Shrimp with Andouille and Angel Hair Pasta

For a change of pace, Andouille sausage is delicious ~ add some shrimp and seasonings and you’re sure to enjoy a tasty meal! 

Andouille sausage is French in origin, having a unique spicy flavor, being made primarily from pork, garlic, red and black peppers, wine and onions.  It is cased in a blackened skin, and then is heavily smoked over pecan logs and sugar cane.  It can be served cold, in slices, as an hors d’oeuvre; however, it is mainly used in Cajun and Creole dishes such as jambalaya and gumbo. 

Cajun cuisine is one of our favorites and always reminds us of NOLA ~ actually, I can’t get enough of either of them.  Serving it over angel hair pasta is pretty great!

Shrimp with Andouille and Angel Hair Pasta

Ingredients:

8 ounces angel hair pasta

2 tablespoons olive oil

½ pound Andouille sausage, cut into ¼” slices

3 garlic cloves, minced

1 cup salsa verde

4 teaspoons flour

1½ cups chicken broth

¼ cup heavy cream

1 pound shrimp, deveined and peeled

3 green onions, sliced into thin rounds for garnish

Method:

To a large skillet, add olive oil over medium-high heat.

Add Andouille sausage and cook for 1-2 minutes.

Transfer to a plate and set aside.

Add garlic to skillet and cook for 30 seconds.

Stir flour into drippings until dissolved.

Whisk in broth and cream and cook until thickened, about 3 minutes.

Meanwhile, cook pasta according to package directions, drain well and set aside.

Add salsa to broth mixture in skillet and continue cooking for 2-3 minutes.

Transfer sausage to skillet.

Add shrimp and cook until shrimp are opaque, about 3-5 minutes.

To serve:  Place pasta on a plate, top with shrimp mixture and sprinkle green onions over all.

DELICIOUS!!!

Go visit my friend, Linda’s blog, @My Kind of Cooking for excellent tips and recipes.  This is the last day to enter her great giveaway for “Joy Bauer’s Food Cures” book!

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