RECIPES,  Weight Watchers

CAJUN SHRIMP & CHICKEN ANDOUILLE SAUSAGE PASTA

September 15, 2023 /
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My hubby truly loves a spicy meal. Jambalaya and Cajun flare hits high on his list of yummy eats. I decided to put together my own Cajun inspired dinner and it did not let us down. It was literal fire, so hot, my mouth was burning for a good hour after dinner. If you have a heat loving spicy person in your life, make this for them, they will be so happy you did.

This dish is Jambalaya meets Alfredo….I think. It’s so good! Here’s what you need:

  • 20-30 Key West Pink Shrimp (I used frozen with no tails)
  • Chicken Andouille Sausage (sliced)
  • Angel hair pasta
  • Tony’s Seasoning
  • Heavy cream
  • Yellow bell pepper
  • Red bell pepper
  • Lemon
  • EVOO spray
  • water
  • Cornstarch
  • Parmesan (shredded)
  • Chicken broth

I began by cooking the pasta to al dente, then heating up the sausage and peppers in a skillet with EVOO and water. I use a fry/steam method that helps reduce added fats in the form of oils to the meat. Once meat is done, I add the Tony’s seasoning and shrimp and allow the shrimp to steam (using small amounts of water as I go). When the shrimp are done, add chicken broth and heavy cream while stirring well. I use some hot water to make a slurry with the cornstarch and add as well. When liquid begins to thicken, add parmesan and stir well until melted and then add the pasta and juice of 1 lemon. Stir well to coat pasta. Serve hot with garlic toast.

It sounds more complicated than it is, its so good! More/less Tony’s will change the heat level if you don’t like it too hot.

For my WW friends, this bowl of pasta came in at 9 points per serving and 5 points for the garlic toast. Enjoy!

CAJUN SHRIMP & CHICKEN ANDOUILLE SAUSAGE PASTA

  • Difficulty: easy
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4 oz Angel Hair Pasta (cook to
al dente)

20-30 small, Key West Pink Shrimp

4 Chicken Andouille Sausage (sliced
into rings)

Tony’s Seasoning (to taste)

4 Tb Heavy Cream

1 Yellow bell pepper

1 Red bell pepper

1 Lemon

½-1 Tbsp Cornstarch

¼ cup Parmesan Cheese, shredded

Chicken Broth

Water

EVOO spray

 

Cook pasta to al dente and set
aside.  In a skillet spray with EVOO and
fry sausage rings with yellow and red peppers. 
As pan dries down, add about ¼ cup water and allow to steam/cook with
lid on pan until dry.  Repeat this
process until sausage is done.  Continue
process and add the shrimp allowing to steam until done.  Season well with Tony’s while meat is
cooking.  Once shrimp is done and pan is
dry, add chicken broth, about ½ cup and heavy whipping cream.  Stir well. 
In some hot water, make a slurry with cornstarch (1/4 cup or less of
water with ½ -1 Tbsp cornstarch).  Add to
pan and stir well.  As liquid begins to thicken
continue to stir and add parmesan cheese. 
Add juice of 1 lemon and stir well. 
If sauce is too thick, add some more chicken broth.  Add pasta and stir well to coat.  Serve with garlic bread.

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