Shrimp and Sausage Cajun Pasta

okay folks listen I'm G to keep it real simple right I got a lot of ingredients right here but first let me tell you what we making we making a creamy Cajun shrimp pasta and you know me folks we got to do it with andoy sausage let's get it all right folks look I'm going to go and do a little fly over these ingredients right here now look it looks like it's a lot but this is what you guys have in your cupboard right so only thing I'm holding back here in the back you know this is my salt you know I like that kosher I like that coar grind right and then right here hiding from the back which you guys already saw that's my you know my Andy sausage right and this is a chicken and Dey that's like my favorite go-to right so the very first thing we going to do is fetuccini I got some water boiling I'm going to go ahead and get that going I got my salt we going to put a couple of pinches of salt in the water and get these going all right so first thing like I said couple of pinches of salt okay folks so listen you want to cook your fetuccini to the instructions on the box we want to do it for you know for our Dente right so I've done that already but I want to give you guys a pro tip what I want to do is I want to get my Pyrex cup you guys want to save back at least you can save back a half a cup but I'm going to go ahead and just save about a Ah that's good right there about a cup listen this pasta water right here is going to help you know our creamy sauce adhere to our pasta right so I'll set that to the side we'll take this listen that's a pro tip folks and listen if it get too thick what that does is it helps you become a little bit more creamy right so our Dente we got it all right there now we going to use that cold water cuz we want to stop it we just going to shock it right [Music] here all right so now we going to go ahead and you know prep our U I'm just cutting the ends off I take this right here and I call this Chef choice you know what I mean won't be the real Chef choice I like to get one from the middle but just give me something to snack on right so I'll just cut that off right there those the ends and then you guys cut them like how you want to okay so look I did my ouy I'm just like prepping everything thing and if I hadn't said already look this is really like a one pot one pan however you going to do it meal right so look I went ahead and cut down some uh onions I cut them down any kind of way believe me they going to get nice and soft and you know disintegrate anyway and leave a nice flavor right so now I got a medium high flame you know what I mean I'm going to go ahead and add some extra virgin olive oil if you guys don't already know you know I use branch and Vine garlic infused olive oil okay so look now what we want to do is we want to go ahead and put our shrimp in you know our pan you know what I mean and we going to just cook them for about 2 minutes I'm going to say 2 minutes on each side each side at a medium flame you know what I mean that's all you need all right folks now look I want you guys to come in here look at this right here remember how we put the Creo kick the uh black pepper right and then what you guys didn't see is I put a little dial up of uh butter inside of that just to help it along right so you see that right there that's the flavor folks now how we make that even better we call that the fine in there right so now we take our medallions that we cut you know of our ouy sausage and don't forget that's a chicken and folks you know what I mean it's made by Hof you guys got to get it I don't care if you got to ordered or whatever you know what I mean that covers everybody across the board those who don't do the pork you don't want no you know beef look chicken and doy either way to go you know what I mean I'm giving up the game folks I'm going to go ahead and grab my shrimp and we just going to put it all in here just like that now next thing we going to do is we going to go ahead and start to sauté you know our garlic and our onions I'm going to start with my onions first if you've been watching me for a minute you know I always say I believe that onions need a head start start okay now practicing what I preach we start off with our onions right you can look I got all different shapes you guys can cut them like this you can Julian them whichever you want to do you know what I mean but like I say I like to get a head start okay so look you see how I took all of the onions and I kind like scraped everything and you know put it all in the middle right so now we going to go ahead and go with our garlic right this is my new press this will be out for everybody if you guys want to purchase one of them it's got the logo on there SG standing for smoking and Grilling with AV here we go look at this right here okay so as you notice I put the garlic on the top part right that's cool now we take some of that fresh time just run your finger across that you know I mean the top and it should look like that what I'm doing is I'm just stripping it down right we just don't want to put the twig in the inside now remember L I know I say fresh time if you guys don't have fresh time it's okay you know what I mean uh you can use you know dry time you know what I mean but fresh is always mostly the best option all right and now we come with our broth now look it's going to have to come back to a boil I got it it's going to stop right so what I'm going to do is raise my heat up and make sure I'm at least at medium now I'm going to go ahead and just get about 3/4 cup you know me that's good right there I'm going to look back at my pan to see if my pan is starting to boil okay so now that we come up to a boil right here this is what I'm talking about right here I already got that broth in here that's coming down now we going to go ah here with our heavy whipping cream right now I made my uh fire I raise it up a little bit we a little about more like a medium high flame right so we'll get that going all right so now once we got that back to a boil now we going to start adding you know our Tomatoes okay so once you put the Tomato in and that acidity right so what you want to do is you want to balance it out with a little bit of sugar right so I'm going to add just a couple of tablespoons of sugar I want you guys out there look quit talking and doing all that talking about you added sugar to it trust me when I you know check you folks it's just a balance you won't taste the sweetness or nothing like that when you hit it I'm promise you it's going to be right right so now we going to add the rest of our ingredients and don't forget the full ingredient list is now printable on my website smoking and Grilling withth a.com and that's wi tab.com so now I'm adding the rest of my ingredients right we just go ahead and start putting everything in that's what we like about these little one pot meals right you just put everything in the inside and you go from there now that we have our parsley I just go ahead and add it I bring my rubber spatula let me just get the rest of this off my cutting board right this brings a nice little flavor to it and it also brings a little color to it too look at that right there don't that look like one of them Cajun or Creo dishes right there oh we now y'all talk to me and let me know so after tasting this I hit it with two pinches of salt rasted it and that was it right there right so now I'm going to go ahead and just look at this right here folks we going to go ahead and hit it with this parmesan right nothing like that fresh grated if you guys can you know help it go ahead and Grate your own don't go don't buy that the you what is that the store pre pre-shredded don't forget it's got that waxy film and it doesn't melt as much right but you see this right here this is what you want to have with that heat that we have in there we had a medium flame look at how this is coming together this is like a thickening agent right don't forget it bring that taste too but look at that right there oh we it's screaming for the rest of it ain't it folks all right so don't forget we had that pasta right so now we just going to go ahead and just add this you know like this just like you see notice I got a pot that's big enough right now check this out here's a piece that like kind of like stuck I didn't put no butter or no oil on it I see people doing that but when you do that it makes it hard for everything to you know coat coat your noodles like whatever your sauce is right so I wanted to be a little bit on a sticky side so I run my hand through the colander and just try to separate it as best I can right now don't forget we saved some of that pasta juice right that's what's going to tie all of this in here along with a little bit more of that parmesan I still got that heat on I done reduce it down to like low right so look at this here now I'm getting ready to come with my the rest like my ouy sausage and my and my shrimp right so start getting that in there if you remember we saved that pasta water right so now I'm just going to add just a little bit in here I still got it on medium heat and what you want to do is you just want to keep stirring this around right then you want to add a little bit more you know parmesan you can grate a little bit more of that in there but you see this right here this the way it should come out at the restaurant looking like this now if you guys want to make it a more of a creamier sauce you know what I mean you could just like double the recipe cook it on low and make a a whole lot right but this right here is the way I like mine so I'm going to continue on doing this look at that it's nice meaty you got in Dewey everywhere you know what I mean we can see look look at that right there you can see shrimp now after it's been on a medium high flame for about 2 minutes I'm going to go ahead and turn my fire off and just [Music] continue all right y'all so you see it I just took some pictures of it but you can see it's nice and Meaty got in Duty everywhere you know what I'm saying the main thing is we got that shrimp we got all that flavor listen I am not F to overt talk this what I'm getting ready to do is O we y'all tell me what y'all think about that right there just look at that look at how that cheesy creamy sauce just sticks to it if you guys want more you can do that too I didn't even actually put in all of the I didn't put in all of the you know pasta cuz you know what I didn't think it would take it all but it probably would have you know what I mean but look at this okay folks so come here and take a look you see it right there look we didn't already put it in the on the plate or the bowl whatever you want to call this right here hey what I want to call it is going down my my throat and going into my belly hey I don't know that sound kind of tricky so I'm going to say pause hey so I'm going go ahead and just get me some right here cuz we still got to take pictures of it right so I'm just going to go ahead and get me a little bit of this pasta you know what I mean I'm going to go ahead and give me some andoy and I got to get me a piece of that you know that shrimp would you see that right there let's bring this over the top I'm not going to overt talk it guess what folks cheers this right here is right I don't know if you guys can capture any beads on my face or whatever this is nice and smooth don't let the little heat that's inside of this right here you know fool you you can give this to the kids if you want to you can emit you know the cayenne pepper right I didn't put too much in there you know I mean just enough to go along with the Creo kick and that right there that combination was just fire don't forget it's on my website smoking the grillin wab.com and that's w it.com now if you're new to this channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there check this out there's a channel out here to simplifying these recipes and taking the mystery out of cooking and this right here feed a family of uh I'm going say five to six with that being said I'm going to take this and that I already got my Kool-Aid over there and I'm out peace [Music] he [Music]