What we love about this cajun shrimp and sausage pasta
- Cajun shrimp and sausage pasta is a hearty and comforting dish with a delightful balance of flavors and textures. The mixture of shrimp and savory sausage create a vibrant and fun with added pops of color and flavor from the bell peppers. This is a well-rounded dish that offers a subtle spicy kick with a smooth creamy tang. It’s perfect for both weeknight dinners and festive gatherings, leaving a lasting impression with its unique combination of creamy, spicy, and smoky flavors.
Here’s what you’ll need to make it
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- Andouille sausage
- Shrimp
- Bell pepper
- Chicken stock
- Half & half
- Cream cheese
- Cajun seasoning
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this shrimp sausage pasta
Cook the pasta. In a large pot of salted, boiling water, cook the pasta according to package directions to al dente. Reserve ½ cup of pasta water, drain and set aside. Drizzle pasta with a bit of olive oil if needed, to prevent it from sticking together while you prepare the shrimp, sausage and the sauce.
Sear the shrimp and sausage. Heat olive oil in a large cast iron skillet over medium heat. Pan sear the shrimp, for about 1-2 minutes per side or until the shrimp is no longer translucent. Remove the shrimp and saute the bell pepper and onions with the garlic. When the peppers are tender and onions are translucent, add sausage pieces allowing them to heat through.
Make the sauce. Sprinkle flour and remaining seasoning over the sausage mixture in the skillet, then stir in chicken broth, half & half and softened cream cheese. Whisk until smooth, then return shrimp and pasta to the pan. Stir until everything is well coated in sauce, garnish with green onion and serve.
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Cajun Shrimp and Sausage Pasta
Ingredients
- 1 16- ounce package linguine
- 2 tablespoons butter
- 2 links andouille sausage (sliced)
- 1 pound shrimp (cooked and seasoned with cajun seasoning)
- 1 bell peppers (sliced)
- 1 sweet onion (sliced)
- 2 cloves garlic
- 2 tablespoons flour
- 3/4 cups chicken stock
- ½ cup half and half
- 2 ounces cream cheese
- 1 tablespoons cajun seasoning (divided)
Instructions
- Cook pasta according to package directions for al denté. Reserve ½ cup of pasta water, drain and set aside.
- Pat the shrimp dry and season with 1/2 tablespoon Cajun seasoning and a pinch of salt.
- Melt butter in a large skillet, and sear shrimp for 1-2 minutes, turning once. Remove from skillet and set aside.
- Add bell peppers and onion and sauté until onions are translucent. Add sliced sausage, allowing it to heat through and release flavors as it simmers.
- Add garlic and sauté for an additional minute.
- Sprinkle flour and remaining cajun seasoning over the vegetables and stir until evenly coated.
- Slowly, stir in chicken broth – whisking as needed to avoid clumps.
- Stir in half and half and add the cream cheese, whisking until smooth.
- Return the shrimp to the pan. Simmer until sauce has thickened and everything is heated through.
- Transfer cooked pasta to the sauce and toss to coat, adding pasta water as needed.
- Garnish with sliced green onions before serving.
Nutrition
