Creamy Cajun Shrimp With Sausage Pasta Recipe
For the perfect Creamy Cajun Shrimp with Sausage Pasta, make sure to cook the shrimp in a little butter, and season with salt, pepper, and Worcestershire sauce.
Ingredients
- ½ pound large shrimp, peeled and deveined, tails removed
- 1 andouille sausage, about ½ pound, sliced into rounds
- 1 - 2 tablespoons cajun/creole spice mix, adjust to your spice/heat level
- Olive oil
- ½ medium yellow onion, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon cajun/creole spice mix
- 1 teaspoon brown sugar
- 1 - 2 cloves garlic, finely chopped (1 large or 2 small)
- ½ cup crushed tomatoes
- ¾ cup chicken broth
- 1 teaspoon Worcestershire sauce
- ¾ cup heavy cream, or ½ & ½ (I prefer heavy cream!!)
- 12 ounces fettuccine or farfalle (bowties)
- Kosher salt and fresh cracked black pepper
- Grated Parmesan and chopped parsley, for serving
Instructions
- Bring a large pot of water to a boil for the pasta. 1 or 2 tablespoons of cajun seasoning should be added to the shrimp before serving. Over medium-high heat, drizzle olive oil over the bottom of a large skillet.
- When the shrimp starts to curl, add them to the pan and cook for about two minutes. Remove shrimp to a plate and set aside for a minute or two before flipping over.
- Cook sausage until nicely caramelized, about 4 to 5 minutes, in a pan with a little more olive oil. Place on a plate and set aside.
- Cook pasta until al dente in salted boiling water, one minute less than the package instructions.
- On medium heat, drizzle another good drizzle of olive oil into the pan. Add the onion, red bell pepper, thyme, smoked paprika, brown sugar, and a generous pinch of salt.
- Scrape up any browned bits when you can, then sauté onions and peppers until softened. About 30 seconds after adding the garlic, cook it until it becomes fragrant.
- Simmer for a couple of minutes while stirring and scraping up any brown bits from the bottom of the pan. Add crushed tomatoes, chicken broth, and Worcestershire sauce.
- Stir in cream, bringing to a simmer. Stir cooked pasta and andouille sausage into simmering sauce and heat through, 2 - 3 minutes. If it seems dry or you want more sauce, add more chicken broth or cream (I added ¼ cup of each).
- Once the pasta is done, add salt and pepper to taste, and then top with blackened shrimp. Grate some Parmesan, sprinkle some black pepper, and sprinkle some chopped parsley on top. You'll enjoy it!
Nutrition
Calories: 631kcal
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