Cajun Pasta Inspired by Rock Bottom [0000501]

Ingredients:

8 oz gluten-free linguine or fettuccine
1/2 pound large shrimp, peeled and deveined
1/2 pound andouille sausage, sliced
1 cup heavy cream
2 tablespoons Cajun seasoning (gluten-free)
2 tablespoons olive oil
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
Salt and black pepper to taste

Instructions:

Cook the gluten-free linguine or fettuccine according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat.

Add the sliced andouille sausage to the skillet and cook until it's browned and slightly crispy, about 4-5 minutes. Remove the sausage from the skillet and set it aside.

In the same skillet, add the diced red and green bell peppers. Sauté them for about 3-4 minutes until they start to soften.

Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.

Stir in the heavy cream and Cajun seasoning, and allow the mixture to simmer for about 2-3 minutes, allowing the sauce to thicken.

Return the cooked gluten-free pasta and andouille sausage to the skillet. Toss everything together until the pasta is well coated with the Cajun cream sauce.

Season with salt and black pepper to taste.

Serve your gluten-free Cajun Pasta inspired by Rock Bottom hot and enjoy the spicy, creamy flavors of this delicious dish!

This homemade Cajun Pasta captures the essence of Rock Bottom's signature dish while being gluten-free and easy to prepare at home.