Description
Cajun Shrimp & Sausage Pasta
This creamy and spicy Cajun pasta is packed with juicy shrimp, smoky sausage, and a rich, flavorful sauce tossed with tender pasta. A bold and comforting dish!
Ingredients:
For the Shrimp & Sausage:
½ lb large shrimp, peeled & deveined
1 smoked sausage, sliced (Andouille or kielbasa)
1 tbsp olive oil
1 tsp Cajun seasoning
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
For the Pasta & Sauce:
1 lb linguine or fettuccine
2 tbsp butter
1 small onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 tsp Cajun seasoning
½ tsp smoked paprika
½ tsp black pepper
½ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tbsp tomato paste
1 tsp hot sauce (optional for extra spice)
For Garnish:
1 tbsp fresh parsley, chopped
Instructions:
Cook the Pasta:
Boil linguine or fettuccine in salted water until al dente. Drain and set aside.
Sauté the Sausage & Shrimp:
Heat olive oil in a pan over medium heat.
Add sliced sausage, cooking until browned (3-4 minutes).
Remove sausage and add shrimp with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
Cook for 2-3 minutes per side, then remove from pan.
Make the Creamy Cajun Sauce:
In the same pan, melt butter and sauté onions, garlic, and bell pepper for 3 minutes.
Stir in Cajun seasoning, smoked paprika, and tomato paste.
Pour in chicken broth, letting it reduce for 2 minutes.
Add heavy cream, Parmesan cheese, and hot sauce, stirring until smooth.
Combine & Serve:
Return shrimp, sausage, and cooked pasta to the sauce, tossing well.
Garnish with fresh parsley and serve hot!
Enjoy this creamy, spicy Cajun pasta for a rich and satisfying meal!
Would you like to add mushrooms or extra spice?
Step-by-Step Guide
Follow these detailed steps for a perfect result. First, prep all ingredients: dice the onion and bell pepper, mince the garlic, slice the sausage, and season the shrimp. Begin boiling your pasta in well-salted water. While it cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Brown the sausage slices until they have good color, then remove them. Add the seasoned shrimp to the same pan in a single layer. Cook just until pink and opaque, then remove them too—this prevents overcooking. In the now-flavorful pan, melt butter and sauté the onion, bell pepper, and garlic until softened. This builds the sauce’s foundation.
Serving Suggestions
This rich pasta is a complete meal but pairs wonderfully with a simple side to balance the spice. Serve with a crisp green salad dressed with a light vinaigrette or some garlic bread to soak up the extra sauce. For a lighter option, steamed green beans or asparagus work well. A cold beer or a glass of chilled white wine, like a Sauvignon Blanc, complements the bold Cajun flavors perfectly.
How-to Summary
Boil pasta. Brown sausage, then cook shrimp in the same pan and set both aside. Sauté onion, pepper, and garlic in butter. Add seasonings and tomato paste. Deglaze with broth, then stir in cream and Parmesan to create the sauce. Toss everything with the cooked pasta and garnish with parsley.
Frequently Asked Questions
Can I use a different protein? Yes, chicken breast or scallops are excellent substitutes. Adjust cooking times accordingly.
How can I make this dish less spicy? Use a mild sausage and reduce or omit the Cajun seasoning and hot sauce. You can also increase the cream and Parmesan to mellow the heat.
What if my sauce is too thin? Let it simmer for a few extra minutes to reduce and thicken. You can also add a slurry of 1 tsp cornstarch mixed with 1 tbsp water.
Can I prepare this ahead of time? The components can be prepped ahead, but for best texture, combine and serve immediately. Reheated pasta may absorb the sauce.
Is there a lighter alternative to heavy cream? Half-and-half or full-fat coconut milk can be used, but the sauce will be less rich and may separate if boiled.
Common Mistakes to Avoid
- Overcooking the shrimp: They cook quickly and will become rubbery if left in the pan too long. Remove them as soon as they turn pink.
- Underseasoning the pasta water: The water should taste salty like the sea, as this is your chance to season the pasta itself.
- Adding cheese to a boiling sauce: Remove the pan from direct heat before stirring in the Parmesan to prevent it from clumping or becoming grainy.
- Crowding the pan: Cook the shrimp in batches if necessary to ensure they sear instead of steam.
Conclusion
This Cajun Shrimp & Sausage Pasta is a spectacular one-pan meal that delivers maximum flavor with straightforward techniques. The combination of spicy, smoky, and creamy elements creates a truly satisfying dish perfect for weeknights or entertaining. Don’t hesitate to customize it with additions like mushrooms or extra hot sauce to make it your own. With this guide, you’re equipped to avoid common pitfalls and serve a restaurant-quality pasta that is sure to impress.