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Voodoo Pasta

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Squid ink pasta with shrimp, sausage, Cajun spices and alfredo sauce.

Ingredients

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Voodoo Pasta

  • 1 lb squid ink (black) linguine pasta
  • 1/2 lb. andouille sausage – sliced into 1/4” coins
  • One dozen shrimp – peeled
  • 1–1/2 tsp blackened seasoning
  • 1 dz small pieces julienned sun dried tomatoes in oil – drained
  • 2 TBL olive oil
  • 1–1/2 cup alfredo sauce
  • 1 yellow bell pepper – sliced 1/4″ wide
  • Tabasco habanero sauce – 5-6 dashes to taste
  • 1 small yellow onion – sliced
  • Freshly grated parmigiana reggiano – optional
  • Garlic bread and butter

Blackened Seasoning

  • 1/2 TBL spanish paprika
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground white pepper
  • 1/8 tsp dried ground thyme
  • 1/8 tsp dry oregano

 

Instructions

  1. Bring well salted pasta water to a boil and warm the alfredo sauce
  2. Begin cooking the pasta per the producers instructions
  3. In a large saute pan on medium heat, add the olive oil, sausage, onion and bell pepper
  4. Sprinkle with blackened seasoning and cook, stirring occasionally until the sausage is browned, the onion is translucent and the bell pepper is limp
  5. Add the shrimp and sun dried tomatoes about halfway through cooking the sausage and saute about 5 minutes more
  6. Drain the pasta in a colander, add the alfredo sauce to the sausage and stir to combine
  7. Add the pasta and the tabasco sauce to the pan and gently stir until everything is hot, then adjust the tabasco sauce to taste
  8. Plate, sprinkle with parmesan and serve with buttered garlic bread, a Cajun house salad and a hoppy ice cold beer!

 

 

 

Find it online: https://www.cooksavorcelebrate.com/voodoo-pasta/