Cajun Shrimp and Sausage Pasta
This Cajun shrimp and sausage pasta packs a lot of flavor and is loaded with plump shrimp and crispy bits of smoked sausage. It's a creamy, spicy and comforting meal that's ready in just 30 minutes.
Equipment
- large pot
- large deep pan
- slotted spoon
- colander For draining the pasta.
Ingredients
- 10.5 oz pasta
- 1 tablespoon olive oil
- 0.5 lb shrimp
- 0.5 lb smoked sausage, sliced
- 1 large shallot, finely diced
- 1 medium red bell pepper, sliced
- 2 large garlic cloves, finely chopped
- 2 tablespoons Cajun seasoning
- 2 tablespoons tomato paste
- 1 1/2 cup low-sodium chicken stock
- 1 cup half and half
- 1/4 cup grated Parmesan
- 1 handful fresh parsley, roughly chopped
- salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.
- Heat the olive oil in a large, deep pan and cook the shrimp for 3-4 minutes over medium heat, flipping them halfway. Take the shrimp out of the pan and set it aside.
- Add the smoked sausage to the same pan and cook for 2-3 minutes until slightly crispy. Take the sausage out of the pan with a slotted spoon and set it aside.
- Add the shallot and red bell pepper to the same pan and cook for 1-2 minutes, stirring occasionally.
- Next, add the garlic and continue to cook for a further minute.
- Stir in the Cajun seasoning and tomato paste, then add the chicken stock to deglaze the pan.
- Add the half and half, stir to combine and allow the sauce to bubble for 2-3 minutes on low heat.
- Add the cooked shrimp and smoked sausage back to the pan and stir to combine.
- Transfer the cooked pasta to the pan and toss to cover it in the sauce. Add a splash of the reserved pasta water if it looks too thick.
- Stir in the grated Parmesan and fresh parsley, adjust the seasoning and serve immediately.
Notes
Use Andouille or another smoked sausage such as kielbasa. Fresh or frozen shrimp can be used; adjust cooking time for smaller shrimp. Add baby spinach for extra brightness, substitute leftover chicken for shrimp if desired, or add red pepper flakes for more heat. Serve immediately for the best texture. Leftovers can be reheated over low-medium heat with a splash of water or chicken stock.