- 1 pound linguine
- 3 tablespoons butter, divided
- 2 1/2 tablespoons cajun seasoning, divided
- 1 pound peeled and deveined large shrimp
- 1/2 cup diced yellow onion
- 1/2 cup diced green pepper
- 1 pound kielbasa sausage, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 2 teaspoons red pepper flakes
- 1 teaspoon dried thyme
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- Parsley, chopped, garnish
- In a non-stick pot, heat the butter, then add 1½ tablespoon Cajun seasoning and mix the spice with the butter.
- Add in shrimp. Cook until the shrimp turn pink. Take the shrimp out and set aside. Keep the heat on the pan.
- Begin boiling water in a second pot for the linguine and cook until al dente. Drain and set aside.
- In the non-stick pan, add in butter until it’s melted, then add in diced yellow onion and green pepper. Cook for 3-5 minutes, until the onion is translucent.
- Add in kielbasa sausage and cook for another minute, then add minced garlic, salt, Cajun seasoning, red pepper flakes, and dried thyme.
- When everything is cooked and mixed well, pour in chicken stock and heavy cream. Mix well, and cook for about 3 minutes.
- When the sauce is thickening, add the pasta into the pot. Mix until everything is well-combined.
- Top off with shrimp and mix again.
- To serve, sprinkle with chopped parsley. Enjoy.
- This recipe originally calls it a ‘one-pot’ dish, however I found it to be hard to keep the pasta from getting cold before everything was ready to be combined. It worked out best for me when I cooked the pasta in a separate pot while frying everything else in another.
- Adding the shrimp last ensures that the Cajun seasoning does not get washed off by the liquids in the pot.