Cajun Shrimp and Sausage Pasta
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
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.
Tried this recipe?Let us know how it was!