Cajun Shrimp Linguine

Shrimp & Pasta

• 1 lb Sea Best Frozen Raw Shrimp, thawed, tails removed
• 2 tsp Cajun seasoning
• ¼ tsp black pepper
• 1 lb linguine noodles
• 2 tbsp olive oil, divided
• 1 lb smoked sausage, sliced
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp Worcestershire sauce
• 2 tbsp Cajun seasoning
• 2 tbsp granulated sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼ tsp black pepper
• ¼ cup freshly grated Parmesan cheese

Garnish

• 2 tbsp fresh chopped parsley
• Extra Parmesan & black pepper, to serve

1. In a bowl, toss shrimp with 2 tsp Cajun seasoning and ¼ tsp black pepper. Set aside.
2. Boil linguine in salted water until al dente. Drain and set aside.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side, until just cooked. Remove and set aside.
4. In the same pan, add sliced sausage. Cook 4–5 minutes until browned on both sides. Remove and set aside.
5. Add remaining 1 tbsp olive oil to the pan. Sauté onion, garlic, and thyme for 3–4 minutes until softened and fragrant.
6. Stir in chicken broth, cream, diced tomatoes, and Worcestershire sauce. Scrape any browned bits from the bottom. Add Cajun seasoning, sugar, garlic powder, onion powder, oregano, smoked paprika, and black pepper. Stir and bring to a simmer.
7. Let the sauce simmer for 5 minutes. Stir in Parmesan and simmer another 5 minutes, stirring occasionally.
8. Add linguine and sausage to the sauce. Toss to coat and heat through, about 2–3 minutes.
9. Gently fold in the cooked shrimp. Remove from heat.
10. Sprinkle with fresh parsley, extra Parmesan, and a grind of black pepper. Serve hot.