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“My husband and I could barely walk back into the kitchen after dinner because we ate so much of this! Haha. It’s too yummy to resist!”
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Ingredients
For the Shrimp:
- 1 lb. large shrimp (peeled and deveined)
- Kosher salt and fresh cracked black pepper (to taste)
- 1 teaspoon Cajun seasoning (or Creole seasoning)
- 1/2 teaspoon dried oregano
For the Pasta and Sauce:
- 2 tablespoons olive oil (divided)
- 6 oz andouille sausage (or smoked sausage, thinly sliced)
- 10 ounces fettuccine pasta
- ½ yellow onion (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 4 teaspoons Cajun seasoning (or Creole seasoning)
- 1 teaspoon brown sugar
- 2-3 cloves garlic (chopped)
- ½ cup crushed tomatoes
- 1 cup chicken broth (sodium-free preferred)
- 1 cup heavy cream
- 2/3 cup grated Parmesan cheese
- 1 tablespoon parsley (chopped, for garnish)
Instructions
- Prepare the Shrimp:
- Toss the shrimp with salt, pepper, Cajun seasoning, and oregano until evenly coated.
- Heat a large skillet over medium-high heat and drizzle with olive oil.
- Cook the Shrimp:
- Add the shrimp to the skillet and cook for 2 minutes. Flip and cook for another 1-2 minutes, until pink and opaque.
- Remove the shrimp to a plate and set aside.
- Brown the Sausage:
- Add a little more olive oil to the same skillet and add the sliced sausage. Cook until nicely browned and caramelized, about 4-5 minutes.
- Remove to the same plate as the shrimp.
- Cook the Pasta:
- Meanwhile, cook the fettuccine pasta in a pot of salted boiling water until al dente. Reserve a little pasta water, then drain and set aside.
- Sauté the Vegetables:
- Lower the skillet heat to medium and drizzle with a bit more olive oil. Add the onion, red bell pepper, Cajun seasoning, brown sugar, and a pinch of salt.
- Sauté for 3-4 minutes until the onions and peppers soften. Scrape up any brown bits from the bottom of the pan.
- Add the garlic and cook for about 30 seconds, until fragrant.
- Make the Sauce:
- Pour in the crushed tomatoes, chicken broth, and heavy cream. Stir well to combine, scraping up any remaining brown bits.
- Bring the sauce to a gentle simmer and let it cook for 2-3 minutes.
- Combine and Serve:
- Stir in the Parmesan cheese until melted and blended into the sauce.
- Add the cooked pasta and sausage back to the pan. Toss to combine and heat through, about 2-3 minutes. Adjust the seasoning with salt and pepper as needed.
- Finally, add the cooked shrimp back to the skillet and gently toss to incorporate.
- Garnish and Serve:
- Sprinkle with freshly chopped parsley and serve hot.
Why You’ll Love This Dish
- Full of Flavor: The bold Cajun spices, creamy sauce, and savory sausage make this dish irresistible.
- Quick and Easy: Ready in under 40 minutes, perfect for a weeknight dinner.
- Restaurant-Quality at Home: You’ll feel like you’re dining at your favorite Cajun restaurant!
Tips for Success
- Use low-sodium chicken broth to control salt levels in the sauce.
- Don’t overcook the shrimp—they only need a couple of minutes per side.
- For extra heat, sprinkle a pinch of Cayenne pepper or add a dash of hot sauce to the sauce.
This Cajun Shrimp and Sausage Pasta is creamy, comforting, and packed with irresistible flavor. Be prepared—you’ll want seconds (or thirds)! 🍤🍝
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