Description
Creamy Cajun Shrimp Pasta with Sausage is a flavorful and hearty dish featuring perfectly cooked shrimp and smoky andouille sausage tossed in a rich, spicy Cajun cream sauce with tender fettuccine. This one-pan skillet recipe combines Cajun seasoning, sautéed vegetables, and a luscious Parmesan-infused sauce for a comforting and indulgent meal that’s perfect for weeknights or special occasions.
Ingredients
Units
Scale
Shrimp and Sausage
- 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)
Pasta
- 10 ounces fettuccine pasta
Sauce and Vegetables
- 1/2 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)
- 1/2 cup crushed tomatoes
- 1 cup chicken broth (sodium free)
- 1 cup heavy cream
- 2/3 cup Grated Parmesan
- 1 tablespoon parsley (chopped)
Instructions
- Cook shrimp: Toss the shrimp with kosher salt, freshly cracked black pepper, Cajun seasoning, and dried oregano until evenly coated. Heat a large skillet over medium-high heat and drizzle with olive oil. Add the shrimp and cook for 2 minutes on one side, then flip and cook for an additional 1-2 minutes until shrimp are pink and cooked through. Remove shrimp from skillet and set aside on a plate.
- Cook sausage: In the same skillet, add a little more olive oil then add the thinly sliced andouille or smoked sausage. Brown the sausage slices, letting them caramelize nicely for about 4-5 minutes. Remove from skillet and set aside with the shrimp. The skillet will be used for the sauce next.
- Boil pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente according to package instructions. Drain the pasta, but do not rinse it. Set aside.
- Make sauce: Reduce the heat of the skillet to medium and add a little more olive oil. Add the thinly sliced yellow onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté the vegetables until they start to soften and the onions become translucent, about 4-5 minutes, scraping up any browned bits from the pan. Add the chopped garlic and cook for about 30 seconds until fragrant. Then add the crushed tomatoes, sodium-free chicken broth, and heavy cream. Stir well and bring the mixture to a simmer. Let it simmer for a couple of minutes, stirring frequently to incorporate all the flavors and scraping up any browned bits from the bottom of the pan.
- Final assembly: Once the sauce is simmering, stir in the grated Parmesan cheese until melted and fully blended into the sauce. Add the cooked pasta and sausage back into the skillet. Stir to combine and heat everything through for 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed. Finally, gently fold the cooked shrimp into the sauce to warm them without overcooking. Serve immediately garnished with freshly chopped parsley.
Notes
- Do not rinse the pasta after boiling to help the sauce adhere better.
- Adjust Cajun seasoning based on preferred spice level.
- Use andouille sausage for an authentic smoky flavor; smoked sausage is a good alternative.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 220 mg
