Cajun Shrimp and Sausage Pasta
Cajun shrimp and Andouille sausage tossed in a spicy sauce topped with green onion.
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
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