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
- 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
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