Cajun Shrimp and Sausage Pasta
This is one of those one-pot dinners that hits all the right notes - smoky sausage, tender shrimp, and a rich tomato cream sauce with enough heat to keep things interesting. The pasta water trick here really makes the sauce cling perfectly.
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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.
Tried this recipe?Leave a comment below & let me know!