Creamy Cajun Shrimp and Sausage Pasta (Print version)

Juicy shrimp, smoky andouille, bell peppers, and pasta tossed in a silky Cajun parmesan cream sauce.

# Ingredients:

For the pasta and proteins

01 - 12 oz (340 g) penne or fettuccine
02 - 1 lb (450 g) large raw shrimp, peeled and deveined
03 - 12 oz (340 g) andouille sausage, sliced into 1/4-inch coins
04 - 1 tablespoon olive oil
05 - 1 tablespoon Cajun seasoning, divided
06 - 1/2 teaspoon smoked paprika
07 - Salt and black pepper, to taste

For the Cajun cream sauce

08 - 2 tablespoons unsalted butter
09 - 1 small yellow onion, thinly sliced
10 - 1 red bell pepper, thinly sliced
11 - 1 green bell pepper, thinly sliced
12 - 4 cloves garlic, minced
13 - 1 tablespoon tomato paste
14 - 3/4 cup (180 ml) low-sodium chicken broth
15 - 1 cup (240 ml) heavy cream
16 - 3/4 cup (75 g) freshly grated parmesan cheese
17 - 1/2 cup reserved pasta water, as needed
18 - 2 tablespoons chopped fresh parsley
19 - 1 tablespoon fresh lemon juice

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 - Pat the shrimp dry. Toss with olive oil, 2 teaspoons Cajun seasoning, smoked paprika, and a light pinch of black pepper.
03 - Heat a large deep skillet over medium-high heat. Add the sliced andouille and cook for 4-5 minutes, turning once or twice, until browned. Transfer to a plate.
04 - Add the shrimp to the same skillet in a single layer. Cook for 1-2 minutes per side, just until pink and mostly opaque. Transfer to the plate with the sausage.
05 - Reduce the heat to medium. Add the butter, onion, and bell peppers. Cook for 4-5 minutes until softened, then stir in the garlic and tomato paste for 1 minute.
06 - Pour in the chicken broth and scrape up the browned bits. Stir in the heavy cream and remaining Cajun seasoning, then simmer gently for 3-4 minutes. Add parmesan and stir until smooth.
07 - Add the drained pasta, sausage, and shrimp to the skillet. Toss until coated, loosening with reserved pasta water as needed. Finish with parsley and lemon juice, then season to taste.

# Good to know:

01 - Best served right after tossing while the sauce is loose and glossy.
02 - Use freshly grated parmesan for the smoothest sauce.
03 - Adjust Cajun seasoning based on salt level and heat preference.

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