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4.88 from 16 votes

Creamy Cajun Shrimp Pasta Recipe

Smothered in a rich and luscious cream sauce, this Creamy Cajun Shrimp Pasta is made with juicy, tender shrimp and spicy Andouille sausage
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 8 servings
Calories: 761kcal
Chef: Jessica Randhawa

Ingredients

  • 1.5 pounds jumbo shrimp - peeled and deveined
  • 2 tablespoon olive oil - divided
  • 2 teaspoon Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 pound andouille sausage - sliced
  • 1 large yellow onion - diced
  • 2 red bell peppers - seeded and diced
  • 4 cloves garlic - minced
  • 1 tablespoon Cajun seasoning - plus more to taste
  • 6 Roma tomatoes - diced (or 1(28-ounce) can diced tomatoes)
  • 2 teaspoon granulated sugar
  • 1-2 cups low-sodium chicken broth - (plus 1 cup reserved pasta water, as needed)
  • 1 cup cream
  • 3 tablespoon butter
  • 1 cup grated Parmesan cheese - plus more for serving
  • 1 pound fettuccine pasta - or pasta of choice
  • 2 tablespoon fresh parsley - chopped

Instructions

  • 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!

Notes

  • If you are sensitive to spicy foods or you're not familiar with Cajun seasoning, start with half of the suggested amount listed above. You can always add more later. 

Nutrition

Calories: 761kcal | Carbohydrates: 49g | Protein: 43g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 372mg | Sodium: 1435mg | Potassium: 680mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2840IU | Vitamin C: 51.6mg | Calcium: 330mg | Iron: 4.6mg
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