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This rich and zesty Cajun shrimp pasta with sausage brings all those wonderful Louisiana tastes straight to your kitchen. Juicy shrimp, flavorful andouille sausage, and perfectly cooked fettuccine swim in a thick, spicy cream sauce that'll make everyone want more.
I created this dish when I wanted to wow my husband for our anniversary. The mix of soft shrimp and hot sausage was such a winner that we now make it whenever we want something fancy that doesn't take all night.
What You'll Need
- Large shrimp: go with fresh if you can, but thawed frozen ones work fine too
- Andouille sausage: gives that real Cajun kick and smoky taste
- Cajun seasoning: the backbone that brings that Louisiana fire
- Heavy cream: makes the velvety sauce that cools down the heat
- Red bell pepper: adds a bit of sweetness and pretty color
- Parmesan cheese: makes everything creamier and helps the sauce stick
- Fettuccine pasta: grabs onto all that tasty sauce
- Fresh garlic: the flavor foundation that makes everything better
- Crushed tomatoes: brings richness and balances the cream with a touch of tang
- Chicken broth: makes the sauce more interesting than just cream
How To Make It
- Season the Shrimp:
- Mix your cleaned shrimp with salt, pepper, Cajun spice, and dried oregano until they're fully covered. This step makes sure the shrimp taste good all the way through, not just from what's on top.
- Sear the Proteins:
- Get your biggest pan hot with some olive oil. Cook the shrimp just 2 minutes on each side until they turn pink but stay soft. Take them out quickly so they don't get tough. In the same pan, cook the sliced andouille until it gets nice and brown, around 4–5 minutes, then set it aside.
- Create the Flavor Base:
- Turn the heat down and add more oil if needed. Throw in the sliced onions and red peppers with some Cajun spice and brown sugar. Let them cook slowly for about 7–8 minutes until they get soft and a bit caramelized. This makes a sweet and savory base that works with the spice.
- Build the Sauce:
- Toss in the chopped garlic and cook for half a minute until you can smell it. Pour in your tomatoes, broth, and cream, making sure to scrape up all the tasty bits from the pan bottom. Let it bubble gently for 3–4 minutes to blend the flavors and thicken up.
- Bring Everything Together:
- Mix in the Parmesan until it's all melted and smooth. Add your cooked pasta and browned sausage, tossing everything so the pasta gets coated in sauce. Finally, put the shrimp back in, mix gently, and let it all warm through for 2–3 minutes.
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The thing I love most about this dish is how the andouille gives the cream sauce that smoky taste. It takes me back to my New Orleans trip where I first tried real Cajun food. Whenever I cook this, the smell alone makes me think of those cute restaurants in the French Quarter.
Choose Your Pasta Wisely
Fettuccine is my favorite for this creamy Cajun dish, but feel free to try other shapes. Penne catches sauce inside each piece, giving you a flavor explosion with each bite. Linguine works as a lighter option that still handles the hearty sauce well. The pasta shape isn't just about looks—it changes how the sauce sticks and how everything tastes when you eat it.
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Adjusting The Heat
When you make Cajun food at home, you can make it as hot or mild as you want. If you love things spicy, just add more Cajun seasoning or throw in some cayenne or red pepper flakes. If you're cooking for folks who like different heat levels, make the sauce milder and put hot sauce on the table for people to add themselves. Just remember that leftovers often taste spicier the next day, so keep that in mind when you're adding seasoning.
What To Serve With It
This Cajun shrimp pasta goes really well with certain sides. A basic green salad with light dressing cuts through the rich main dish nicely. Some garlic bread works great for soaking up extra sauce. For a full Louisiana meal, start with a small bowl of gumbo or add some southern-style collard greens on the side. A cold glass of Sauvignon Blanc or your favorite beer helps cool down the spicy flavors.
Keeping And Warming Leftovers
You can keep this Cajun pasta in the fridge for about 3 days in a sealed container. The flavors actually get better overnight as they mix together. When you want to warm it up, add a little milk or cream since the sauce gets thicker in the cold. Heat it slowly on the stove instead of the microwave for the best results, and stir it often. I wouldn't freeze this one—cream sauces and seafood don't usually thaw out very well.
Common Recipe Questions
- → Can I swap out the pasta type?
Absolutely, you can use spaghetti, penne, or any pasta you've got on hand instead of fettuccine. Just watch your cooking time as it might change.
- → What's a good replacement for andouille?
Regular smoked sausage, kielbasa, or even turkey sausage will work fine if you can't find andouille at your store.
- → How do I make it hotter?
Just throw in extra Cajun seasoning, a bit of cayenne, or some red pepper flakes to turn up the heat.
- → Can I make parts of this ahead?
You can get the sauce ready and cook the shrimp and sausage earlier, but don't mix with pasta until you're ready to eat or it'll get mushy.
- → What can I use instead of heavy cream?
You can try half-and-half or canned evaporated milk for fewer calories, but your sauce won't be quite as thick and rich.