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Cajun Shrimp Pasta

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Cajun Shrimp Pasta

Cajun Shrimp Pasta And Everything Else You Need In Your Life!
Cook Time40 mins
Total Time1 hr
Course: Main
Cuisine: Cajun
Rub: Cockavoodoo
Servings: 6 People
Author: Mike Southerland


  • 1 Lb . Peeled and Deveined Shrimp
  • 1 Lb. Sliced Andouille Sausage
  • 1 Lb. Linguine
  • 1 Green Pepper Diced
  • 1 Medium Yellow Onion Diced
  • 2 Tbs. Minced Garlic
  • 1 Tbs. Olive Oil
  • 1/4 Stick Butter
  • 1 28 Oz. Can Crushed Tomatoes
  • 2 Tbs. Cock-A-Voodoo
  • S&P To Taste
  • 1/2 cup Heavy Cream


  • Add 1/4 stick butter to large cast iron skillet or dutch oven. Over medium high add shrimp generously seasoned with Cock-A-Voodoo and cook until done and reserve. Lower heat to medium and add Andouille sausage, cook till brown and reserve. Cook pasta according to directions on package. While pasta is cooking in a separate pot add your olive oil, onion and green pepper to the skillet/dutch oven. When it is getting tender add garlic for 2 minutes, then add your crushed tomatoes. Add 1 tbs of Cock-A-Voodoo or more to taste. You can also add cayenne pepper or crushed red pepper for more heat. Fold in heavy cream and add shrimp and sausage back. Drain pasta and toss it in. Garnish with green onion, parmesan cheese or whatever floats your boat. Enjoy!!!