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Creamy Cajun Shrimp Pasta with Bold Flavor

A close-up of Creamy Cajun Shrimp Pasta featuring fettuccine, large shrimp, and sliced andouille sausage in a rich sauce.
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Make a rich, intensely flavorful Cajun shrimp pasta featuring a spicy cream sauce and savory sausage.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 8 ounces andouille sausage, sliced
  • 1 pound fettuccine pasta
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons Cajun seasoning blend (use a high-quality, spicy blend)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
  2. Season the shrimp lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the shrimp for 1-2 minutes per side until pink. Remove the shrimp and set aside.
  3. Add the sliced andouille sausage to the same skillet. Cook until browned and slightly crispy, about 4-5 minutes. Remove the sausage and set aside with the shrimp.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once the butter melts, add the onion, bell pepper, and celery (the holy trinity). Cook until softened, about 5-7 minutes.
  5. Add the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  6. Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux base.
  7. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 3 minutes.
  8. Stir in the heavy cream and reduce the heat to low. Let the sauce warm through, do not boil.
  9. Stir in the Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
  10. Add the cooked pasta, seared shrimp, and cooked andouille sausage back into the skillet with the sauce. Toss everything to coat evenly. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  11. Serve immediately.

Notes

  • For the boldest flavor, make your own Cajun seasoning blend or select one that lists salt, cayenne pepper, and paprika high on the ingredient list.
  • Do not overcook the shrimp; they finish cooking when you reheat them in the sauce.
  • Use freshly grated Parmesan cheese for the best melting quality and flavor in your sauce.

Nutrition

Find it online: https://cookerykings.com/creamy-cajun-shrimp-pasta-bold-flavor/