When the clock’s ticking and hunger strikes, this Creamy Cajun Shrimp and Sausage Pasta is like a culinary rollercoaster that whisks you away to the vibrant streets of New Orleans—right from your kitchen! Picture this: juicy shrimp and smoky sausage tangled in a dance of rich, creamy sauce with just enough heat to make your taste buds do a happy jig. It’s quick, it’s comforting, and—let’s be real—it’s the weeknight dinner you didn’t know you needed until now.
Steps
- Boil a large pot of water for the pasta. Coat the shrimp with 1-2 tablespoons of Cajun seasoning. Heat a large skillet over medium-high heat with olive oil, add shrimp, and cook for about 2 minutes until they start to curl. Flip and cook for another minute, then set aside on a plate.
- Add more olive oil to the skillet and brown the sausage until caramelized, about 4-5 minutes. Remove the sausage and set aside. Cook the pasta in the boiling water until just al dente, slightly less than the package suggests.
- Reduce the skillet heat to medium and add olive oil. Sauté the onion, red bell pepper, thyme, smoked paprika, Cajun seasoning, brown sugar, and a pinch of salt until the vegetables soften. Add garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, chicken broth, and Worcestershire sauce, then bring to a simmer. Scrape up any browned bits in the pan and cook for a couple of minutes. Add heavy cream and stir, bringing the mixture back to a simmer.
- Combine the cooked pasta and andouille sausage with the sauce, stirring to heat through for 2-3 minutes. If needed, add more chicken broth or cream for a saucier consistency. Season with salt and pepper to taste.
- Finally, add the blackened shrimp to the pasta or arrange them on top. Sprinkle with freshly cracked black pepper, grated Parmesan, and chopped parsley. Enjoy your creamy Cajun shrimp pasta!
Ingredients
- ½ pound large shrimp, peeled, deveined, tails removed
- 1 andouille sausage, approximately ½ pound, sliced into rounds
- 1 – 2 tablespoons Cajun or Creole spice blend (adjust based on desired spice level)
- Olive oil
- ½ medium yellow onion, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon Cajun or Creole spice blend
- 1 teaspoon brown sugar
- 1 – 2 cloves garlic, finely chopped (1 large or 2 small)
- ½ cup crushed tomatoes
- ¾ cup chicken broth
- 1 teaspoon Worcestershire sauce
- ¾ cup heavy cream (or ½ & ½, with a preference for heavy cream)
- 12 ounces fettuccine or farfalle (bowtie pasta)
- Kosher salt and freshly cracked black pepper
- Grated Parmesan cheese and chopped parsley, for serving
Nutritional Values
Calories: 1262kcal | Carbohydrates: 146g | Protein: 60g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 456mg | Sodium: 922mg | Potassium: 1570mg | Fiber: 12g | Sugar: 16g | Vitamin A: 9222IU | Vitamin C: 50mg | Calcium: 278mg | Iron: 8mg
FAQ
- What is the key difference between Cajun and Creole seasonings?
- While both Cajun and Creole seasonings are used interchangeably, they have distinct origins. Creole food is often referred to as “city food,” whereas Cajun is known as “country food.” This recipe specifically uses Cajun seasoning.
- Can I use a different type of pasta instead of fettuccine or bowties?
- Yes, you can substitute with your preferred type of pasta. Just ensure it’s cooked to al dente so it holds up well with the creamy sauce.
- How can I prevent the shrimp from becoming rubbery?
- To avoid rubbery shrimp, cook them briefly on each side, just until they start to curl. This quick cooking method ensures they remain tender.
- Is it possible to adjust the spice level in this dish?
- Absolutely! You can adjust the amount of Cajun seasoning according to your heat preference. Start with a smaller amount and add more if desired.
- What can I do if the sauce seems too dry?
- If the sauce appears dry, you can add more chicken broth or heavy cream to achieve your desired consistency. Adding about ¼ cup of each should help make the sauce creamier.
Tips
- Prepare All Ingredients Before Starting: Ensure you have everything prepped, including slicing the sausage and vegetables, and peeling the shrimp. This mise en place will make the cooking process smoother and more enjoyable.
- Adjust Spice Levels to Taste: Cajun seasoning can vary in heat, so start with a smaller amount and add more according to your preference. This allows you to control the intensity of the spice in the final dish.
- Avoid Overcooking the Shrimp: Shrimp cook quickly, so keep an eye on them to prevent them from becoming rubbery. They only need a couple of minutes on each side until they curl and turn opaque.
- Customize the Sauce Consistency: If you prefer a saucier dish, feel free to add more chicken broth or cream to reach your desired consistency. Adjust as necessary to ensure the pasta is well-coated.
Equipment
- Large skillet or frying pan
- Large pot for boiling pasta
- Tongs for handling shrimp and pasta
- Sharp knife for slicing sausage and vegetables
- Cutting board
- Measuring spoons and cups for spices and liquids
