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5 from 6 votes

Cajun Shrimp and Sausage Pasta

Cajun shrimp and Andouille sausage tossed in a spicy sauce topped with green onion.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Cajun
Servings: 6

Ingredients

  • 1 pound fettuccine or linguine, spaghetti, etc
  • 2 pounds shrimp cleaned and deveined
  • 2 tablespoons Cajun seasoning divided, plus more to taste
  • 1/2 teaspoon baking soda
  • 12 ounces Andouille sausage thin sliced
  • 3 tablespoons olive oil
  • 2 large bell peppers diced
  • 1 medium onion diced
  • 3 ribs celery diced
  • 2 cups low sodium chicken stock
  • 1 1/2 tablespoons Worcestershire sauce
  • 3/4 cup heavy cream
  • 5 green onions sliced
  • 2 cups reserved pasta water will most likely not need it all

Instructions

  • Bring a large pot of salted water (2 tablespoons kosher salt) to boil. In a bowl mix shrimp with baking soda and 1 tablespoon of Cajun seasoning and wait 10 minutes before cooking.
  • Heat your largest pan to medium heat and sear the shrimp in olive oil until cooked through (about 3-4 minutes). Place the shrimp on a plate and tent with foil.
  • Add the Andouille sausage to the same pan and cook for a couple of minutes per side or until some color develops. Remove the sausage with a slotted spoon and place it on the same plate as the shrimp and keep tented with foil.
  • Add the onions, peppers, and celery to the pan and saute for about 10-12 minutes or until they take on some color and soften considerably. If needed, add a touch more olive oil for the saute process. At this time begin boiling the pasta to 2-3 minutes less than al dente.
  • Once the peppers are soft add in the chicken stock and Worcestershire sauce and bring to a simmer. With a wooden spoon scrape up all of the brown bits from the pan.
  • Add the cream and bring to a simmer. Once the sauce starts to thicken (about 2-3 minutes) add the pasta and continue to simmer while stirring frequently. Add some of the reserved pasta water to keep everything moist while the pasta cooks.
  • Add the sausage and shrimp about 1 minute before the pasta reaches al dente then turn off the heat. Add the green onions and taste test. Add more of the Cajun seasoning to taste. Note: It's best to wait to add more of the seasoning due to the spicy nature of the Andouille.
  • If the pasta dries out before serving just add a bit of reserved pasta water to thin it out. Enjoy!

Video

Notes

  • Use this homemade Cajun seasoning or your favorite commercial Cajun seasoning.  Commercial brands will have varying sodium levels.  Adjust accordingly to your taste preferences.
  • Baking soda is used to brine the shrimp which makes them plumper and juicier. You only need to use a 1/4 to 1/2 teaspoon per pound of shrimp.  Feel free to skip the step if you like.
  • Any sausage (Italian, chorizo, etc) can be substituted for Andouille.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop.

Nutrition

Calories: 681kcal | Carbohydrates: 64.9g | Protein: 56.4g | Fat: 21.3g | Saturated Fat: 6.7g | Cholesterol: 370mg | Sodium: 916mg | Potassium: 577mg | Fiber: 3.9g | Sugar: 6.6g | Calcium: 164mg | Iron: 4mg