Description
A flavorful Cajun Shrimp and Sausage Pasta featuring tender shrimp and spicy Andouille sausage tossed in a creamy, spicy sauce with sautéed bell peppers, onions, and celery. This hearty dish combines Cajun seasoning and a touch of Worcestershire for bold, satisfying taste, perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 1 pound fettuccine (or linguine, spaghetti, etc.)
Shrimp
- 2 pounds shrimp, cleaned and deveined
- 1/2 teaspoon baking soda
- 2 tablespoons Cajun seasoning, divided (plus more to taste)
Sausage & Vegetables
- 12 ounces Andouille sausage, thinly sliced
- 3 tablespoons olive oil
- 2 large bell peppers, diced
- 1 medium onion, diced
- 3 ribs celery, diced
- 5 green onions, sliced
Sauce
- 2 cups low sodium chicken stock
- 1 1/2 tablespoons Worcestershire sauce
- 3/4 cup heavy cream
Additional
- 2 tablespoons kosher salt (for pasta water)
- 2 cups reserved pasta water (will most likely not need it all)
Instructions
- Prepare the shrimp: In a bowl, toss the cleaned and deveined shrimp with baking soda and 1 tablespoon of Cajun seasoning. Let it sit for 10 minutes to tenderize and enhance flavor.
- Cook the shrimp: Heat a large pan over medium heat and add olive oil. Sear the shrimp for 3-4 minutes until fully cooked. Remove the shrimp and place on a plate, tenting with foil to keep warm.
- Cook the sausage: In the same pan, add the Andouille sausage slices and cook a couple of minutes per side until browned and slightly crispy. Remove with a slotted spoon and place with the shrimp, keeping it tented with foil.
- Sauté vegetables: Add diced onions, bell peppers, and celery to the pan. Sauté for 10-12 minutes until soft and lightly colored, adding more olive oil if necessary. Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt) to a boil and cook pasta for 2-3 minutes less than al dente.
- Deglaze and simmer: Pour in the chicken stock and Worcestershire sauce to the sautéed vegetables and bring to a simmer. Use a wooden spoon to scrape up any browned bits on the pan bottom to add flavor.
- Add cream and thicken sauce: Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens slightly.
- Combine pasta and sauce: Add the drained pasta to the pan and simmer while stirring frequently. Add reserved pasta water gradually as needed to keep the pasta moist and the sauce silky.
- Finish with shrimp and sausage: About 1 minute before the pasta is fully al dente, stir in the cooked shrimp and sausage. Turn off the heat and add sliced green onions.
- Season and serve: Taste the pasta and add more Cajun seasoning as desired, being cautious due to the spiciness of the Andouille sausage. If the pasta sauce thickens too much before serving, loosen with reserved pasta water. Serve immediately and enjoy!
Notes
- Cajun shrimp and Andouille sausage tossed in a spicy, creamy sauce make a flavorful and hearty pasta dish.
- Allow shrimp to marinate briefly with baking soda and seasoning for tender texture.
- Adding reserved pasta water helps keep the sauce smooth and pasta moist.
- Adjust Cajun seasoning at the end to control spice level because sausage is already spicy.
- Use low sodium chicken stock to manage overall saltiness of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 681 kcal
- Sugar: 6.6 g
- Sodium: 916 mg
- Fat: 21.3 g
- Saturated Fat: 6.7 g
- Unsaturated Fat: 13.7 g
- Trans Fat: 0 g
- Carbohydrates: 64.9 g
- Fiber: 3.9 g
- Protein: 56.4 g
- Cholesterol: 370 mg
