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Creamy Cajun Shrimp Pasta Recipe with Andouille Sausage

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A rich and smoky blend of andouille sausage and tender shrimp in a velvety, spicy cream sauce, perfect for a quick and satisfying weeknight meal.

Ingredients

Scale
  • 12 oz penne pasta
  • 8 oz smoked andouille sausage, sliced
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 1 medium bell pepper (red or green), diced
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook according to package instructions, usually 10-12 minutes, until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crispy. Remove sausage from pan and set aside, leaving the rendered fat in the skillet.
  3. In the same skillet, add 1 lb peeled and deveined shrimp. Season lightly with salt and pepper and sauté for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside with the sausage.
  4. Melt 3 tbsp unsalted butter in the skillet. Add 1 medium finely chopped yellow onion and 1 diced bell pepper. Sauté for 4-5 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for another 30 seconds, careful not to burn.
  5. Sprinkle in 2 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1/4 tsp crushed red pepper flakes (optional). Stir to coat the vegetables and toast the spices for about 1 minute to release their aroma.
  6. Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens slightly. Stir frequently to prevent sticking.
  7. Stir in 1/2 cup freshly grated Parmesan cheese until melted and smooth. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until it reaches a creamy consistency that coats the back of a spoon.
  8. Return the cooked sausage and shrimp to the skillet, stirring gently into the sauce. Add the drained pasta and toss everything together until well coated. Taste and adjust seasoning with salt and pepper as needed.
  9. Sprinkle 2 tbsp chopped fresh parsley over the pasta for a pop of color and freshness. Serve immediately while warm.

Notes

Do not overcook the shrimp to avoid rubbery texture. Keep some pasta water reserved to adjust sauce consistency. Maintain low heat when simmering cream sauce to prevent curdling. Andouille sausage can be substituted with kielbasa or smoked sausage with seasoning adjustments. For gluten-free, use gluten-free pasta; for dairy-free, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.

Nutrition

Keywords: Cajun shrimp pasta, creamy pasta, andouille sausage, spicy pasta, shrimp recipe, easy dinner, weeknight meal

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