Creamy Cajun Pasta!

A spicy and creamy Cajun pasta dish with blackened shrimp and andouille sausage. This dish strikes the perfect balance between bold flavor and just the right amount of heat—neither one overpowering the other. The sauce is rich, creamy, and totally indulgent, coating every strand of fettuccine (or bowties!) and pairing beautifully with blackened shrimp and smoky andouille sausage.

Cajun spices really shine here, especially on shrimp that’s quickly seared to get that delicious “blackened” crust without overcooking them. Andouille sausage brings a deep, smoky flavor thanks to its signature Louisiana-style seasoning—it’s the ideal partner for the shrimp.

Ingredients

• ½ lb large shrimp, peeled, deveined, tails off
• ½ lb andouille sausage, sliced
• 1–2 tbsp Cajun/Creole seasoning, to taste
• Olive oil, for cooking
• ½ yellow onion, thinly sliced
• ½ red bell pepper, thinly sliced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp brown sugar
• 1–2 garlic cloves, minced
• ½ cup crushed tomatoes
• ¾ cup chicken broth
• 1 tsp Worcestershire sauce
• ¾ cup heavy cream (or half-and-half, but heavy cream is best!)
• 12 oz fettuccine or bowtie pasta
• Salt & black pepper, to taste
• Grated Parmesan & chopped parsley, for garnish

Directions

1. Cook the pasta in salted boiling water until al dente (about a minute less than package instructions).
2. Season the shrimp with 1–2 tablespoons of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until just cooked through. Remove and set aside.
3. Sauté the sausage in the same pan until browned, about 4–5 minutes. Remove and set aside with the shrimp.
4. Sauté the veggies: Add a bit more olive oil to the pan. Cook onion and bell pepper with thyme, smoked paprika, Cajun seasoning, brown sugar, and a pinch of salt until softened. Stir in garlic and cook for 30 seconds.
5. Make the sauce: Add crushed tomatoes, chicken broth, and Worcestershire sauce. Simmer for a few minutes, scraping up any browned bits. Stir in the cream and bring to a simmer.
6. Combine everything: Add the drained pasta and sausage to the sauce. Toss to coat and heat through. Add a splash of broth or cream if the sauce feels dry. Season with salt and pepper to taste.
7. Finish with shrimp: Stir in the shrimp or place them on top. Garnish with Parmesan, parsley, and cracked black pepper. Serve and enjoy!