INTRO:
If you’re looking for a dinner that’s bursting with bold flavor and guaranteed to impress, this Cajun Shrimp & Sausage Pasta is it! Creamy,
spicy, savory, and totally satisfying—it’s the kind of meal that makes you go back for seconds (and maybe thirds).
Ingredients
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)
10 ounces fettuccine pasta
½ 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)
½ cup crushed tomatoes
1 cup chicken broth sodium free
1 cup heavy cream
2/3 cup Grated Parmesan
1 tbsp parsley (chopped)
Instructions
Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil.
Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 – 5 minutes. Remove to plate, set aside.
Add pasta to salted boiling water and cook until al dente.
Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt.
Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
Add crushed tomatoes, chicken broth and heavy cream.
Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes.
Once simmering, add Parmesan and stir into sauce.
When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2 – 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
Serve with chopped parsley.
How to Store:
Let leftovers cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
Note: Shrimp can get rubbery if overcooked, so reheat just until warmed through.
Variations & Tips:
• Swap the protein: Not a fan of shrimp? You can substitute it with cooked chicken, scallops, or even extra sausage for a meatier version.
• Spice it up: Add a pinch of cayenne or a few dashes of hot sauce for extra heat.
• Go lighter: Use half-and-half instead of heavy cream for a lighter sauce, though it’ll be slightly less rich.
• Pasta choices: Fettuccine is great, but penne, linguine, or even spaghetti work just as well.
• Make it veggie-friendly: Skip the shrimp and sausage and load up on mushrooms, zucchini, and spinach for a hearty vegetarian twist.
• Don’t overcook the shrimp: Shrimp cook quickly—remove them from heat as soon as they turn pink and opaque.
• Fresh is best: If you have time, grate your Parmesan fresh—it melts better and adds richer flavor than pre-shredded.
Nutritional Information (per serving):
Calories: ~720
Protein: 38g
Fat: 41g
Saturated Fat: 18g
Carbohydrates: 50g
Sugar: 6g
Fiber: 3g
Sodium: ~950mg
Cholesterol: 220mg
Note: These values are estimates and may vary depending on the specific brands and ingredients used.