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This creamy Cajun shrimp pasta with sausage brings the vibrant flavors of Louisiana right to your dinner table. The combination of succulent shrimp, smoky andouille sausage, and al dente fettuccine comes together in a rich, spicy cream sauce that will have everyone asking for seconds.
I first made this dish when I wanted to surprise my husband with something special for our anniversary dinner. The combination of tender shrimp and spicy sausage was such a hit that it has become our go-to special occasion meal that still feels doable on a weeknight.
Ingredients
- Large shrimp: fresh is best but frozen works well when thawed properly
- Andouille sausage: authentic Cajun flavor cornerstone providing smokiness
- Cajun seasoning: the heart of this dish providing that signature Louisiana heat
- Heavy cream: creates the luxurious sauce base that balances the spice
- Red bell pepper: adds sweetness and beautiful color contrast
- Parmesan cheese: brings richness and helps thicken the sauce
- Fettuccine pasta: perfect for holding onto the creamy sauce
- Fresh garlic: aromatic foundation that elevates all the other flavors
- Crushed tomatoes: adds depth and slight acidity to balance the cream
- Chicken broth: creates a more complex sauce than cream alone
Step-by-Step Instructions
- Season the Shrimp:
- Toss your peeled and deveined shrimp with salt, pepper, Cajun seasoning, and dried oregano until each piece is thoroughly coated. This initial seasoning layer ensures the shrimp has flavor throughout, not just from the sauce.
- Sear the Proteins:
- Heat your largest skillet over medium high heat with olive oil until it shimmers. Cook the shrimp for exactly 2 minutes per side until they turn pink and slightly firm but not rubbery. Remove them promptly to prevent overcooking. In the same pan, brown the sliced andouille sausage until it develops a deep caramelization, about 4–5 minutes, then set aside.
- Create the Flavor Base:
- Reduce the heat to medium and add a touch more olive oil if needed. Add the sliced onions and red bell peppers along with Cajun seasoning and brown sugar. The secret here is to let them cook slowly until they soften and begin to caramelize, about 7–8 minutes. This develops a sweet and savory foundation that balances the spice.
- Build the Sauce:
- Add the chopped garlic and cook just until fragrant, about 30 seconds to prevent burning. Pour in the crushed tomatoes, chicken broth, and heavy cream, using your spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let this mixture simmer gently for 3–4 minutes to meld the flavors and reduce slightly.
- Bring Everything Together:
- Stir in the Parmesan cheese until completely melted and the sauce looks silky. Add your cooked fettuccine and browned sausage, tossing everything together to ensure each strand of pasta is coated in the luscious sauce. Finally, return the shrimp to the pan, gently incorporating them and allowing everything to heat through for 2–3 minutes.
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My absolute favorite part of this dish is how the andouille sausage infuses the cream sauce with its smoky essence. It reminds me of my trip to New Orleans where I first fell in love with Cajun cuisine. Every time I make this recipe, the aroma instantly transports me back to those charming French Quarter restaurants.
Perfect Pasta Selection
While fettuccine is my go-to for this creamy Cajun creation, you can experiment with other pasta shapes. Penne works beautifully as the sauce gets trapped inside each tube, delivering flavor in every bite. Linguine provides a lighter alternative while still holding up to the robust sauce. Pasta shape isn't just about aesthetics it affects how the sauce clings to each piece and ultimately how the flavors come together in your mouth.
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Spice Level Management
The beauty of homemade Cajun cuisine is having complete control over the heat. For those who love intense spice, add extra Cajun seasoning or incorporate cayenne pepper or red pepper flakes. If cooking for mixed spice preferences, prepare the base sauce milder and offer hot sauce on the side for individual adjustments. Remember that the spice intensifies slightly as leftovers sit overnight, so keep that in mind when seasoning initially.
Serving Suggestions
This Cajun shrimp pasta truly shines when paired with the right accompaniments. A simple side salad with a light vinaigrette provides refreshing contrast to the rich, creamy main dish. Garlic bread makes an excellent dipper for any extra sauce. For a complete Louisiana inspired meal, start with a small cup of gumbo or serve alongside some traditional southern collard greens. A chilled glass of Sauvignon Blanc or a cold beer complements the spicy flavors perfectly.
Storage and Reheating Tips
This Cajun pasta keeps wonderfully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and meld together beautifully overnight. When reheating, add a splash of milk or cream to revitalize the sauce which tends to thicken when chilled. Heat gently on the stovetop rather than microwave for best texture results, stirring frequently. I don’t recommend freezing this dish as cream-based sauces and seafood generally don’t maintain their quality well once frozen and thawed.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute fettuccine with spaghetti, penne, or any pasta of your choice. Adjust the cooking time accordingly.
- → What can I use instead of andouille sausage?
Smoked sausage, kielbasa, or even turkey sausage work well as substitutes if andouille is unavailable.
- → How can I make this dish spicier?
Add more Cajun seasoning, a pinch of cayenne pepper, or red pepper flakes to increase the spice level.
- → Can I prepare this dish ahead of time?
You can cook the sauce and prepare the shrimp and sausage ahead, but combine with pasta just before serving to maintain texture.
- → Is there a lighter alternative to heavy cream?
Half-and-half or evaporated milk can be used for a lighter sauce, though the texture may be slightly less creamy.