Creamy Cajun Shrimp Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb large shrimp, peeled and deveined
02 -
Kosher salt, to taste
03 -
Black pepper, to taste
04 -
1 teaspoon Cajun seasoning or Creole seasoning
05 -
1/2 teaspoon dried oregano
06 -
2 tablespoons olive oil
07 -
6 oz andouille sausage or smoked sausage, thinly sliced
08 -
10 oz fettuccine pasta
09 -
1/2 yellow onion, thinly sliced
10 -
1 red bell pepper, thinly sliced
11 -
4 teaspoons Cajun seasoning
12 -
1 teaspoon brown sugar
13 -
2-3 cloves garlic, chopped
14 -
1/2 cup crushed tomatoes
15 -
1 cup chicken broth, sodium-free
16 -
1 cup heavy cream
17 -
2/3 cup grated Parmesan cheese
18 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Toss shrimp with salt, pepper, Cajun seasoning, and oregano until well coated. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Cook shrimp for 2 minutes per side, then remove and set aside. Drizzle another tablespoon of olive oil into the pan and brown the sausage for 4-5 minutes. Remove and set aside.
02 -
Bring a pot of salted water to a boil and cook fettuccine until al dente. Drain and set aside.
03 -
Lower heat to medium and add a bit more olive oil to the pan. Sauté onion, red bell pepper, Cajun seasoning, brown sugar, and a pinch of salt until softened. Add garlic and cook for 30 seconds until fragrant. Pour in crushed tomatoes, chicken broth, and heavy cream, stirring and scraping up any browned bits. Bring to a simmer for a few minutes.
04 -
Stir in Parmesan cheese until fully melted. Add cooked pasta and sausage, stirring to coat. Heat through for 2-3 minutes. Return shrimp to the pan and mix gently.
05 -
Plate hot and garnish with fresh parsley.
# Notes:
01 -
Substitute half-and-half for a lighter sauce. For extra heat, add red pepper flakes or more Cajun seasoning. Use gluten-free pasta for a gluten-free version.