Of course! Cajun Shrimp Pasta with Sausage is a restaurant-quality dish you can easily make at home. It’s creamy, spicy, smoky, and incredibly flavorful, all coming together in one pan for a truly impressive meal.
Here’s a detailed, foolproof recipe that will become a new favorite.
Cajun Shrimp Pasta with Sausage
This recipe has a creamy, rich sauce that clings perfectly to the pasta.
Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
For the Cajun Seasoning (or use 2 tbsp store-bought):
· 1 teaspoon smoked paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon dried oregano
· ½ teaspoon dried thyme
· ½ teaspoon black pepper
· ¼ teaspoon cayenne pepper (adjust to your heat preference)
· ¼ teaspoon salt
For the Pasta:
· 8 oz fettuccine, linguine, or penne pasta
· 1 tablespoon salt (for the pasta water)
For the Sauce & Protein:
· 1 tablespoon olive oil
· 12 oz Andouille sausage, sliced into rounds (or any smoked sausage)
· 1 lb large shrimp (31/40 count), peeled and deveined
· 3 tablespoons unsalted butter, divided
· 1 small yellow onion, diced
· 1 red bell pepper, diced
· 3-4 cloves garlic, minced
· ½ cup chicken broth
· 1 cup heavy cream
· ½ cup grated Parmesan cheese, plus more for serving
· Salt and black pepper to taste
· 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep and Season:
· If making your own Cajun seasoning, mix all the spices together in a small bowl.
· Pat the shrimp dry and toss them with about 1 teaspoon of the Cajun seasoning. Set aside.
· Start boiling a large pot of salted water for the pasta. - Cook the Pasta:
· Cook the pasta according to package directions for al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside. - Sear the Sausage and Shrimp:
· While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook until browned, about 4-5 minutes. Remove with a slotted spoon, leaving the drippings in the pan.
· Add the shrimp to the same hot skillet in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Remove and set aside with the sausage. - Sauté the Vegetables:
· Reduce the heat to medium. Add 1 tablespoon of butter to the skillet. Add the diced onion and bell pepper and cook until softened, about 5 minutes.
· Add the minced garlic and the remaining Cajun seasoning. Cook for 1 more minute until fragrant. - Create the Cream Sauce:
· Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
· Reduce the heat to low. Pour in the heavy cream and bring to a gentle simmer. Do not boil.
· Whisk in the grated Parmesan cheese until the sauce is smooth. Let it simmer for 2-3 minutes to thicken slightly. - Combine and Finish:
· Add the cooked pasta, sausage, and any accumulated juices back into the skillet. Toss everything to coat in the sauce.
· Gently stir in the cooked shrimp. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
· Turn off the heat. Stir in the remaining 2 tablespoons of butter until it melts and creates a glossy, rich sauce.
· Taste and adjust seasoning with salt and black pepper if needed. - Serve:
· Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately with crusty bread to soak up every bit of the sauce.
Tips for the Perfect Cajun Pasta
· Don’t Overcook the Shrimp: Shrimp cook very quickly. Remove them from the pan as soon as they turn pink and opaque to avoid a rubbery texture.
· The Power of Andouille: Andouille sausage is traditional and provides a fantastic smoky, spicy flavor. If you can’t find it, use another smoked sausage like Kielbasa and add an extra pinch of cayenne.
· Control the Heat: This recipe has a moderate kick. To make it milder, reduce or omit the cayenne pepper. To make it spicier, add a dash of hot sauce or a pinch of red pepper flakes with the vegetables.
· Reserve Pasta Water! The starchy pasta water is the secret weapon for creating a silky, restaurant-quality sauce that perfectly coats the pasta.
· Fresh is Best: Freshly grated Parmesan cheese melts much more smoothly than the pre-shredded kind, which contains anti-caking agents.
Frequently Asked Questions (FAQ)
Q: Can I make this ahead of time?
A: It’s best served immediately. The pasta will continue to absorb the sauce as it sits. If you must, reheat it gently on the stovetop with a splash of cream or chicken broth to loosen the sauce.
Q: Can I use a different protein?
A: Absolutely! Diced, seasoned chicken breast or scallops would be excellent substitutes for the shrimp. Just adjust the cooking time accordingly.
Q: How can I make this lighter?
A * Use half-and-half or whole milk instead of heavy cream (the sauce will be thinner).
- Increase the chicken broth and use a cornstarch slurry to thicken it.
- Use turkey sausage and reduce the amount of butter.
Q: Is it very spicy?
A: With the cayenne, it has a noticeable kick, but it’s not overwhelming. You have complete control by adjusting the amount of cayenne pepper in the seasoning blend.
Enjoy your incredible, creamy, and flavorful Cajun pasta feast