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Bring Louisiana's bold flavors to your kitchen with this rich and spicy Cajun shrimp and sausage pasta. The juicy shrimp, smoky andouille, and perfectly cooked fettuccine swim in a zesty, lush cream sauce that'll make everyone want more.
I came up with this dish while planning a surprise dinner for my husband's anniversary. The mix of juicy shrimp and spicy sausage was such a winner that we now make it whenever we want something special that doesn't take all night.
What You'll Need
- Large shrimp: go for fresh ones if possible, though thawed frozen shrimp work fine too
- Andouille sausage: brings that real Cajun smokiness to your dish
- Cajun seasoning: the key player that gives you that Louisiana kick
- Heavy cream: makes the sauce smooth and helps cool down the spice
- Red bell pepper: adds a touch of sweetness and makes your dish pop with color
- Parmesan cheese: gives the sauce extra body and a savory touch
- Fettuccine pasta: catches all that yummy sauce in every bite
- Fresh garlic: the base note that makes all other flavors sing
- Crushed tomatoes: brings a bit of tang to cut through the creaminess
- Chicken broth: gives your sauce more depth than using just cream
How to Make It
- Prep Your Shrimp:
- Mix your cleaned shrimp with Cajun seasoning, dried oregano, salt, and pepper until they're fully covered. This step locks in flavor inside the shrimp, not just in the sauce.
- Cook Your Proteins:
- Get your biggest pan hot with some olive oil. Cook those shrimp just 2 minutes on each side until they turn pink but stay tender. Set them aside. Then brown your andouille slices until they get nice and caramelized, about 4-5 minutes, and put them with the shrimp.
- Build Your Flavor:
- Turn the heat down a bit and add more oil if needed. Toss in your sliced onions and red peppers with some Cajun seasoning and brown sugar. Let them cook slowly until they get soft and a little sweet, around 7-8 minutes. This creates the perfect foundation to balance the heat.
- Create Your Sauce:
- Throw in the chopped garlic and stir for just half a minute until you can smell it. Pour in your crushed tomatoes, chicken broth, and heavy cream, making sure to scrape up all the tasty bits stuck to the pan. Let everything bubble gently for 3-4 minutes to blend the flavors.
- Mix It All Together:
- Stir in your Parmesan until it's completely melted and your sauce looks smooth. Add your cooked pasta and browned sausage, tossing everything so the pasta gets coated in all that creamy goodness. Last, put your shrimp back in, mix gently, and let everything warm up for 2-3 minutes.
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My favorite thing about this dish is how the smoky andouille flavor seeps into the cream sauce. It takes me back to my New Orleans trip where I first tried real Cajun food. The smell filling my kitchen always reminds me of those cozy restaurants in the French Quarter.
Choosing Your Pasta
I love fettuccine for this creamy Cajun dish, but don't be afraid to switch it up. Try penne and you'll get sauce inside each piece for flavor-packed bites. Linguine gives you a lighter feel but still stands up to the hearty sauce. The pasta shape isn't just about looks—it changes how the sauce sticks and how each mouthful tastes.
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Handling the Heat
Making Cajun food at home means you can make it as hot as you want. Love it spicy? Throw in more Cajun seasoning or add some cayenne or red pepper flakes. Cooking for folks with different spice tolerance? Make the sauce milder and put hot sauce on the table so everyone can adjust their own plate. Just remember that leftover pasta gets a bit spicier overnight, so go easy if you're planning on seconds tomorrow.
What to Serve With It
This Cajun shrimp pasta goes great with simple sides. Try a light green salad with vinaigrette to balance the richness. Some buttery garlic bread works wonders for soaking up extra sauce. Want a full Louisiana meal? Start with a small bowl of gumbo or add some southern-style collard greens on the side. Wash it all down with a glass of cold Sauvignon Blanc or your favorite beer to cool the spice.
Keeping and Warming Leftovers
You can keep this pasta in your fridge for up to 3 days in a sealed container. It actually tastes even better the next day as the flavors mingle together. When you warm it up, add a splash of milk or cream since the sauce thickens 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 dish though—cream sauces and seafood don't usually thaw well.
FAQs About the Recipe
- → Can I use a different type of pasta?
Sure thing! You can swap fettuccine for spaghetti, penne, or whatever pasta you've got on hand. Just watch your cooking time as it might change.
- → What can I use instead of andouille sausage?
Regular smoked sausage, kielbasa, or even turkey sausage will do the trick if you can't find andouille at your store.
- → How can I make this dish spicier?
Throw in extra Cajun seasoning, a bit of cayenne pepper, or some red pepper flakes if you want more heat.
- → Can I prepare this dish ahead of time?
You can make the sauce and cook the shrimp and sausage early, but don't mix in the pasta until you're ready to eat or it'll get mushy.
- → Is there a lighter alternative to 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.