Description
This Cajun Shrimp and Sausage Pasta is a flavorful and hearty dish featuring tender shrimp and smoky Andouille sausage tossed in a creamy, spicy Cajun sauce with sautéed bell peppers, onions, and celery. Perfectly cooked fettuccine is combined with a rich sauce that balances heat and creaminess, garnished with fresh green onions for a vibrant finish. A comforting and satisfying one-pan meal ideal for weeknight dinners or entertaining guests.
Ingredients
Scale
Pasta
- 1 pound fettuccine (or linguine, spaghetti, etc.)
Protein
- 2 pounds shrimp, cleaned and deveined
- 12 ounces Andouille sausage, thin sliced
Vegetables
- 2 large bell peppers, diced
- 1 medium onion, diced
- 3 ribs celery, diced
- 5 green onions, sliced
Seasonings & Sauces
- 2 tablespoons Cajun seasoning, divided (plus more to taste)
- 1/2 teaspoon baking soda
- 2 tablespoons kosher salt (for pasta water)
- 1 1/2 tablespoons Worcestershire sauce
Liquids & Oils
- 3 tablespoons olive oil
- 2 cups low sodium chicken stock
- 3/4 cup heavy cream
- 2 cups reserved pasta water (used as needed)
Instructions
- Prepare the shrimp: In a bowl, combine the cleaned and deveined shrimp with baking soda and 1 tablespoon of Cajun seasoning. Let it marinate for 10 minutes to tenderize and infuse flavor.
- Cook the shrimp: Heat a large pan over medium heat and add olive oil. Sear the shrimp in the oil for 3-4 minutes until cooked through and slightly pink. Remove shrimp and place on a plate; cover loosely with foil to keep warm.
- Cook the sausage: In the same pan, add the sliced Andouille sausage and cook for a few minutes on each side until it develops color and a bit of crispiness. Remove with a slotted spoon and place it on the same plate as the shrimp; cover with foil.
- Sauté the vegetables: Add diced onions, bell peppers, and celery to the pan. Sauté for 10-12 minutes until softened and lightly browned. Add more olive oil if the pan becomes dry. Meanwhile, begin boiling salted water for the pasta.
- Simmer the sauce base: Pour in the chicken stock and Worcestershire sauce, stirring to scrape up any browned bits from the pan to deepen the flavor. Bring the mixture to a simmer.
- Add cream and thicken: Stir in the heavy cream and simmer for 2-3 minutes until the sauce starts to thicken gently.
- Cook the pasta: Add the pasta to the sauce and simmer, stirring frequently. Add reserved pasta water little by little as needed to keep the sauce moist and help the pasta finish cooking. Cook pasta 2-3 minutes less than al dente initially.
- Finish with proteins and seasoning: Add the cooked sausage and shrimp to the pan about 1 minute before the pasta is al dente. Turn off the heat and stir in sliced green onions. Taste and add more Cajun seasoning as desired, remembering the Andouille sausage adds spice.
- Adjust consistency and serve: If the pasta dries out before serving, add additional reserved pasta water to loosen the sauce. Serve hot and enjoy your creamy, spicy Cajun shrimp and sausage pasta.
Notes
- This dish combines the bold flavors of Cajun shrimp and Andouille sausage in a creamy pasta sauce topped with fresh green onions.
- Adding baking soda to the shrimp helps tenderize and improve texture before cooking.
- Adjust the amount of Cajun seasoning based on your preferred spice level; the sausage already provides some heat.
- Reserved pasta water is key to adjusting the sauce consistency and helping the flavors meld.
- Use any long pasta such as fettuccine, linguine, or spaghetti according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 681 kcal
- Sugar: 6.6 g
- Sodium: 916 mg
- Fat: 21.3 g
- Saturated Fat: 6.7 g
- Unsaturated Fat: 13.3 g
- Trans Fat: 0 g
- Carbohydrates: 64.9 g
- Fiber: 3.9 g
- Protein: 56.4 g
- Cholesterol: 370 mg
