New Orleans Marry Me Pasta

30 min5 servings

Cajun-seasoned shrimp and smoky andouille sausage tossed with rigatoni in a rich Parmesan cream sauce with sun-dried tomatoes and bold spices.

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prepBring a large pot of water to a boil for pasta
1 tsp Cajun seasoning (for shrimp)	Season shrimp with Cajun, paprika, garlic powder, salt, thyme	Sear shrimp in oil 90 sec per side until pink & firm					Add pasta, shrimp & sausage, stir until coated
1 tsp smoked paprika
½ tsp garlic powder (for shrimp)
½ tsp salt (for shrimp)
½ tsp dried thyme (for shrimp)
340 g large shrimp, peeled and deveined
2 tbsp sun-dried tomato oil
170 g andouille sausage, sliced	Brown sausage 3–4 min in same pan, edges browned
¼ red onion, diced	Cook onion, garlic & seasonings 2 min until fragrant	Add butter, sun-dried tomatoes & tomato paste, stir	Stir in flour 30 sec to form roux	Whisk in broth, stir until smooth, add cream	Simmer 5 min until thickened	Reduce heat to low, stir in Parmesan & spinach
3 cloves garlic, diced
2 tsp Cajun seasoning (for sauce)
2 tsp Italian seasoning
½ tsp garlic powder (for sauce)
½ tsp salt (for sauce)
½ tsp dried thyme (for sauce)
½ tsp dried basil
70 g sun-dried tomatoes, diced
50 g tomato paste
30 g butter
15 g gluten-free flour
480 ml chicken broth
300 ml heavy cream
100 g Parmesan cheese
30 g spinach, roughly chopped
280 g gluten-free rigatoni	Cook pasta al dente, reserve ½ cup water
fresh basil (optional, for garnish)

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