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Cajun Shrimp and Sausage Pasta

A flavorful Cajun-inspired pasta dish featuring tender shrimp and smoky sausage in a creamy sauce, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons olive oil Adds a silky finish and depth.
  • 1 pound jumbo shrimp, peeled and deveined Juicy and tender, elevates this dish.
  • 2-3 tablespoons Cajun seasoning, divided Provides that signature, spicy kick.
  • 1.5-2 teaspoons kosher salt, divided Essential for flavor enhancement.
  • 1/2-1 teaspoon red pepper flakes, divided Optional for extra heat.
  • 1 pound andouille sausage, cut into 1/4-inch thick rounds Brings smokiness and flavor.
  • 2 tablespoons unsalted butter Adds lusciousness and balances spices.
  • 2 tablespoons fresh thyme Optional, brightens up the flavors.
  • 10 cloves garlic, minced Aromatic and savory.
  • 1 large green bell pepper, cut into thin strips Crisp texture.
  • 1 large yellow onion, diced Adds sweetness.
  • 3 tablespoons tomato paste Adds touch of acidity.
  • 1 cup chicken stock (or broth) A flavorful base.
  • 1 cup heavy cream Makes sauce decadently creamy.
  • 4 ounces grated parmesan cheese (about 1 cup) A cheesy delight.
  • 1 pound cooked farfalle (or other pasta of choice) Perfect shape to hold sauce.
  • 1-2 cups reserved pasta water Essential for adjusting sauce consistency.

Method
 

Cooking Pasta
  1. Bring a large pot of water to a boil. Season it heavily with salt—about 2 tablespoons per pound of pasta.
  2. Cook the pasta until al dente, usually about 2 minutes less than package instructions. Save about 1 cup of starchy water.
Cooking Shrimp and Sausage
  1. Season shrimp with 1 teaspoon salt, 1/4 teaspoon red pepper flakes (if using), and 2 teaspoons Cajun seasoning.
  2. In a skillet, heat most of the olive oil over medium-high heat, then cook shrimp for about 60-90 seconds per side until pink and opaque. Set aside.
  3. In the same skillet, add a splash of chicken stock to deglaze, then add sausage rounds and sear for 60-90 seconds per side until browned. Set aside.
Making the Sauce
  1. Melt butter in the skillet, then add fresh thyme and minced garlic, stirring until fragrant.
  2. Add onions and bell peppers, sauté until softened, about 3-4 minutes.
  3. Mix in tomato paste and cook until it deepens in color, around 2-3 minutes. Deglaze the pan with remaining chicken stock.
  4. Lower heat, pour in heavy cream, and stir. Adjust remaining Cajun seasoning to taste and let simmer gently for a few minutes until thickened.
Combining and Serving
  1. Incorporate pasta and parmesan cheese into the skillet, gradually adding reserved pasta water until sauce is at preferred thickness.
  2. Fold in shrimp and sausage, tossing to coat evenly. Serve garnished with fresh parsley and extra parmesan if desired.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of pasta water. For best results, keep noodles separate from proteins and sauce to maintain texture. Freezing is not recommended.