Description
Spicy Cajun shrimp and sausage pasta delivers Louisiana’s soulful culinary spirit with zesty andouille sausage and plump Gulf shrimp. Rich cream sauce and bold seasonings create a hearty meal that whisks you straight to New Orleans’ lively streets.
Ingredients
Scale
Main Protein Ingredients:
- 0.5 pounds (225 g) shrimp, peeled and deveined
- 0.5 pounds (225 g) smoked sausage, sliced
Pasta and Base Ingredients:
- 10.5 ounces (300 g) pasta of your choice
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 1 medium red bell pepper, sliced
- 2 large garlic cloves, finely chopped
Seasoning and Liquid Ingredients:
- 3 tablespoons Cajun seasoning
- 2 tablespoons tomato paste
- 1.5 cups low-sodium chicken stock
- 1 cup half and half
- 0.25 cup grated Parmesan cheese
- 1 handful fresh parsley, roughly chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare a large pot of salted water and cook pasta until it reaches al dente perfection, ensuring to preserve some pasta water before draining.
- Heat olive oil in a spacious skillet over medium temperature and quickly sear shrimp until they transform to a vibrant pink hue, then transfer to a separate plate.
- In the same skillet, crisp up the smoked sausage slices until they develop a golden-brown exterior, then remove and set aside.
- Sauté diced shallots and crimson bell peppers in the remaining pan drippings, allowing them to soften and release their aromatic essence.
- Introduce minced garlic to the vegetable medley, stirring briefly to unlock its fragrant notes without burning.
- Sprinkle Cajun seasoning and incorporate tomato paste, letting the spices bloom and intensify their robust flavors.
- Deglaze the pan with chicken stock, scraping up any caramelized bits clinging to the skillet’s surface.
- Gently introduce half and half, creating a luxurious sauce that simmers and thickens with delicate bubbling.
- Reunite the previously seared shrimp and sausage with the developing sauce, ensuring each morsel is generously coated.
- Toss the cooked pasta into the skillet, allowing it to absorb the spicy, creamy mixture. Adjust sauce consistency using reserved pasta water if needed.
- Finish the dish by folding in freshly grated Parmesan and chopped parsley, seasoning to taste with additional salt, pepper, and Cajun spice.
- Plate immediately, garnishing with extra cheese and herbs for a restaurant-worthy presentation.
- For optimal enjoyment, serve piping hot. Store any remaining portions in a sealed container within the refrigerator for up to three days, reheating gently with a splash of liquid to restore sauce’s silky texture.
Notes
- Spice Up Your Meal: Cajun seasoning is the star, delivering a fiery kick that transforms this pasta into a flavor-packed adventure.
- Quick and Easy Cooking: Prepare this restaurant-worthy dish in just 30 minutes, perfect for busy weeknight dinners or spontaneous gatherings.
- Protein Powerhouse: Combine succulent shrimp and smoky sausage for a protein-rich meal that satisfies and delights.
- Sauce Secrets: The creamy sauce blends chicken stock and half-and-half, creating a luxurious texture that clings perfectly to every pasta strand.
- Smart Leftover Strategy: Refrigerate for up to 3 days, but reheat gently with a splash of liquid to maintain the sauce’s dreamy consistency.
- Customization Tip: Adjust Cajun seasoning to control heat level, making this recipe friendly for various spice tolerances.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 4
- Calories: 675
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 160 mg