Description
In this Cajun shrimp and sausage pasta, pan-seared shrimp and andouille sausage come together in a tangy cream sauce. The dish features linguine accompanied by red bell pepper and onion, creating a perfect balance that enhances the deep, smoky flavors of the andouille sausage. This hearty, southern inspired recipe offers a vibrant, flavorful and comforting meal.
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
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Cook pasta according to package directions for al denté. Reserve ½ cup of pasta water, drain and set aside.
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Pat the shrimp dry and season with 1/2 tablespoon Cajun seasoning and a pinch of salt.
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Melt butter in a large skillet, and sear shrimp for 1-2 minutes, turning once. Remove from skillet and set aside.
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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.
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Add garlic and sauté for an additional minute.
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Sprinkle flour and remaining cajun seasoning over the vegetables and stir until evenly coated.
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Slowly, stir in chicken broth – whisking as needed to avoid clumps.
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Stir in half and half and add the cream cheese, whisking until smooth.
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Return the shrimp to the pan. Simmer until sauce has thickened and everything is heated through.
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Transfer cooked pasta to the sauce and toss to coat, adding pasta water as needed.
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Garnish with sliced green onions before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Linguine
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 377
- Sugar: 4.6 g
- Sodium: 1079.4 mg
- Fat: 9.5 g
- Saturated Fat: 4.3 g
- Carbohydrates: 49.1 g
- Fiber: 2.4 g
- Protein: 23.1 g
- Cholesterol: 119.2 mg
