Description
This Cajun Shrimp Pasta with Sausage is a bold, flavor-packed dinner made with juicy shrimp, spicy andouille sausage, and bow tie pasta tossed in a creamy Cajun sauce. It’s a satisfying main course that’s perfect for weeknight dinners or special occasions, bringing a taste of Louisiana cuisine to your table in under an hour.
Ingredients
Units
Scale
Shrimp & Sausage
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb andouille sausage, sliced into pieces
- 1 Tbsp Cajun seasoning
- Olive oil, as needed
Vegetables
- 1/2 onion, sliced thin
- 1/2 red bell pepper, sliced thin
Sauce
- 1 tsp paprika
- 1 tsp thyme
- 1 Tbsp Cajun seasoning
- 1 tsp brown sugar
- 2 tsp minced garlic
- 1/2 cup crushed tomatoes
- 3/4 cup chicken broth
- 1 tsp Worcestershire sauce
- 3/4 cup heavy whipping cream
- Salt and pepper, to taste
Pasta
- 12 oz bow tie pasta (farfalle)
For Garnish
- Parmesan cheese, grated
- Fresh parsley, chopped
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the bow tie pasta according to package directions until al dente. Drain and set aside.
- Sauté the Shrimp: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the shrimp and 1 Tbsp Cajun seasoning, and cook for 2-3 minutes until the shrimp are pink and cooked through. Remove shrimp from the skillet and set aside.
- Cook the Sausage: In the same skillet, add the sliced andouille sausage. Sauté for about 4-5 minutes until browned and heated through. Remove the sausage and set aside with the shrimp.
- Sauté the Vegetables: Reduce the heat to medium. Add a bit more olive oil to the skillet if needed, then add the sliced onion and red bell pepper. Sauté for 3-4 minutes until the vegetables are tender.
- Build the Sauce: Stir in the minced garlic and sauté for another 30 seconds until fragrant. Add the paprika, thyme, 1 Tbsp Cajun seasoning, brown sugar, crushed tomatoes, chicken broth, Worcestershire sauce, heavy whipping cream, and salt and pepper to taste. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly.
- Combine & Finish: Return the cooked shrimp and sausage to the skillet along with the drained pasta. Toss until everything is well coated in the creamy Cajun sauce and heated through.
- Garnish & Serve: Serve hot, garnished with chopped fresh parsley and grated parmesan cheese. Enjoy!
Notes
- For more heat, add extra Cajun seasoning or a pinch of cayenne pepper.
- You can substitute penne or fettuccine for bow tie pasta if desired.
- Use chicken or turkey sausage for a lighter version.
- Leftovers can be reheated in a skillet with a splash of cream or broth.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 185mg
