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Historic Lynchburg Spicy Cajun Shrimp Pasta
Historic Lynchburg Spicy Cajun Shrimp Pasta

Yield: 4 servings
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 1 jalapeno pepper chopped
  • 1 serrano pepper chopped
  • 3 cloves garlic chopped
  • 28 ounces crushed tomatoes
  • ¼ cup fresh chopped basil
  • 2 tablespoons Historic Lynchburg Cajun Blackening Spice & Seasoning
  • 1 teaspoon Historic Lynchburg Whiskey Bay Seasoning
  • 1 teaspoon Historic Lynchburg Jalapeño Pepper Sauce
  • Salt and pepper to taste
  • 1 pound shrimp
  • 4 ounces smoked andouille sausage
  • 8 ounces pasta noodles or spaghetti noodles

  1. Heat a large pot to medium heat and add the olive oil. Add the onion, celery, peppers and smoked andouille sausage and cook them down about 5 minutes.
  2. Add the garlic and cook another minute, stirring.
  3. Add the tomatoes, basil, Jalapeño Pepper Sauce and seasonings and bring to a quick boil. Reduce the heat and let the sauce simmer about 20 minutes (or longer) to let the flavors develop.
  4. While the sauce is simmering, bring a pot of salted water to a boil and cook your noodles to the packaging instructions, about 10 minutes or so to al dente.
  5. Tuck the shrimp into the simmering pasta sauce and let them cook through, about 5 minutes.
  6. Drain your pasta but reserve about a half cup of the starchy pasta water. Swirl the reserved pasta water into your sauce.
  7. Toss the noodles with the sauce and shrimp.
  8. Serve into bowls and top with Parmesan cheese, fresh chopped parsley, sliced peppers, and sliced cherry tomatoes.
Ron Appetit'

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This Cajun pasta recipe is loaded with succulent shrimp and smoked andouille sausage in a spicy red sauce, with lots of  flavorful Historic Lynchburg Cajun and Whiskey Bay Seasonings that is huge with flavor and so easy to make, a perfect weekend or weeknight dinner!

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