Cajun Shrimp and Sausage Pasta
This easy Cajun shrimp and sausage pasta recipe has a delicious tomato cream sauce with andouille, shrimp, spinach, and parmesan cheese.
Equipment
- Skillet
- Pot
Ingredients
- 1 lb Pasta
- 1 tbsp Chicken Bouillon Paste , (optional)
- 1 lb Shrimp
- 1 lb Smoked Sausage
- 1 tbsp Olive Oil
- 4 tsp Cajun Seasoning
- 1/2 Yellow Onion, (chopped)
- 2 Bell Peppers, (chopped)
- 2 Celery Stalks
- 5 Garlic Cloves, (diced)
- 6 oz Tomato Paste
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 cup Chicken Broth
- 14 oz Diced Tomatoes, (canned)
- 1 cup Heavy Cream
- 2 cups Spinach
- 1 cup Parmesan
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Parsley, (diced)
Instructions
- Bring a large pot of water to a boil and add chicken bouillon paste. Boil pasta until al dente, according to package instructions. Reserve 1 cup of the pasta water, and drain. We’ll use that pasta water later!
- Season the shrimp. Season shrimp with 1 tsp cajun seasoning, kosher salt, and black pepper. Set aside.
- Add olive oil to a large skillet over medium heat. Add andouille sausage and cook until browned on both sides, 5-7 minutes. Remove from the pan and set aside.
- Cook the shrimp. Add shrimp to the pan and cook for 2-3 minutes, until slightly curled and pink (no longer translucent). We intentionally cooked the sausage first so the shrimp cooks in its fat. Remove and add to the bowl with the sausage.
- Sauté the aromatics. Using the leftover juices in the pan, add onion, bell peppers, and celery to the skillet and cook for 5-7 minutes until the vegetables begin to soften and brown. Add a little more olive oil if needed. Then add garlic and continue to cook for an additional 2 minutes.
- Add tomato paste, garlic powder, onion powder, and remaining cajun seasoning. Mix together until the paste is warmed and mixed in with the veggies, about 3-4 minutes. Then add chicken broth to and diced tomatoes. Use the juices to deglaze the pan - be sure to get those browned bits on the bottom of the pan. It's where all of the flavor is!
- Then add heavy cream. Reduce heat to low and cook until a thick sauce forms, stirring occasionally, about 5-7 minutes.
- Add in spinach, parmesan, and lemon juice and stir until combined and the spinach is cooked down into the sauce. Add 1/2 cup of the pasta water to thin the sauce (add the entire cup if you prefer a very thin sauce). Stir until the sauce is creamy.
- Taste for salt and pepper and adjust as needed.
- Add in the cooked pasta and top with shrimp, sausage, and fresh parsley.
Notes
Pro Tips for Making Creamy Cajun Shrimp Pasta
- If you're meal prepping this Cajun pasta, cook the sauce separately and just boil the pasta when you're ready to serve. This will prevent the pasta from getting mushy in storage.
- Don't forget to reserve pasta water! We need it to slightly thin the sauce and help it cling to the pasta. Reserve at least a cup before draining your noodles.
- Take your time sautéing the aromatics and tomato paste. This intensifies the flavors of the sauce – otherwise, it'll taste flat. Let those onions, peppers, and celery soften and caramelize a bit, then let the tomato paste cook until it deepens in color and becomes fragrant.
- Don't overcook the shrimp! As soon as the shrimp is pink and slightly curled (In the shape of a "C"), remove from the heat.
- All cajun seasoning blends are not the same! Some blends are saltier than others so be sure to taste the sauce as you cook.
- Pasta - Aside from casarecce or penne, you can also use rigatoni, fettuccine pasta, linguine, spaghetti, fusilli, and other sturdy noodles for this creamy cajun shrimp pasta with sausage.
- Protein - Add chicken or other types of seafood like catfish, scallops, or salmon like this Cajun Salmon Pasta. You can even make this with tofu.
- Keto and gluten-free - Make it keto by replacing the penne with spaghetti squash or zucchini noodles. For a gluten-free version, just use gluten-free pasta (the rest of the recipe is already gluten-free)!
- Turn this cajun shrimp and sausage pasta alfredo into a cheesy pasta bake! Top with mozzarella or mild cheddar and bake at 350F for 10-15 minutes until golden and bubbly.
- Add chopped jalapenos, red pepper flakes, or more cayenne powder for a spicier pasta dish.
- For a lighter version, skip the heavy cream and parm.
Nutrition
Calories: 725kcal, Carbohydrates: 73g, Protein: 43g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.003g, Cholesterol: 187mg, Sodium: 1520mg, Potassium: 1161mg, Fiber: 6g, Sugar: 10g, Vitamin A: 2500IU, Vitamin C: 52mg, Calcium: 330mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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