Creamy Shrimp & Sausage Cajun Pasta

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Introduction:

This Creamy Shrimp & Sausage Cajun Pasta is a bold, satisfying dish that brings the taste of Louisiana straight to your kitchen. Juicy shrimp, smoky sausage, and tender pasta are smothered in a rich Cajun-spiced cream sauce that’s packed with flavor and easy to make. Perfect for busy weeknights or an impressive weekend dinner, this one-pot wonder will have everyone asking for seconds.

Origin:

Inspired by the Cajun and Creole cuisines of Louisiana, this dish combines French, Southern, and Caribbean influences. The smoky spice blend and use of sausage and seafood reflect the diverse cultural roots of Cajun cooking, often centered around bold seasonings and hearty ingredients.

Ingredients:

Main Ingredients:

  • 8 oz (about 2 cups) penne or fettuccine pasta
  • 1 tbsp olive oil
  • 1/2 lb (225g) shrimp, peeled and deveined
  • 1/2 lb (225g) smoked sausage (like andouille), sliced
  • 1 tbsp Cajun seasoning (store-bought or homemade)
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp butter
  • Salt and pepper, to taste
  • Fresh parsley or green onions, for garnish

Optional Ingredients/Substitutes:

  • Use chicken instead of sausage for a lighter option.
  • Add mushrooms or spinach for extra vegetables.
  • Substitute half-and-half or evaporated milk for a lighter cream sauce.
  • Swap pasta for zucchini noodles or gluten-free pasta for dietary needs.
  • Use Cajun blackening seasoning for a spicier kick.

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Season shrimp with half the Cajun seasoning and sauté for 2–3 minutes until pink. Remove and set aside.
  3. In the same pan, add sausage slices and cook until browned (about 3–4 minutes). Remove and set aside with the shrimp.
  4. Add butter to the pan, then sauté onion, garlic, and bell peppers until softened, about 4–5 minutes.
  5. Pour in chicken broth and deglaze the pan, scraping up browned bits. Stir in heavy cream and remaining Cajun seasoning. Simmer for 3–5 minutes.
  6. Add Parmesan cheese and stir until melted and the sauce thickens slightly.
  7. Return shrimp and sausage to the pan, then stir in the cooked pasta. Toss to coat everything evenly.
  8. Simmer on low for 2–3 more minutes until heated through.
  9. Garnish with chopped parsley or green onions and serve hot.

Tips for Success:

  • Don’t overcook shrimp—they cook quickly and can become rubbery.
  • Brown the sausage well to build rich, smoky flavor.
  • If sauce is too thick, add a splash of pasta water or broth.
  • Taste and adjust Cajun seasoning—some blends are saltier than others.
  • Use freshly grated Parmesan for better melting and flavor.

Recommendations:

  • Serve with garlic bread or a side salad to balance the richness.
  • Pair with a glass of chilled white wine (like Sauvignon Blanc) or iced tea.
  • Great for meal prep—reheats well with a splash of cream or broth.
  • Can be turned into a bake by topping with extra cheese and broiling briefly.

Nutrition (per serving – approx. 1/4 of recipe):

  • Calories: 620
  • Fat: 35g
  • Protein: 32g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Sugar: 4g
  • Net Carbs: 42g

(Nutrition values may vary based on sausage type, cream, and pasta used.)

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