Creamy Cajun Shrimp Pasta Recipe

Creamy Cajun Shrimp Pasta
It’s no secret that I have a soft spot for Cajun food. From the classics, like Jambalaya and Gumbo, to recipes made on a whim like these Cajun Shrimp Foil Packets or this Cajun Chicken and Rice Bake, New Orleans cuisine, it seems, is always on my mind.

It only makes sense then that I combine all the buttery, creamy, richness of alfredo sauce with the out-of-this-world flavors of Cajun spices to make the very best Creamy Cajun Shrimp Pasta.

Filled with spicy smoked andouille sausage, juicy cajun-seasoned shrimp, and creamy fettuccini noodles, this is one pasta recipe you won’t be able to get enough of.
 

Creamy Cajun Shrimp Pasta Recipe
This looks so delicious! I would like to stretch it a little further and use a 16 oz box of pasta.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

•     1 lb. large shrimp (peeled and deveined)
•     1/2 teaspoon dried Oregano
•     1 teaspoon Cajun seasoning (or Creole seasoning)
•     Kosher salt and fresh cracked black pepper (to taste)
•     10 ounces fettuccine pasta
•     6 oz andouille sausage or smoked sausage (thinly sliced)
•     2 tablespoons Olive oil
•     ½ yellow onion (thinly sliced)
•     1 teaspoon brown sugar
•     4 teaspoons Cajun seasoning (or Creole seasoning)
•     1 red bell pepper (thinly sliced)
•     2-3 cloves garlic (chopped)
•     1 cup heavy cream
•     1 cup chicken broth
•     ½ cup crushed tomatoes
•     1 tbsp parsley (chopped)
•     2/3 cup Grated Parmesan

Instructions

1. Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil.
2. Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
3. Add pasta to salted boiling water and cook until al dente.
4. Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
5. Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes.
6. Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2 - 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
7. Serve with chopped parsley.

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