Name: Cajun Shrimp and Sausage Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 8 ounces fettuccine; 12 ounces large raw shrimp, peeled and deveined (tails off); 1 tablespoon cajun seasoning, divided; 1 tablespoon extra virgin olive oil; 1 ring (13.5 ounces) smoked sausage, cut into ¼-inch pieces; ¼ cup (½ stick / 57 g) unsalted butter; 1 tablespoon garlic, minced; 2 cups (476 g) heavy whipping cream; 1 teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon crushed red pepper; 1 cup (100 g) parmesan cheese, grated; parsley, for garnish

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Cajun Shrimp and Sausage Pasta is a wonderful dish that combines succulent shrimp and smoky sausage with fettuccine in a creamy, flavorful sauce. With every bite, you’re greeted with a symphony of spices that dance on your palate, thanks to the Cajun seasoning. It’s perfect for weeknight dinners when you crave something heartwarming yet sophisticated. Like a warm embrace after a long day, this dish brings comfort and a hint of adventure into your home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cajun Shrimp and Sausage Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cajun Shrimp and Sausage Pasta

I first stumbled upon this recipe during a family gathering when someone brought it to the potluck. Everyone was raving about the depth of flavor, and I knew I had to recreate it. This tantalizing blend of spices and creamy texture quickly became a favorite in our household. It’s quick to prepare, making it an ideal solution for those busy evenings when you still want something special. Trust me, your taste buds are in for a treat with this Cajun Shrimp and Sausage Pasta!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 45 minutes, making it perfect for those hectic weeknights.
Irresistible Flavor: The combination of Cajun seasoning and creamy sauce creates a delightful, savory flavor profile.
Eye-Catching Appeal: The vibrant colors of shrimp and sausage against the creamy fettuccine are sure to impress.
Flexible Serving: Great for family dinners, gatherings, or even meal prep for the week.
Diet-Friendly Options: Easily adaptable to suit gluten-free or dairy-free diets with the right substitutions.

Ingredients You’ll Need

8 ounces fettuccine: This wide pasta holds the rich sauce beautifully, but you can substitute with linguine or penne if desired.
12 ounces large raw shrimp, peeled and deveined: Opt for fresh or frozen shrimp, but let them thaw completely before cooking for even results.
1 tablespoon Cajun seasoning, divided: Adds the signature spice; you can use store-bought or homemade. Adjust based on your spice preference.
1 tablespoon extra virgin olive oil: For cooking the sausage, providing richness and flavor.
1 ring (13.5 ounces) smoked sausage, cut into ¼-inch pieces: Smoked sausage adds a wonderful depth and is usually already cooked, making it an easy choice.
¼ cup (½ stick / 57 g) unsalted butter: Essential for creating a creamy base for the sauce; use unsalted to control the overall saltiness.
1 tablespoon garlic, minced: Fresh garlic infuses the dish with aromatic flavors; you can substitute with garlic powder in a pinch.
2 cups (476 g) heavy whipping cream: Provides a luxurious creaminess; if you want a lighter version, half-and-half can be used, though it will be less rich.
1 teaspoon kosher salt: Enhances the flavors; taste as you go!
½ teaspoon black pepper: Adds a bit of heat; adjust to your liking.
¼ teaspoon crushed red pepper: For those who enjoy a little kick; you can increase this if you really want to turn up the heat!
1 cup (100 g) parmesan cheese, grated: Melts beautifully into the sauce for added flavor and creaminess; freshly grated works best.
Parsley, for garnish: Adds a hint of freshness and color to your final dish.

How to Make Cajun Shrimp and Sausage Pasta

Bring Water to a Boil: Start by bringing a large pot of salted water to a boil over medium-high heat. Once it’s bubbling, add the 8 ounces of fettuccine and cook until al dente, typically about 8-10 minutes based on package directions. Reserve ½ cup of the starchy pasta water, then drain the pasta and set it aside.

Prepare Shrimp: While the pasta is cooking, pat the 12 ounces of shrimp dry with paper towels. Sprinkle half of the Cajun seasoning over the shrimp and set them aside. This step not only flavors the shrimp but also ensures a nice sear when cooked.

Cook Sausage: In a large skillet, drizzle 1 tablespoon of extra virgin olive oil over medium heat. When hot and shimmering, add the pieces of smoked sausage. Cook them for about 2-3 minutes on each side until they’re golden brown and slightly crispy. Once done, transfer the sausage to a plate and leave it covered with foil to keep warm.

Cook Shrimp: Using the same skillet, add the seasoned shrimp in a single layer. Cook for 1-2 minutes on each side or until they are pink and opaque. Remove the shrimp from the skillet and place them on the plate with the sausage.

Melt Butter: Next, add ¼ cup of unsalted butter to the now-empty skillet and melt it over medium heat. The butter is key for a rich, flavorful sauce. After it melts, toss in 1 tablespoon of minced garlic and let it cook for about 1 minute, until fragrant.

Make the Sauce: Pour in 2 cups of heavy whipping cream. Add the remaining Cajun seasoning, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ¼ teaspoon of crushed red pepper flakes. Stir everything together, letting the mixture come to a gentle boil while stirring occasionally.

Simmer: Reduce the heat to low and let the sauce simmer for 6-8 minutes until it thickens slightly. This slow cooking brings out all those amazing flavors.

Finish the Sauce: Gradually stir in 1 cup of grated parmesan cheese until it’s completely melted and the sauce is smooth. It should look creamy and luxurious at this point.

Combine Everything: Return the cooked fettuccine, smoked sausage, and shrimp back into the skillet. Toss it all together, ensuring everything is well coated in that luscious sauce. If it feels too thick, add a splash of the reserved pasta water to reach your desired consistency.

Garnish and Serve: Finish with a sprinkle of chopped parsley for that fresh touch and serve hot. It’s best to enjoy this dish right away while the flavors are bright and the sauce is velvety.

Storing & Reheating

To store leftover Cajun Shrimp and Sausage Pasta, transfer it into an airtight container and keep it in the refrigerator for up to 3 days. If you want to freeze it, use a freezer-safe container and it will last for up to 3 months. Reheat in a skillet over medium-low heat until warmed through, adding a splash of cream or reserved pasta water to refresh the creamy sauce. Be aware that the shrimp may lose some texture upon reheating, but the flavors will still delight your tastebuds.

Chef’s Helpful Tips

Avoid overcooking the shrimp! They cook quickly, so remove them from heat as soon as they turn pink to keep them tender.
Use freshly grated parmesan for the best melting quality; pre-grated cheese often contains anti-caking agents that can affect the sauce’s creaminess.
Feel free to customize the heat level by adjusting the Cajun seasoning or adding more crushed red pepper if you like it spicier.
For an added depth of flavor, consider sautéing some bell peppers or onions along with the garlic before adding the cream.

Cajun Shrimp and Sausage Pasta is not just a meal; it’s a culinary adventure that brings the vibrant flavors of Louisiana right to your dining table. The beauty of this dish lies in its balance of creaminess, spice, and the heartiness of excellent ingredients. Enjoy experimenting with it—add seasonal veggies or switch up the pasta for your personal touch. It’s a dish meant to be shared and savored, so gather your loved ones and dig into this fantastic meal!

Recipe FAQs

Can I use frozen shrimp?

Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking, and pat them dry to remove excess moisture. This will ensure they sear nicely and don’t release extra water into the sauce.

What can I substitute for heavy cream?

If you’re looking for a lighter option, half-and-half or whole milk can work, but keep in mind that the sauce won’t be as thick or rich. For a dairy-free version, coconut cream or a plant-based heavy cream alternative can be used as well.

How spicy is this dish?

The spice level largely depends on the amount of Cajun seasoning and crushed red pepper you use. If you’re sensitive to heat, you can start with less seasoning and gradually add more as needed. It’s always easier to increase spice than to tone it down!

Can I make this pasta ahead of time?

Yes, you can prepare the components ahead of time, such as cooking the pasta and preparing the sausage and shrimp. Assemble everything just before serving for the best texture and flavor. However, this dish is best enjoyed fresh!