Cajun Shrimp and Sausage Pasta
Craving bold flavor and creamy comfort? This Cajun Shrimp and Sausage Pasta is a weeknight dinner hero. Loaded with tender shrimp, smoky sausage, and a rich Cajun-spiced cream sauce, this one-pan pasta is bursting with Louisiana-inspired flavor—and comes together in just 35 minutes!
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp peeled and deveined
- 1 lb smoked sausage sliced
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper sliced
- 2 tablespoons Cajun seasoning
- 1 cup heavy cream
- 1 cup chicken broth
- 1 can 14.5 oz diced tomatoes, drained
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Cook the pasta: Prepare fettuccine according to package directions. Drain and set aside.
- Sear the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
- Brown the sausage: In the same skillet, add sausage slices and sauté until browned. Remove and set aside.
- Sauté aromatics: Add diced onion and minced garlic to the skillet. Cook until onion becomes translucent, about 2–3 minutes.
- Add bell pepper: Stir in the bell pepper and cook for another 2–3 minutes until slightly softened.
- Build the sauce: Pour in heavy cream, chicken broth, drained tomatoes, and Cajun seasoning. Stir and bring to a gentle simmer.
- Combine and simmer: Return shrimp and sausage to the skillet. Stir to coat in sauce. Simmer for 3–4 minutes until heated through.
- Toss with pasta: Add the cooked fettuccine and toss everything together until well coated. Adjust salt and pepper to taste.
- Serve and enjoy: Garnish with chopped parsley and serve hot.
Notes
- Don’t overcook the shrimp—they only need a few minutes.
- Add vegetables like spinach, mushrooms, or zucchini for extra nutrition.
- Substitute half-and-half for a lighter version of the sauce.
- Try turkey sausage for a leaner option.