Cajun Shrimp Sausage Pasta
Enjoy a bold and creamy Cajun shrimp sausage pasta with smoky sausage, succulent shrimp, and a rich, spicy sauce—perfect for a quick, flavorful dinner.
Ingredients
Main Ingredients
- Shrimp 1 lb, peeled and deveined – Choose large or jumbo shrimp for the best texture. Fresh or frozen (thawed) both work well.
- Andouille sausage 8 oz, sliced – A traditional Cajun sausage that adds smoky and spicy depth. Substitute with kielbasa or chorizo if needed.
- Pasta 12 oz, any type – Penne, fettuccine, or linguine hold the sauce beautifully. Use whole wheat or gluten-free pasta for a healthier option.
For the Cajun Cream Sauce
- Heavy cream 1 cup – Creates a rich, silky sauce. Half-and-half works for a lighter version.
- Chicken broth ½ cup – Enhances depth while balancing the creaminess.
- Parmesan cheese ¾ cup, grated – Adds umami and a velvety finish. Always use freshly grated for the best melt.
- Garlic 3 cloves, minced – Essential for that deep, savory aroma.
- Butter 2 tbsp – Helps sauté the garlic and shrimp to perfection.
- Olive oil 1 tbsp – Used for cooking the sausage and shrimp.
Seasonings & Extra Flavor
- Cajun seasoning 1 tbsp, or to taste – The star spice blend, adding heat and boldness. Adjust the amount based on your spice preference.
- Paprika ½ tsp – Enhances the smoky flavor.
- Salt & black pepper to taste – To fine-tune the seasoning.
- Red pepper flakes optional, ¼ tsp – For an extra kick.
Optional Add-Ins
- Bell peppers 1 cup, sliced – Adds color and natural sweetness to balance the spice.
- Spinach 1 cup, fresh – Boosts nutrition while blending seamlessly into the sauce.
- Cherry tomatoes ½ cup, halved – Provides a subtle acidity that cuts through the richness.
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your preferred pasta—penne, fettuccine, or linguine work well—and cook according to the package instructions until al dente.
- Reserve about ½ cup of pasta water before draining to help adjust the sauce consistency later.
Sauté the Shrimp and Sausage
- In a large skillet over medium-high heat, add a drizzle of olive oil.
- Season the shrimp with Cajun seasoning, then cook for about 1-2 minutes per side until they turn pink and opaque. Remove and set aside.
- In the same pan, add sliced andouille sausage and cook until browned and slightly crispy. Transfer to the plate with the shrimp.
Prepare the Sauce
- Reduce heat to medium and add a tablespoon of butter.
- Sauté garlic and diced onions until fragrant and translucent.
- Pour in heavy cream and stir in Cajun seasoning, smoked paprika, and a pinch of red pepper flakes for heat.
- Allow the sauce to simmer for 2-3 minutes, then gradually stir in shredded Parmesan cheese until fully melted and smooth.
Combine Everything
- Return the cooked shrimp and sausage to the skillet, tossing them gently in the sauce.
- Add the drained pasta and mix until fully coated. If the sauce is too thick, stir in some reserved pasta water to reach your desired consistency.
Final Touches
- Taste and adjust seasoning if needed. Add an extra sprinkle of Cajun seasoning for a bolder kick.
- Garnish with freshly chopped parsley and a squeeze of lemon juice for brightness.
Notes
Nutrition Information (Per Serving)
- Calories: ~650
- Total Fat: 35g
- Saturated Fat: 15g
- Protein: 35g
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1100mg