jambalaya pasta

This creamy pasta dish incorporates plump, tender shrimp, bell pepper, onion and tomatoes with Cajun spices for a fun play on a classic New Orleans dish!

Jambalaya Pasta

shrimp

salt

black pepper

garlic powder

red pepper

tbsp extra-virgin olive oil

onion

green bell peppers

orange bell pepper

garlic (minced)

onion powder

paprika

oregano

thyme

almond milk (unsweetened)

plain Greek yogurt

cornstarch slurry (2 tablespoons each of corn starch

lb linguine (cooked

15 oz can fire roasted diced tomatoes

mozzarella

Parmesan

Parmesan and fresh chopped parsley (for serving)

Season your shrimp with salt, pepper, garlic powder and red pepper in a small bowl and set aside.

Heat two tablespoons of butter or olive oil in a large skillet or dutch oven over medium high heat. Add onion and  bell pepper and saute until onion is translucent, about 4-5 minutes. Season veggies with salt, black pepper, garlic powder, onion powder, paprika, oregano, thyme and red pepper. Add minced garlic and cook until fragrant.

Next, add almond milk to the pan with veggies and stir to break up any charred bits stuck to the bottom. Cook until boiling then reduce heat to medium and stir in Greek yogurt. Use a whisk to fully incorporate the yogurt. Some tiny clumps will remain - that is totally fine. Add corn starch slurry to pan and stir to incorporate.

Continue to simmer for about 5 minutes, allowing sauce to thicken, then add shrimp. Cook until shrimp are pink and opaque, about 5-7 minutes. Continue to stir while shrimp are cooking. Season with more salt and pepper to taste. You may also add more red pepper at this point if you'd like more spice.

Add cooked pasta and tomatoes to the pan with your sauce and stir to incorporate all ingredients. Remove pan from heat and add cheeses and stir until cheeses are melted. Serve warm and garnish with shaved Parmesan and parsley if desired!

Pastalaya is a super tasty pasta dish featuring shrimp, chicken and sausage smothered in a creamy, cheesy sauce full of Louisiana flavors.

Pastalaya (Jambalaya Pasta)

penne pasta

andouille sausage (see note 1)

shrimp,

boneless skinless thigh or breast, cut into 1 inch chunks

tbsp Creole seasoning, divided

tbsp cooking oil

green bell pepper, diced

red bell pepper, diced

onion,

garlic cloves, finely diced

tomatoes

chicken broth

tsp Louisiana hot sauce

heavy cream (see note 2)

parmesan cheese

Divide 1 tsp of the Creole seasoning between...

Divide 1 tsp of the Creole seasoning between the shrimp and chicken so they can marinate for a few minutes while you’re prepping the other ingredients.

Cook pasta to your preferred doneness, according to...

Cook pasta to your preferred doneness, according to the directions on the package.

Heat oil in a pot (or very large...

Heat oil in a pot (or very large skillet) over medium high heat. Sear shrimp 1-2 minutes per side, then remove to a plate.

Add chicken and sausage. Brown 5-6 minutes.

Push the meats to the edge of the...

Push the meats to the edge of the pan, then add in the onion, peppers and garlic. Sauté for a few minutes, until they veggies start to soften.

Add tomatoes, chicken broth, hot sauce and remaining...

Add tomatoes, chicken broth, hot sauce and remaining Creole seasoning. Bring to a low boil, reduce heat to medium low and simmer, uncovered, for about 10 minutes.

Stir in the cream and shredded parmesan cheese....

Stir in the cream and shredded parmesan cheese. One the cheese melts and the sauce is a uniform consistency, stir back in the shrimp along with the cooked pasta.

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Jambalaya Pasta

Pastalaya (Jambalaya Pasta)

Top 2 jambalaya pasta recipes from across the web

The most viewed jambalaya pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jambalaya Pasta

Pastalaya (Jambalaya Pasta)

The most viewed jambalaya pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine