Cajun Shrimp and Sausage Pasta
Creamy, spicy and full of flavor! This Cajun Shrimp and Sausage Pasta is loaded with tender shrimp, andouille sausage, bell peppers and the most delicious creamy Cajun inspired sauce. Serve this delicious dish the next time you have guests over, they'll be raving about how good it is!
My oldest son has been asking for the leftovers from this dish for lunch for the past 2 days! He loves the creamy sauce, which I think is the best part of this dish. Unlike some creamy pasta dishes, this pasta dish reheats really well and stays super creamy. For that, it gets bonus points from me!
Inspired by Cajun cuisine, this Cajun pasta dish has the "holy trinity" of Cajun cuisine, onions, bell peppers and celery. It is also made with andouille sausage, a must, and shrimp. I'll leave the type of Cajun seasoning up to you. Everyone has their favorite Cajun seasoning, whether it is Slap Ya Mama, Tony Chachere's or your own special blend, use whatever you have. As well as the amount you want.
I love cooking the pasta for this dish in chicken stock, which helps build the flavor of the finished dish. If you have been following my blog, you are probably used to hearing me praise cooking with chicken stock. Much like cooking rice in chicken stock for flavor, cooking the pasta in this dish in chicken stock adds so much flavor. And nutrition! With that being said, if you don't have any chicken stock you can certainly cook the pasta in water.
STEP 1
In a large skillet brown the sausage, working in batches if needed. Remove from the pan and set aside. Add the oil and butter, cook the shrimp, set aside until needed.
STEP 2
In the same pan sauté the onions, celery and bell peppers until softened. Add in the garlic and cook for 30 seconds.
STEP 3
Pour the chicken stock into the same pan, scraping the bottom to remove the brown bits. Turn the heat up to bring the chicken stock to a boil, add in the pasta, cover with a lid, reduce to a simmer and cook for 8 minutes.
STEP 4
Remove the lid from the pan, add in the cream cheese, stirring to melt the cheese. Turn the heat up to medium low. Now pour in the milk, heavy cream and diced tomatoes. Simmer, stirring to prevent scorching.
STEP 5
Once the sauce has thickened to sauce consistency, coats the back of a spoon, add in the cooked veggies, shrimp and sausage. Season with the Cajun seasoning, garlic powder and paprika. Enjoy!
Stuffed Shells with Italian Sausage
Store in an airtight container in the refrigerator for up to 7 days.
Reheat on low on the stove. Stirring frequently to prevent burning. To reheat in the microwave, cover with a damp paper towel, heat for 30 seconds, stir then heat again if needed.
Creamy, spicy and full of flavor! This Cajun Shrimp and Sausage Pasta is loaded with tender shrimp, andouille sausage, bell peppers and the most delicious creamy Cajun sauce.
- 2 tablespoons olive oil
- 14 ounces andouille sausage (thinly sliced)
- 1/2 pound shrimp (any size) (peeled and deveined)
- 1 tablespoon butter
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 2 teaspoons cajun seasoning (your favorite kind)
- 1 cup onion (small diced)
- 1/2 cup celery (small diced)
- 3/4 cup green bell pepper (small diced)
- 4 cloves garlic (minced)
- 1 1/3 cups chicken stock
- 10 ounces penne pasta
- 3 ounces cream cheese (softened)
- 3/4 cup heavy cream
- 1 cup milk
- 15 ounces diced tomatoes
In a small bowl combine the shrimp, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon paprika and 1/2 teaspoon garlic powder. Mix until fully combined, set aside.
In a large skillet over medium heat add 1 tablespoon of olive oil. Begin browning the sausage, working in batches if needed. Set aside until needed.
To the same pan add in 1 tablespoon of olive oil and 1 tablespoon of butter. Add the shrimp to the pan, cook for 2-3 minutes on each side. Remove from the pan and set aside.
Now add the diced onion, bell pepper and celery to the pan. Cook for 5-6 minutes or until tender. Add in the minced garlic and continue cooking for 30 seconds. Remove from the pan and set aside.
Pour in the chicken stock, scraping the brown bits from the bottom of the pan, turn the heat to high and bring to a boil. Add in the pasta, stir, cover with a lid and reduce the heat to low. Simmer for 8 minutes.
Remove the lid, add in the cream cheese. As the cream cheese melts, stir to prevent burning. Once all of the cream cheese is melted, turn the heat to medium and add in the heavy cream, milk and diced tomatoes.
Bring to a simmer, stirring regularly to prevent scorching. Once the sauce coats the back of a spoon add in the sausage, shrimp and veggies. Stir in the remaining seasonings. Enjoy!
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