Cajun Shrimp and Sausage Pasta

5 from 1 vote

This Cajun Shrimp and Sausage Pasta is an easy dinner recipe. With juicy Cajun shrimp, seared andouille sausage and veggies tossed in a super simple cream sauce, it’s the perfect weeknight meal.

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 499kcal

Ingredients

1 lb shrimp peeled and deveined, 16-20 or 13-15 size
1 Tablespoon Cajun seasoning I use my homemade cajun seasoning recipe
2 Tablespoon olive oil
¾ lb andouille sausage or any smoked sausage (12-16 oz package)
6 garlic cloves minced, or about 1.5 tbsp minced garlic in a jar
3/4 cup shallots sliced thinly
3/4 cup red bell pepper thinly sliced
¾ cup chicken broth low sodium
¾ cup heavy cream
1.5 cup parmesan cheese grated from the refrigerated section
1/4 tsp cayenne pepper optional
8 oz penne pasta cooked

Instructions

Mix the shrimp in a bowl with the cajun seasoning. Set aside.
Heat the olive oil in a large skillet or saute pan to medium high heat.
Add the smoked sausage in an even layer and cook until browned (about 3-4 minutes per side). Remove the browned sausage from the pan and set aside. Be sure to leave the drippings in the pan and do not wash it.
In the same pan that you cooked the sausage, add the seasoned shrimp in an even layer. Saute for 2 minutes per side. During this step, the goal is to get a browned sear on the outside of the shrimp. Remove the cooked shrimp and set aside. It will continue to cook as it rests. Do not wash the pan.
Add the garlic, shallots and peppers to the pan that you cooked the shrimp and sausage in. Saute until the onions are translucent (about 3-4 minutes).
Pour in the chicken broth and deglaze the pan if needed (this means scrape up any bits that might be stuck to the bottom of the pan).
Turn the heat to medium low. Add heavy cream and parmesan cheese. Mix to create a sauce. For a spicy kick, add the cayenne pepper to this step.
Return the cooked shrimp, sausage, and pasta to the pan. Stir to incorporate.
Top with chopped parsley and serve.

Notes

For a creamier cream sauce, add cream cheese or another soft cheese like Boursin cheese: You can add 2 oz to the pan when you add the chicken stock. Mix it to incorporate and remove any lumps.
Use a Dutch oven or other deep pan: this will allow you to layer on the flavor from browning the shrimp and sausage to making the sauce and adding the pasta.

Nutrition