Cajun Shrimp Pasta

Name: Cajun Shrimp Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 1 pound shrimp; 2 andouille sausages, sliced; ½ onion, sliced; 1/2 green pepper, sliced; ½ red pepper, sliced; 1/2 yellow pepper, sliced; 2 tablespoons minced garlic; 3 roma tomatoes, roughly chopped; 1 1/2 cups chicken broth; ¾ cup white wine; ½ cup heavy cream; 1 teaspoon Worcestershire; 1 teaspoon hot sauce; Cajun seasoning to taste; 1 box linguine, cooked; salt and pepper to taste; 2 tablespoons Cajun seasoning for shrimp, and cajun seasoning to taste; Parsley for garnish

38 7.2K views

Jump to Recipe

Crazy delicious Cajun flavors in this creamy, decadent Cajun shrimp pasta with sausage and shrimp; perfect for both entertaining and weeknight dinners!

Variety is the spice of life! I love taking a classic, simple pasta dish and turning it up with flavor. For me, flavor is everything! It can make or break a dish, and it’s the reason why we can’t get enough of certain meals. Two things I love most in my flavor profile are spices and heat, and this cajun shrimp pasta hits the nail on the head!The beauty of this pasta is that as simple as it is to make; it’s great as a weeknight meal and even better for entertaining! It gives you all the feels of a down home comfort food meal, but also has a sophistication that’s perfect for serving to guests. The flavors are irresistible, and if you’ve ever had the Cajun Jambalaya Pasta from the Cheesecake Factory; this is very similar, but better because you made it yourself!

This cajun shrimp pasta is loaded with lots of shrimp that I first seasoned with cajun seasoning, and then blackened in my cast iron skillet and andouille sausage. Just like in my Easy Shrimp Boil recipe, you can leave the andouille sausage out if you prefer, but I personally think it gives the pasta another added layer of flavor.

One thing you want to note when using cajun seasoning is the sodium content. I like to get sodium free cajun seasoning, but if you can’t find sodium free then watch the amount of salt you use in this dish. I tend not to use salt if I am using cajun seasoning because I think it has plenty of salt. Definitely still salt your pasta water though. You want that additional flavor.

I love that this is made all in one pot, making clean up a breeze! If you get your mise en place together before making this dish, then this pasta is easy and fast to make! Very little prep involved except for chopping up the onions, garlic, bell peppers, and cleaning and deveining the shrimp. You can also buy or ask at the seafood counter for your shrimp to be cleaned and deveined so you don’t have to do it yourself.

This pasta can be eaten on its own, or if you’re serving to company throw in some garlic bread and a simple salad. White wine is in the recipe, and also pairs perfectly with the pasta. I love to have this dish with a sauvignon blanc! Simply put, this cajun shrimp pasta is a pasta dream come true. Enjoy!

Cajun Shrimp Pasta

Yield: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Crazy delicious Cajun flavors in this creamy, decadent Cajun shrimp pasta with sausage and shrimp; perfect for both entertaining and weeknight dinners!

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 pound shrimp
2 andouille sausages, sliced
½ onion, sliced
1/2 green pepper, sliced
½ red pepper, sliced
1/2 yellow pepper, sliced
2 tablespoons minced garlic
3 roma tomatoes, roughly chopped
1 1/2 cups chicken broth
¾ cup white wine
½ cup heavy cream
1 teaspoon Worcestershire
1 teaspoon hot sauce
Cajun seasoning to taste
1 box linguine, cooked
salt and pepper to taste
2 tablespoons Cajun seasoning for shrimp, and cajun seasoning to taste
Parsley for garnish

Instructions

Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
In a large skillet over medium-high heat, add olive oil and butter until melted together.
Season the shrimp with 2 tablespoons of cajun seasoning and salt and pepper. Cook in skillet just until they start to turn pink. Add in sliced sausage and cook until completely cooked through. Remove both shrimp and sausage from the pan and set aside.
Add the onion and sliced peppers and cook until tender and slightly browned.
Next add in the garlic and cook for 30 seconds, and then toss in the tomatoes. Toss all together.
Pour in the chicken broth, wine, heavy cream, Worcestershire sauce, and hot sauce and stir all together.
Turn the heat down to medium-low and allow the sauce to thicken some, about 5-6 minutes.
Add the shrimp and sausage back into the sauce.
Season with more cajun seasoning to taste.
Toss in the cooked linguine making sure that all the pasta is completely coated.
Garnish with parsley and serve immediately.

Notes

The amount of cajun seasoning you use in the sauce is completely up to you. I used about 2-3 tablespoons because I really wanted to get that flavor in there. You can adjust to your liking. If you find that your broth is too thick, you can make a small cornstarch slurry (mix a small amount of cornstarch and water together) and add to the sauce. DO NOT simply add the cornstarch to the sauce without first mixing in water, or you will end up with a lumpy, grainy sauce.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 27gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 216mgSodium: 3508mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 25g