Cajun Shrimp and Sausage Pasta (Print Version)

Shrimp, sausage, and peppers in creamy Cajun sauce with pasta deliver vibrant Louisiana-inspired spice.

# Components:

→ Proteins

01 - 8 ounces large shrimp, peeled and deveined
02 - 8 ounces andouille or smoked sausage, sliced

→ Pasta

03 - 10 ounces penne or fettuccine pasta

→ Vegetables

04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 small red onion, sliced
07 - 2 cloves garlic, minced

→ Sauce & Seasonings

08 - 2 tablespoons olive oil
09 - 1 tablespoon Cajun seasoning, divided, plus extra to taste
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 3/4 cup heavy cream
14 - 1/4 cup chicken broth
15 - 1/3 cup grated Parmesan cheese

→ Garnishes

16 - 1 tablespoon fresh parsley, chopped
17 - Lemon wedges (optional)

# Directions:

01 - Boil pasta in a large pot of salted water until al dente according to package instructions. Drain well and set aside.
02 - Toss shrimp with 1 teaspoon Cajun seasoning and a pinch of salt until evenly coated. Set aside.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and cook for 2 to 3 minutes until nicely browned. Remove sausage from skillet and set aside.
04 - Add seasoned shrimp to the same skillet. Cook for 1 to 2 minutes per side, until just pink and opaque. Transfer shrimp to a plate and set aside.
05 - Add remaining 1 tablespoon olive oil to the skillet. Add bell peppers and red onion. Cook for 3 to 4 minutes until vegetables are softened. Add minced garlic and sauté for 30 seconds.
06 - Sprinkle remaining Cajun seasoning, smoked paprika, salt, and black pepper over the vegetables. Stir to combine thoroughly.
07 - Pour in chicken broth to deglaze the pan, scraping up any browned bits. Add heavy cream and bring to a gentle simmer.
08 - Stir in grated Parmesan cheese and cook for 2 to 3 minutes until the sauce thickens slightly.
09 - Return browned sausage, sautéed shrimp, and drained pasta to the skillet. Toss gently to coat with sauce and combine all components evenly. Heat until thoroughly warmed.
10 - Plate the pasta. Sprinkle with chopped parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Uses only one skillet for the sauce and protein so cleanup is a breeze
  • Packs bold Cajun heat with creamy richness
  • Ready in about forty minutes yet tastes like a special occasion meal
  • Makes for great leftovers and reheats beautifully
02 -
  • Naturally high in protein thanks to shrimp and sausage
  • Freezes surprisingly well if portioned and cooled before storing
  • Customizable heat level for spice lovers and mild palates alike
03 -
  • If you want a smoky flavor boost toast the Cajun seasoning for a minute in the dry pan before adding oil
  • Do not overcook the shrimp they only need a minute or two per side Just until opaque and plump
  • Grate your own Parmesan for the smoothest melt and best flavor pre grated can clump in the sauce

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