Cajun Shrimp and Sausage Pasta

How to make it

Each number corresponds to the numbered written steps below.

1. Prepare your ingredients by dicing 2 large bell peppers, 1 medium onion, and 3 ribs of celery.  Slice 12 ounces of Andouille sausage; slice 5 green onions. If needed, peel and devein 2 pounds of shrimp. (Photo #1)
2. Bring a large pot of salted water (2 tablespoons of kosher salt per gallon of water) to boil.  Place the cleaned shrimp into a bowl and sprinkle with 1/2 teaspoon of baking soda and 1 tablespoon of Cajun seasoning and give it a mix.  Allow it to sit for 10 minutes before moving on to the next step. (Photo #2)

3. Heat your largest pan to medium heat and sear the shrimp in olive oil.  After 1-2 minutes, flip them over to allow the gray parts to cook. (Photo #3)
4. After a total of 3-4 minutes, the shrimp should be cooked through.  Remove the shrimp from the pan and place them on a large plate, tented with foil to stay warm. (Photo #4)
5. Add the Andouille sausage to the same pan and cook for a few minutes per side or until some color develops.  Using a slotted spoon, remove the sausage and place it on the same plate as the shrimp.  Note: I switched pans (you might need to do this if not using a 14-inch sized pan).  It’s better to use the same pan though, because you will get more flavor from deglazing it. (Photo #5)
6. Add the diced onions, peppers, and celery to the pan and saute for about 10-12 minutes per side or until they take on a little color and soften.  If needed, add a touch more olive oil to the pan.  At this point, the salted water should be boiling and ready for you to add 1 pound of fettuccine to the water.  Cook the pasta for 2-3 minutes less than al dente. (Photo #6)

7. Once the peppers have softened, add 2 cups of low-sodium chicken stock and 1 1/2 tablespoons of Worcestershire sauce to the pan and bring to a simmer.  Using a wooden spoon, dislodge the brown bits from the pan. (Photo #7)
8. Lower the heat a touch and add 3/4 cup of heavy cream.  Once mixed through raise the temperature back to medium and bring the sauce to a simmer. (Photo #8)
9. Once the sauce starts to thicken after 2-3 minutes, add the pasta and continue to simmer while stirring frequently. (Photo #9)
10. If needed, use a ladle and add some of the reserved pasta water to keep everything moist while the pasta cooks.  Note: The pasta will absorb the liquid during the cooking process, so you might need to add up to 2-3 ladles of pasta water to prevent it from drying out. (Photo #10)

11. Add the sausage and shrimp about 1 minute before the pasta reaches al dente, then turn off the heat. (Photo #11)
12. Add the green onions and give it a taste test.  Add more of the remaining 1 tablespoon of Cajun seasoning a little at a time, to taste.  Note: The spice level of the Andouille and the Cajun seasoning you use will vary which is why we recommend treading lightly and just adding a little at a time until it meets your satisfaction.  If the pasta is at all dry, add a bit of reserved pasta water to thin it out.  Serve immediately and enjoy! (Photo #12)

More favorite recipes

In addition to the creamy Cajun chicken pasta we mentioned above, we think you’ll love these other great recipes.

• Lemon garlic shrimp pasta – Shrimp tossed with pasta in a garlicky lemon-butter sauce.
• Chicken Alfredo pasta – Blackened chicken is tossed with pappardelle in a buttery Parmigiano Reggiano sauce.
• Shrimp fra diavolo – Sauteed shrimp tossed with pasta in a spicy tomato sauce.
• Shrimp scampi rolls – Garlicky shrimp scampi piled on top of rolls – like a lobster roll but budget-friendly!
• Spicy pepper bucatini – Long hot and cubanelle peppers make a spicy tomato sauce tossed with pasta.