Creamy Cajun Shrimp Pasta Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
6
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Calories
998 kcal
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Course
Main Course
Creamy Cajun Shrimp Pasta Recipe
Description
The Creamy Cajun Shrimp Pasta Recipe features shrimp coated with blackened seasoning, seared together with smoky andouille sausage for a blend of spice and richness. A medley of sautéed vegetables including onion, celery, and red bell pepper forms the base before garlic and flour create a roux. Heavy cream is added and cooked until very thick, then combined with Parmesan cheese to develop a luscious sauce that clings to freshly cooked fettuccine pasta. The result is a dish with a creamy texture balanced by the savory sausage and seasoned shrimp. The cooking steps emphasize layering flavors and consistency in the sauce.
This pasta dish serves well immediately after preparation to preserve the sauce's creamy texture and the shrimp's tenderness. It pairs with minimal sides to let its flavors shine as a main course. Fresh parsley and extra Parmesan can be used as garnish, adding brightness and extra flavor.
To store, cover and refrigerate leftovers for up to three days, but it does not freeze well. When reheating, gently warm with a bit of water to restore creaminess. Fresh pasta is recommended, but dried can be substituted with timing adjustments. Some variations include using pecorino Romano cheese or a splash of white wine to deglaze after making the roux.
Ingredients
- 1 pound Shrimp peeled and deveined
- 1 tablespoon blackened seasoning
- 4 tablespoons olive oil
- 6 ounces andouille sausage sliced
- ½ onion peeled, small diced
- 2 celery rib small diced
- ½ red bell pepper seeded and small diced
- 2 garlic finely minced
- 2 tablespoons all-purpose flour
- 3 cups heavy cream
- 2 tomato seeded, medium diced, Roma variety
- ½ cup Parmesan Cheese finely grated
- 1 pound Fettuccine pasta fresh
- salt to taste
- black pepper to taste
- parsley chopped parsley, additional parmesan for garnish
- Parmesan Cheese chopped parsley, additional parmesan for garnish
Instructions
- Add the peeled and deveined shrimp to a bowl and coat them with the blackened seasoning and mix to combine.
- Next, add 2 tablespoons of olive oil to a large frying pan over medium heat and after 1 minute of heating up add in the shrimp and spread them around the pan so that they sear and not steam.
- After 1 minute, add in the andouille sausage and stir the shrimp and sausage together so that they cook on both sides, and then cook for 1 additional minute before setting everything to the side on a plate to slightly cool.
- Return the pan back to the heat and add the remaining 2 tablespoons of oil and sauté the onions, celery, and peppers over medium-high heat for 5-6 minutes or until browned and the onions are translucent.
- Stir in the garlic and cook for 1 minute or until you smell it.
- Sprinkle in the flour and mix to create roux and cook for 2 to 3 minutes over medium heat.
- Pour in the heavy cream and bring to a boil until it is very thick or nappe over medium-high heat. It should easily coat the back of a spoon.
- Turn off the heat and then add in the tomatoes, salt, pepper, cheese, and cooked shrimp and sausage and mix in until combined.
- Cook the fresh pasta for 2 minutes in boiling salted water and then add it in batches using tongs to the creamy shrimp pan.
- Fold the pasta together with a rubber spatula until everything is mixed and coated.
- Garnish with more cheese and chopped fresh parsley.
Notes
- Serve the pasta immediately to maintain creaminess and shrimp texture.
- Refrigerate leftovers for up to three days; avoid freezing for best quality.
- Reheat gently with some water over low heat to regain sauce consistency.
- Fresh pasta is preferred, but dried can be used by adding it while the sauce thickens.
- Optionally substitute or add pecorino Romano cheese for a sharper taste.
- Deglaze the pan with about ¼ cup white wine after the roux to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 998 kcal
% Daily Value*
| Calories | 998kcal | 50% |
| Carbohydrates | 62g | 21% |
| Protein | 38g | 76% |
| Fat | 67g | 103% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 378mg | 126% |
| Sodium | 719mg | 30% |
| Potassium | 658mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2362IU | 47% |
| Vitamin C | 17mg | 19% |
| Calcium | 262mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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