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Creamy Cajun Shrimp and Sausage Pasta

A delightful fusion of succulent shrimp and savory sausage enveloped in a rich, creamy sauce, this pasta dish is a comforting classic inspired by Louisiana cuisine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 4 cups cooked penne (gluten-free if needed) Choose gluten-free pasta for those with dietary restrictions.
For the Sauce
  • 1 cup heavy cream You can use half-and-half for a lighter option.
  • 6 oz tomato paste Opt for a high-quality brand for richer flavor.
  • 1/2 cup Parmesan cheese (grated) Freshly grated is preferred for better melting.
  • 1 cup baby spinach leaves Adds color and nutrition.
For the Shrimp and Sausage
  • 1 lb large shrimp or prawns Use fresh or high-quality frozen shrimp, thawed.
  • 8 oz andouille sausage (sliced into coins) Authentic andouille lends a smoky flavor.
For Seasoning
  • 2 tbsp Cajun seasoning A good blend enhances flavor.
  • 1 tsp smoked paprika Opt for high-quality for best flavor.
  • Kosher salt & black pepper Kosher salt & black pepper Essential for seasoning throughout.
  • 2 tbsp olive oil Extra virgin preferred for richness.
For Vegetables
  • 1 small yellow onion (diced) Fresh for sweetness and aroma.
  • 2 cloves garlic (minced) Fresh garlic awakens the dish.
  • 1 red bell pepper (cut into strips) For sweetness and color.

Method
 

Cooking the Pasta
  1. Cook the penne according to package directions. Drain and set aside. Tip: Undercook your pasta by about a minute to finish cooking in the sauce.
Preparing the Shrimp
  1. Sprinkle the shrimp with salt and pepper. In a medium bowl, combine shrimp, Cajun seasoning, and smoked paprika. Toss well to coat.
Cooking the Shrimp
  1. Heat half of the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 5 minutes until opaque and pink. Remove to a plate.
Sautéing the Vegetables
  1. Wipe out the pan and add the rest of the olive oil. Add onion, garlic, and bell pepper. Sauté for 2-3 minutes until softened.
Adding the Sausage
  1. Stir in the andouille sausage, cooking until heated through, about 3-4 minutes.
Creating the Sauce
  1. Add cream and tomato paste to the pan, whisking to combine. Stir in Parmesan until melted and incorporated.
Finishing the Dish
  1. Return shrimp to the pan and stir to combine. Stir in spinach until just wilted, about 1 minute.
  2. Add cooked penne and toss to coat well in the creamy sauce. Cook until heated through, about 2-3 minutes.
  3. Serve immediately, garnished with extra Parmesan if desired.

Notes

Allow cream and butter to reach room temperature for better consistency. Lay out all ingredients beforehand for streamlined cooking.