Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Cajun Shrimp and Sausage Pasta
This Cajun shrimp and sausage pasta is made with a creamy, spicy flavor packed sauce served over pasta with juicy shrimp and smoked sausage.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course
Cuisine:
American, Cajun/Creole
Servings:
6
servings
Calories:
574
kcal
Author:
Danielle Wolter
Ingredients
8
ounces
Andouille sausage
sliced
2
teaspoons
olive oil
1
pound
medium sized shrimp
peeled and deveined
12
ounces
dried bowtie pasta (farfalle)
cooked according to package instructions (reserve pasta water)
1
green pepper
diced
½
onion
diced
8
ounces
sliced white mushrooms
¼
cup
sherry
1-15
ounce can
diced tomatoes
drained
½
cup
chicken stock
2
teaspoons
Cajun seasoning
1
bay leaf
1
cup
heavy cream
Grated parmesan cheese
optional for serving
Diced green onions
optional for serving
Instructions
Heat the olive oil in a large high sided skillet or Dutch oven over medium heat and add the sausage.
Brown on both sides
. Remove and set aside.
Add the shrimp and
cook 1 minute per side
, until pink throughout. Remove and set aside.
Add the onions, green pepper and mushrooms and
cook 5-7 minutes
, until mushrooms have released their liquid.
Add sherry and
cook 1 minute
.
Add the tomatoes, chicken stock, Cajun seasoning, bay leaf and cream and
simmer for 5-10 minutes, until cream starts to reduce
.
Add the sausage, shrimp and cooked pasta and toss to coat the pasta with the sauce.
Serve topped with grated parmesan cheese and green onions (optional).
Notes
If the
sauce is too thin
, add 1-2 tablespoons of the reserved pasta water and cook until sauce thicken slightly (
it will also thicken as it cools
).
For more heat, add ¼ to ½ teaspoon of
cayenne pepper
.
make sure to
use heavy cream
for the best results - milk will not work correctly.
If the
sauce is too thick
, add additional chicken stock until it has reached desired consistency.
You can substitute a dry
white wine
for the sherry if needed.
Stir in a handful of
Parmesan cheese
at the end for an extra boost of flavor (highly recommend!).
Cook the pasta al dente
(leave a little bite in the pasta) so it doesn't overcook when you add it back in the pan with the sauce.
Nutrition
Serving:
1
cup
|
Calories:
574
kcal
|
Carbohydrates:
48
g
|
Protein:
33
g
|
Fat:
28
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.1
g
|
Cholesterol:
199
mg
|
Sodium:
422
mg
|
Potassium:
709
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1007
IU
|
Vitamin C:
18
mg
|
Calcium:
100
mg
|
Iron:
2
mg