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CHOW: Recipes: Cajun Pasta
MEMBER RECIPE

Cajun Pasta Recipe

By kprange
Difficulty: Medium | Total Time: 30 minutes | Active Time: | Makes: serves 4

This is a recipe I created. I love to cook and try new things. Once I tried Chorizo sausage, I knew I had to create a recipe that incorporated the sausage and my other favorite food group – shrimp. My family loves shrimp and sausage. This makes a tasty dish. Serve it with a salad and bread. It is great!

INGREDIENTS
  • 1 lb. chorizo raw sausage
  • 1 lb. shrimp - peedled and deveined
  • 2 teaspoons cumin - divided
  • 2 teaspoons cajun seasoning - divided
  • Juice and zest of 1 lime
  • kosher salt
  • pepper
  • 1/4 cup Olive Oil plus 1 tablespoon
  • 1 cup white wine
  • 1 1/2 cup chicken stock or broth
  • 1 ladle pasta water
  • 1 pound linguini cooked
INSTRUCTIONS
  1. Cook sausage in a large skillet with 1 tbsp olive oil until cooked through. Drain well both skillet and sausage. While sausage is cooking marinate shrimp in olive oil one half of the lime juice and zest, cajun seasoning, cumin, 1/2 salt and pepper.
  2. Cook pasta per package directions. While pasta is cooking saute garlic in the same skillet as sausage; add shrimp and cook until pink.
  3. Deglaze pan with white wine. Add sausage, chicken stock, pasta water, rest of cajun seasoning and cumin, and rest of salt and pepper, and cook for 5 minutes. Add drained pasta, cilantro, rest of lime and zest, and toss to combine. Serve immediately.

Member recipes are not tested by the CHOW food team.

    Write a review | 6 Reviews
POST A COMMENT |6 Comments

COMMENT

  • Ok, I just talked to my friend and she said there is no difference between mexican chorizo and spanish chorizo. Chorizo is going to taste different depending on the recipe and the method used to make it. She told me that their favorite chorizo was made by people who were polish. She also said that many spaniards in their area - Fairmont City, IL in the 1960's bought their chorizo there.

    Her...+READ

    Ok, I just talked to my friend and she said there is no difference between mexican chorizo and spanish chorizo. Chorizo is going to taste different depending on the recipe and the method used to make it. She told me that their favorite chorizo was made by people who were polish. She also said that many spaniards in their area - Fairmont City, IL in the 1960's bought their chorizo there.

    Her point about the differences are more with cooking methods.-COLLAPSE

  • Nuff said.

  • I was educated on the difference by my friends who love to cook and like to point out the differences between Spain and Mexico.

  • Thank you for responding, kprange. I see so many recipes that just say chorizo. There are a lot of cooks out here that don't know the difference. Kind of like just saying 'oragano" for a Mexican dish.

  • The Chorizo is spanish if I am not mistaken. I get it at a local butcher. The method to make the sausage comes from friends of ours, who are spanish. It is fabulous sausage. Thanks for comenting. Let me know if you have any more questions.

  • Is the chorizo Mexican or Spanish?