Crazy delicious Cajun flavors in this creamy, decadent Cajun shrimp pasta with sausage and shrimp; perfect for both entertaining and weeknight dinners!
Variety is the spice of life! I love taking a classic, simple pasta dish and turning it up with flavor. For me, flavor is everything! It can make or break a dish, and it’s the reason why we can’t get enough of certain meals. Two things I love most in my flavor profile are spices and heat, and this cajun shrimp pasta hits the nail on the head!
The beauty of this pasta is that as simple as it is to make; it’s great as a weeknight meal and even better for entertaining! It gives you all the feels of a down home comfort food meal, but also has a sophistication that’s perfect for serving to guests. The flavors are irresistible, and if you’ve ever had the Cajun Jambalaya Pasta from the Cheesecake Factory; this is very similar, but better because you made it yourself!This cajun shrimp pasta is loaded with lots of shrimp that I first seasoned with cajun seasoning, and then blackened in my cast iron skillet and andouille sausage. Just like in my Easy Shrimp Boil recipe, you can leave the andouille sausage out if you prefer, but I personally think it gives the pasta another added layer of flavor.
I love that this is made all in one pot, making clean up a breeze! If you get your mise en place together before making this dish, then this pasta is easy and fast to make! Very little prep involved except for chopping up the onions, garlic, bell peppers, and cleaning and deveining the shrimp.This pasta can be eaten on it’s own, or if you’re serving to company throw in some garlic bread and a simple salad. White wine is in the recipe, and also pairs perfectly with the pasta. Simply put, this cajun shrimp pasta is a pasta dream come true.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound shrimp
- 2 andouille sausages, sliced
- ½ onion, sliced
- ½ green pepper, sliced
- ½ red pepper, sliced
- ½ yellow pepper, sliced
- 2 tablespoons minced garlic
- 3 roma tomatoes, roughly chopped
- 1½ cups chicken broth
- ¾ cup white wine
- ½ cup heavy cream
- 1 teaspoon worcestershire
- 1 teaspoon hot sauce
- Cajun seasoning to taste
- 1 box linguine, cooked
- salt and pepper to taste
- 2 tablespoons Cajun seasoning for shrimp, and cajun seasoing to taste
- Parsley for garnish
- Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
- In a large skillet over medium-high heat, add olive oil and butter until melted together.
- Season the shrimp with 2 tablespoons of cajun seasoning and salt and pepper. Cook in skillet just until they start to turn pink. Add in sliced sausage and cook until completely cooked through. Remove both shrimp and sausage from the pan and set aside.
- Add the onion and sliced peppers and cook until tender and slightly browned.
- Next add in the garlic and cook for 30 seconds, and then toss in the tomatoes. Toss all together.
- Pour in the chicken broth, wine, heavy cream, Worcestershire sauce, and hot sauce and stir all together.
- Turn the heat down to medium-low and allow the sauce to thicken some, about 5-6 minutes.
- Add the shrimp and sausage back into the sauce.
- Season with more cajun seasoning to taste.***
- Toss in the cooked linguine making sure that all the pasta is completely coated.
- Garnish with parsley and serve immediately,
**If you find that your broth is too thick, you can make a small cornstarch slurry (mix a small amount of cornstarch and water together) and add to the sauce. DO NOT simply add the cornstarch to the sauce without first mixing in water, or you will end up with a lumpy, grainy sauce.