Description
Delight in this creamy Cajun shrimp pasta with sausage, a rich and flavorful dish combining succulent shrimp, smoky andouille sausage, and vibrant vegetables, all tossed in a luscious Cajun-spiced cream sauce over perfectly cooked fettuccine. Ready in just 30 minutes, this hearty meal brings a taste of Louisiana to your dinner table with ease.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 1 tsp Cajun seasoning or Creole seasoning
- ½ tsp dried oregano
- 2 tbsp olive oil
Sausage
- 6 oz andouille sausage or smoked sausage, thinly sliced
Pasta
- 10 oz fettuccine pasta
Vegetables and Seasonings
- ½ yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 tsp Cajun seasoning or Creole seasoning
- 1 tsp brown sugar
- 2-3 cloves garlic, chopped
Sauce
- ½ cup crushed tomatoes
- 1 cup chicken broth, sodium-free
- 1 cup heavy cream
- â…” cup grated Parmesan cheese
Garnish
- 1 tbsp parsley, chopped
Instructions
- Prepare the Shrimp: In a bowl, toss the peeled and deveined shrimp with kosher salt, freshly cracked black pepper, 1 teaspoon Cajun seasoning, and ½ teaspoon dried oregano to evenly coat the shrimp with seasoning.
- Cook the Shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 2 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Cook the Sausage: In the same skillet, add the thinly sliced andouille or smoked sausage. Cook for 4-5 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 10 ounces of fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté the Vegetables: Using the same skillet, add the thinly sliced yellow onion and red bell pepper. Season with 4 teaspoons of Cajun seasoning, 1 teaspoon brown sugar, and a pinch of salt. Sauté over medium heat until the vegetables soften, about 4-5 minutes. Add the chopped garlic and cook for an additional 30 seconds until fragrant.
- Make the Sauce: Stir in ½ cup crushed tomatoes, 1 cup sodium-free chicken broth, and 1 cup heavy cream into the skillet with the vegetables. Bring to a gentle simmer and let cook for 2-3 minutes. Add ⅔ cup grated Parmesan cheese and stir until the sauce thickens slightly and becomes creamy.
- Combine Everything: Return the cooked fettuccine, sausage, and shrimp to the skillet. Toss everything well to coat in the creamy Cajun sauce. Cook together for 2-3 minutes to meld the flavors.
- Serve: Garnish the pasta with 1 tablespoon chopped parsley and serve hot for a flavorful, satisfying meal.
Notes
- For a spicier dish, increase the amount of Cajun seasoning to taste.
- Substitute heavy cream with half-and-half for a lighter sauce, but expect a slightly less creamy texture.
- If andouille sausage is unavailable, smoked sausage or kielbasa make good alternatives.
- Make sure not to overcook the shrimp as they cook quickly and can become rubbery.
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
