Description
This creamy Cajun shrimp pasta with sausage combines tender shrimp, smoky andouille sausage, and a rich, flavorful Cajun cream sauce tossed with fettuccine pasta. A perfect weeknight dinner with a spicy kick and a smooth, cheesy texture.
Ingredients
Units
Scale
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
Vegetables and Sauce
- 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
- Prepare and Cook Shrimp: Toss the shrimp with kosher salt, fresh cracked black pepper, 1 teaspoon Cajun seasoning, and dried oregano until well coated. Heat a large skillet over medium-high heat and drizzle the bottom with 2 tablespoons olive oil. Add shrimp and cook for 2 minutes, then flip and cook for another 1-2 minutes until opaque and just cooked through. Remove shrimp to a plate and set aside.
- Cook Sausage: In the same skillet, drizzle a little more olive oil if needed and add the thinly sliced andouille or smoked sausage. Cook over medium-high heat for about 4-5 minutes, allowing the sausage to brown and caramelize. Remove to a plate and set aside for later.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente according to package instructions, about 8-10 minutes. Drain the pasta, but do not rinse it, and set aside.
- Make the Sauce: Lower the heat to medium and add a bit more olive oil to the empty skillet. Add the sliced onion, red bell pepper, 4 teaspoons Cajun seasoning, 1 teaspoon brown sugar, and a pinch of kosher salt. Sauté until the onion and peppers soften and slightly caramelize, scraping any browned bits off the pan bottom. Add the chopped garlic and cook for about 30 seconds until fragrant. Then, stir in the crushed tomatoes, chicken broth, and heavy cream. Bring the mixture to a simmer while stirring continuously, scraping up any browned bits from the skillet. Let it simmer gently for a couple of minutes to blend the flavors.
- Finish the Sauce and Combine: Stir in the grated Parmesan cheese until fully melted and incorporated into the sauce. Add the cooked fettuccine pasta and browned sausage slices to the skillet and stir to combine and warm through for 2-3 minutes. Season with additional salt and pepper to taste.
- Reintroduce Shrimp and Serve: Add the cooked shrimp back into the sauce and gently fold them in to warm without overcooking. Remove from heat and garnish with chopped fresh parsley before serving immediately.
Notes
- To avoid overcooking shrimp, add it last to the sauce just to warm through.
- Use andouille sausage for authentic Cajun flavor, but smoked sausage works well as a substitute.
- Do not rinse pasta after boiling to help the sauce adhere better.
- If you prefer less spice, reduce the Cajun seasoning or omit the additional 4 teaspoons in the sauce.
- For a lighter option, substitute half-and-half for heavy cream, but the sauce may be less rich.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 610 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 180 mg
