Easy Creamy Cajun Shrimp Pasta with Sausage

Do you have a dish that you always order at a favorite restaurant?  I do, and it’s Creole Pasta at this lovely little bistro in our new neighborhood.  I crave it and I wish I could try something else from the menu, but I just can’t.  Obsessed and inspired, I set out to make something like it at home.  It took a few tries, but I came up with a creamy cajun shrimp and sausage pasta dish that can compete ~ alleluia.
I love cajun spices or creole seasonings, both terms seem to be used interchangeably, but they are actually a little different.  I’m no expert but, simply put, some label Creole food as “city food” and Cajun as “country food”.  I’m just gonna go with cajun here, and leave the nuanced differences to others.

I’m not from St. Louis ~ I’m a Chicago girl, through and through ~ but after living here for almost 14 years, I would definitely say St. Louis is more southern than midwestern.

There’s a huge French influence here and St. Louis is home to the largest Mardi Gras celebration outside of New Orleans.  Just a little observation I thought I’d share.

This dish has such great flavor and heat, neither of which overwhelms the other.  The sauce is creamy and decadent and tossed with fettuccine, blackened shrimp and andouille sausage.  Cajun spices are great on shrimp, seared or “blackened” for a few minutes so they’re not overcooked and rubbery.

Easy Creamy Cajun Shrimp Pasta with Sausage
It is sooooo delicious! We loved it! A family favourite from now!!!!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 1.5 pounds jumbo shrimp - peeled and deveined
• 1 tsp dried oregano
• 2 tsp Cajun seasoning
• 2 tbsp olive oil - divided
• 2 red bell peppers - seeded and diced
• 1 large yellow onion - diced
• 1 pound andouille sausage - sliced
• 6 Roma tomatoes - diced (or 1(28-ounce) can diced tomatoes)
• 1 tbsp Cajun seasoning - plus more to taste
• 4 cloves garlic - minced
• 1 cup cream
• 1-2 cups low-sodium chicken broth - (plus 1 cup reserved pasta water, as needed)
• 2 tsp granulated sugar
• 3 tbsp butter
• 1 pound fettuccine pasta - or pasta of choice
• 1 cup grated Parmesan cheese - plus more for serving
• 2 tbsp fresh parsley - chopped  

Instructions

1. Add the shrimp to a medium mixing bowl and drizzle with 1-2 tablespoons of olive oil, Cajun seasoning, and dried oregano. Mix well to combine. Set aside to cook the sausage.
2. Heat a large cast iron skillet over high heat. Drizzle with approximately 1 tablespoon of olive oil swirling to coat the bottom of the skillet. Add the sausage in a single layer and cook each side for approximately 2-3 minutes. Remove the sausage to a clean plate and set aside.
3. Return skillet to medium-high heat. Add an additional drizzle of olive oil, if needed, and add the shrimp to the skillet in a single layer. Cook each side for approximately 1-2 minutes, or until just cooked or just nearly cooked. Remove from the skillet to a clean plate and set aside.
4. Bring a large pot of salted water to a rolling boil over high heat.
5. As the water boils, return the skillet to medium heat. Add a bit more olive oil and the onions to the skillet. Mix well and cook the onions for 3-4 minutes, stirring often. Add the diced bell pepper and continue to cook for an additional 2-3 minutes, stirring often. Add the garlic and cook for 30 seconds, stirring continuously.
6. Add the cajun seasoning and tomatoes to the pan. Mix well to combine.
7. Meanwhile, add the fettuccini noodles to the pot of boiling water. Use a large wooden spoon to stir the noodles and prevent them from sticking together. Cook until al dente.
8. Stir in the granulated sugar and chicken broth. Bring to a boil and reduce heat too low. Cover and simmer for approximately 5 minutes.
9. Stir in the heavy cream and butter and add the shrimp and sausage back to the pot. Increase heat to medium and bring to a simmer- do not boil the cream.
10. Stir in the cooked fettuccini noodles and shredded cheese, adding reserved pasta water as needed to thin the sauce.
11. Enjoy!

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