Cajun Shrimp and Sausage Pasta
Cajun Shrimp and Sausage Pasta
Ingredients
For the Pasta
- 12 ounces linguine
For the Shrimp and Sausage
- 1 pound shrimp, peeled, deveined, tails on or off
- 12 ounces Andouille sausage, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 1/2 teaspoons Cajun seasoning, plus more for shrimp
For the Cream Sauce
- 2 tablespoons butter
- 1/2 yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups 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 until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry and season with 1/2 teaspoon of Cajun seasoning. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the Andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside with the sausage.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the butter to the skillet. Once melted, add the diced yellow onion and green bell pepper. Sauté for 5-7 minutes, or until softened.
⏱️ 7 min
- 5
Add the minced garlic and cook for 1 minute until fragrant. Stir in the remaining 1 1/2 teaspoons of Cajun seasoning, salt, and black pepper.
⏱️ 2 min
- 6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min
- 7
Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 8
Add the cooked linguine, browned sausage, and cooked shrimp to the sauce. Toss gently to combine, ensuring everything is well coated. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cajun Shrimp and Sausage Pasta
For the Pasta
- 12 ounces linguine
For the Shrimp and Sausage
- 1 pound shrimp, peeled, deveined, tails on or off
- 12 ounces Andouille sausage, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 1/2 teaspoons Cajun seasoning, plus more for shrimp
For the Cream Sauce
- 2 tablespoons butter
- 1/2 yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups 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 until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the shrimp dry and season with 1/2 teaspoon of Cajun seasoning. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the Andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside with the sausage.
⏱️ 5 min - 4
Reduce the heat to medium. Add the butter to the skillet. Once melted, add the diced yellow onion and green bell pepper. Sauté for 5-7 minutes, or until softened.
⏱️ 7 min - 5
Add the minced garlic and cook for 1 minute until fragrant. Stir in the remaining 1 1/2 teaspoons of Cajun seasoning, salt, and black pepper.
⏱️ 2 min - 6
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min - 7
Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 8
Add the cooked linguine, browned sausage, and cooked shrimp to the sauce. Toss gently to combine, ensuring everything is well coated. Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 3 min