Thursday, October 2, 2014

Cajun Pasta Supper

8 oz. Italian sausage, casings removed and crumbled
1 medium green bell pepper, chopped
1 (14 1/2 oz) can stewed or diced tomatoes, undrained
1 (4.6 oz) package PASTA RONI Garlic and Olive Oil with Vermicelli
8 oz uncooked medium shrimp, peeled and deveined
1 tsp Cajun or Creole seasoning*
* Substitute: 1/2 tsp paprika, 1/2 tsp garlic salt, 1/4 tsp dried thyme leaves, and 1/8 tsp cayenne pepper

  1. Cook and stir sausage and bell pepper in large skillet over medium-high heat 5 to 7 minutes or until sausage is browned. Drain fat. Remove from skillet; set aside.
  2. Add 1 1/2 cups water and tomatoes to same skillet; bring to a boil. Stir in pasta, Special Seasonings packet, shrimp and Cajun season; return to a boil. Reduce heat to medium. Gently boil uncovered 8 to 10 minutes or until pasta is tender and shrimp turn pink, stirring occasionally.
  3. Stir in sausage mixture; cook 1 to 2 minutes longer or until heated through.
Notes: Serves 4. Like Homestyle Southwest Skillet that I posted last month, this is Pasta Roni with add-ins. We don't really like shrimp so we had it with just sausage, but I still liked it.

Source: I cut this off the side of a Pasta Roni box several years ago when I was in college.

No comments:

Post a Comment