Creamy Cajun Shrimp & Sausage Pasta
Creamy Cajun Shrimp & Sausage Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon olive oil
For the Shrimp and Sausage
- 1 pound large shrimp, peeled and deveined
- 12 ounces Andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 teaspoons Cajun seasoning, divided
- 1 tablespoon olive oil
For the Creamy Cajun Sauce
- 2 tablespoons butter
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Cook the linguine according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Toss the drained pasta with 1 tablespoon of olive oil to prevent sticking.
⏱️ 10 min
- 2
While the pasta cooks, pat the shrimp dry and season with 1 teaspoon of Cajun seasoning. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced Andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 7 min
- 3
Add the seasoned shrimp to the same skillet and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside with the sausage.
⏱️ 5 min
- 4
Reduce the heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add the diced yellow onion and red bell pepper. Sauté for 5-7 minutes, or until softened.
⏱️ 7 min
- 5
Stir in the minced garlic and the remaining 1/2 teaspoon of Cajun seasoning. Cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux.
⏱️ 1 min
- 7
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, until the sauce begins to thicken.
⏱️ 3 min
- 8
Stir in the heavy cream and bring the sauce back to a gentle simmer. Cook for 2-3 minutes, allowing it to thicken further. Remove from heat and stir in the 1/2 cup of grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
⏱️ 5 min
- 9
Add the cooked linguine, shrimp, and sausage back into the skillet with the creamy Cajun sauce. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick.
⏱️ 3 min
- 10
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Shrimp & Sausage Pasta
For the Pasta
- 12 ounces linguine
- 1 tablespoon olive oil
For the Shrimp and Sausage
- 1 pound large shrimp, peeled and deveined
- 12 ounces Andouille sausage, sliced into 1/2-inch rounds
- 1 1/2 teaspoons Cajun seasoning, divided
- 1 tablespoon olive oil
For the Creamy Cajun Sauce
- 2 tablespoons butter
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Cook the linguine according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Toss the drained pasta with 1 tablespoon of olive oil to prevent sticking.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry and season with 1 teaspoon of Cajun seasoning. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced Andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 7 min - 3
Add the seasoned shrimp to the same skillet and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside with the sausage.
⏱️ 5 min - 4
Reduce the heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add the diced yellow onion and red bell pepper. Sauté for 5-7 minutes, or until softened.
⏱️ 7 min - 5
Stir in the minced garlic and the remaining 1/2 teaspoon of Cajun seasoning. Cook for 1 minute until fragrant.
⏱️ 1 min - 6
Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux.
⏱️ 1 min - 7
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, until the sauce begins to thicken.
⏱️ 3 min - 8
Stir in the heavy cream and bring the sauce back to a gentle simmer. Cook for 2-3 minutes, allowing it to thicken further. Remove from heat and stir in the 1/2 cup of grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
⏱️ 5 min - 9
Add the cooked linguine, shrimp, and sausage back into the skillet with the creamy Cajun sauce. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick.
⏱️ 3 min - 10
Serve immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min