If you’re craving a dish that brings together the rich, bold flavors of Louisiana cuisine, look no further than creamy Cajun pasta with shrimp and andouille sausage. This delightful meal combines the smoky spiciness of andouille sausage, succulent shrimp, and a creamy, indulgent sauce, all tossed with perfectly cooked pasta. It’s a one-pot dish that’s as comforting as it is flavorful, making it perfect for weeknight dinners or special occasions.
Creamy Cajun Pasta with Shrimp and Andouille Sausage
This creamy Cajun pasta is a fantastic way to bring the vibrant flavors of Lousianna to your dinner table. It’s hearty, satisfying, and sure to impress family and friends alike. Plus, it’s a cinch to make, allowing you to spend more time enjoying your meal and less time in the kitchen.
Ingredients
- 12 oz Of your favorite pasta (fettucine, penne, or linguine work great)
- 1 pound shrimp, peeled and deveined
- 8 oz Andouille Sausage, sliced or crumbled
- 2 tbsp Butter, divided
- 2 tbsp Extra virgin olive oil, divided
- 1 Red or green bell pepper diced
- 1 cup Onion diced or one small onion
- 3-4 Cloves garlic minced
- 2 cups Parmesian cheese, divided
- 1 tbsp Brown sugar
- 1 cup Chopped tomatoes I use Pomi
- 1 cup Heavy whipping cream
- 1 cup Chicken stock
- 4 oz Cream cheese I sometime add the whole block for a thicker richer sauce
- 1 tbsp Dijon mustard
- 2 tbsp Cajun seasoning
- 1 tsp Kosher salt
- 1 lemon juiced
Instructions
- Sprinkle enough of the cajun seasoning ofer the shrimp to coat them, toss and set aside while you gather your ingredients.
- Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain the pasta and set aside. Reserve a cup of pasta water just in case you need to thin out the sauce later.I start my pasta at the same time I start my shrimp.
- Add half of the butter and olive oil into a hot pan on medium high heat, I use my 12-inch cast iron.
- Add your shrimp and cook on bothe sides for about 2 miinuteseach side, remove from the skillet and set aside.
- Add the remaining butter and oil to the pan, and add the onion, pepper and sausage and cook stiring often for about 5 minutes.
- Add the garlic, brown sugar, salt, and remaining Cajun seasoning and cook for another minute
- Lower the heat to medium and add the cream cheese, stock, cream, tomatoes, dijon, and one cup of the cheese.
- Let the mixture simmer for about 5 minutes, allowing the sauce to thicken slightly.
- Add the cooked pasta to the skillet, tossing it in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency. Remember to mix well, ensuring every piece of pasta is coated in that delicious sauce.
- Toss in your shrimp, and mix well.
- Once everything is well combined, remove from heat and garnish with the remaining parmesan cheese.
- This dish pairs wonderfully with a crisp green salad or crusty bread for soaking up any leftover sauce.
Tried this recipe?Let us know how it was!