Creamy Cajun Shrimp and Sausage Pasta

Great everyone and welcome back to my channel smoking and grilling with me AEV, check this out. I know you read the title, you've seen the thumbnail, and I know we all have rights today. I'm here ready to show you how. to make

pasta

with

shrimp

and

sausage

, you know, we'll use fettuccine noodles. I guess it's really just a Kaizen, you know,

pasta

with

shrimp

and

sausage

, you know, it's very easy when I get ready to show you the ingredients. I want you to have a Look at them, it's going to seem like a lot, but I promise you it's just about doing your prep work right, so listen, when you make it, it's going to take you about ten minutes and then you're going to go ahead and cook it.

I'll tell you this in 30 minutes, from the moment you know you started, you put all the ingredients on the table, you get ready to eat, it's very easy. I'm not going to exaggerate, we're going to get into it, so let's do It Happens, okay, look, let's go over the ingredients, listen, it may seem like a lot, but I promise you there aren't any, so I'm going to start right here on this table of cut. I'll show you this right here, look. I have some French bread. This is not part of the recipe, but this is what I would serve it with.

I have some of this lemon herb butter here. Hey, listen, you may not be able to get that particular brand, but you know what Kerrygold got. something that all types of compound butters do. I just suggest you get a little bit of that aspect. I'm going to put some butter in here, put it in the toaster and let's not go ahead and get that, you know, done and done. serve that with this now, this right here look at just a shrimp that's supposed to be 1 pound and listen, I've got some extra jumbo ones so I'm going to do this, see I'm not talking about big shrimp IDs.

I bought them and then I got some regular size ones here these are medium so it's like a mix but just one panel here we have what it is this is the crust you know tomatoes red pepper look this is a everything, this is just like. a regular big pepper, you know it's red, obviously, and then I don't know if you guys can see it diced. I'm a little small, so we have a yellow one, you know it's up to you, you can make equal parts of the same thing. You know what I mean, I like to use a little less when I make the other yellow, but it's up to you, so we have a yellow onion.

I already went ahead and diced this, this was also like a I'm going to say. like Lawrence, this let's just go with it, just call it Lars, okay, I'm just showing you this here because I keep my pepper and this here is what I have the pepper, this inside this is a sweet black, excuse me. It's black pepper smoked corn that I bought just for my sweet smoked Joel it's also a black pepper smoked corn since I started using it, hey, nothing more, now we have oregano, this here, this is a Creole boy, look, this It's my Creole season that I'm going with.

Creole seasoning you can use Creole or you can use Cajun. I'm only going to say this if you don't have Creole kick and you can see the amounts, you know what's in each of these, but if you're going to use something like Tony's or any other brand name list and they have a lot of salt so you might want to adjust it. . I'm just saying divide everything in half, if you don't have that then we have to look for a can of grated parmesan cheese. We only have a little brown sugar. I know some of you talked about how you don't really use brown sugar or you don't use sugars like green beans and things like that.

Listen, I just want to clarify. myth, you don't put enough sugar in there where you can taste it, listen, it's a mild mixture that just evens out the bitterness, you guys have to trust me on that and then here I have two cards of garlic cloves, now you can look at this when this is a little big right here. I was trying to feel it like the guy was too, but it turned out it was just one big one, so really just three regular ones, but if you have some big ones, you know, let me move on. and we're going to use two, we're going to go ahead and just cut them up here, we have heavy whipping cream, this here, this is just a cup and then listen, you send Cajun Creole and Harline, then you have to have that when you do this, that's the Dewey sausage , TRUE? here just a little link full link how to make it now I'm going to go ahead and cut this up and cut it into thin slices and I'm going to start with, you know, olive oil, then we have chicken broth.

You know, hey, listen, this is not less sodium, this is, you know, like the fool, you know how good you think, if you're watching your sodium intake, you can go ahead and do reduced sodium, our version of that, OK? I've been waiting to show you this look here, you see this right here, these are all the shells of what was peeled off, you know, from my shrimp. I'm going to ask you guys, I'm not going to spoil it now, but you have to. Trust me, go ahead and put them away. I'll freeze them until I fill this bag.

Once I fill them in about two weeks, I'll post a video and show you why we're going to save most of it. You are thinking about making a broth, but I have something else. Hey, that's good for storing them too, but just get in the habit of anything that feels like that if your seafood goes ahead and writes down what's in there and just don't freeze it. Pro tip guys, hey, you're going to thank me for this later and now, for the fettuccine. Listen. I have the EZ and the pot already cooking. I'm going to cook them to the time they're supposed to be and then.

I'm going to stop them right, so it's like 12 minutes, then I'm going to put them in my strainer as soon as I put them in a strainer and you know, I'm going to surprise you with that cold water because we're going to stop it because after that. We're going to put all the ingredients in here, we're going to continue cooking, you don't want your noodles to be mushy now, with all that being said, hey, let's get it right, first things first, look, we've got the shrimp right, let's not move on. they just start adding everything to it so I'm going to take my oregano, a little bit of salt and give it a generous pinch of black pepper and now my Creole season and then you just want to stir it in you know you want to mix everything together. well there you have it now for the next step you want to go ahead and heat up your pan we're going to start on medium high heat you know so go ahead and add a little bit of olive oil and then you know what I just want to get the olive oil and heat it well once it's hot, then you want to go ahead and add the shrimp now, the thing is listen, I have a lot of different size shrimp and they are very correct, so you want to make sure the shrimp can lay flat, so you just want to cook them for two or three minutes on each side and then once they're done, you didn't put them on a plate, you can see that plate right there.

It doesn't have a napkin on top or a paper towel because I don't want a paper towel to absorb anything, it's okay for some to drip, but we're going to make them like this, so here I'm just adding You know, just a little bit more olive oil and you can see how. I chop and make these sauces and then I go ahead and add that to the pan, same concept when we made the shrimp. Listen, do you want to do it? It sure is flat, now you can see I'm using that wooden spoon and I like the heads on the bottom to see how it's flat, it's straight, it makes it so easy to get that goodness out of the bottom of those pans, folks, you got to do it. go ahead, protect, you know the non-stick surface now just continue and then you can see here hey, listen, your mouth must be watering.

You might hear the seed in that olive oil turning a new color because that's where you know our meat begins. sweat, so I added the sausage right on that same plate and there you have it, now we're going to set it aside, now it's time to do the vegetables, now listen, we're only going to cook these vegetables for a short time. enough so that they become, you know, soft, it's up to you, it's detective, whatever you guys like for me on medium-high heat and then okay, you see right there, I'm adding my Creole seasoning and then I'm going with your Browns, you know, the brown sugar, but I cook mine for about I don't know, I'll say about five minutes, you know, I mean, I like it to have a little bit of, you know, a firm texture, you know. , me too.

I'm going to go ahead and try it now, they asked me my garlic, this is how I cut it. I didn't chop it because it's not necessary and then when you put the garlic in you want to make sure you don't. burn it, so I guess I'll say about a minute, a minute and a half would be good, after that we come with the crust, you know, the tomatoes, then we'll come with our, you know, our heavy cream and then we're going to put our chicken broth in there and then we'll keep working now, don't forget we're still on medium-high heat, so once I have all these ingredients, I'm sorry they're missing, he has to keep his turn, you know? and then we want to bring it back to, you know, getting like half a boil, so we'll just say we want to bring it back to a simmer, so you can see I'm moving it back and forth, you know, let's just let it cook and there you have it, there you see it's starting to simmer right there and once it starts to boil I cooked it for about two minutes when it was boiling and then I went ahead and added my parmesan cheese now I reduce the heat. to a medium point, you know, because we're just going to take our time and let the parmesan cheese melt and it's a little tricky, you know, so take your time, trust the process and you can see how strong I am right there, you can see they're starting to thicken so now it's time to go ahead and get your fettuccine noodles and go ahead and show the fettuccine pasta and go ahead and you know, insert it once you have it. there now you have to figure out how big it is oh quite because listen I have a lot of noodles you know so this one we have to code it all you know after that we listen in this order it was noodles and then we come with the sausage and once so we get to the sausage, you want to cook it in and cover it completely and then we put the shrimp in, but listen, the shrimp are perfect right now, so we really just want to add the glass of shrimp, I'll say like the last two or three minutes, like this that there's our shrimp, now we just put them in there, you know, we put that in there and then we just mix it all together and then we get ready to serve now, I can tell you you can put this. right in the center of your table, you know what I mean and everyone might like it, that's a great presentation.

Let me know in the comments section below what you think about serving them on a plate and there you have it

creamy

. Kaizen comes out, so tell me what you think about this one here, another super easy, you know a recipe, uh, you know, whenever you see the word kaysing, you know most people jump right into it, okay, like this Let me put it together for you in perspective. I have k and then when you say sausage you start thinking about that and ooey or even the smoked sausage and you add shrimp you can't go wrong and listen if you're doing your weekly meal planning or your biweekly however you want.

The boys are doing it to prepare their meals. This is something they should rotate just to break it up now. If you are new to my channel, let me say thank you for watching, don't forget to subscribe and like this video until everyone is out there. There is also a channel here that simplifies these recipes and takes the mystery out of cooking. If you've been watching me for a minute, folks, you know how I'm going to get out of here peacefully.