Cajun Shrimp and Sausage Pasta
Smoky andouille, seasoned shrimp, and a creamy Cajun sauce all come together in one skillet in about half an hour.
Equipment
- Large Skillet (12-inch cast iron preferred)
- Large Pot for Pasta
- Colander
- Chef's knife and cutting board
- Wooden Spoon or Spatula
Ingredients
For the Sausage and Shrimp
- 1 lb andouille sausage, sliced into rounds
- 1 lb raw shrimp, peeled and deveined
- 1 tsp Cajun seasoning (for shrimp)
- Salt and black pepper, to taste
For the Vegetables and Aromatics
- 1 green bell pepper, diced
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
For the Sauce and Pasta
- 1 lb pasta (penne or rotini work well)
- 1.5 tbsp Cajun seasoning
- 1 cup heavy cream
- 1/2 cup chicken broth (low sodium)
- 1/2 cup grated Parmesan cheese
For Finishing and Serving
- Olive oil, as needed
- 1/2 lemon (for squeezing)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Pat the shrimp dry with paper towels, then season with a pinch of salt, a pinch of pepper, and 1 teaspoon of the Cajun seasoning. Cook the pasta according to package directions until al dente. Drain, reserving about 1 cup of the pasta water before dumping.
- Render the sausage: Heat a drizzle of olive oil in your large skillet over medium-high heat. Add the sliced andouille in a single layer. Cook undisturbed for 2-3 minutes until the bottoms are deeply browned. Flip and cook another 2 minutes. Use a slotted spoon to transfer the sausage to a plate. Do not wash the pan – the browned bits are pure flavor.
- Sauté the trinity: Reduce the heat to medium. Add the diced onion, bell pepper, and celery to the pan with the rendered fat. Cook, stirring occasionally, for 4-5 minutes until softened and starting to brown. Add the garlic and tomato paste and cook for 1 minute more, until fragrant and the paste has darkened slightly.
- Sear the shrimp: Push the vegetables to the edges of the pan. Add another tiny drizzle of oil to the center. Add the seasoned shrimp in a single layer (work in batches if needed). Sear for 1 minute per side, until pink and curled into a gentle 'C' shape. Remove the shrimp and set them aside with the sausage.
- Build the sauce: Pour the chicken broth into the pan. Use your wooden spoon to scrape up every last bit of fond from the bottom. Let it simmer for 1 minute, then reduce the heat to low. Stir in the heavy cream, remaining 1/2 tablespoon of Cajun seasoning, and the grated Parmesan. Whisk gently until smooth. Simmer for 2-3 minutes until thickened enough to coat the back of a spoon.
- Combine and warm: Add the drained pasta to the sauce. Add the sausage and shrimp back in. Toss everything together gently. If the sauce seems too thick, add splashes of the reserved pasta water until it reaches the consistency you like. Warm everything through for 1-2 minutes.
- Finish and serve: Remove the pan from the heat. Taste and adjust salt and pepper. Squeeze half a lemon over the top, sprinkle with fresh parsley, and serve immediately.
Notes
My best advice after making this over and over: Don't overcook the shrimp – pull them as soon as they curl into a 'C' shape. Let the heavy cream sit out for 5-10 minutes before adding to avoid a grainy sauce. Taste your Cajun seasoning before adding extra salt – brands vary widely. And please don't skip the lemon squeeze at the end – it brightens the entire dish. Storage: Keeps for 3-4 days in the fridge. The pasta will absorb sauce, so add a splash of broth when reheating. For freezer, I recommend stopping before adding cream and doing that when reheating for best texture.