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 over fettuccine. Perfectly balanced with Cajun seasoning and finished with fresh green onions for a delicious and comforting meal.
Ingredients
Scale
Pasta and Protein
- 1 pound fettuccine (or linguine, spaghetti, etc.)
- 2 pounds shrimp (cleaned and deveined)
- 12 ounces Andouille sausage (thinly sliced)
Seasonings and Sauce
- 2 tablespoons Cajun seasoning (divided, plus more to taste)
- 1/2 teaspoon baking soda
- 3 tablespoons olive oil
- 2 cups low sodium chicken stock
- 1 1/2 tablespoons Worcestershire sauce
- 3/4 cup heavy cream
Vegetables and Garnish
- 2 large bell peppers (diced)
- 1 medium onion (diced)
- 3 ribs celery (diced)
- 5 green onions (sliced)
- 2 cups reserved pasta water (will most likely not need it all)
Instructions
- Prepare the shrimp: Bring a large pot of salted water (2 tablespoons kosher salt) to a boil. In a bowl, mix the shrimp with baking soda and 1 tablespoon of Cajun seasoning. Let it sit for 10 minutes to tenderize and infuse flavor.
- Cook the shrimp: Heat a large pan over medium heat and add olive oil. Sear the shrimp until cooked through, about 3-4 minutes. Remove and place on a plate, tenting with foil to keep warm.
- Cook the sausage: In the same pan, add the Andouille sausage slices. Cook for 2 minutes per side, or until they develop a nice color. Remove with a slotted spoon and place them on the same plate with the shrimp, tented with foil.
- Sauté the vegetables: Add diced onions, bell peppers, and celery to the pan. Saute for 10-12 minutes until softened and slightly browned. Add more olive oil if the pan gets too dry. Meanwhile, start boiling the pasta for 2-3 minutes less than al dente.
- Simmer with liquids: Pour in the chicken stock and Worcestershire sauce. Bring to a simmer, using a wooden spoon to scrape up any browned bits from the pan to deepen the flavor.
- Add cream and thicken: Stir in the heavy cream and allow the sauce to simmer until it thickens slightly, about 2-3 minutes.
- Combine pasta and sauce: Add the partially cooked pasta into the simmering sauce. Stir frequently and add reserved pasta water as needed to keep the mixture moist as the pasta finishes cooking.
- Finish with shrimp and sausage: About 1 minute before the pasta is al dente, add the cooked shrimp and Andouille sausage back into the pan. Turn off the heat once pasta is perfectly cooked.
- Garnish and season: Stir in sliced green onions. Taste and add additional Cajun seasoning if desired, being mindful of the spice from the sausage.
- Adjust consistency if needed: If the pasta seems dry before serving, add a little reserved pasta water to loosen the sauce. Serve immediately and enjoy your Cajun Shrimp and Sausage Pasta!
Notes
- This dish combines the smoky, spicy flavors of Cajun seasoning and Andouille sausage with tender shrimp for a hearty pasta meal.
- Be cautious when adding extra Cajun seasoning as the sausage already contributes a significant amount of spice.
- Using reserved pasta water helps to adjust the sauce consistency and ensures the pasta doesn’t dry out.
- For a milder version, reduce the Cajun seasoning or swap Andouille sausage for a less spicy sausage.
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: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 64.9 g
- Fiber: 3.9 g
- Protein: 56.4 g
- Cholesterol: 370 mg
