Cajun Shrimp and Sausage Pasta
Cajun Shrimp and Sausage Pasta is not just another pasta dish; it’s a vibrant explosion of flavors that transports you straight to the heart of Louisiana kitchens. With succulent shrimp, smoky sausage, and a rich, creamy sauce, this pasta is as comforting as it is satisfying. The combination of Cajun seasoning adds a delightful kick, making each bite a celebration of taste and texture. If you’ve ever craved a meal that’s both hearty and indulgent without the fuss, this dish is your answer.
Table of Contents
I remember the first time I whipped up this Cajun Shrimp and Sausage Pasta for friends. The aroma wafting through the kitchen had everyone congregated around the stove, eager for a taste. It’s a simple yet rewarding dish perfect for family dinners or impressing guests on a weeknight. Plus, it’s easy on the wallet and packed with flavor, making it a win-win for any occasion. I can’t wait for you to give it a try!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 45 minutes, it’s perfect for busy weeknights.
- Irresistible Flavor: The mix of Cajun seasoning with cream and cheese creates a rich and savory sauce.
- Eye-Catching Appeal: Radiant colors and textures make for an impressive presentation.
- Flexible Serving: Great for dinners, casual get-togethers, or even lunch leftovers.
- Diet-Friendly Options: Easily adaptable for gluten-free diets with the right pasta swap.
Ingredients You’ll Need
- 8 ounces fettuccine: This noodle is ideal for catching the creamy sauce. You can substitute with spaghetti or any favorite pasta if needed.
- 12 ounces large raw shrimp, peeled and deveined: The star protein; choosing large shrimp ensures they don’t overcook and stay juicy. Frozen shrimp works too—just ensure they’re thawed properly.
- 1 tablespoon cajun seasoning, divided: Adds a kick! You can use store-bought or make your own blend to control the spice.
- 1 tablespoon extra virgin olive oil: For sautéing the sausage; it enhances flavor without being overpowering. Can substitute with canola oil if needed.
- 1 ring (13.5 ounces) smoked sausage, cut into ¼-inch pieces: Adds smoky depth. Andouille sausage is a great choice here, but any smoked sausage will do.
- ¼ cup unsalted butter: This forms the base of our creamy sauce. Using unsalted butter allows you to control the saltiness.
- 1 tablespoon garlic, minced: Adds a fragrant, savory depth. Fresh garlic is best, but jarred minced garlic works in a pinch.
- 2 cups heavy whipping cream: Makes the sauce luxuriously creamy. If you want a lighter option, half-and-half can be used, but may alter the richness slightly.
- 1 teaspoon kosher salt: Essential for flavor; adjust to taste based on your chosen sausage and cream.
- ½ teaspoon black pepper: Adds a bit of heat; feel free to add more if you love a kick.
- ¼ teaspoon crushed red pepper: Optional, but gives an added layer of spiciness. Adjust based on your taste.
- 1 cup parmesan cheese, grated: This melts into the sauce beautifully. Freshly grated cheese will yield the best results, but pre-grated is also convenient.
- Parsley, for garnish: Fresh parsley not only brightens the dish aesthetically but adds a fresh contrast to the rich flavors.
How to Make Cajun Shrimp and Sausage Pasta
Bring Water to Boil: Start by bringing a large pot of salted water to a boil over medium-high heat. Once boiling, add 8 ounces of fettuccine and cook until al dente, about 8-10 minutes, depending on package directions. Don’t forget to reserve ½ cup of the pasta water before you drain it. Set the drained pasta aside.
Season Shrimp: Pat 12 ounces of raw shrimp dry using paper towels. Season them with half of the 1 tablespoon of cajun seasoning to ensure they soak up that bold flavor. Set these aside for later.
Cook Sausage: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat—add the sliced smoked sausage. Cook for about 2-3 minutes on each side, allowing them to get golden and slightly crispy. Once done, transfer the sausage to a plate and tent loosely with foil to keep warm.
Sauté Shrimp: In the same hot skillet, add the seasoned shrimp in a single layer. Cook for about 1-2 minutes on each side until they turn pink and opaque, signaling they’re cooked through. Take the shrimp out and set them aside with the sausage.
Melt Butter: Add ¼ cup of unsalted butter to the same skillet, allowing it to melt over medium heat. Incorporate 1 tablespoon of minced garlic and cook for about a minute until fragrant, but not browned—this will infuse the butter with delicious flavor.
Create Cream Sauce: Pour in 2 cups of heavy whipping cream and stir in the remaining ½ tablespoon of cajun seasoning, along with 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ¼ teaspoon of crushed red pepper flakes. Mix everything together and bring it to a gentle boil while stirring occasionally.
Thicken Sauce: Reduce the heat to low and let the sauce simmer for about 6-8 minutes until it thickens slightly. This step is crucial for achieving that perfect sauce that clings beautifully to the pasta.
Incorporate Cheese: Once the sauce has thickened, stir in 1 cup of grated parmesan cheese, mixing until it’s fully melted and smooth. You want a creamy texture that’s infinitely dreamy.
Combine Everything: Add the cooked fettuccine, sausage, and shrimp back into the skillet. Toss everything together, ensuring that each piece is coated in that luscious sauce. If the sauce feels too thick, simply stir in a splash of the reserved pasta water to loosen it up.
Garnish and Serve: Finally, garnish with freshly chopped parsley right before serving. This adds a pop of color and fresh flavor, completing your dish. Serve hot and watch as everyone devours this Cajun Shrimp and Sausage Pasta!
Storing & Reheating
To store any leftovers, allow the dish to cool to room temperature before placing it in an airtight container in the refrigerator. It will keep well for up to 3 days. If you want to enjoy this rich meal further down the line, freeze it in an airtight container for up to 3 months. When you’re ready to enjoy, reheat the pasta in a skillet over medium heat, stirring frequently. If the sauce has thickened, a splash of cream or reserved pasta water will help refresh the texture.
Chef’s Helpful Tips
- Don’t overcrowd the skillet when cooking the shrimp; it could lead to steaming rather than searing.
- For the cream sauce, keep the heat on low after thickening to prevent it from scorching.
- Use freshly grated parmesan for the best melting quality and flavor. Pre-grated can work but might not yield as creamy of a sauce.
- If you’re meal prepping, keep the pasta and sauce separate until serving to prevent the noodles from becoming mushy.
- Feel free to throw in some vegetables, like bell peppers or spinach, for extra nutrients and color!
Cajun Shrimp and Sausage Pasta really hits the sweet spot when it comes to hearty weeknight dinners. It’s creamy, flavorful, and just the right amount of spicy while being surprisingly straightforward to make. The versatility of this dish allows you to experiment with different proteins or veggies and adjust the spice level to your liking.
If you’re ready to bring some southern flair into your home cooking, let this dish be your guide. Whether for a family night or a special occasion, this pasta is sure to impress. Now gather your ingredients and enjoy every moment spent making this delightful meal!
Recipe FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can leave them in the fridge overnight or soak them in cold water for about 15 minutes. They’ll cook just as beautifully as fresh shrimp!
What can I substitute for heavy whipping cream?
If you’d like a lighter alternative, you can use half-and-half or whole milk, though the sauce won’t be as rich. For a dairy-free option, consider using coconut cream or a nut-based cream.
How can I make this dish spicier?
If you enjoy a bit more heat, increase the amount of cajun seasoning or add more crushed red pepper flakes. You could also toss in some diced jalapeños for an extra kick.
What sides pair well with Cajun Shrimp and Sausage Pasta?
A light salad or some garlic bread complements this dish wonderfully, balancing the richness of the pasta with fresh greens or crispy textures. Steamed vegetables can also add a nice touch!
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📖 Recipe Card
Cajun Shrimp and Sausage Pasta
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Cajun
Description
This Cajun Shrimp and Sausage Pasta is a delightful dish featuring tender shrimp and flavorful sausage, all enveloped in a rich creamy sauce, perfect for a quick and comforting meal.
Ingredients
- 8 ounces fettuccine
- 12 ounces large raw shrimp, peeled and deveined (tails off)
- 1 tablespoon cajun seasoning, divided
- 1 tablespoon extra virgin olive oil
- 1 ring (13.5 ounces) smoked sausage, cut into ¼-inch pieces
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 tablespoon garlic, minced
- 2 cups (476 g) heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 cup (100 g) parmesan cheese, grated
- parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, drain, and set aside.
- Dry the shrimp with paper towels and season with half of the cajun seasoning.
- In a large skillet over medium heat, add olive oil. Once hot, add the smoked sausage and cook until golden brown for 2-3 minutes on each side. Remove and keep warm.
- In the same skillet, add seasoned shrimp in a single layer and cook until pink and cooked through for 1-2 minutes on each side. Remove and keep warm with the sausage.
- Melt butter in the skillet over medium heat. Add minced garlic and sauté for about 1 minute.
- Stir in heavy cream along with the remaining cajun seasoning, salt, pepper, and crushed red pepper. Bring to a gentle boil, stirring often.
- Reduce heat to low and simmer the sauce for 6-8 minutes, allowing it to thicken slightly.
- Add parmesan cheese and stir until melted and smooth.
- Return fettuccine, sausage, and shrimp back into the skillet and toss to combine. If too thick, add a splash of reserved pasta water.
- Garnish with parsley and serve hot.
Notes
Ensure shrimp are cooked just until pink for the best texture.
Feel free to adjust the amount of cajun seasoning to suit your taste.
This dish pairs well with a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 140mg
