Description
A flavorful Cajun Shrimp and Sausage Pasta featuring succulent shrimp and spicy Andouille sausage tossed in a creamy, seasoned sauce with bell peppers, onions, and celery, served over tender fettuccine for a satisfying and hearty meal.
Ingredients
Scale
Pasta
- 1 pound fettuccine (or linguine, spaghetti, etc)
Shrimp
- 2 pounds shrimp (cleaned and deveined)
- 2 tablespoons Cajun seasoning (divided, plus more to taste)
- 1/2 teaspoon baking soda
Sausage
- 12 ounces Andouille sausage (thin sliced)
Vegetables
- 2 large bell peppers (diced)
- 1 medium onion (diced)
- 3 ribs celery (diced)
- 5 green onions (sliced)
Liquids and Oils
- 3 tablespoons olive oil
- 2 cups low sodium chicken stock
- 1 1/2 tablespoons Worcestershire sauce
- 3/4 cup heavy cream
Others
- 2 cups reserved pasta water (will most likely not need it all)
Instructions
- Prep the shrimp: In a bowl, mix the cleaned and deveined shrimp with baking soda and 1 tablespoon of Cajun seasoning. Let it sit for 10 minutes before cooking to tenderize and season the shrimp.
- Sear the shrimp: Heat a large pan over medium heat and add olive oil. Sear the shrimp for about 3-4 minutes until cooked through. Remove and set aside covered with foil to keep warm.
- Cook the sausage: In the same pan, add the thinly sliced Andouille sausage and cook for a couple of minutes per side until browned and colored. Remove with a slotted spoon and keep warm with the shrimp.
- Sauté the vegetables: Add diced onions, bell peppers, and celery to the pan. Sauté for 10-12 minutes until they soften and develop some color. Add a little more olive oil if needed. Meanwhile, bring a large pot of salted water to boil and cook pasta 2-3 minutes less than al dente.
- Make the sauce base: Pour in the chicken stock and Worcestershire sauce. Bring the pan to a simmer and scrape up any browned bits from the bottom with a wooden spoon for extra flavor.
- Add the cream: Stir in the heavy cream and simmer for 2-3 minutes until the sauce starts to thicken.
- Combine pasta and sauce: Add the par-cooked pasta to the pan and continue simmering while stirring frequently. Add reserved pasta water as needed to keep the sauce moist and creamy.
- Finish with seafood and sausage: About one minute before the pasta reaches al dente, return the cooked shrimp and sausage to the pan. Turn off the heat once combined.
- Garnish and season: Stir in sliced green onions and taste the dish. Add more Cajun seasoning if desired, but note that the Andouille sausage adds spice.
- Serve: If the pasta dries out before serving, add a little reserved pasta water to loosen the sauce. Serve hot and enjoy your Cajun Shrimp and Sausage Pasta.
Notes
- This dish features Cajun shrimp and spicy Andouille sausage tossed in a rich, creamy sauce.
- Green onions add a fresh, mild bite as a topping.
- Adjust Cajun seasoning cautiously because the sausage adds significant spiciness.
- Reserved pasta water helps maintain sauce consistency and prevent dryness.
Nutrition
- Serving Size: 1 serving
- Calories: 681 kcal
- Sugar: 6.6 g
- Sodium: 916 mg
- Fat: 21.3 g
- Saturated Fat: 6.7 g
- Unsaturated Fat: 13.6 g
- Trans Fat: 0 g
- Carbohydrates: 64.9 g
- Fiber: 3.9 g
- Protein: 56.4 g
- Cholesterol: 370 mg
