🍤🌶️ Creamy Cajun Shrimp and Sausage Pasta
Serves: 4
Prep Time: 15 min
Cook Time: 20 min
Total Time: ~35 min
🧂 Ingredients:
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8 oz pasta (penne, fettuccine, or linguine)
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1 tbsp olive oil
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12 oz andouille sausage or smoked sausage, sliced
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1 lb shrimp, peeled and deveined
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 bell pepper (red or green), diced
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1 tsp smoked paprika
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1 tsp Cajun seasoning (store-bought or homemade)
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½ tsp dried oregano
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½ tsp dried thyme
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¼ tsp cayenne pepper (adjust to heat preference)
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Salt and pepper to taste
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1 cup heavy cream
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½ cup chicken broth
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1 cup shredded Parmesan cheese
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2 tbsp chopped fresh parsley
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Juice of ½ lemon (optional, for brightness)
🍳 Instructions:
1. Cook the Pasta:
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Cook pasta in salted boiling water according to package instructions until al dente.
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Drain and set aside, reserving ½ cup pasta water.
2. Cook Sausage & Shrimp:
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Heat olive oil in a large skillet over medium-high heat.
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Add sliced sausage, cook until browned, about 3–4 minutes. Remove and set aside.
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Add shrimp, season with salt, pepper, and a pinch of Cajun seasoning.
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Cook until pink and opaque, about 2 minutes per side. Remove and set aside.
3. Sauté Veggies:
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In the same skillet, add onion, bell pepper, and garlic.
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Cook until softened, about 4–5 minutes.
4. Add Spices & Liquids:
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Stir in smoked paprika, Cajun seasoning, oregano, thyme, cayenne, salt, and pepper.
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Pour in heavy cream and chicken broth, stir well, and bring to a simmer.
5. Combine & Finish:
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Add Parmesan cheese and stir until melted and sauce thickens slightly.
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Return sausage and shrimp to the skillet.
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Add cooked pasta and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce if needed.
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Stir in lemon juice and parsley.
6. Serve:
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Plate the pasta, garnish with extra parsley and Parmesan if desired.
🔁 Variations:
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Swap heavy cream for half-and-half for a lighter sauce.
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Add a handful of spinach or kale for some greens.
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Use Cajun-seasoned chicken instead of shrimp for a twist.
Would you like tips on making it spicier, a dairy-free version, or a slow cooker adaptation? Just let me know!
