Description
This Cajun Shrimp and Sausage Pasta is a hearty and flavorful dish combining succulent shrimp, smoky sausage, and a creamy, spiced sauce. Perfectly cooked pasta is tossed in a rich Cajun-seasoned tomato and cream sauce, garnished with fresh parsley and Parmesan cheese. Ready in just 30 minutes, this recipe brings a taste of Southern-inspired comfort food to your dinner table.
Ingredients
Scale
Pasta and Cooking Basics
- 10.5 oz (300 g) pasta
- Salt, to taste
- 1-2 cups reserved pasta water
- 1 tablespoon olive oil
Protein
- 1/2 lb (225 g) shrimp
- 1/2 lb (225 g) smoked sausage, sliced
Vegetables and Aromatics
- 1 large shallot, finely diced
- 1 medium red bell pepper, sliced
- 2 large garlic cloves, finely chopped
Seasonings and Sauces
- 2 tablespoons Cajun seasoning
- 2 tablespoons tomato paste
- 1 1/2 cup low-sodium chicken stock
- 1 cup half and half
- 1/4 cup grated Parmesan cheese
Garnish
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 to 2 cups of pasta water before draining the pasta.
- Cook the Shrimp: Heat the olive oil in a large, deep pan over medium heat. Add the shrimp and cook for 3 to 4 minutes, flipping halfway until pink and opaque. Remove the shrimp from the pan and set aside.
- Cook the Sausage: In the same pan, add the sliced smoked sausage and cook for 2 to 3 minutes until slightly crispy. Remove with a slotted spoon and set aside with the shrimp.
- Cook Vegetables: Add the diced shallot and sliced red bell pepper to the pan. Cook for 1 to 2 minutes, stirring occasionally until softened.
- Add Garlic: Add the finely chopped garlic and cook for an additional minute until fragrant.
- Create the Sauce Base: Stir in the Cajun seasoning and tomato paste until well combined. Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom.
- Add Cream and Simmer: Pour in the half and half, stirring to combine. Let the sauce simmer gently on low heat for 2 to 3 minutes until slightly thickened.
- Combine Proteins: Return the cooked shrimp and sausage to the pan, stirring well to coat them in the sauce.
- Toss with Pasta: Add the drained pasta to the pan and toss to fully coat it in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Finish and Serve: Stir in the grated Parmesan cheese and chopped fresh parsley. Adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately.
Notes
- Reserve pasta water to adjust sauce consistency as needed.
- Use low-sodium chicken stock to control salt levels.
- For less heat, reduce the amount of Cajun seasoning or use a mild blend.
- Shrimp can be substituted with chicken or omitted for a sausage-only dish.
- Half and half can be replaced with heavy cream for a richer sauce.
