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Creamy Cajun Shrimp and Sausage Pasta

A comforting dish that combines succulent shrimp and smoky andouille sausage in a rich, creamy Cajun sauce, perfect for family dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Italian, Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

Seafood Ingredients
  • 1 pound large shrimp or prawns Look for wild-caught shrimp for maximum flavor and sustainability.
  • 2 tablespoons Cajun seasoning Use your favorite brand or make your own blend.
  • 1 teaspoon smoked paprika Adds depth and a subtle smokiness.
  • 2 tablespoons olive oil Extra virgin olive oil works well.
  • 8 oz andouille sausage Sliced into coins.
Vegetable Ingredients
  • 1 small yellow onion Diced.
  • 2 cloves garlic Minced.
Sauce Ingredients
  • 1 cup heavy cream Can substitute with half-and-half for a lighter option.
  • 6 oz tomato paste Opt for a good brand or homemade.
  • 1/2 cup Parmesan cheese Grated.
  • 1 cup baby spinach leaves Fresh adds color; kale can substitute.
Pasta Ingredients
  • 4 cups cooked penne pasta Gluten-free if needed.
Seasoning
  • to taste Kosher salt and black pepper Adjust based on preference.

Method
 

Preparation
  1. Cook the penne pasta according to the package directions. Drain and set aside.
  2. In a medium bowl, sprinkle the shrimp with kosher salt and black pepper. Add Cajun seasoning and smoked paprika. Toss until evenly coated.
Cooking
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add seasoned shrimp and cook for about 5 minutes, until they are opaque and pink. Remove to a plate.
  2. Wipe the skillet clean. Add remaining oil, then add onion, garlic, and bell pepper. Sauté for 2-3 minutes until softened.
  3. Stir in the sliced andouille sausage and cook for a further 3-4 minutes until browned.
  4. Pour in the heavy cream and tomato paste. Whisk to combine and let simmer until the sauce thickens slightly.
  5. Stir in the Parmesan cheese until melted into the sauce.
  6. Return the cooked shrimp to the skillet and gently stir in the spinach. Cook until the spinach wilts.
  7. Toss the cooked penne into the skillet, combining everything. Heat through for 2-3 minutes.
  8. Plate and serve the Creamy Cajun Shrimp and Sausage Pasta immediately.

Notes

For a vegetarian version, swap the shrimp and sausage for chickpeas and mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days.