Cajun Shrimp and Sausage Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6
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Calories
681 kcal
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Course
Main Course
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Cuisine
Cajun
Cajun Shrimp and Sausage Pasta
Description
The Cajun Shrimp and Sausage Pasta features shrimp treated briefly with baking soda and Cajun seasoning to enhance tenderness and juiciness. The shrimp are quickly seared before adding andouille sausage, which lends smoky flavors. Bell peppers, onions, and celery are sautéed until softened and slightly caramelized, forming a flavorful vegetable base. A sauce is made by simmering chicken stock and Worcestershire sauce with the vegetables, then finishing with heavy cream to add richness. The slightly firm pasta is combined with the sauce, shrimp, and sausage for a balanced, creamy, and mildly spicy pasta dish.
This pasta works well as a satisfying main course that delivers protein and vegetable elements alongside a touch of heat and creaminess. It's suitable for a casual dinner when you're looking for a comforting, flavorful meal.
The recipe notes mention you can substitute different sausages depending on availability or preference. Leftovers store well for a few days and can be reheated by microwave or stovetop. Adjust Cajun seasoning to taste, especially if using a commercial blend with differing sodium levels.
Ingredients
- 1 pound Fettuccine pasta or linguine, spaghetti, etc
- 2 pounds Shrimp cleaned and deveined
- 2 tablespoons Cajun seasoning divided, plus more to taste
- 1/2 teaspoon baking soda
- 12 ounces andouille sausage thin sliced
- 3 tablespoons olive oil
- 2 large bell pepper diced
- 1 medium onion diced
- 3 ribs celery diced
- 2 cups chicken stock low sodium
- 1 1/2 tablespoons Worcestershire sauce
- 3/4 cup heavy cream
- 5 green onions sliced
- 2 cups water will most likely not need it all, reserved pasta water
Instructions
- Bring a large pot of salted water (2 tablespoons kosher salt) to boil. In a bowl mix shrimp with baking soda and 1 tablespoon of Cajun seasoning and wait 10 minutes before cooking.
- Heat your largest pan to medium heat and sear the shrimp in olive oil until cooked through (about 3-4 minutes). Place the shrimp on a plate and tent with foil.
- Add the Andouille sausage to the same pan and cook for a couple of minutes per side or until some color develops. Remove the sausage with a slotted spoon and place it on the same plate as the shrimp and keep tented with foil.
- Add the onions, peppers, and celery to the pan and saute for about 10-12 minutes or until they take on some color and soften considerably. If needed, add a touch more olive oil for the saute process. At this time begin boiling the pasta to 2-3 minutes less than al dente.
- Once the peppers are soft add in the chicken stock and Worcestershire sauce and bring to a simmer. With a wooden spoon scrape up all of the brown bits from the pan.
- Add the cream and bring to a simmer. Once the sauce starts to thicken (about 2-3 minutes) add the pasta and continue to simmer while stirring frequently. Add some of the reserved pasta water to keep everything moist while the pasta cooks.
- Add the sausage and shrimp about 1 minute before the pasta reaches al dente then turn off the heat. Add the green onions and taste test. Add more of the Cajun seasoning to taste. Note: It's best to wait to add more of the seasoning due to the spicy nature of the Andouille.
- If the pasta dries out before serving just add a bit of reserved pasta water to thin it out. Enjoy!
Notes
- Use homemade or your preferred Cajun seasoning, noting that sodium content varies by brand; adjust seasoning accordingly.
- The baking soda brine makes shrimp plumper and juicier but can be omitted if preferred.
- Substitute the Andouille sausage with other types like Italian or chorizo based on availability or taste.
- Store leftovers refrigerated for up to 3 days; reheat gently in microwave or on stovetop before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 64.9g | 22% |
| Protein | 56.4g | 113% |
| Fat | 21.3g | 33% |
| Saturated Fat | 6.7g | 34% |
| Cholesterol | 370mg | 123% |
| Sodium | 916mg | 38% |
| Potassium | 577mg | 12% |
| Fiber | 3.9g | 16% |
| Sugar | 6.6g | 13% |
| Calcium | 164mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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