Cajun Shrimp Pasta with Sausage

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1 from 1 vote

Cajun Shrimp Pasta with Sausage

A creamy, spicy pasta dish featuring juicy shrimp and smoky sausage, all enveloped in a bold Cajun sauce.

Prep Time10

Cook Time35

Total Time45

Course: Main

Cuisine: Cajun

Keyword: Easy

Servings: servings

Calories: 600kcal

Equipment

Large Pot
Skillet
Mixing Bowl

Ingredients

Seafood

1/2 pound large shrimp, peeled and deveined, tails removed

Meat

1 piece andouille sausage (about 1/2 pound), sliced into rounds

Spices

1-2 tablespoons cajun/creole spice mix, divided
Olive oil (for cooking)

Vegetables

1/2 medium yellow onion, thinly sliced
1/2 piece red bell pepper, thinly sliced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon brown sugar
1-2 cloves garlic, finely chopped
1/2 cup crushed tomatoes
3/4 cup chicken broth
1 teaspoon Worcestershire sauce
3/4 cup heavy cream or half & half

Pasta

12 ounces fettuccine or farfalle (bowties)

Seasoning

Kosher salt (to taste)
Fresh cracked black pepper (to taste)

Garnish

Grated Parmesan and chopped parsley, for serving

Instructions

Step 1: Cook the pasta. Bring a large pot of salted water to a boil. Add your fettuccine or farfalle and cook according to package instructions. Drain, reserving about 1 cup of pasta water for adjusting the sauce later.
Step 2: Season and cook the shrimp. In a bowl, toss the shrimp with 1-2 teaspoons of Cajun/Creole spice mix. Heat a large skillet over medium-high heat and add a swirl of olive oil. Add shrimp and cook for about 1-2 minutes on each side, just until they start to turn pink and curl. Remove shrimp from the pan and set aside.
Step 3: Sauté the sausage. Add the sliced andouille sausage to the same skillet. Cook until browned on both sides, about 3-4 minutes. Remove sausage and set aside with the shrimp.
Step 4: Sauté the vegetables. Lower heat to medium. Add a little more olive oil if needed, then add the sliced onion and red bell pepper. Cook, stirring occasionally, until softened (about 4-5 minutes). Add the chopped garlic and cook for another 30 seconds until fragrant.
Step 5: Build the sauce. Sprinkle the dried thyme, smoked paprika, brown sugar, and the remaining Cajun spice mix over the vegetables. Stir to coat. Pour in the crushed tomatoes, chicken broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
Step 6: Simmer and cream it up. Reduce heat to low. Stir in the heavy cream or half & half. Simmer for 2-3 minutes, letting the sauce thicken slightly. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Combine and finish. Return the sausage and shrimp to the pan along with the cooked pasta. Toss everything together, adding reserved pasta water a splash at a time until the sauce coats the pasta beautifully. Let it warm through for 1-2 minutes.
Step 8: Serve. Serve hot, topped with grated Parmesan and a handful of chopped parsley. Enjoy!

Notes

For perfectly cooked shrimp, make sure not to overcook them—once they turn pink and opaque, pull them from the pan right away. You can substitute andouille sausage with smoked kielbasa or chorizo for a different twist.

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