February 24, 2022

Creamy Cajun Shrimp Farfalle-The Ultimate & Versatile pasta sauce

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Don’t the name Cajun Shrimp Farfalle intimidate you. This versatile pasta sauce lends itself to many different protein and vegetable combinations that you can tailor to your liking.

This is a recipe that I found in the Fall 2021 Cuisine at Home Book. I decided to tweak it a little because, frankly, I didn’t have all of the ingredients that the recipe listed. The original recipe called for Cajun Seasoning, which I didn’t have, so I used Emeril Lagasse’s recipe “Bayou Blast.” I keep it on hand for a spicier general all-purpose seasoning.

Here is a link to his seasoning blend that is often referred to as Bayou Blast. For those who do not love spice, try halving the cayenne pepper and add more once you taste it.

Emeril’s Essence Creole Seasoning (also Referred To As Bayou Blast): | Emerils.com

If you don’t love shrimp, simply swap it out for cooked chicken. Don’t love sausage, skip it. This sauce combination is just so delicious and versatile, that you can sub in any protein or sturdy vegetable like broccoli, zucchini, peas, or pea pods.

Cajun Shrimp Pasta

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Servings servings

Ingredients

1 pound Farfalle
1 pound large shrimp peeled and deveined
1 pound keilbasa sausage sliced
1 teaspoon Emeril's Bayou Blast (see below)
1/4 cup olive oil
2 tbsp minced garlic
1/2 cup dry vermouth
3 cups heavy cream
1 1/2 cup Parmesan cheese
1 pint cherry tomatoes sliced in half
1/4 cup chopped parsley
1 tbsp lemon juice

Instructions

Cook the farfalle in a pot of boiling salted water according to package directions/ Reserve 1 cup of the pasta water, then drain farfalle.
Meanwhile, Toss the shrimp with 1 teaspoon bayou blast, salt and pepper.
Heat the oil in a sauté pan and lightly brown the sausages, remove them to a plate. Next sauté the shrimp until golden and opaque. Transfer the shrimp to the same pan as the sausage.
Add the garlic and saute for about 30 seconds. Add the vermouth and scrape up any brown bits that are on the bottom of the pan. Cook until almost completely evaporated. Reduce heat to medium and stir in the heavy cream and 1/2 tsp of Bayou Blast. Bring to a simmer and then reduce heat to low. Stir in the parmesan cheese and