Creamy Cajun Shrimp and Sausage Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
6
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Calories
521 kcal
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Course
Main Course
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Cuisine
American
Creamy Cajun Shrimp and Sausage Pasta
Description
This pasta starts by seasoning shrimp with Cajun spices and smoked paprika, quickly sautéing them until just pink to maintain tenderness. Bell pepper, onion, and garlic are then sautéed and combined with sliced andouille sausage, heavy cream, and tomato paste to create a rich, spiced base sauce.
Parmesan cheese is stirred in to enrich the sauce's texture, and fresh spinach is added to soften slightly. The cooked penne pasta is folded in and heated through, allowing it to absorb the sauce's flavors while maintaining a slight chew.
This pasta serves best hot and makes a complete meal with its protein, starch, and vegetable components. Its creamy texture contrasts with the smoky seasoning and fresh greens.
For best results, avoid overcooking shrimp and aim for al dente pasta by checking a minute or two before the package time. Leftovers store well refrigerated for several days or frozen up to two months. Reheat gently in a pan with some broth or oil to prevent drying out.
Ingredients
- 1 pound Shrimp or prawns, large
- 2 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- kosher salt
- black pepper
- 2 tablespoon olive oil
- 8 oz andouille sausage sliced into coins
- 1 yellow onion diced, small
- 2 garlic minced, cloves
- 1 red bell pepper cut into strips
- 1 cup heavy cream
- 6 oz tomato paste
- ½ cup Parmesan Cheese grated
- 1 cup baby spinach leaves
- 4 cups penne gluten free if needed, cooked
Instructions
- Cook pasta according to the package directions, then drain and set aside.
- Sprinkle the shrimp with salt and pepper. In a medium bowl, combine shrimp, Cajun seasoning, and paprika. Toss well to coat the shrimp in seasonings.
- Heat half of the oil in a large skillet over medium high heat.
- Add the shrimp and cook for about 5 minutes, until they are opaque and pink Remove them to a plate.
- Wipe out the pan and add the rest of the oil. Add the onions, garlic, and bell pepper. Sautee for 2-3 minutes until the vegetables are softened.
- Stir in the sausage.
- Add the cream and tomato paste to the pan, whisking to combine.
- Stir in the Parmesan cheese.
- Return the shrimp to the pan and stir.
- Stir in the spinach leaves until they are just starting to wilt.
- Add the cooked pasta and toss to combine. Continue to cook until heated through.
- Serve right away.
Notes
- Use peeled and deveined fresh or thawed frozen shrimp for best texture.
- Defrost frozen shrimp overnight in the fridge or in cold water in their sealed bag for 30-45 minutes.
- Avoid overcooking shrimp; remove as soon as they turn pink to prevent toughness.
- Check pasta a minute or two before package time for al dente texture.
- Store cooled leftovers in an airtight container for 4-5 days refrigerated or freeze for 1-2 months.
- Thaw frozen portions overnight before reheating gently in a pan with a little oil or broth, stirring occasionally until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 30g | 10% |
| Protein | 27g | 54% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 178mg | 59% |
| Sodium | 1112mg | 46% |
| Potassium | 734mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3636IU | 73% |
| Vitamin C | 35mg | 39% |
| Calcium | 202mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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