Creamy Cajun Shrimp and Sausage Pasta
This Creamy Cajun Shrimp and Sausage Pasta is a quick, flavorful, and comforting dish packed with bold spices and tender protein. Perfect for a weeknight dinner!
Equipment
- Large Pot
- Large Skillet
- Colander
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 8 ounces linguine or fettuccine pasta
- 1 pound shrimp peeled and deveined
- 8 ounces turkey sausage sliced
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 bell pepper chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 teaspoons Cajun seasoning
- salt and pepper to taste
- fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to boil. Add the linguine or fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced turkey sausage and cook until browned and slightly crispy, about 4-5 minutes. Remove the sausage from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil and toss in the shrimp. Season them lightly with salt and pepper and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp and set aside with the sausage.
- Reduce the heat to medium. Add the diced onion and chopped bell pepper to the skillet. Sauté until softened and fragrant, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until aromatic.
- Pour in the chicken broth and heavy cream, stirring to combine. Sprinkle in the Cajun seasoning, salt, and pepper, then bring the mixture to a gentle simmer. Let it cook, stirring occasionally, until the sauce thickens slightly, about 4-5 minutes.
- Return the cooked sausage and shrimp to the sauce. Add the drained pasta and toss everything together. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Remove from heat and sprinkle with freshly chopped parsley. Serve immediately for the best flavor and texture.
Notes
- Substitute half-and-half for heavy cream for a lighter sauce, but expect it to be thinner.
- Do not overcook the shrimp to avoid rubbery texture.
- Increase Cajun seasoning or add cayenne pepper for more heat.
- Turkey sausage keeps the dish lighter, but chicken sausage or beef sausage can be used instead.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently with added liquid to loosen the sauce.