Cajun Shrimp Pasta with Sausage: A Creamy, Spicy Masterpiece
Imagine digging into a bowl of perfectly al dente fettuccine, coated in a luxuriously creamy and boldly spiced Cajun sauce, packed with juicy, plump shrimp and smoky Andouille sausage. This Cajun Shrimp Pasta recipe is your ticket to a restaurant-quality dinner that’s surprisingly easy to make at home. Forget ordering out—this one-pan wonder is about to become your new favorite comfort food. We’re breaking down the secrets to building layers of flavor, from searing the sausage to creating the perfect creamy sauce that clings to every strand of pasta.
This Cajun Shrimp Pasta with Sausage is the ultimate easy gourmet dinner, perfect for a busy weeknight or impressing weekend guests. It’s a versatile dish that you can customize to your preferred spice level.
Yields: 4-6 servings
Prep time:15 minutes
Cook time:20 minutes
Ingredients for Cajun Shrimp Pasta
For the best flavor, we highly recommend making your own Cajun seasoning blend. It’s quick, free of additives, and you can control the heat.
For the Homemade Cajun Seasoning (or use 2 tbsp store-bought):
· 2 tsp smoked paprika
· 1 tsp garlic powder
· 1 tsp onion powder
· 1 tsp dried oregano
· ½ tsp dried thyme
· ½ tsp cayenne pepper (adjust for heat)
· ½ tsp freshly ground black pepper
· ½ tsp salt
For the Pasta and Proteins:
· 12 oz fettuccine, linguine, or penne pasta
· 1 lb large shrimp (31/40 count), peeled and deveined
· 12 oz Andouille sausage, sliced into ¼-inch rounds
· 1 tbsp olive oil
For the Creamy Cajun Sauce:
· 3 tbsp unsalted butter
· 1 medium yellow onion, diced
· 1 red bell pepper, diced
· 3-4 cloves garlic, minced
· ½ cup dry white wine (like Sauvignon Blanc) or chicken broth
· 1 ½ cups heavy cream (or half-and-half for a lighter version)
· ½ cup grated Parmesan cheese, plus more for serving
· 2 tbsp chopped fresh parsley
· Salt and pepper to taste
Step-by-Step Instructions
Follow these simple steps for a foolproof, flavorful dish every single time.
Step 1: Prep and Season the Ingredients
If making your own Cajun seasoning,mix all the spice ingredients in a small bowl. Pat the shrimp completely dry with paper towels—this is crucial for a good sear. Toss the shrimp with about 1 tablespoon of the Cajun seasoning and set aside.
Step 2: Cook the Pasta
Bring a large pot of generously salted water to a boil.Cook the pasta according to package directions until al dente. Just before draining, reserve 1 cup of the starchy pasta water. This liquid gold is key for thickening the sauce later. Drain the pasta and set it aside.
Step 3: Sear the Sausage and Shrimp
While the pasta cooks,heat a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, until browned and crispy on the edges. Remove the sausage with a slotted spoon, leaving the rendered fat in the pan.
Add the tablespoon of olive oil to the same skillet.Place the seasoned shrimp in a single layer and sear for 1-2 minutes per side, just until pink and opaque. They do not need to be fully cooked through at this point. Remove the shrimp and set them aside with the sausage.
Step 4: Build the Flavorful Sauce Base
Reduce the heat to medium.Add the butter to the skillet. Once melted, add the diced onion and bell pepper. Sauté for 5-6 minutes until they have softened and become fragrant.
Add the minced garlic and cook for another 30 seconds until fragrant.Be careful not to burn it.
Pour in the white wine(or chicken broth) to deglaze the pan, using your spoon to scrape up all the delicious browned bits from the bottom. Let the liquid simmer for 2 minutes until it reduces by about half.
Step 5: Create the Creamy Cajun Sauce
Pour in the heavy cream and add the remaining Cajun seasoning.Whisk everything together and bring it to a gentle simmer. Do not boil. Let it simmer for 2-3 minutes until the sauce begins to thicken slightly.
Stir in the grated Parmesan cheese until it has fully melted and the sauce is smooth and cohesive.
Step 6: Combine and Finish the Dish
Add the cooked pasta,browned sausage, and any accumulated juices back into the skillet. Toss everything thoroughly to coat in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Gently fold in the cooked shrimp and half of the fresh parsley.Heat through for just 1-2 minutes until the shrimp are fully warmed.
Step 7: Serve Immediately
Taste the pasta and adjust seasoning with salt and pepper if needed.Garnish with the remaining fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately for the best texture and flavor.
Pro Chef Tips for the Best Results
· Juicy Shrimp are Key: Overcooked shrimp become rubbery. Searing them quickly and finishing them in the sauce ensures they stay tender and juicy.
· Embrace the Starch: Never throw away your pasta water! The starch in the water acts as a natural thickener and helps the sauce cling perfectly to the pasta.
· Customize the Heat: Andouille sausage brings its own spice. Control the dish’s overall heat by adjusting the amount of cayenne pepper in your seasoning blend.
· Don’t Skip the Deglaze: Deglazing the pan with wine or broth is non-negotiable for maximum flavor. Those browned bits (the “fond”) are pure flavor concentrate.
Serving Suggestions and Delicious Variations
What to Serve with Cajun Shrimp Pasta:
· Easy Garlic Bread: A must-have for soaking up every last drop of the creamy sauce.
· A Crisp Green Salad: A simple salad with a light lemon vinaigrette or ranch dressing helps balance the richness of the pasta.
· Steamed Vegetables: Simple sides like roasted broccoli, asparagus, or green beans complement the dish beautifully.
Recipe Variations to Try:
· Add More Veggies: Sauté sliced mushrooms with the onions, or stir in a couple of handfuls of fresh spinach at the end until wilted.
· Protein Swap: Use chicken breast or scallops instead of shrimp. Just ensure they are cooked through before removing them from the pan.
· Lighter Version: Substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich.
Frequently Asked Questions (FAQs)
Can I make this Cajun Shrimp Pasta ahead of time?
This dish is best served immediately.The pasta can continue to absorb the sauce, making it thicker upon standing. If you must, prepare the components separately and combine them gently with a little extra cream or pasta water when reheating.
What can I use instead of Andouille sausage?
Any good-quality smoked sausage,such as Kielbasa, will work well. The dish will be less spicy but still delicious.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.Reheat gently in a skillet over low heat, adding a splash of cream, milk, or broth to loosen the sauce.
Is there a substitute for the white wine?
Yes,an equal amount of chicken broth is an excellent non-alcoholic substitute. You can also add a teaspoon of lemon juice to the broth for a bit of acidity.
Estimated Nutrition Facts (Per Serving)
· Calories: ~780
· Total Fat: 48g
· Saturated Fat: 24g
· Cholesterol: 285mg
· Sodium: 1150mg
· Total Carbohydrates: 50g
· Dietary Fiber: 3g
· Sugars: 6g
· Protein: 35g
Please note: These are estimates generated by an online nutrition calculator. Actual values will vary based on specific ingredients and portion sizes.
Conclusion: Your New Go-To Gourmet Pasta Recipe
There you have it—the ultimate guide to creating an unforgettable Cajun Shrimp Pasta with Sausage right in your own kitchen. This easy pasta recipe delivers a powerful punch of flavor with its creamy sauce, perfectly cooked shrimp, and smoky sausage, rivaling any dish you’d find at a high-end Italian or Cajun restaurant. It’s the perfect family dinner for a special occasion or when you simply crave something decadently delicious. So, grab your skillet, fire up the stove, and get ready to receive rave reviews. This creamy Cajun pasta is not just a meal; it’s an experience.