Oct 8, 2007

Cajun pasta

Some friends came over last night to work on a project. I didn't have much time, so I made this pasta dish that my sister was telling me about. Now let me warn you that this is not a recipe for dieters. But it's soooo good!! It's a little bit creamy, with just a bit of heat! It's so easy to make and it only took about 30 minutes to finish. I highly recommend this dish!

Cajun pasta
adapted perfect pasta by Cuisine at home

1 lb dry spaghetti
14 oz kielbasa, sliced
1 lb large shrimp, peeled and deveined
1 tbsp garlic, minced
1 tsp cayenne
1/4 cup dry white wine
1 cup heavy cream
1/3 cup chicken stock
1 egg yolk, lightly beaten
1/4 cup Parmesan, grated
  1. Bring a large pot of salted water to a boil for the spaghetti. Cook according to package directions, drain.
  2. Saute kielbasa over medium heat until brown. Add the shrimp and cook until just pink, about 1 minute. Stir in the garlic and cayenne; cook 30 seconds.
  3. Deglaze with wine and simmer until nearly evaporated, about 1 minute.
  4. Whisk the cream, broth, and yolk together in a small dish, then add it to the pan along with the pasta and peas. Bring to a simmer, stir in the Parmesan, and cook until thick, about 1 minutes.
  5. Top with cilantro.
  • The original recipe adds 1 cup of frozen peas, 3/4 lb kielbasa, 1/2 lb medium shrimp, 1/2 tsp cayenne, 1/3 cup of Parmesan and 3/4 lb fettuccine. I just changed it up a little bit.
  • The original recipe also calls for finishing the pasta with 1 tbsp of butter, I didn't really think that was necessary.



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