the seasonings to cater to our own personal level of spiciness. It's easy and quick!
Mar 28, 2015
This recipe was a big hit with my family. I also added more heavy cream and stock which made the dish more creamy.
Tiffany Murray tiffanymurray1
Jul 20, 2015
I made this because it looked so good. It was wonderful. I took it to work and my co-workers were ready to jump me it smelled so good. I ended up having to share a little and some wanted the recipe. Definitely will make this again.
Vicky McGhee Vicky_McGhee
Sep 14, 2015
I doubled the stock and cream. Also added 8 oz. of crabmeat. Yum