CRÉOLE LINGUINE W/ SHRIMP + ITALIAN SAUSAGE

What do you do when you have heavy whipping cream expiring in two days and you do not want to throw it out?

You make a creamy pasta dish (at least that was my attempt)!

I am so delighted to share this 5-ingredient pasta dish recipe that is super easy to make and guaranteed to get your taste buds tingling.

INGREDIENTS

Linguine (or you can use the pasta type/style of your choice)

7 TBSP of salted butter

16 raw jumbo shrimps (or more if you like)

2 spicy Italian sausage links

3/4 cup of diced yellow onion

SPICES

Black pepper

1 bay leaf

A pinch of salt

1 1/4 cup of heavy whipping cream

Garlic powder

Adobo seasoning

Cajun seasoning (I used Emeril’s and Badia’s)

Creole seasoning

Todd’s Dirt

1/2 teaspoon Parsley Flakes

COOKING: PASTA

Cook your pasta in a pot until al dente.

Pour your pasta in a colander to drain all the excess water out then pour the pasta in a bowl.

Add about 3 TBSP of butter and smear it all over the pasta so it doesn’t stick.

Cover and set aside.

PREPARATION: SAUSAGE

Remove the sausage from the link casing and form small to medium balls of sausage (they do not have to be perfectly round).

COOKING: SAUCE

On medium heat in a sauce pan or skillet, add 2 TBSP of butter.

When melted, add your shrimp, cook for about 2 mins on each side.

Remove and set aside.

Add your onions and bay leaf to the pan/skillet with 4 TBSP of butter.

Cook the onions until translucent and add spices to your liking.

Add the Italian sausage and sautée until the sausage is cooked. Remove and set aside, leaving the onions in the pan/skillet.

Pour the cream into the pan and reduce the heat to between low and medium heat.

Stir the onions and cream.

Don’t go anywhere!

You’ll know your heavy cream is cooking when you notice little bubbles in your pan/skillet.

The cream will also change in color and take a light orange/golden look from your spices.

Add 1 TBSP of butter and do a quick taste test to see if you need to adjust your spices.

Add about 1/4 cup of grated Parmesan cheese and stir into the cream until melted.

Add your pasta and gently stir, coating it with the sauce.

Note: This is where I lost most of my sauce as I added too much pasta (3/4 of the 16 oz). The linguine tasted amazingly delicious but if you are looking for a creamier version, use less linguine/pasta or use more cream. I only had 1 1/4 cup of cream in the fridge.

Add your sausage and your shrimp.

Reduce the heat to low and let cook for 2 minutes.

Plate and serve.

I also sprinkled some Crushed Red Pepper for a little kick!

If only you could smell the aroma of this plate.

Optional: Chop and sprinkle some fresh Cilantro.

Enjoy!

2 Thoughts

Leave a Reply