About This Recipe

Cajun Shrimp Pasta with Sausage is a hearty, flavor-intensive dish that combines elements of Cajun and Creole cooking. It features shrimp and smoked sausage tossed with pasta in a creamy, spiced sauce. The dish is characterized by the use of a Cajun seasoning blend, which typically includes paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme, creating a robust and slightly spicy flavor profile.

Why You’ll Love This Recipe

This recipe offers a satisfying balance of protein, carbohydrates, and rich sauce, making it a complete meal. The smokiness of the sausage complements the sweetness of the shrimp, while the Cajun seasoning and creamy sauce create a complex, comforting dish. It is efficient to prepare, as the pasta, protein, and sauce are cooked and combined in a single session.

Ingredients

For the Cajun Seasoning:

• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon salt

For the Pasta:

• 12 ounces fettuccine or penne pasta
• 1 pound large shrimp, peeled and deveined
• 12 ounces Andouille sausage or other smoked sausage, sliced into rounds
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (for garnish)

Step by Step Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
2. In a small bowl, combine all the spices for the Cajun seasoning: paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt.
3. Pat the shrimp dry with paper towels. Place them in a bowl, toss with half of the prepared Cajun seasoning, and set aside.
4. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook for 5-6 minutes, until browned. Remove the sausage with a slotted spoon and set aside.
5. Add the seasoned shrimp to the same skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp and set aside with the sausage.
6. Reduce the heat to medium. Add the diced onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking) to the skillet. Sauté for 5-7 minutes, until the vegetables have softened.
7. Add the minced garlic and the remaining Cajun seasoning to the skillet. Cook for 1 minute until fragrant.
8. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add the heavy cream and bring the sauce to a gentle simmer. Allow it to cook for 2-3 minutes to slightly thicken.
9. Stir in the grated Parmesan cheese and butter until melted and the sauce is smooth.
10. Add the cooked pasta, browned sausage, and cooked shrimp back to the skillet. Toss everything together until evenly coated in the sauce and heated through.
11. Garnish with fresh chopped parsley before serving.

FAQ

Can I use a pre-made Cajun seasoning blend?
Yes. You can substitute the homemade seasoning mix with approximately 2-3 tablespoons of a store-bought Cajun or Creole seasoning blend. Adjust the amount based on the spice level of the blend and personal preference.

What can I use instead of heavy cream?
For a lighter sauce, half-and-half can be used, though the sauce will be less rich and may not thicken as much. For a dairy-free option, full-fat canned coconut milk is a suitable substitute.

Is Andouille sausage necessary?
Andouille sausage is traditional for its smoky, spicy flavor. If unavailable, any other variety of smoked sausage, such as kielbasa, can be used as a substitute.

You Must Know

Do not overcook the shrimp, as they will become tough and rubbery. They cook very quickly and should be removed from the heat as soon as they turn pink and opaque. The residual heat will continue to cook them slightly after removal. The success of the dish relies on building layers of flavor by using the same skillet to cook each component, which incorporates the fond (browned bits) into the sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce upon standing. Reheat gently in a skillet on the stove over low heat, adding a small splash of chicken broth or cream to loosen the sauce. This dish does not freeze well due to the creamy sauce, which may separate upon thawing.