Ingredients

Scale

4 oz. (or 2 servings) uncooked chickpea linguine (or other pasta of choice)
1 1/2 Tablespoons grass-fed butter
4 cloves garlic, peeled & chopped, divided (half for the sauce, half for later)
3/4 cup half & half or milk
1.5 oz. Greek cream cheese or Neufchatel
1/4 – 1/2 teaspoon Italian seasoning
1 teaspoon cornstarch
3/8 cup freshly shredded Parmesan cheese
1/4 – 1/2 teaspoon Cajun or Creole seasoning, or to taste
3 teaspoons extra virgin olive oil
1/2 of a sweet onion, sliced thin and roughly chopped
About 8 baby bella mushrooms, sliced
6 mini sweet peppers, seeded and sliced into thin strips
1 chicken (or vegan) andouille sausage, sliced and roughly chopped
1/4 – 1/2 teaspoon more Cajun or Creole seasoning (or to taste)
6 oz. uncooked large shrimp, peeled (frozen is fine)
Louisiana hot sauce, to taste
Salt & freshly ground pepper, to taste

Instructions

Cook the pasta according to package directions.
While the pasta is cooking, make the sauce: in a small saucepan, melt the butter, then add the garlic and stir briefly, until fragrant. Stir in most of the milk (reserving a couple Tablespoons) and then add the cream cheese in little bits. Smush the cream cheese on the sides of the pan to break it up more as it melts. Use a whisk to smooth out the sauce as the cream cheese melts. Crumble the Italian seasoning into the sauce.
Add the cornstarch to the reserved milk and stir well to dissolve it. While whisking, slowly stir in the cornstarch/milk mixture, until thickened. Stir in the shredded cheese, then add the creole seasoning to taste. Set aside.
Drain the pasta, then, in the empty pasta pot, heat the olive oil in a medium frying pan over medium heat. Add the onion and saute briefly, then add the reserved garlic, mushrooms, pepper strips, chopped sausage and 1/4 teaspoon Creole seasoning. Cover and let cook for a couple minutes, uncovering to stir occasionally, until the mushrooms and the peppers are tender. Make a space in the center for the shrimp then add the shrimp and cook just until pink on the bottom, then flip the shrimp and cook just until they turn pink and curl up. Stir the mixture together, taste and add seasoning, hot sauce and/or salt and pepper as desired.
Stir the cooked noodles with as much of the creamy sauce as you like (you probably will have extra sauce) and divide the pasta between two plates, then top with the shrimp mixture. Garnish with fresh thyme or basil leaves if desired. Enjoy!

Notes

I used about half the sauce on the pasta, then saved the rest in a small jar in the fridge for other uses. Aside from pasta, it also makes a delightful sauce for pizza, seafood, pork or chicken or you can use it as the base for a cheesy cajun dip.

As long as the pasta and sausage that you choose are gluten free, the recipe should be gluten free.

© Copyright 2021, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.