Shrimp and Chorizo Jambalaya Pasta
Servings 6
Ingredients
Seasoned shrimp
- 1 pound shrimp peeled and deveined
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon cayenne
- ½ teaspoon black pepper
Remaining ingredients
- 2 tablespoons olive oil divided
- 8 ounces cured chorizo sliced
- ½ medium red bell pepper sliced
- ½ medium green bell pepper sliced
- ½ medium red onion sliced
- 2 garlic cloves minced
- ¼ cup chopped sun-dried tomatoes
- 2 teaspoons Cajun spice seasoning
- 12 ounces fettuccine pasta
- ½ cup grated parmesan
- 2 tablespoons chopped parsley
Instructions
- Combine the dry spices, including paprika, salt, garlic powder, oregano, onion powder, cayenne, and black pepper. Season the shrimp with 1 tablespoon of the Cajun spice mix and set aside.
- Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Cook the shrimp until pink and cooked. Remove from heat and set aside.
- In the same pan, heat the remaining tablespoon of oil. Add chorizo, red and green bell peppers, and red onion. Cook until the vegetables soften, about 5 minutes. Add minced garlic, sun-dried tomatoes, and Cajun seasoning along with the remaining spice blend. Toss to coat and saute for another minute.
- Meanwhile, cook the fettuccine until al dente. Drain the pasta, reserving 1 cup of the pasta water.
- Add the pasta, ¾ cup reserved pasta water, and parmesan to the pan. Continue to simmer, tossing the ingredients together. Add back the shrimp and cook for another minute or until warm. If you need additional pasta water, add the remaining ¼ cup. Season the jambalaya pasta with salt and pepper. Top with chopped parsley and serve immediately.
Notes
You can substitute the homemade spice blend with an equal amount of premade Cajun seasoning, if preferred.
