Ingredients:
- ½ pound large shrimp, peeled, deveined, and tails removed
- 1 andouille sausage, about ½ pound, sliced into rounds
- 1 – 2 tablespoons Cajun/Creole spice mix, adjust to your preferred spice level
- Olive oil, for cooking
- ½ medium yellow onion, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon Cajun/Creole spice mix
- 1 teaspoon brown sugar
- 1 – 2 cloves garlic, finely chopped (use 1 large or 2 small cloves)
- ½ cup crushed tomatoes
- ¾ cup chicken broth
- 1 teaspoon Worcestershire sauce
- ¾ cup heavy cream, or ½ & ½ (heavy cream recommended for richness)
- 12 ounces fettuccine or farfalle (bowtie pasta)
- Kosher salt and fresh cracked black pepper, to taste
- Grated Parmesan and chopped parsley, for serving
Instructions:
- Cook the pasta:
- Bring a large pot of salted water to a boil. Add your fettuccine or farfalle and cook according to package instructions until just al dente, about 1 minute less than the recommended time. Reserve some pasta water for later, if needed. Drain and set aside.
- Prepare the shrimp:
- In a medium bowl, toss the shrimp with 1 – 2 tablespoons of Cajun seasoning, ensuring they’re well-coated. Set aside.
- Heat a large skillet over medium-high heat and drizzle with olive oil.
- Add the shrimp to the hot pan in a single layer. Cook for about 2 minutes on one side until they start to curl and turn pink. Flip the shrimp and cook for another minute or so until fully cooked. Remove the shrimp from the pan and set aside on a plate.
- Brown the sausage:
- In the same skillet, drizzle a little more olive oil if necessary. Add the andouille sausage slices and cook for about 4–5 minutes, stirring occasionally, until they are nicely caramelized and browned. Remove the sausage from the pan and set aside with the shrimp.
- Cook the vegetables:
- Lower the heat to medium and add another drizzle of olive oil to the pan.
- Add the sliced onion, red bell pepper, thyme, smoked paprika, 1 tablespoon Cajun seasoning, brown sugar, and a pinch of salt.
- Cook for about 5–7 minutes, stirring occasionally, until the onion and pepper are softened and slightly caramelized. Be sure to scrape up any browned bits from the bottom of the pan for extra flavor.
- Add garlic and build the sauce:
- Add the finely chopped garlic and cook for about 30 seconds until fragrant, stirring frequently.
- Pour in the crushed tomatoes, chicken broth, and Worcestershire sauce, and bring the mixture to a simmer. Continue to scrape up any brown bits from the pan’s bottom for added flavor. Let it simmer for 2-3 minutes.
- Add the cream:
- Reduce the heat to low and stir in the heavy cream (or ½ & ½, if using). Bring the sauce to a gentle simmer, stirring occasionally to ensure it doesn’t burn.
- Combine pasta, sausage, and sauce:
- Once the sauce is simmering, add the cooked pasta and andouille sausage to the skillet. Stir everything together, allowing the pasta to soak up the flavors and the sausage to reheat. Let it cook for 2–3 minutes.
- If the sauce seems too thick or dry, add ¼ cup of chicken broth and ¼ cup of heavy cream to loosen it up.
- Add the shrimp:
- Finally, add the cooked shrimp back into the pan and gently toss everything together until the shrimp is warmed through. Taste and adjust the seasoning with additional salt and fresh cracked black pepper if needed.
- Serve:
- Transfer the pasta to serving plates and top with freshly grated Parmesan cheese and a sprinkle of chopped parsley for garnish.
- Add extra cracked black pepper for a finishing touch if desired.
Tips:
- If you want to make it spicier, you can add a pinch of cayenne pepper or more Cajun seasoning to the sauce.
- For extra creaminess, use more heavy cream, but if you prefer a lighter sauce, opt for ½ & ½.
- Pasta water can be added to thin out the sauce if it thickens too much after mixing everything together.
Enjoy your Cajun Shrimp Pasta with Sausage! This flavorful dish is perfect for any night when you’re craving a bit of spice and comfort.