Description
This Cajun Shrimp and Sausage Pasta is a flavorful, hearty dish combining tender shrimp, smoky sausage, and a creamy, spicy Cajun sauce tossed with pasta. Perfect for a quick weeknight dinner, it balances bold Southern flavors with a rich and satisfying texture.
Ingredients
Scale
For the Pasta:
- 10.5 oz (300 g) pasta
- Salt, to taste
- 1-2 cups reserved pasta water
For the Protein and Sauce:
- 1 tablespoon olive oil
- 1/2 lb (225 g) shrimp
- 1/2 lb (225 g) smoked sausage, sliced
- 1 large shallot, finely diced
- 1 medium red bell pepper, sliced
- 2 large garlic cloves, finely chopped
- 2 tablespoons Cajun seasoning
- 2 tablespoons tomato paste
- 1 1/2 cup low-sodium chicken stock
- 1 cup half and half
- 1/4 cup grated Parmesan cheese
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 to 2 cups of pasta water before draining the pasta.
- Cook the Shrimp: Heat the olive oil in a large, deep pan over medium heat. Add the shrimp and cook for 3 to 4 minutes, flipping halfway until pink and opaque. Remove the shrimp from the pan and set aside.
- Cook the Sausage: In the same pan, add the sliced smoked sausage and cook for 2 to 3 minutes until slightly crispy. Remove with a slotted spoon and set aside with the shrimp.
- Sauté Vegetables: Add the diced shallot and sliced red bell pepper to the pan. Cook for 1 to 2 minutes, stirring occasionally until softened.
- Add Garlic: Add the finely chopped garlic and cook for an additional minute until fragrant.
- Build the Sauce: Stir in the Cajun seasoning and tomato paste until well combined. Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom.
- Add Cream: Pour in the half and half, stirring to combine. Let the sauce simmer gently on low heat for 2 to 3 minutes until slightly thickened.
- Combine Proteins: Return the cooked shrimp and sausage to the pan, stirring well to coat them in the sauce.
- Toss with Pasta: Add the drained pasta to the pan and toss to fully coat it in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Finish the Dish: Stir in the grated Parmesan cheese and chopped fresh parsley. Adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately.
Notes
- This dish balances bold Cajun flavors with creamy texture, making it perfect for a satisfying weeknight dinner.
- The reserved pasta water helps achieve the perfect sauce consistency when tossed with the pasta.
- Use low-sodium chicken stock to better control the salt level in the dish.
- Fresh parsley added at the end brightens the flavors and adds a pop of color.
Nutrition
- Serving Size: 1 serving
- Calories: 535
- Sugar: 7 grams
- Sodium: 591 milligrams
- Fat: 29 grams
- Saturated Fat: 11 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 37 grams
- Fiber: 3 grams
- Protein: 31 grams
- Cholesterol: 181 milligrams
