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Creamy Cajun Shrimp & Sausage Pasta

A quick and delicious pasta dish featuring shrimp and sausage in a creamy Cajun sauce, perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Creole
Calories: 620
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz fettuccine or your favorite pasta Cook according to package instructions.
Main Ingredients
  • 1 lb shrimp, peeled and deveined Use fresh or frozen shrimp.
  • 1 lb smoked sausage, sliced Preferably andouille or any flavorful variety.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 tbsp Cajun seasoning Adjust to spice tolerance.
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish Optional, for serving.

Method
 

Cooking the Pasta
  1. Start by cooking the fettuccine according to the package instructions until al dente. Drain and set aside.
Sautéing Sausage
  1. In a large skillet over medium heat, add the olive oil and sliced sausage. Sauté until golden brown and crispy, about 5-7 minutes.
Adding Shrimp
  1. Toss in the shrimp and cook until they turn pink and opaque, around 3-4 minutes.
Sautéing Onions and Garlic
  1. Once the shrimp is cooked, stir in the diced onion and minced garlic. Sauté until the onion is translucent, about 2-3 minutes.
Creating the Sauce
  1. Pour in the chicken broth and heavy cream, then sprinkle with Cajun seasoning. Stir together and let simmer for about 5 minutes until slightly thickened.
Combining Pasta and Sauce
  1. Add the cooked pasta to the skillet and toss to coat in the creamy sauce. If it seems too thick, stir in a splash more chicken broth.
Seasoning and Garnishing
  1. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.

Notes

Customize your protein by swapping shrimp for chicken or tofu. Adjust Cajun seasoning to your preference. For less cleanup, consider a one-pot method by cooking the pasta directly in the sauce with added liquid.