Cajun Shrimp Pasta with Andouille Sausage

Cajun Shrimp Pasta with Andouille Sausage is a delightful dish that brings together the bold flavors of Cajun cuisine in a creamy and satisfying pasta. This dish features succulent shrimp, smoky Andouille sausage, and a rich, spicy sauce made with Cajun seasoning, smoked paprika, and Parmesan cheese, all tossed with tender pasta.

• Penne or fettuccine pasta: 12 oz
• Large shrimp: 1 lb, peeled and deveined
• Andouille sausage: 8 oz, sliced
• Olive oil: 2 tbsp
• Bell pepper: 1, sliced (red or green)
• Small onion: 1, chopped
• Garlic: 3 cloves, minced
• Heavy cream: 1 cup
• Chicken broth: 1/2 cup
• Grated Parmesan cheese: 1/2 cup
• Cajun seasoning: 2 tbsp
• Smoked paprika: 1/2 tsp
• Cayenne pepper: 1/4 tsp (optional)
• Salt and freshly ground black pepper: to taste
• Fresh parsley: 2 tbsp, chopped (for garnish)
• Lemon wedges: optional, for serving

Step 1:

Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

Step 2:

Heat 1 tbsp olive oil in a large skillet. Cook Andouille sausage until browned, then remove and set aside.

Step 3:

In the same skillet, add another tbsp olive oil. Cook shrimp with Cajun seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper until pink and opaque. Remove shrimp and set aside.

Step 4:

In the same skillet, cook onion and bell pepper until softened. Add garlic and cook until fragrant.

Step 5:

Pour in chicken broth and heavy cream, bring to a simmer. Cook until slightly thickened.

Step 6:

Stir in Parmesan cheese until melted and smooth.

Step 7:

Add cooked pasta to the skillet and toss with the sauce. Adjust sauce consistency with reserved pasta water if needed.

Step 8:

Return sausage and shrimp to the skillet and toss to combine.

Step 9:

Season with additional salt and pepper if needed.

Step 10:

Garnish with parsley and serve hot with lemon wedges on the side if desired.

• Serve this Cajun Shrimp Pasta hot with a side of lemon wedges for a refreshing citrus kick.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth if needed to loosen the sauce.

• Adjust the spice level by adding or reducing the amount of cayenne pepper to suit your taste.
• Feel free to substitute the shrimp with chicken or use a combination of both for variety.

Tips from Well-Known Chefs

• Chef Emeril Lagasse suggests adding a touch of hot sauce to the sauce for an extra kick of flavor.

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