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Creamy Cajun Pasta with Shrimp and Andouille Sausage Recipe

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3.9 from 69 reviews

This Creamy Cajun Pasta is a flavorful and satisfying dish combining succulent shrimp, spicy Andouille sausage, and a rich, creamy sauce infused with Cajun spices. Perfect for a quick and comforting dinner, it balances the boldness of Cajun seasoning with tender pasta and a smooth cream cheese base, garnished with fresh parsley and an optional sprinkle of Parmesan cheese.

Ingredients

Pasta

  • 12 ounces penne pasta

Protein

  • 1 pound raw shrimp
  • 2 Andouille sausages, sliced into rounds

Spices and Seasonings

  • 3 teaspoons Cajun seasoning, divided

Vegetables

  • 1 yellow onion, diced
  • 2 red or orange bell peppers, diced
  • 3 cloves garlic, minced

Liquids and Dairy

  • 2 tablespoons olive oil, divided
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 2 ounces cream cheese
  • 1/4 cup chopped fresh parsley
  • Optional – 1/4 cup grated Parmesan cheese

Instructions

  1. Cook the pasta: Boil a large pot of salted water and cook the penne pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
  2. Season the shrimp: Pat the raw shrimp dry with paper towels to remove excess moisture and toss them with 2 teaspoons of Cajun seasoning to coat evenly.
  3. Cook shrimp and sausage: Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the sliced Andouille sausage and seasoned shrimp. Cook for about 4 to 6 minutes, turning occasionally, until the shrimp are pink and opaque. Remove them from the pan and set aside.
  4. Sauté vegetables: Add the remaining tablespoon of olive oil to the same pan and heat until hot. Add diced onion and diced bell peppers. Sprinkle the remaining 1 teaspoon of Cajun seasoning over the vegetables. Cook for about 5 minutes, stirring occasionally until the vegetables soften.
  5. Add garlic: Stir in the minced garlic and cook for 30 seconds, stirring continuously to avoid burning and to release the garlic’s fragrance.
  6. Make the sauce: Pour in the vegetable broth, heavy cream, and the reserved pasta cooking water. Add the cream cheese and stir continuously until the cheese melts into the sauce. Increase the heat slightly and let the sauce simmer for 4 to 6 minutes until it thickens.
  7. Combine pasta and proteins: Add the cooked pasta to the pan with the sauce and stir to coat the pasta thoroughly. Return the cooked shrimp and sausage to the pan and mix well. Stir in the chopped fresh parsley for freshness.
  8. Serve: Optionally, top the pasta with grated Parmesan cheese for extra richness and serve the dish immediately while warm.

Notes

  • If you prefer a spicier dish, increase the amount of Cajun seasoning or add some red pepper flakes.
  • Substitute vegetable broth with chicken broth for extra flavor if desired.
  • Use gluten-free pasta to make this dish gluten-free.
  • Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to prevent the cream sauce from separating.
  • For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.

Find it online: https://justsosavory.com/creamy-cajun-pasta-with-shrimp-and-andouille-sausage-recipe/