Cajun Shrimp and Sausage Pasta
A bold, creamy dish that mixes spicy shrimp and smoky sausage for a tasty Southern meal.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined Use large shrimp so they hold up in the sauce.
- 1 teaspoon Cajun seasoning, or Creole seasoning Adjust to taste.
- ½ teaspoon dried Oregano
- Kosher salt and fresh cracked black pepper, to taste
For the Pasta
- 10 oz fettuccine pasta Can substitute with penne or linguine.
For the Sauce and Sausage
- 2 tablespoons Olive oil Add more as needed.
- 6 oz andouille sausage or smoked sausage, thinly sliced Brown the sausage well for extra smoky flavor.
- ½ medium yellow onion, thinly sliced
- 4 teaspoons Cajun seasoning, or Creole seasoning Additional for flavoring the sauce.
- 1 teaspoon brown sugar Adjust if making it milder.
- 2-3 cloves garlic, chopped
- ½ cup crushed tomatoes
- 1 cup chicken broth, sodium free
- 1 cup heavy cream Add more for extra creaminess.
- ⅔ cup Grated Parmesan
- 1 tablespoon parsley, chopped For garnishing.
Instructions
Preparation
- Toss shrimp with salt, pepper, 1 teaspoon Cajun seasoning, and oregano; coat well.
- Heat a large skillet over medium-high and add 1 tablespoon olive oil. Add shrimp; cook for 2 minutes, flip, cook for 1–2 more minutes. Remove to a plate and set aside.
- In the same pan, add more olive oil and the sausage; brown for about 4–5 minutes. Remove to a plate and set aside.
- Cook pasta in salted boiling water until al dente; drain and set aside.
Sauce Preparation
- Lower heat to medium, add more olive oil to the pan, then add onion, red bell pepper, 4 teaspoons Cajun seasoning, brown sugar, and a pinch of salt. Sauté until softened, scraping up browned bits.
- Add garlic; cook until fragrant, about 30 seconds.
- Add crushed tomatoes, chicken broth, and heavy cream. Bring to a simmer, stir to scrape up brown bits, and simmer for a couple of minutes.
- Once simmering, add Parmesan and stir into the sauce. Add cooked pasta and sausage; stir to combine and heat through for 2–3 minutes. Season with salt and pepper to taste, then add shrimp last.
Serving
- Serve hot on warm plates garnished with chopped parsley and extra Parmesan if desired.
Notes
Cool the pasta to room temperature before storing. Store in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce. For variations, make it milder or spicier by adjusting the Cajun seasoning.