Description
This Cajun Shrimp and Sausage Pasta is a flavorful, quick meal featuring tender shrimp and smoky sausage simmered in a creamy, lightly spiced Cajun sauce tossed with perfectly cooked pasta. A perfect weeknight dinner packed with bold Cajun spices, fresh vegetables, and a rich Parmesan finish.
Ingredients
Scale
Pasta
- 10.5 oz (300 g) pasta
Protein and Vegetables
- 1/2 lb (225 g) shrimp
- 1/2 lb (225 g) smoked sausage, sliced
- 1 large shallot, finely diced
- 1 medium red bell pepper, sliced
- 2 large garlic cloves, finely chopped
Sauce and Seasoning
- 1 tablespoon olive oil
- 2 tablespoons Cajun seasoning
- 2 tablespoons tomato paste
- 1 1/2 cups low-sodium chicken stock
- 1 cup half and half
- 1/4 cup grated Parmesan
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions. Reserve 1-2 cups of pasta water before draining the pasta.
- Cook the Shrimp: Heat the olive oil in a large deep pan over medium heat. Add the shrimp and cook for 3-4 minutes, flipping halfway through, until pink and opaque. Remove from the pan and set aside.
- Cook the Sausage: In the same pan, add the sliced smoked sausage and cook for 2-3 minutes until it becomes slightly crispy. Remove the sausage with a slotted spoon and set aside.
- Sauté Vegetables: Add the diced shallot and sliced red bell pepper to the pan and cook for 1-2 minutes, stirring occasionally until slightly softened.
- Add Garlic: Stir in the finely chopped garlic and cook for an additional minute until fragrant.
- Create the Sauce Base: Stir in the Cajun seasoning and tomato paste, then pour in the chicken stock to deglaze the pan, scraping up any browned bits at the bottom.
- Add Cream: Pour in the half and half, stir to combine, and let the sauce simmer gently for 2-3 minutes on low heat to thicken slightly.
- Combine Protein: Return the cooked shrimp and sausage to the pan and stir to incorporate them into the sauce.
- Toss Pasta: Add the drained pasta to the pan, tossing everything to coat well with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to desired consistency.
- Finish and Serve: Stir in the grated Parmesan and chopped fresh parsley. Adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately for best flavor and texture.
Notes
- This Cajun shrimp and sausage pasta is packed with bold, spicy flavors and combines tender shrimp with crispy sausage bits for a satisfying texture.
- Using low-sodium chicken stock helps control the saltiness, allowing you to season according to taste at the end.
- If you prefer more heat, add an extra pinch of Cajun seasoning or some crushed red pepper flakes.
- Fresh parsley adds a bright, fresh contrast to the richness of the sauce, but you can substitute with fresh basil or cilantro if desired.
- Reserve pasta water is key to adjusting sauce consistency—use sparingly to avoid thinning it out too much.
Nutrition
- Serving Size: 1 serving
- Calories: 535
- Sugar: 7 g
- Sodium: 591 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 181 mg
