Creamy Cajun Shrimp and Sausage Pasta

Creamy Cajun Shrimp and Sausage Pasta, is a celebration of flavors in one outstanding dish. I totally thought it tasted like I had ordered from a restaurant. This sauce is absolute Cajun heaven!

This Creamy Cajun Shrimp and Sausage Pasta comes together so quick it’s perfect for a weeknight meal, but fancy enough to serve guests as well.

You can make this Creamy Cajun Shrimp and Sausage Pasta spicy or not, it really is your preference. But if you’re a lover of real Andouille sausage, you don’t mind a little kick; and if you like even more of a kick, you can always add some red pepper flakes and a couple dashes of hot sauce to top if off.

This sauce comes out so creamy without even making a roux, so no need to worry that it’s too complicated. Basically, this is a two pot dish, so not that much clean up time either. Boil the pasta like normal, brown a few vegetables, the sausage is already smoked (but we like to brown it a little), the shrimp takes only a few minutes and the sauce comes together in hardly no time.

So you’ve got an impressive dinner on the table whether your celebrating Mardi Gras, or just trying to come up with something different than the same ole thing.

The pasta can be your choice, but I like a thicker type noodle with this, because the sauce is so thick and creamy it deserves a thicker noodle. If you don’t have fettuccine or linguine, a penne would work too.

What can you serve with this Creamy Cajun Shrimp and Sausage Pasta?

• Sweet Creamed Corn Casserole

• Copycat Red Lobster Cheddar Bay Biscuits

• Cheddar and Green Onion Cornbread Muffins

Some tips:

• You can use smoked sausage instead of Andouille if you can’t find it.
• If you get Andouille from a good butcher shop it will be spicy.
• If you use Johnsonville, it’s not very spicy at all. So if you like spicy, you might want to add red pepper flakes and a couple dashes of cayenne pepper, or Crystals Hot Sauce

Shrimp, like any seafood, requires careful handling to ensure food safety. Here are some additional tips specifically for handling shrimp:

1. Purchase and Storage:
   • When purchasing shrimp, choose ones that are firm, translucent, and have a mild odor.
   • Store raw shrimp in the coldest part of your refrigerator, preferably in a sealed container or a plastic bag with a bowl of ice underneath to maintain a cold temperature.
   • Use raw shrimp within 1-2 days of purchase for optimal freshness.
2. Thawing:
   • If using frozen shrimp, thaw them safely in the refrigerator overnight or under cold running water. Avoid thawing shrimp at room temperature to prevent bacterial growth.
   • Once thawed, use the shrimp immediately and do not refreeze.
3. Cooking:
   • Ensure shrimp are thoroughly cooked to a safe internal temperature of 145°F (63°C) to kill any harmful bacteria.
   • Make sure the shrimp are cooked until they turn opaque and slightly firm, usually about 2-3 minutes per side, depending on their size.

Here are some tips for storing, freezing, and reheating any leftover Creamy Cajun Shrimp and Sausage Pasta that you may have:

1. Storage:
   • Allow the pasta dish to cool completely before storing.
   • Transfer the pasta into an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
   • Store in the refrigerator for up to 3-4 days.
2. Freezing:
   • If you’re planning to freeze the Creamy Cajun Shrimp and Sausage Pasta, consider undercooking the pasta slightly before assembling the dish. This prevents it from becoming too mushy when reheated.
   • Place the pasta in a freezer-safe container or bag, leaving some space for expansion.
   • Seal tightly and label with the date.
   • Frozen pasta can typically be stored for up to 2-3 months for best quality.
3. Reheating:
   • To reheat a portion of the pasta, you can use the microwave or stovetop.
   • Microwave: Place the desired portion in a microwave-safe dish, cover with a damp paper towel to prevent drying out, and microwave in 30-second increments, stirring in between, until heated through.
   • Stovetop: For a more even reheating, transfer the pasta to a skillet or saucepan. Add a splash of cream or broth to prevent it from drying out. Heat over medium heat, stirring frequently, until warmed through.
   • If the pasta seems a bit dry after reheating, you can add a splash of cream or broth to restore its creaminess.

If you LOVE this Creamy Cajun Shrimp and Sausage Pasta recipe, try this Authentic New Orleans Cajun Gumbo OR this New Orleans Barbeque Shrimp!

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Creamy Cajun Shrimp and Sausage Pasta

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Creamy Cajun Shrimp and Sausage Pasta, is a celebration of flavors in one outstanding dish. I totally thought it tasted like I had ordered from a restaurant. This sauce is absolute Cajun heaven!

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Ingredients

• 12 ounces uncooked pasta (I used fettuccine)
• 2 tablespoons olive oil
• 1 lb Andouille Sausage
• 1 pound large shrimp (For this I used frozen deveined. If using fresh clean and devein)
• 1 bell peppers, thinly sliced (I used a red bell pepper)
• 1 small onion, peeled and diced

Creamy Cajun Alfredo Sauce Ingredients:

• 2 tablespoons olive oil or butter
• 4 large cloves garlic, minced or pressed
• 1 tablespoon sugar
• 1 cup chicken broth
• 1 15 oz can crushed tomatoes
• 1 1 1/2 cup heavy cream
• 1/4 cup Parmesan cheese
• 2 tablespoons Cajun seasoning, homemade or store-bought (divided using a pinch to season the shrimp)
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• salt and fresh cracked black pepper, to taste
• 1 tablespoon chopped fresh parsley for garnish (optional)

Instructions

1. Cook the fettuccine according to the package instructions, and keep warm.
2. Cut the sausage into 1/4" -1/2" chunk size slightly diagonal. Season shrimp with salt and pepper and a pinch of Cajun seasoning.
3. In a large skillet over medium heat, heat olive oil, add onion and bell pepper. When the onion is almost translucent, about 3 minutes then add garlic. Remove and set aside.
4. Add sausage to brown and set aside. Pour out any excess grease leaving about 1 tablespoon, add the shrimp and cook until pink, curled and cooked through, about 2 minutes per side, then transfer to a plate.
5. Add chicken broth, stirring and scraping up any brown bits from bottom of pan. Add crushed tomatoes, sugar, remaining Cajun seasoning, thyme and heavy cream then turn down to a simmer.
6. Once simmering, add Parmesan and stir into sauce, simmer a few more minutes and taste if sauce needs any extra salt or pepper.
7. If serving directly from the skillet, mix in pasta and top with shrimp, sausage and the parsley. Depending on the size of your skillet I poured the pasta into a serving dish, and topped with the sauce, shrimp, sausage and sprinkled the chopped parsley.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 903Total Fat 58gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 27gCholesterol 282mgSodium 2919mgCarbohydrates 58gFiber 4gSugar 11gProtein 39g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

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