why make this recipe
Cajun Shrimp and Sausage Pasta is a delicious and satisfying meal that combines the bold flavors of Cajun cuisine with the hearty goodness of pasta. It’s a one-pot dish that is quick to prepare and sure to impress your family or friends. The combination of shrimp, smoked sausage, and creamy sauce creates a rich and flavorful experience that is perfect for any occasion.
how to make Cajun Shrimp and Sausage Pasta
Ingredients:
- 8 oz fettuccine or linguine
- 1 lb shrimp, peeled and deveined
- 8 oz smoked sausage, sliced
- 1 cup bell pepper, diced
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 tsp Cajun seasoning
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Directions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the smoked sausage and cook until browned.
- Add the diced onion, bell pepper, and garlic to the skillet. Sauté until the vegetables are tender.
- Add the shrimp and Cajun seasoning. Cook until the shrimp turn pink.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted.
- Combine the cooked pasta with the sauce, tossing to coat.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
how to serve Cajun Shrimp and Sausage Pasta
Serve Cajun Shrimp and Sausage Pasta warm, directly from the skillet. You can put it on a nice plate or in a bowl, and garnish with some fresh chopped parsley for a pop of color. It goes well with a simple side salad or some crusty bread to soak up the creamy sauce.
how to store Cajun Shrimp and Sausage Pasta
If you have leftover Pasta, store it in an airtight container in the fridge. It can last for up to 3 days. When you’re ready to eat it again, just reheat it on the stove or in the microwave. You might want to add a splash of cream or some broth to loosen up the sauce.
tips to make Cajun Shrimp and Sausage Pasta
- Make sure not to overcook the shrimp. They only need a few minutes until they turn pink.
- Feel free to adjust the Cajun seasoning based on your spice preference. If you want it spicier, add a bit more!
- For a twist, you can add other vegetables like zucchini or spinach for extra nutrition.
variation (if any)
You can easily customize this dish by swapping the shrimp for chicken or adding more vegetables. If you want a lighter option, consider using half-and-half instead of heavy cream, or try whole wheat pasta for a healthier alternative.
FAQs
Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp works great in this recipe! Just make sure to clean and devein them.Is this dish very spicy?
The spice level depends on the Cajun seasoning you use. You can adjust it to your liking or use a milder blend if you prefer less heat.Can I freeze Cajun Shrimp and Sausage Pasta?
It’s not recommended to freeze this dish, as the cream sauce may change texture. It’s best enjoyed fresh or stored in the fridge for a few days.
Cajun Shrimp and Sausage Pasta
Ingredients
Main ingredients
- 8 oz fettuccine or linguine
- 1 lb shrimp, peeled and deveined
- 8 oz smoked sausage, sliced
- 1 cup bell pepper, diced
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 tsp Cajun seasoning
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions. Drain and set aside.
Cooking the Sausage and Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the smoked sausage and cook until browned.
- Add the diced onion, bell pepper, and garlic to the skillet. Sauté until the vegetables are tender.
Adding Shrimp and Sauce
- Add the shrimp and Cajun seasoning. Cook until the shrimp turn pink.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted.
- Combine the cooked pasta with the sauce, tossing to coat.
Final Seasoning
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.