Creamy Cajun Shrimp and Sausage Pasta
Cajun shrimp and sausage pasta is deliciously creamy, and perfectly spiced! Best of all it takes just 30 minutes and one pan to make. Serve it with a side of garlic bread for a quick weeknight meal the whole family will love.
Ingredients
- 1 pound large shrimp or prawns
- 2 tablespoon Cajun Seasoning
- 1 teaspoon smoked paprika
- Kosher salt & black pepper
- 2 tablespoon olive oil
- 8 oz andouille sausage sliced into coins
- 1 small yellow onion diced
- 2 cloves garlic minced
- 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 cooked penne gluten free if needed
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
- Shrimp: Buy fresh or frozen shrimp that has been peeled and deveined. To defrost frozen shrimp, put them in the fridge overnight. Or you can submerge the frozen shrimp in their sealed bag in a bowl of cold water. They should defrost in 30-45 minutes.
- Shrimp: Buy fresh or frozen shrimp that has been peeled and deveined. To defrost frozen shrimp, put them in the fridge overnight. Or you can submerge the frozen shrimp in their sealed bag in a bowl of cold water. They should defrost in 30-45 minutes.
- Don’t overcook: Shrimp cook very quickly. Take the shrimp out right as they turn pink and set them aside. If you cook them for too long, they may turn out tough and rubbery.
- Don’t overcook: Shrimp cook very quickly. Take the shrimp out right as they turn pink and set them aside. If you cook them for too long, they may turn out tough and rubbery.
Perfect pasta: Check the pasta about a minute or two before the package instructions state. You want to cook the pasta al dente. If it is tender with a slight chew to it, it’s ready to be drained. Storage:
Fridge: Once fully cooled, transfer it to an airtight container and it will last for 4-5 days in the refrigerator. Freezer: Feel free to freeze this recipe by adding it to a freezer-safe bag or container and storing it for 1-2 months. Thaw: Thaw in the fridge overnight and follow the reheating instructions when you’re ready for more pasta. Reheating: Heat a little oil in a pan over medium-low. Cook the pasta for 4-5 minutes, stirring occasionally until everything is warmed through. If it needs a little moisture, cover the pan with a lid. Alternatively, add a little bit of chicken or vegetable broth as it cooks.
- Perfect pasta: Check the pasta about a minute or two before the package instructions state. You want to cook the pasta al dente. If it is tender with a slight chew to it, it’s ready to be drained.
- Storage:
- Fridge: Once fully cooled, transfer it to an airtight container and it will last for 4-5 days in the refrigerator. Freezer: Feel free to freeze this recipe by adding it to a freezer-safe bag or container and storing it for 1-2 months. Thaw: Thaw in the fridge overnight and follow the reheating instructions when you’re ready for more pasta. Reheating: Heat a little oil in a pan over medium-low. Cook the pasta for 4-5 minutes, stirring occasionally until everything is warmed through. If it needs a little moisture, cover the pan with a lid. Alternatively, add a little bit of chicken or vegetable broth as it cooks.
- Fridge: Once fully cooled, transfer it to an airtight container and it will last for 4-5 days in the refrigerator.
- Freezer: Feel free to freeze this recipe by adding it to a freezer-safe bag or container and storing it for 1-2 months.
- Thaw: Thaw in the fridge overnight and follow the reheating instructions when you’re ready for more pasta.
- Reheating: Heat a little oil in a pan over medium-low. Cook the pasta for 4-5 minutes, stirring occasionally until everything is warmed through. If it needs a little moisture, cover the pan with a lid. Alternatively, add a little bit of chicken or vegetable broth as it cooks.
Nutrition Information
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 521
% 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.