Creamy Cajun Shrimp Pasta with Sausage

CREAMY SHRIMP PASTA:
If there is one thing I can always count on my family to eat it is my Cajun food. We love this traditional Southern shrimp pasta recipe in our house! I always make it with large shrimp and smoked sausage. By the way, I like to use Andouille sausage. We recently had some company over for dinner and this creamy sausage pasta became a huge hit! It is a family favorite Southern shrimp pasta recipe! This easy sausage pasta recipe is so vibrant with flavor! And I like that this delicious, creamy shrimp pasta is ready in less than 30 minutes!

Because the Cajun sauce is homemade, it is so much better than anything in a jar! And so incredibly simple! The cooking time for this creamy shrimp pasta recipe is only 30 minutes as it all comes together pretty quickly. And if you enjoy eating Cajun as much as we do, you might also like this Cajun themed Instant Pot Chicken and Rice. Yes, I made it Cajun as well!

Creamy Cajun Shrimp Pasta with Sausage
So, so delicious and flavorful. The cream and tomatoes with the canon/creole seasoning, red peppers….AWESOME.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

•     ½ pound large shrimp, peeled and deveined, tails removed
•     1 - 2 tablespoons cajun/creole spice mix, adjust to your spice/heat level
•     1 andouille sausage, about ½ pound, sliced into rounds
•     Olive oil
•     ½ red bell pepper, thinly sliced
•     ½ medium yellow onion, thinly sliced
•     1 teaspoon dried thyme
•     1 teaspoon brown sugar
•     1 tablespoon cajun/creole spice mix
•     1 teaspoon smoked paprika
•     1 - 2 cloves garlic, finely chopped (1 large or 2 small)
•     ¾ cup chicken broth
•     ½ cup crushed tomatoes
•     12 ounces fettuccine or farfalle (bowties)
•     ¾ cup heavy cream, or ½ & ½ (I prefer heavy cream!!)
•     1 teaspoon Worcestershire sauce
•     Kosher salt and fresh cracked black pepper
•     Grated Parmesan and chopped parsley, for serving

Instructions

1. Bring large pot of water to boil for pasta. Toss shrimp with 1 - 2 tablespoons of cajun seasoning and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add shrimp and cook for 2 minutes or so until starting to curl. Flip shrimp over and cook another minute or two and 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.
2. Add pasta to salted boiling water and cook until al dente, a minute less than package instructions.
3. Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon 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.
4. Add crushed tomatoes, chicken broth and Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. Add cream and stir to combine, bring to a simmer. Once simmering, add cooked pasta and andouille sausage and stir to combine and heat through, 2 - 3 minutes. Add more chicken broth or cream if it seems dry or you'd like more sauce (I added ¼ cup of each). Salt and pepper to taste and then lastly, add blackened shrimp and combine, or place shrimp on top of pasta. Sprinkle with some more freshly cracked black pepper, grated Parmesan and chopped parsley. Enjoy!

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