Creamy Cajun Shrimp and Sausage Pasta
A comforting and flavorful pasta dish featuring Cajun shrimp, andouille sausage, and creamy Alfredo sauce.
Ingredients
Protein
- 1 pound large shrimp or prawns (peeled and deveined, fresh or frozen) Look for wild-caught for the best flavor.
- 8 oz andouille sausage (sliced into coins) Aidells is my go-to brand; full of flavor!
Spices & Seasonings
- 2 tbsp Cajun seasoning Tony Chachere's is recommended for a great kick!
- 1 tsp smoked paprika Adds a lovely smoky undertone.
- to taste Kosher salt & black pepper
Fats
- 2 tbsp olive oil Extra virgin for a fruity flavor.
Vegetables
- 1 small yellow onion (diced) Warming and aromatic.
- 2 cloves garlic (minced) The heart of the flavor!
- 1 red bell pepper (cut into strips) For sweetness and color.
- 1 cup baby spinach leaves To add some vibrant freshness.
Other Ingredients
- 1 cup heavy cream Ah, the creaminess!
- 6 oz tomato paste Adds depth and richness.
- 1/2 cup Parmesan cheese (grated) A sprinkle for the final touch.
- 4 cups cooked penne Gluten-free if needed.
Instructions
Cooking the Pasta
- Begin by cooking the penne according to the package directions until al dente, then drain and set aside. Reserve a cup of pasta water in case you want to thin the sauce later.
Seasoning the Shrimp
- In a medium bowl, sprinkle the shrimp with kosher salt and black pepper. Add the Cajun seasoning and smoked paprika. Toss well to coat the shrimp in these vibrant spices.
Cooking the Shrimp
- Heat half of the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 5 minutes, or until they are opaque and pink. Use a spatula to flip occasionally for even cooking. Once done, remove the shrimp to a plate to keep warm.
Sautéing the Vegetables
- Wipe out the skillet and add the remaining olive oil. Toss in the diced onion, minced garlic, and sliced bell pepper. Sauté for 2-3 minutes, or until the veggies are softened and fragrant.
Adding the Sausage
- Stir in the sliced andouille sausage, cooking for an additional 3-4 minutes until slightly browned.
Making the Sauce
- Reduce the heat to medium-low, then add in the heavy cream and tomato paste. Whisk to combine until smooth and creamy, allowing the sauce to simmer gently for about 5 minutes.
Thickening with Cheese
- Gradually stir in the grated Parmesan cheese, letting it melt and thicken your sauce for those creamy, cheesy vibes.
Combining and Finishing
- Return the seasoned shrimp to the skillet, fold in the baby spinach until it begins to wilt, and finally mix in the cooked penne. Toss everything together until the pasta is evenly coated. If the sauce seems too thick, add a little reserved pasta water to reach your desired consistency.
Serving
- Plate it up, sprinkle with a touch more Parmesan if you like, and serve right away for the best flavors!
Notes
For the creamiest sauce, don’t let it boil once you add the cream. If using frozen shrimp, make sure they’re fully thawed and patted dry for the best sear.