Cajun spice adds just the right about of “zip” to this effortless but flavourful chickpea pasta dish! Using Primal Kitchen No-Dairy Garlic Alfredo not only saves time, it makes this dish perfectly creamy and dairy-free!
2 tablespoons Avocado oil
1-3oz cured andouille sausage, sliced (or any spicy sausage you like)
½ pound peeled and deveined shrimp
½ small Onion, thinly sliced
2 cloves Garlic, pressed
½ Red bell pepper, thinly sliced
½ Orange bell pepper, thinly sliced
1 teaspoon Cajun seasoning (or more to taste)
Salt, to taste
Fresh chopped parsley, for serving
1. Add the dry pasta to a medium bowl and cover with room temperature water. While the pasta soaks, bring a medium-size pot of salted water to a boil. When the water starts to boil, drain the pasta from the soaking water, quickly rinse, and then add to the pot of boiling water. Set a timer for 8 minutes, stirring the pasta often. When the time is up, drain the water, rinse the cooked pasta with more cold water to stop the cooking process, and set it aside.
2. Add the oil to a large skillet over medium-high heat. Add the sliced sausage and cook for 2-3 minutes per side, until browned and edges start to crisp. Lower the heat to medium and add the shrimp and cook until pink, 2-3 minutes. Depending on the size of the shrimp, it may need a couple of minutes more. Using a slotted spoon, scoop both the sausage from the pan and set aside in a bowl.
3. Add the onion to the skillet, and cook, stirring often until softened and translucent, 5-6 minutes. add the garlic, bell peppers, and cajun seasoning. Stir well to combine, and cook for 1-2 minutes, until garlic is fragrant.
4. Add the sausage and shrimp back to the skillet, and cover with the dairy-free garlic alfredo sauce. Cover, and simmer for 5 minutes before adding the cooked almond pasta. Stir well to coat all the noodles, salt to taste, and serve with fresh chopped parsley.