Creamy Cajun Shrimp Pasta (Print)
Succulent shrimp and andouille sausage tossed with pappardelle in a creamy, spice-infused Cajun sauce.
# Ingredients:
→ Main Ingredients
01 -
2 servings pappardelle or pasta of choice
02 -
6 large shrimp, peeled and deveined
03 -
1/2 teaspoon Cajun seasoning
04 -
2 andouille sausages, sliced
05 -
1.5 tablespoons butter
06 -
1.5 tablespoons neutral oil
07 -
1 small onion, diced
08 -
4 cloves garlic, sliced
→ Pasta Sauce
09 -
310 ml heavy cream
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2 teaspoons Cajun seasoning
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1 teaspoon lemon pepper
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2 teaspoons paprika
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1 teaspoon chili powder (optional)
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3 teaspoons sugar
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1.5 teaspoons dried oregano
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1 tablespoon lemon juice
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1/3 cup grated parmesan cheese
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1 tablespoon butter
→ Garnish
19 -
Grated parmesan cheese, for topping
20 -
Fresh parsley, chopped
# Directions:
01 -
Cook pasta according to package instructions until al dente. Reserve 60 ml of pasta water before draining.
02 -
Pat shrimp dry with paper towels and season evenly with Cajun seasoning.
03 -
In a large frying pan over medium-high heat, pan fry the sliced andouille sausages until browned and cooked through. Remove and set aside.
04 -
In the same pan, heat 1/2 tablespoon butter and 1/2 tablespoon oil over medium heat. Cook shrimp for 2 minutes per side until pink and opaque. Remove from pan and set aside.
05 -
Add remaining 1 tablespoon butter and 1 tablespoon oil to the pan. Sauté diced onions and garlic until translucent and fragrant, about 2-3 minutes.
06 -
Pour heavy cream into the pan and bring to a gentle simmer. Add Cajun seasoning, lemon pepper, paprika, chili powder (if using), sugar, oregano, and parmesan cheese. Stir to combine and cook until it begins to bubble, stirring occasionally.
07 -
Add 1/4 cup of reserved pasta water and the cooked pasta to the sauce. Toss until pasta is well coated. Add lemon juice and stir for an additional minute to incorporate.
08 -
Stir in the remaining tablespoon of butter along with the cooked shrimp and sausages. Mix together for 1 minute then remove from heat.
09 -
Transfer to serving plates, top with additional grated parmesan cheese and garnish with freshly chopped parsley. Serve immediately.
# Notes:
01 -
For best results, cook the pasta just shy of al dente as it will continue to cook in the sauce.
02 -
The sauce will thicken slightly upon standing; add more reserved pasta water if needed to adjust consistency.