Cajun Shrimp & Sausage Pasta

Ingredients

Core

• 1 lb shrimp, peeled & deveined
• 12 oz kielbasa sausage, sliced into coins
• 16 oz penne pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 medium onion, finely diced (or 1 tsp onion powder)

Sauce Base

• 1 cup tomato sauce
• 1 cup heavy cream
• 1 tsp chicken bouillon powder (or 1/2 cube dissolved)
• 1 tsp spicy chili sauce (e.g., Sriracha), to taste

Seasoning & Spices

• 2 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp sweet paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 1/2 tsp salt, to taste
• Crushed red pepper flakes (optional, for extra heat)

Finishing

• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp Italian parsley, chopped

Instructions

Hydrograin Deployment

• Boil salted water; cook penne to al dente.
• Reserve 1/2 cup pasta water, then drain and set aside.

Protein Activation

• Heat 1 tbsp oil in a large skillet (MED-HIGH).
• Add kielbasa → sauté 4–5 min until browned; remove and set aside.
• Add remaining oil, then shrimp.
• Season shrimp lightly with Cajun seasoning; cook 1–2 min per side until pink.
• Remove shrimp; hold warm.

Reactor Sauce Formation

• In the same skillet, reduce heat to MED.
• Add garlic (and onion if using fresh) → sauté 1–2 min until fragrant.
• Add tomato sauce → stir to deglaze, scraping fond from the pan.
• Add heavy cream, chicken bouillon, and all spices.
• Simmer 5–7 min, stirring, until the sauce thickens slightly and turns a rich orange-red.
• Taste and adjust salt or chili sauce to desired heat.

Integration Phase

• Return kielbasa and shrimp to the sauce.
• Add cooked penne and a splash of reserved pasta water (as needed).
• Toss over MED heat 2–3 min until evenly coated.

Plating Directive

• Serve immediately, garnished with parsley and Parmesan.
• Optional: sprinkle with extra Cajun seasoning for Vault heat calibration.

⚡ Fallout Flavor

• Shrimp = “Wasteland Gulf Protein Harvest”
• Kielbasa = “Vault-Processed Reactor Sausage”
• Cream = “Dairy Allocation Unit C-33”
• Pasta = “Hydrograin Reinforcement Batch 2A”
• Spices = “Recovered Bayou Spice Mix”

Overseer’s Notes

• Spice Control: For kids or low-heat rations, halve chili sauce and Cajun seasoning.
• Flavor Depth: Add 1/4 cup white wine or broth before the cream to lift acidity.
• Texture: Use 1/3 cup of the pasta water at finish for a glossy, silky sauce.
• Next-Day Utility: Reheat with a splash of cream or milk to restore sauce consistency.

Pairings

• Side: Simple green salad or roasted vegetables
• Bread: Toasted Vault garlic flatbread
• Drink: Sweet tea, lemonade, or chilled Franzia Sunset Blush
• Dessert: Vault-Cherry-Blue-Ration-Dump-Cake (Fresh Harvest Variant)

Timeline (≈ 40 minutes total)

• Prep: 10 min
• Cook Pasta & Proteins: 15 min
• Sauce & Integration: 15 min

Active time: ≈ 30 min