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Cajun Shrimp Pasta

Cajun Shrimp Pasta

The ultimate comfort food, Cajun Shrimp Pasta is a creamy, spicy delight that will satisfy your cravings. Packed with flavor from succulent shrimp and andouille sausage, this easy weeknight dinner is sure to impress. Make it tonight for a dish everyone will love!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Pasta
Cuisine: Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz linguine or pasta of choice
  • 1 tbsp olive oil
  • 13 oz Cajun Style Andouille Sausage cut into rounds
  • 1 lb raw shrimp large, peeled and tails removed
  • 1 tsp Cajun seasoning for shrimp
  • 2 tbsp butter
  • 1/2 cup onion minced
  • 1/2 cup bell pepper minced or sliced
  • 3-4 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tbsp Cajun seasoning
  • 1 cup heavy cream
  • 1/4 cup parmesan cheese shredded or grated
  • 1 tbsp parsley freshly chopped

Equipment

  • Saucepan
  • Skillet
  • Large Pot
  • Grater
  • Chef's Knife
  • Peeler
  • Frying Pan
  • Wooden Spoon

Method
 

  1. Start by cooking your pasta. Bring a large pot of salted water to a boil, then add the linguine. Cook it al dente according to the package directions, ensuring you don’t overcook it. When it’s ready, reserve ½ cup of the pasta water and drain the rest.
  2. While the pasta is boiling, heat olive oil in a large skillet over medium-high heat. Once hot, add the sliced Andouille sausage and cook it for 1 to 2 minutes until it’s browned and flavorful. The oil should shimmer, indicating it's hot enough for cooking.
  3. Next, season the shrimp with some Cajun seasoning. Add the seasoned shrimp to the pan and cook for 2 to 3 minutes, turning occasionally until they turn pink and opaque. Be cautious not to overcook them, as shrimp can become rubbery.
  4. Remove the cooked shrimp and sausage from the skillet and set them aside on a plate. This will help keep them warm while you prepare the sauce.
  5. Now, in the same skillet, add the butter, onion, and bell peppers. Sauté for about 2 to 3 minutes until the onions are translucent and the peppers soften, stirring frequently to prevent browning.
  6. Add the garlic to the pan and sauté for an additional 30 seconds until it’s fragrant. This step is key to releasing the garlic’s lovely aroma and flavor.
  7. Stir in the tomato paste and the additional Cajun seasoning, cooking for another minute. If your seasoning doesn’t contain salt, you can add some at this point.
  8. Pour in the heavy cream and the reserved pasta water. This will help create a creamy sauce that clings to the pasta. Stir well to combine everything and let it simmer until it becomes bubbly and thickens slightly.
  9. Once the sauce is ready, add the drained linguine to the skillet, tossing it to coat all the noodles in the creamy sauce. The pasta will soak up all those wonderful flavors.
  10. Finally, return the cooked shrimp and sausage to the pan. Gently mix everything together and cook for another minute to heat through. Serve it hot, garnished with a sprinkle of freshly chopped parsley.

Notes

To store leftovers, place them in an airtight container in the refrigerator for up to 4 days. This ensures the pasta stays fresh and flavorful. When reheating, do so in 30-second intervals in the microwave until warmed through. You may need to add a splash of water or broth to prevent the pasta from drying out.