Cajun Pastalaya

Cajun Pastalaya

2 tablespoons butter 1 pound andouille sausage, sliced 1 cup finely chopped celery 1 large sweet onion (such as Vidalia®), finely chopped 1 large green bell pepper, finely chopped 3 cloves garlic, finely chopped 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces 1 (28 ounce) can crushed tomatoes (such as San Marzano®) 1 teaspoon sweet paprika 1 teaspoon Creole seasoning (such as Tony Chachere’s®) ¼ teaspoon cayenne pepper (Optional) 2 cups chicken broth 1 (16 ounce) package penne pasta 1 pound uncooked medium shrimp, peeled and deveined ½ cup heavy whipping cream ½ bunch fresh thyme, chopped ½ bunch fresh oregano, chopped ½ bunch fresh basil, chopped ¼ cup chopped green onions ¼ cup Parmesan cheese, or to taste

Angel Hair Pasta With Garlic Shrimp And Broccoli

Angel Hair Pasta with Garlic Shrimp and Broccoli

1 (12 ounce) package angel hair pasta 2 ½ tablespoons butter, divided 1 ½ tablespoons all-purpose flour 1 ½ cups milk ½ cup heavy cream 1 ½ tablespoons pesto 1 ½ tablespoons chopped fresh parsley 3 cloves garlic, minced 2 tablespoons grated Parmesan cheese 2 teaspoons salt, divided ½ teaspoon ground white pepper 1 dash Worcestershire sauce 1 dash hot sauce ½ (16 ounce) package frozen broccoli florets, thawed 1 pound jumbo shrimp, peeled and deveined 3 cloves garlic, minced

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