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Creamy Cajun Shrimp Pasta with Sausage Recipe

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4.7 from 61 reviews

Creamy Cajun Shrimp Pasta with Sausage is a flavorful and comforting dish combining tender shrimp, smoky andouille sausage, and fettuccine pasta tossed in a rich, spicy cream sauce loaded with Cajun seasonings, bell peppers, and Parmesan cheese. This quick and easy skillet recipe brings bold Southern flavors to your dinner table in under 40 minutes.

Ingredients

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Shrimp and Sausage

  • 1 lb. large shrimp (peeled and deveined)
  • Kosher salt and fresh cracked black pepper (to taste)
  • 1 teaspoon Cajun seasoning (or Creole seasoning)
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 6 oz andouille sausage or smoked sausage (thinly sliced)

Pasta

  • 10 ounces fettuccine pasta

Sauce and Vegetables

  • 1/2 yellow onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 4 teaspoons Cajun seasoning (or Creole seasoning)
  • 1 teaspoon brown sugar
  • 2-3 cloves garlic (chopped)
  • 1/2 cup crushed tomatoes
  • 1 cup chicken broth (sodium free)
  • 1 cup heavy cream
  • 2/3 cup grated Parmesan cheese
  • 1 tablespoon parsley (chopped, for garnish)

Instructions

  1. Cook shrimp: Toss shrimp with salt, pepper, Cajun seasoning, and oregano to coat evenly. Heat a large skillet over medium-high heat and drizzle with olive oil. Add shrimp and cook for 2 minutes; flip and cook another 1-2 minutes until shrimp are pink and opaque. Remove shrimp to a plate and set aside.
  2. Brown sausage: In the same skillet, drizzle a little more olive oil. Add thinly sliced andouille or smoked sausage and cook for 4-5 minutes until caramelized and browned. Remove sausage to the plate with shrimp and set aside. Keep the skillet for the sauce.
  3. Boil pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Drain pasta but do not rinse. Set aside.
  4. Make sauce: Turn heat to medium and add a bit more olive oil to the skillet. Add sliced onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until vegetables soften, scraping the pan to loosen browned bits. Add chopped garlic and cook for about 30 seconds until fragrant.
  5. Simmer sauce: Stir in crushed tomatoes, chicken broth, and heavy cream. Bring to a gentle simmer, stirring and scraping any browned bits off the bottom. Let simmer for a couple of minutes to meld flavors.
  6. Add cheese: Stir grated Parmesan into the sauce until fully dissolved and blended.
  7. Combine pasta and sausage: Add cooked pasta and browned sausage to the sauce. Stir to combine and heat through for 2-3 minutes. Adjust seasoning with salt and pepper to taste.
  8. Finish with shrimp: Finally, fold in the cooked shrimp to avoid overcooking. Warm them through gently in the sauce.
  9. Serve: Plate the creamy Cajun shrimp pasta and garnish with freshly chopped parsley. Serve immediately for best flavor.

Notes

  • For spicier heat, increase the amount of Cajun seasoning or add cayenne pepper.
  • If andouille sausage is unavailable, smoked sausage or chorizo can be substituted.
  • Do not rinse the pasta after draining to help the sauce adhere better.
  • Use fresh parsley for garnish to add a bright herbaceous note.
  • Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid drying out the shrimp.

Find it online: https://queenrecipe.com/creamy-cajun-shrimp-pasta-with-sausage-recipe/