Description
A rich, spicy, and creamy Cajun-inspired pasta dish featuring seared shrimp and andouille sausage in a glossy cream sauce. This homemade version is faster than takeout and uses pantry-friendly ingredients for a comforting weeknight meal.
Ingredients
Scale
- 1 pound (450g) large or extra-large shrimp, peeled, deveined, and patted dry
- 12 ounces (340g) andouille sausage, sliced into half-moons
- 12 ounces (340g) penne rigate or fusilli pasta
- 1 ½ cups (360ml) heavy cream
- ½ cup (120ml) low-sodium chicken broth
- 2 tablespoons Cajun seasoning
- 6 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1 medium red bell pepper, diced
- ¼ cup fresh parsley, chopped
- Salt and black pepper to taste
- Olive oil for cooking
Instructions
- Prep ingredients: Dice onion, celery, and bell pepper. Mince garlic. Slice sausage. Thaw and pat shrimp dry. Season shrimp lightly with salt and pepper.
- Boil pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining. Toss drained pasta with a little olive oil.
- Sear sausage: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook sausage for 3-4 minutes until browned and fat renders. Remove sausage and set aside, leaving fat in the pan.
- Sauté aromatics: In the same skillet, cook onion, celery, and bell pepper for 2-3 minutes until soft. Add garlic and Cajun seasoning; cook for 1 minute until fragrant.
- Build sauce: Pour in chicken broth and simmer for 2 minutes, scraping up browned bits. Add heavy cream and simmer for 3-4 minutes until slightly thickened.
- Combine shrimp and sausage: Add sausage back to the skillet. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove from heat.
- Finish dish: Add pasta to the sauce and toss to coat. Add pasta water as needed to adjust consistency. Stir in half of the fresh parsley.
- Serve: Serve immediately topped with remaining parsley, extra black pepper, and a drizzle of olive oil.
Notes
Pat shrimp dry to ensure they sear rather than steam. Do not overcook shrimp; they are done when pink and curled in a ‘C’ shape. If adding cheese, remove pan from heat first to prevent graininess. Use low-sodium broth to control salt levels. Leftovers can be stored in the fridge for up to 4 days; reheat gently with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 520
- Sugar: 4
- Sodium: 680
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: Cajun pasta, shrimp and sausage, creamy pasta, easy weeknight dinner, copycat takeout, seafood pasta, spicy pasta