Cajun Shrimp Pasta with Sausage
You're going to fall in love with this restaurant-style Cajun Shrimp Pasta recipe! It's made with the most creamy, delicious Cajun spiced sauce, fresh shrimp and andouille sausage. The flavor is incredible and it's easy to make in just 30 minutes!
Ingredients
- 8 ounces uncooked fettuccine pasta, or linguine
- 1 tablespoon olive oil
- 2 tablespoons Cajun seasoning, divided (click link for the recipe)
- ½ pound medium shrimp, peeled and deveined, tails removed
- ½ pound Cajun andouille sausage, sliced
- 2 tablespoons unsalted butter
- ½ cup onion, thinly sliced
- ½ cup bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 14 ounce can fire-roasted diced tomatoes
- 1 ½ cups parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional - to garnish)
Instructions
- Bring a large pot of salted water to a boil on the stove over high heat.
- Add the pasta and cook according to package directions, drain and set aside.
- Toss the shrimp with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning.
- Heat a large skillet, or dutch oven, on the stove over medium high heat.
- Add the shrimp and cook for 1-2 minutes per side.
- Remove the shrimp from the skillet and set aside.
- Add the sliced sausage to the skillet and cook for 3-4 minutes on each side.
- Remove from the skillet and set aside.
- Add 2 tablespoons butter to the skillet, then add the sliced bell pepper and onion.
- Cook for 4-5 minutes, then add the minced garlic and cook for an additional minute.
- Add the heavy cream, fire-roasted diced tomatoes, parmesan cheese and 1 tablespoon Cajun seasoning.
- Whisk until smooth and creamy, then add in the cooked shrimp, sausage and pasta.
- Stir to combine everything and coat the pasta in the sauce. Serve immediately, topped with fresh chopped parsley, if you'd like.
Notes
- If you would like to omit the sausage – use 1 pound shrimp and omit the andouille sausage.
- If you would like to omit the shrimp – use 1 pound sausage and omit the shrimp.
- If you would like to use chicken instead – not a fan of shrimp or sausage? Pound 1 pound of chicken breasts until they are 1 inch thick. Coat with 2 tablespoons Cajun seasoning. Cook the chicken in the skillet first for 4-5 minutes per side. Remove it from the pan and set aside while you prepare the rest of the recipe as instructed. Slice the chicken and add it back to the pan with the pasta at the end.
- If using frozen shrimp, be sure to thaw the shrimp before using it in this recipe. Shrimp can be thawed overnight in the refrigerator. Or for a quick thaw, place the shrimp in a colander in the sink and run under cold water for 2-3 minutes, or until thawed.
- Store leftovers of the cajun shrimp pasta in the refrigerator, sealed in an airtight container for up to 3 days. Reheat in a skillet on the stove over medium heat for 8-10 minutes, or until heated through.
- If using store-bought Cajun seasoning, I recommend tasting the sauce first before adding any cayenne pepper or additional salt to the recipe. Some seasoning mixes contain more salt than others, so I always recommend tasting, then salting to your taste preference. The same goes for spice. Each seasoning mix will have a different spice level, so try the sauce first and then decide if you want to add some more spice.
- To make this recipe gluten free, use a gluten-free fettuccine pasta. Always make sure the Cajun seasoning and Andouille sausage used in the recipe are also gluten free.
- To make the recipe vegetarian, omit the sausage and shrimp. Instead add an additional pound of veggies and cook them with the bell peppers and onions. These veggies could be broccoli or cauliflower florets, sliced mushrooms or zucchinis, spinach leaves, or more sliced bell peppers.
Nutrition Facts
Calories 926kcal (46%)Carbohydrates 55g (18%)Protein 46g (92%)Fat 59g (91%)Saturated Fat 30g (150%)Polyunsaturated Fat 6gMonounsaturated Fat 20gTrans Fat 0.4gCholesterol 204mg (68%)Sodium 1309mg (55%)Potassium 726mg (21%)Fiber 5g (20%)Sugar 8g (9%)Vitamin A 4274mg (85%)Vitamin C 31mg (38%)Calcium 565mg (57%)Iron 5mg (28%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!