Creamy Cajun Shrimp & Andouille Farfalle

Ingredients

• 3–4 Aidells Cajun andouille sausages (about 1/2 lb), sliced into coins
• 1 lb wild Gulf shrimp, peeled & deveined
• 1 lb farfalle (bowties)
• 1 bell pepper, thinly sliced (red or yellow)
• 8 oz baby bella mushrooms, sliced
• 1 (14 oz) can diced tomatoes with green chiles (including juices)
• 2 cloves garlic, minced (or 1 tsp pre-minced)
• 1½ tsp Cajun seasoning (I used Organic Great Value Cajun — use your favorite)
• 3/4 cup heavy cream
• 2 Tbsp olive oil
• 1 Tbsp butter
• Red pepper flakes, kosher salt & freshly ground black pepper
• Fresh parsley and finely grated Parmesan, to finish

Directions

1. Bring a large pot of salted water to a boil. Cook farfalle until al dente. Reserve 1–1½ cups pasta water; drain.
2. Meanwhile, heat 1 Tbsp olive oil in a large skillet over medium-high. Brown the andouille until golden on both sides (4–5 min). Transfer to a bowl.
3. Add remaining oil. Sauté mushrooms and bell pepper with a pinch of salt until tender and lightly browned (5–7 min).
4. Stir in garlic, Cajun seasoning, and a pinch of red pepper flakes; cook 30–45 seconds until fragrant.
5. Add diced tomatoes with green chiles; scrape up browned bits and simmer 2–3 min.
6. Add shrimp; cook, stirring, until just pink and opaque (about 3 min).
7. Pour in heavy cream and return andouille to the pan. Simmer 2–3 min to thicken slightly; season with salt and pepper.
8. Add pasta and 1/2 cup pasta water; toss until glossy. Stir in butter. Adjust with more pasta water for a silky sauce.
9. Serve hot topped with Parmesan and parsley.

Chef’s Notes

• Heat level: the green-chile tomatoes + Cajun seasoning add gentle heat. For spicier, add extra flakes or a pinch of smoked paprika.
• Presentation: leave shrimp tails on for photos; remove for kid-friendly plates.
• Swap: 4 oz cream cheese in place of some cream for extra richness.
• Pro tip: pasta water is your friend—add a little at a time until the sauce clings and shines.