Dive into the flavors of Louisiana with our Cajun Shrimp and Sausage Pasta! Spicy, creamy, and oh-so-satisfying.
Ingredients:
1 lb. large shrimp, peeled and deveined
Kosher salt and fresh cracked black pepper, to taste
1 teaspoon Cajun seasoning, or Creole seasoning
½ 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
⅔ cup Grated Parmesan
1 tablespoon parsley, chopped
Directions:
Toss shrimp with salt, pepper, Cajun seasoning, and Oregano; coat well. Heat a large skillet over medium-high heat and drizzle with olive oil.
Add shrimp; cook for 2 minutes, flip over, and cook another minute or two. Then remove to a plate and set aside.
In the same pan, add a little more olive oil, add sausage, and brown for about 4 – 5 minutes. Remove to plate, set aside.
Cook pasta in salted boiling water until al dente.
Lower heat to medium, add more olive oil to the pan, then add onion, red bell pepper, Cajun seasoning, brown sugar, and a pinch of salt. Sauté until softened, scraping up any browned bits.
Add garlic; cook until fragrant, about 30 seconds.
Add crushed tomatoes, chicken broth, and heavy cream. Bring to a simmer, stirring to scrape up any brown bits from the bottom of the pan, and simmer a couple of minutes.
Once simmering, add Parmesan, stir into sauce. Then add cooked pasta and sausage; stir to combine and heat through, 2 – 3 minutes. Season with salt and pepper to taste, then lastly, add shrimp.
Serve with chopped parsley.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 650 kcal | Servings: 4 servings
Cajun Shrimp and Sausage Pasta
Ingredients
- 1 lb. large shrimp peeled and deveined
- Kosher salt and fresh cracked black pepper to taste
- 1 teaspoon Cajun seasoning or Creole seasoning
- ½ 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
- ⅔ cup Grated Parmesan
- 1 tablespoon parsley chopped
Instructions
- Toss shrimp with salt, pepper, Cajun seasoning, and Oregano, coat well. Heat a large skillet over medium-high heat and drizzle with olive oil.
- Add shrimp; cook for 2 minutes, flip over, and cook another minute or two. Then remove to a plate and set aside.
- In the same pan, add a little more olive oil, add sausage, and brown for about 4 – 5 minutes. Remove to plate, set aside.
- Cook pasta in salted boiling water until al dente.
- Lower heat to medium, add more olive oil to the pan, then add onion, red bell pepper, Cajun seasoning, brown sugar, and a pinch of salt. Sauté until softened, scraping up any browned bits.
- Add garlic; cook until fragrant, about 30 seconds.
- Add crushed tomatoes, chicken broth, and heavy cream. Bring to a simmer, stirring to scrape up any brown bits from the bottom of the pan, and simmer a couple of minutes.
- Once simmering, add Parmesan, stir into sauce. Then add cooked pasta and sausage; stir to combine and heat through, 2 – 3 minutes. Season with salt and pepper to taste, then lastly, add shrimp.
- Serve with chopped parsley.
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