Creamy Cajun Shrimp Pasta with Sausage
Creamy Cajun Shrimp Pasta with Sausage is a deliciously rich dish that brings together succulent shrimp, smoky sausage, and a velvety sauce infused with bold Cajun spices. This easy-to-make recipe captivates your senses with its vibrant colors and mouthwatering flavors, making it perfect for both weeknight dinners and special occasions. Impress your guests or indulge in a cozy night in with this comforting meal that’s quick to prepare and utterly satisfying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Cajun
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb shrimp, deveined
- 8 oz Andouille sausage, sliced
- 2 tbsp Cajun seasoning
- 1 cup heavy cream
- 3/4 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup bell peppers, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook fettuccine in boiling salted water until al dente. Drain and set aside (do not rinse).
- In a large skillet over medium heat, sauté sliced sausage until browned (about 5 minutes). Remove from the skillet but keep the drippings.
- Add diced bell peppers and minced garlic to the same skillet; sauté until softened (around 2 minutes). Then add shrimp and Cajun seasoning; cook until shrimp turns pink (about 3 minutes).
- Pour in heavy cream and chicken broth; stir well and bring to a gentle simmer.
- Return cooked pasta and sausage to the skillet; toss until everything is coated in the creamy sauce.
- Serve hot, topped with grated Parmesan cheese.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 550
- Sugar: 2g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 220mg
Keywords: - For added spice, increase the Cajun seasoning or include diced jalapeños. - Customize by swapping shrimp for chicken or adding spinach for extra crunch. - Store leftovers in an airtight container for up to 3 days; reheat gently on low heat with a splash of cream.