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Creamy Cajun Shrimp Pasta with Andouille Sausage

A comforting pasta dish combining succulent shrimp and spicy sausage in a rich, creamy sauce, perfect for family dinners or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 8 oz fettuccine or your favorite pasta
  • 1 lb shrimp, peeled and deveined Fresh shrimp is recommended for the best texture.
  • 1 cup andouille sausage, sliced
Creamy Sauce Components
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, chopped Red or green bell pepper can be used.
  • 1 tablespoon Cajun seasoning Adjust to your spice preference.
  • Salt and pepper to taste
  • Fresh parsley, for garnish Use for a pop of color and flavor.

Method
 

Cooking the Pasta
  1. Cook your pasta according to the package instructions. Once done, drain and set aside.
Sautéing Vegetables and Sausage
  1. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the diced onion and bell pepper. Sauté until softened, about 4-5 minutes.
  2. Stir in the minced garlic and sliced andouille sausage, cooking for another 2-3 minutes until fragrant.
Cooking the Shrimp and Sauce
  1. Add the shrimp to the skillet. Cook until the shrimp turns pink and opaque, around 3-4 minutes.
  2. Pour in the heavy cream and sprinkle with Cajun seasoning. Stir to combine, letting it simmer for about 5 minutes.
  3. Season with salt and pepper to taste, then add the cooked pasta to the skillet, tossing to coat evenly.
Serving
  1. Serve hot, garnished with freshly chopped parsley.

Notes

For a healthier option, use whole wheat pasta and low-fat cream. You can also add a squeeze of lemon juice or sprinkle parmesan cheese for added flavor. This dish stores well in the fridge for up to 3 days, and can be frozen.