Ingredients:
- 8 oz linguine pasta
- 2 tsp olive oil Divided into 1 teaspoon servings.
- 1 lb raw shrimp, deveined and shells removed.
- 1 Tbsp cajun seasoning divided into 1/2 Tbsp servings. You can also use creole seasoning.
- 4 oz andouille sausage Sliced into 1 inch pieces. You can use more if you like.
- 1/2 c. chopped red peppers
- 1/2 c. chopped green peppers
- 1/2 c. chopped yellow or white onions
- 1 c. fire roasted diced tomatoes Drained from a can.
- 1 Tbsp butter
- 1/2 c. heavy whipping cream
- 1/2 c. unsweetened almond milk
- 4 oz cream cheese Cut into chunks.
- 1/2 c. shredded Parmesan Reggiano Cheese
Directions:
- Cook the pasta as per package instructions.
- Place the shrimp in a bowl along with 1/2 Tbsp of cajun or creole seasoning. Mix to ensure the shrimp is fully coated.
- Heat a skillet or pan on medium high heat. I use a cast iron skillet. Add 1 teaspoon of olive oil to the pan.
- When hot, add the shrimp to the pan. Cook for 2-3 minutes on each side until it turns bright pink. Remove the shrimp and set aside.
- Add an additional teaspoon of olive oil to the pan along with the chopped sausage, onions, green peppers, and red peppers.
- Saute for 3-4 minutes until the vegetables are soft and the onions are translucent and fragrant. Remove the vegetables from the pan and set aside.
- Reduce the heat on the pan to medium. Add the butter to the pan and allow it to melt.
- Add in the heavy cream, almond milk, cream cheese, the remaining 1/2 tablespoon of cajun or creole seasoning, and parmesan reggiano cheese.
- Continue to stir the sauce until all of the cheese has fully melted. The cream cheese may take some time to melt. Add in the fire roasted tomatoes and stir. Allow the mixture to cook for 2 minutes.
- Add the shrimp, sausage, vegetables, and pasta to the pan and stir. Allow the pasta to cook for 4-5 minutes until combined. Serve.
Per serving: 384 calories, 28 g fat, 7 g protein, 22 g carb
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