Description
This Cajun Shrimp and Sausage Pasta combines smoky sausage with succulent shrimp in a creamy sauce, making it an easy and delicious meal for any occasion.
Ingredients
Scale
- 8 ounces fettuccine
- 12 ounces large raw shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning, divided
- 1 tablespoon extra virgin olive oil
- 1 ring (13.5 ounces) smoked sausage, cut into ¼-inch pieces
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 tablespoon garlic, minced
- 2 cups (476 g) heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 cup (100 g) parmesan cheese, grated
- Parsley, for garnish
Instructions
- Boil fettuccine in salted water until al dente, reserving ½ cup pasta water before draining.
- Season shrimp with half of the Cajun seasoning and set aside.
- In a skillet, heat olive oil and cook sausage until golden brown; remove and keep warm.
- In the same skillet, cook shrimp until pink and opaque; set aside with sausage.
- Sauté garlic in melted butter until fragrant.
- Stir in heavy cream, remaining Cajun seasoning, salt, pepper, and red pepper; simmer until thickened.
- Mix in parmesan until melted and smooth.
- Combine pasta, shrimp, and sausage in the sauce; add reserved pasta water for desired consistency.
- Garnish with parsley and serve hot.
Notes
For a gluten-free version, use gluten-free pasta instead of fettuccine.
Avoid overcooking the shrimp, as they can become rubbery if cooked too long.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 2g
- Sodium: 1100mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 240mg