Dinners with David: Cajun-inspired Penne Pasta

KSAT’s David Elder walks you through a dinner you can make for $20 or less. On the menu today is a Cajun-inspired penne Pasta recipe.

What you need to make the dish:

• 16oz Bag of Penne Pasta
• 16oz Heavy Whipping Cream
• 4-Pack Jalapeno Kiolbassa Sausage
• 1 Can Fire Roasted Diced Tomatoes
• 3 Jumbo Gulf Shrimp
• 1 Bulb of Garlic
• 1 Jumbo White Onion
• 1 Green Bell Pepper
• 2oz Grated Parmesan
• 2 Roma Tomatoes

Pantry staples: Butter, salt, pepper, crushed red pepper flakes, parsley flakes

Total cost: $19.64

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the penne pasta and cook al dente, according to package instructions (about 10-11 minutes).
• Drain and set aside, reserving 1 cup of pasta water.

2. Sauté the Sausage

• In a large skillet or Dutch oven over medium heat, drizzle in 2 tbsp olive oil.
• Slice the Jalapeño Kiolbassa sausages into coins.
• Add them to the skillet and sauté until browned, about 5-6 minutes. Remove from the pan.

3. Sauté the Base

• Add the diced onion and green bell pepper. Sauté for 3-4 minutes until softened.
• Add the minced garlic and cook for an additional minute until fragrant. Remove from the pan.

4. Sear the Shrimp

• Add the olive oil to the pan over medium-high heat.
• Peel and devein the shrimp, dice into chunks and season the shrimp with salt and pepper (and optional Cajun spice).
• Sear the shrimp 1–2 minutes per side until pink and just cooked through. Set aside.

5. Add the Tomatoes

• Add the fire-roasted diced tomatoes to the pan.
• Cook for 3-4 minutes until the tomatoes start to break down and combine into a sauce.

6. Pour in the Cream & Parmesan

• Lower heat to medium-low. Add the heavy whipping cream and stir to combine.
• Let the sauce simmer gently for 5-6 minutes to thicken slightly.
• Add salt, pepper, and optional Cajun seasoning to taste.

7. Combine Everything

• Add the cooked penne pasta to the cream sauce.
• Stir in the Parmesan cheese and a splash of reserved pasta water if needed to loosen the sauce.
• Gently fold in the seared shrimp.

8. Serve It Up

• Plate the pasta hot, sprinkled with Parmesan and fresh-cracked, pepper.
• Garnish with chopped parsley or extra diced tomatoes if desired.