Shrimp and Andouille Pasta

[Dave the Cook]

Shrimp and Andouille Pasta

Serves 6 as Main Dish.

Like a lot of Cajun and quasi-Cajun dishes, this recipe has a lot of ingredients, but once you've done your mis en place (including the first four steps of the recipe itself), it goes together in a straightforward manner.

Serve with crusty bread and a fruit salad in citrus dressing.

• 1 lb Shrimp (36-40), peeled (and deveined, if desired) (brining recommended)
  
• 8 oz Andouille sausage, sliced in 3/16-inch rounds
  
• 12 oz fettucini
  
• 1 c diced onion
  
• 1/2 c diced bell pepper (green is prettier, red tastes a little better)
  
• 1-1/2 c skinned, seeded and diced tomato (canned is fine)
  
• 2 c heavy cream
  
• 1/2 c unwooded dry white wine (I use Sauvignon Blanc), or shrimp or chicken stock
  
• 1 T minced or pressed garlic
  
• 1/2 tsp ground cayenne
  
• 1/2 tsp ground white peper
  
• 1/2 tsp ground black pepper
  
• 3 tsp kosher salt, divided
  
• 1 c chopped green onions, divided
  
• 1/2 c grated Parmesan cheese, divided
  
• 1 tsp vegetable oil
  
• 1 tsp chopped fresh thyme, or 1/2 tsp. dried
  
• 1 tsp chopped fresh oregano, or 1/2 tsp. dried
  
• 2 dried bay leaves, or 4-5 fresh
  
• 1 tsp grated lemon zest (optional)
  

Pat the shrimp dry.

Put on water for the pasta.

Combine the cayenne, ground peppers, oregano, thyme, bay and one teaspoon of salt in a small bowl. Set aside.

Divide the parmesan in half. If using lemon zest (highly recommended if you're using stock instead of wine), combine it with half the parmesan.

In a large saute pan over medium heat, brown the sausage, heating it through, in the oil. Remove to a medium-sized bowl. Turn the heat up to medium-high.

Sear the shrimp, tossing or turning frequently until almost cooked through, about two minutes. Add to bowl with sausage.

Add onions and bell pepper to pan. Saute until slightly caramelized, four to five minutes. More importantly, watch the fond -- when it's medium brown, add the garlic and half the spice mixture (be careful not to breathe directly over the pan). Stir briefly, until garlic aroma blooms, about 30 seconds.

Add the wine. Deglaze the pan and cook the wine down to a syrup.

If your pasta water isn't boiling by now, this is a good place to stop and wait. Remove the pan from the heat. When the water comes to a full boil, add the remaining two teaspoons of salt and the pasta. Give it a stir to keep it from sticking and proceed with the rest of the recipe.

Add the cream to the pan (if you've stopped, turn the heat up to medium-high) and reduce by about 20%, or until you can draw a clean stripe through a coat of it on the back of a spoon.

Turn the heat down to low. Add the sausage back to the sauce along with the tomatoes, the rest of the spice mixture, half the green onions, and the zestless half of the cheese. Heat through while waiting for the pasta to be done.

Just before pasta is done, add the shrimp to the pan and stir them in.

Drain the pasta and add to the pan. Turn to coat the pasta.

To serve, ladle into bowls, topping with the lemon-parmesan and a sprinkling of green onions.

Keywords: Main Dish, Intermediate, Shrimp, Pasta, Hot and Spicy, Pork

( RG785 )