A special Creole Italian pasta recipe developed by Chef Jamie of LH Hayward.
- ½ pound large shrimp, peeled and deveined
- ½ lb alligator sausage, sliced into half moons
- 1 tablespoon blackening seasoning (your favorite)
- 1 tablespoon Cajun/Creole seasoning (your favorite)
- Olive oil (about ¼ cup, you’ll be using it in multiple steps)
- ½ medium yellow onion, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- ¾ tablespoon Cajun/Creole seasoning (your favorite)
- 1 teaspoon brown sugar
- 2 cloves garlic, finely chopped
- ½ cup crushed tomatoes, (about half of a 15 oz can)
- ¾ cup chicken broth
- 1½ teaspoon Worcestershire sauce
- ¾ cup heavy cream, or half and half
- 16 oz (500 g) Dagostino Alligator Pasta, uncooked
- Kosher salt and fresh cracked black pepper
- Shaved Parmesan, sliced green onion, and chopped parsley, garnish
- Bring large pot of water to boil for pasta. Add pasta to salted boiling water and cook until al dente, about 3-5 minutes. (Since the pasta is freshly handmade, the cooking time is a lot shorter than normal dry pasta)
- Toss shrimp with 1 tablespoon blackening seasoning and 1 tablespoon Cajun/Creole seasoning. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add shrimp and cook for 2 minutes or until the edges are opaque. Flip shrimp over and cook another minute or two and then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until caramelized, about 3-4 minutes. Remove and set aside.
- Lower heat to medium and add a drizzle more of olive oil to the same pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon Cajun/Creole seasoning, brown sugar, and a pinch of salt. Sauté until onion and pepper have softened a bit. (Be sure to stir constantly to not burn the brown sugar.) Add the garlic and cook until fragrant, about 30 seconds.
- Add crushed tomatoes, chicken broth and Worcestershire sauce and bring to a simmer, stirring and incorporating and bits from the bottom of pan, simmer a couple minutes. Add cream and stir to combine, bring to a simmer. Once simmering, add grated Parmesan and stir into sauce.
- When Parmesan is blended in, add cooked pasta and alligator sausage and stir to combine and heat through, 2 - 3 minutes. (Add more chicken broth or cream if it seems dry or you'd like more sauce.)
- Salt and pepper to taste and then lastly, add blackened shrimp and combine, or place shrimp on top of pasta.
- Garnish with some more freshly cracked black pepper, shaved parmesan, sliced green onion, and chopped parsley. Enjoy!
Learn more about Chef Jamie Warrick here.