Description
Shrimp & Sausage Cajun Pasta
Ingredients:
200g fettuccine pasta
12 large shrimp, peeled and deveined
2 sausages, sliced (preferably Andouille or smoked sausage)
1 tablespoon olive oil
1 tablespoon butter
1 bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon Cajun seasoning
1 cup heavy cream
1/4 cup chicken broth
Salt and pepper to taste
Fresh parsley, chopped
Instructions:
Cook the Pasta: Bring salted water to a boil and cook the fettuccine pasta according to the package instructions. Drain and set aside.
Cook the Shrimp and Sausage: In a large skillet, heat olive oil over medium heat. Add the sausage slices and cook for about 5 minutes until browned. Remove the sausage from the pan and set aside. In the same skillet, add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove and set aside with the sausage.
Sauté the Vegetables: In the same skillet, add butter and sauté the bell pepper, onion, and garlic for about 4 minutes until soft. Sprinkle with Cajun seasoning and stir.
Make the Sauce: Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Let it cook for 5 minutes, stirring occasionally, until the sauce thickens.
Combine and Serve: Add the cooked pasta, shrimp, and sausage back into the skillet. Toss everything together, ensuring the
pasta is well coated in the creamy sauce. Season with salt and pepper to taste. Garnish with fresh parsley.
Enjoy! Serve your delicious shrimp and sausage Cajun pasta hot and enjoy the bold flavors!
Hope this recipe hits the spot! Let me know if you need any adjustments or new ideas.
Step-by-Step Guide
1. Prep First: Dice the bell pepper and onion, mince the garlic, slice the sausage, and peel/devein the shrimp. This ensures a smooth cooking process.
2. Boil Pasta: In a large pot, bring generously salted water to a rolling boil. Add the fettuccine and cook until al dente. Reserve 1/4 cup of pasta water before draining.
3. Brown Proteins: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown the sausage slices, then remove. Add shrimp to the same pan in a single layer, cooking until just opaque. Remove and set aside with the sausage.
4. Build Flavor Base: Reduce heat to medium. Add butter to the skillet, then sauté the bell pepper and onion until softened. Add garlic and Cajun seasoning, cooking for 30 seconds until fragrant.
5. Create Cream Sauce: Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add heavy cream and bring to a gentle simmer. Let it reduce and thicken for 5-7 minutes.
6. Final Combine: Add the drained pasta, cooked shrimp, and sausage back to the skillet. Toss to coat in the sauce, adding a splash of reserved pasta water if needed to loosen the consistency. Season with salt and pepper, garnish, and serve immediately.
Serving Suggestions
This rich pasta is a complete meal, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the creaminess. For a Southern touch, serve with crusty garlic bread or a side of collard greens. A crisp, cold beer or a glass of unoaked Chardonnay complements the spicy, creamy flavors perfectly.
How-to Summary
This dish comes together by cooking the pasta, browning the shrimp and sausage separately, then building a creamy Cajun-spiced sauce with sautéed vegetables in the same pan. Everything is combined at the end for a flavorful, one-pan style meal that’s both impressive and straightforward.
Frequently Asked Questions
Can I use a different protein? Absolutely. Chicken breast or scallops work wonderfully. For a vegetarian version, use smoked tofu and vegetable broth.
My sauce is too thin. How can I thicken it? Let it simmer for a few more minutes to reduce. You can also create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and stirring it into the simmering sauce.
How can I control the spice level? Use a mild or hot Cajun seasoning based on your preference. You can also start with less seasoning and add more to taste after making the sauce.
What if I don’t have heavy cream? Half-and-half is a suitable substitute, though the sauce will be slightly less rich. For a lighter option, full-fat coconut milk adds a unique, delicious twist.
Can I make this ahead of time? It’s best served fresh. The pasta can absorb the sauce upon sitting, making it drier. If you must, prepare the components separately and combine them gently with a little extra cream or broth when reheating.
Common Mistakes to Avoid
- Overcooking the shrimp, which makes them rubbery. Remove them as soon as they turn pink and opaque.
- Not salting the pasta water sufficiently, as this is your main chance to season the pasta itself.
- Adding the garlic at the same time as the onions, which can cause it to burn. Add it later, just until fragrant.
- Using pre-grated Parmesan in the sauce, which can make it grainy. If adding cheese, use freshly grated.
- Rushing the sauce reduction. Letting it simmer properly is key for a rich, cohesive texture.
Conclusion
This Shrimp & Sausage Cajun Pasta is a restaurant-quality dish that is deceptively simple to make at home. By layering flavors in one pan and balancing spicy seasoning with a luxurious cream sauce, you create a comforting and impressive meal perfect for any night of the week. Mastering the simple techniques outlined here will ensure a perfectly cooked, flavorful result every time.