Ingredients (~8 servings)
- 1 1/2 lbs pasta
- 1 Tbsp chicken bouillon paste (optional)
- 1 1/2 lbs shrimp
- 1 1/2 lbs smoked andouille sausage
- 1 Tbsp olive oil
- 2 Tbsp cajun seasoning
- 1 large yellow onion, chopped
- 3 bell peppers, chopped
- 3 celery stalks, chopped
- 7 garlic cloves, diced
- 1 can (6 oz) tomato paste
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 cup chicken broth
- 1 can (14 oz) diced tomatoes
- 1 1/2 cups heavy cream
- 3 cups fresh spinach
- 1 1/2 cups grated parmesan
- 1 1/2 Tbsp lemon juice
- 3 Tbsp fresh parsley, diced
Cook the Pasta and Reserve the Starchy Water
Bring a large pot of water to a boil and add the chicken bouillon paste if using.
Cook pasta until al dente according to package directions.
Before draining, reserve 1 1/2 cups of the pasta water – this starchy liquid will help bind the sauce later.
Drain the pasta and set aside.
Season and Cook the Shrimp
Season the shrimp with 1 1/2 tsp of the cajun seasoning plus salt and pepper.
Heat the olive oil in a large skillet over medium heat.
Add the andouille sausage and cook until browned on both sides, ~5-7 minutes.
Remove sausage to a bowl and set aside.
Add the seasoned shrimp to the same pan and cook for ~2-3 minutes until they curl and turn pink.
The shrimp will cook in the rendered sausage fat, which adds flavor.
Remove shrimp and add to the bowl with the sausage.
Build the Aromatics and Sauce Base
Using the leftover fat in the pan, add the onion, bell peppers, and celery.
Cook for ~5-7 minutes until the vegetables start to soften and brown slightly.
Add a splash more oil if the pan looks dry.
Add the garlic and cook for another 2 minutes until fragrant.
Stir in the tomato paste, garlic powder, onion powder, and remaining cajun seasoning.
Cook for ~3-4 minutes, stirring constantly, until the paste darkens and becomes fragrant.
Deglaze and Create the Cream Sauce
Pour in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pan.
Those bits are pure flavor, so make sure to get them all.
Add the heavy cream and reduce heat to low.
Simmer for ~5-7 minutes, stirring occasionally, until the sauce thickens enough to coat a spoon.
Finish with Greens and Cheese
Stir in the spinach, parmesan, and lemon juice.
The spinach will wilt quickly into the sauce.
Add 3/4 cup of the reserved pasta water to thin the sauce – add more if you prefer it looser.
Stir until the sauce becomes creamy and cohesive.
Taste and adjust with salt and pepper as needed.
Combine and Serve
Add the cooked pasta to the sauce and toss to coat.
Top with the cooked shrimp and sausage, then sprinkle with fresh parsley.
Serve immediately while everything is hot.
Cajun Shrimp and Sausage Pasta
Ingredients
Ingredients (~8 servings)
- 1 1/2 lbs pasta
- 1 Tbsp chicken bouillon paste optional
- 1 1/2 lbs shrimp
- 1 1/2 lbs smoked andouille sausage
- 1 Tbsp olive oil
- 2 Tbsp cajun seasoning
- 1 large yellow onion chopped
- 3 bell peppers chopped
- 3 celery stalks chopped
- 7 garlic cloves diced
- 1 can tomato paste 6 oz
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 cup chicken broth
- 1 can diced tomatoes 14 oz
- 1 1/2 cups heavy cream
- 3 cups fresh spinach
- 1 1/2 cups grated parmesan
- 1 1/2 Tbsp lemon juice
- 3 Tbsp fresh parsley diced
Instructions
- Boil water with chicken bouillon paste if using. Cook pasta until al dente, reserve 1 1/2 cups pasta water, then drain.
- Season shrimp with 1 1/2 tsp cajun seasoning, salt, and pepper.
- Heat olive oil in large skillet over medium heat. Brown sausage 5-7 minutes, remove to bowl.
- Cook shrimp in same pan 2-3 minutes until pink and curled, add to bowl with sausage.
- Add onion, bell peppers, and celery to pan. Cook 5-7 minutes until softened.
- Add garlic and cook 2 minutes until fragrant.
- Stir in tomato paste, garlic powder, onion powder, and remaining cajun seasoning. Cook 3-4 minutes, stirring constantly.
- Pour in chicken broth and diced tomatoes, scraping up browned bits.
- Add heavy cream, reduce heat to low, and simmer 5-7 minutes until thickened.
- Stir in spinach, parmesan, and lemon juice until spinach wilts.
- Add 3/4 cup reserved pasta water and stir until creamy.
- Add pasta to sauce and toss to coat.
- Top with shrimp, sausage, and fresh parsley. Serve immediately.
