creamy cajun pasta

Quick and easy Cajun Pasta has andouille sausage and bell peppers. It is a creamy and luxurious dinner with a kick of spice that can be easily adjusted for taste preferences. This meal is wonderful for chilly fall and winter evenings. 

Cajun Pasta

pasta of choice

olive oil

sausage

butter

medium brown onion (*aka yellow onion,

red bell peppers

tomato paste

garlic (*6-8 large cloves of garlic)

smoked paprika

onion powder

oregano

thyme

salt

white pepper

black pepper

cayenne pepper

chicken broth

heavy whipping cream

finely shredded Parmigiano-Reggiano or Pecorino Romano (*plus extra for garnish)

pasta water (*see Note below)

lemon zested

lemon juice

Bring a large pot of water to a boil for pasta. Measure spices. Cut onion and peppers into strips. Peel and cut garlic. Zest and juice lemon. Finely shred cheese. Cut andouille sausage into bite sized pieces.

Preparation

Add pasta to boiling water and cook to al dente following instructions on packaging, making sure to reserve the starchy pasta water towards the end of cooking.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the sliced andouille sausage and sauté until browned on both sides, about 7-8 minutes. Remove it from the skillet and set it aside.

In the same skillet, melt 2 tablespoons of butter over medium heat.

Add onion and sauté for about 1-2 minutes.

Add bell pepper and continue sautéing for another 1-2 minutes.

Add tomato paste and continue sautéing until veggies are coated.

Stir in garlic and spices and sauté until spices bloom and become fragrant, about 1-2 minutes.

Pour in 1/2 cup of chicken broth, scraping the bottom of the skillet to deglaze it.

Reduce the heat to medium low and add heavy cream. Stir to combine and bring to a simmer. Cook for approximately 10 minutes, or until it starts to thicken slightly making sure to stir frequently.

Add the cooked andouille sausage back into the skillet with the sauce and stir to combine.

Stir in lemon zest, juice and finely shredded cheese to the sauce, stirring until the cheese is melted and the sauce is creamy.

Add reserved pasta water and pasta. Stir well.

Serve with extra grated cheese and a sprinkle of fresh chopped Italian parsley.

Cooking

Smothered in a rich and luscious cream sauce, this Creamy Cajun Shrimp Pasta is made with juicy, tender shrimp and spicy Andouille sausage

Creamy Cajun Shrimp Pasta Recipe

shrimp

olive oil (divided)

Cajun seasoning

andouille sausage (sliced)

onion

garlic (minced)

Cajun seasoning (plus more to taste)

Roma tomatoes (diced (or 1(28-ounce) can diced tomatoes))

sugar

low-sodium chicken broth ((plus 1 cup reserved pasta water,

cream

Parmesan cheese (plus more for serving)

fettuccine pasta (or pasta of choice)

parsley (chopped)

Add the shrimp to a medium mixing bowl and drizzle with 1-2 tablespoons of olive oil, Cajun seasoning, and dried oregano. Mix well to combine. Set aside to cook the sausage.

Heat a large cast iron skillet over high heat. Drizzle with approximately 1 tablespoon of olive oil swirling to coat the bottom of the skillet. Add the sausage in a single layer and cook each side for approximately 2-3 minutes. Remove the sausage to a clean plate and set aside.

Return skillet to medium-high heat. Add an additional drizzle of olive oil, if needed, and add the shrimp to the skillet in a single layer. Cook each side for approximately 1-2 minutes, or until just cooked or just nearly cooked. Remove from the skillet to a clean plate and set aside.

Bring a large pot of salted water to a rolling boil over high heat.

As the water boils, return the skillet to medium heat. Add a bit more olive oil and the onions to the skillet. Mix well and cook the onions for 3-4 minutes, stirring often. Add the diced bell pepper and continue to cook for an additional 2-3 minutes, stirring often. Add the garlic and cook for  30 seconds, stirring continuously.

Add the cajun seasoning and tomatoes to the pan. Mix well to combine.

Meanwhile, add the fettuccini noodles to the pot of boiling water. Use a large wooden spoon to stir the noodles and prevent them from sticking together. Cook until al dente.

Stir in the granulated sugar and chicken broth. Bring to a boil and reduce heat too low. Cover and simmer for approximately 5 minutes.

Stir in the heavy cream and butter and add the shrimp and sausage back to the pot. Increase heat to medium and bring to a simmer- do not boil the cream.

Stir in the cooked fettuccini noodles and shredded cheese, adding reserved pasta water as needed to thin the sauce.

Enjoy!

If using canned tomatoes should you drain them first?

Yum!! What a perfect side dish for so many recipes.

I substituted Turkey Kielbasa because that’s what I had. This was one of the best pasta dishes I have ever had. It wasn't’ too difficult to make. I will definitely save This  to make again. We had fresh tomatoes from our garden (Roma’s) fresh green pepper from a neighbor and Walla  Walla onion. Superb.

It is sooooo delicious!  We loved it! A family favourite from now!!!! Thanks!!!

Top 2 creamy cajun pasta recipes from across the web

The most viewed creamy cajun pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cajun Pasta

Creamy Cajun Shrimp Pasta Recipe

Top 2 creamy cajun pasta recipes from across the web

The most viewed creamy cajun pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cajun Pasta

Creamy Cajun Shrimp Pasta Recipe

The most viewed creamy cajun pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine