Description
This Creamy Cajun Shrimp Pasta with Sausage is a flavorful and comforting dish that combines succulent shrimp, spicy andouille sausage, and tender fettuccine pasta all tossed in a rich, creamy Cajun sauce. Perfect for a weeknight dinner, this recipe offers bold spices balanced by a creamy tomato and Parmesan sauce, garnished with fresh parsley for a delicious finish.
Ingredients
Scale
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 1 tsp Cajun seasoning or Creole seasoning
- ½ tsp dried oregano
Other Main Ingredients
- 2 tbsp olive oil
- 6 oz andouille sausage or smoked sausage, thinly sliced
- 10 oz fettuccine pasta
- ½ yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 tsp Cajun seasoning or Creole seasoning
- 1 tsp brown sugar
- 2-3 cloves garlic, chopped
- ½ cup crushed tomatoes
- 1 cup chicken broth, sodium-free
- 1 cup heavy cream
- â…” cup grated Parmesan cheese
- 1 tbsp parsley, chopped
Instructions
- Marinate the shrimp: Toss the shrimp with kosher salt, fresh cracked black pepper, 1 teaspoon of Cajun seasoning, and dried oregano until the shrimp are evenly coated, preparing them for cooking.
- Cook the shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Brown the sausage: In the same skillet, add the thinly sliced andouille or smoked sausage. Cook for 4 to 5 minutes until browned and slightly crispy. Remove and set aside with the shrimp.
- Cook the pasta: Bring a pot of salted water to a boil and cook the fettuccine pasta until al dente according to package instructions. Drain the pasta and set aside.
- Sauté the vegetables: In the skillet, add the sliced yellow onion and red bell pepper. Season with 4 teaspoons of Cajun seasoning, 1 teaspoon of brown sugar, and a pinch of salt. Cook until the vegetables are softened. Add the chopped garlic and sauté for an additional 30 seconds until fragrant.
- Make the sauce: Stir in the crushed tomatoes, sodium-free chicken broth, and heavy cream. Let the sauce simmer for 2 to 3 minutes, then add the grated Parmesan cheese. Stir until the sauce thickens slightly and becomes creamy.
- Combine all ingredients: Return the cooked pasta, sausage, and shrimp to the skillet. Toss everything together in the creamy Cajun sauce and cook for another 2 to 3 minutes to allow the flavors to meld harmoniously.
- Garnish and serve: Sprinkle with the chopped parsley for freshness and serve the creamy Cajun shrimp pasta hot.
Notes
- For a spicier dish, consider adding extra Cajun seasoning or a pinch of cayenne pepper.
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
- Fresh parsley enhances the flavor, but you can use dried parsley if fresh is unavailable.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Andouille sausage can be substituted with any smoked sausage if not available.
