Name: Spicy Cajun Shrimp Pasta-Easy & Delicious Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 oz penne or fettuccine pasta; 1 lb large shrimp, peeled and deveined; 8 oz Beef sausage, sliced; 2 tbsp olive oil; 1 bell pepper (red or green), sliced; 1 small onion, chopped; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 2 tbsp Cajun seasoning; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); Salt and freshly ground black pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish)

Cajun Shrimp Pasta is more than just a meal; it’s an experience. Imagin extracte a vibrant symphony of flavors, where plump, juicy shrimp dance with perfectly cooked pasta, all coated in a rich, creamy sauce that hums with the unmistakable warmth and spice of authentic Cajun seasonings. This dish has earned its place in kitchens everywhere, cherished for its ability to deliver an explosion of taste without demanding hours of culinary effort. What makes Cajun Shrimp Pasta so universally loved? It’s the perfect balance: the subtle heat of cayenne and paprika, the aromatic notes of garlic and onion, and the satisfying creaminess that binds it all together, creating a dish that’s both comforting and exciting. This particular recipe elevates the classic, infusing it with a smoky depth and a kick that will leave you craving more, a true testament to the magic of Southern Creole cuisine.

Ingredients:

12 oz penne or fettuccine pasta
1 lb large shrimp, peeled and deveined
8 oz Andouille sausage, sliced
2 tbsp olive oil
1 bell pepper (red or green), sliced
1 small onion, chopped
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
2 tbsp Cajun seasoning
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)

Prepare the Pasta

To begin extract creating this delightful Cajun Shrimp Pasta, the first crucial step is to get your pasta cooked perfectly. Bring a large pot of generously salted water to a rolling boil over high heat. Once the water is boiling vigorously, carefully add your 12 ounces of penne or fettuccine pasta. Stir the pasta occasionally, especially in the first few minutes, to prevent it from sticking together. Cook the pasta according to the package directions until it is al dente, which means it should be tender but still have a slight bite to it. This is important because the pasta will continue to cook slightly as it marinates in the delicious sauce. Once cooked, drain the pasta in a colander, but do not rinse it. Reserve about a cup of the starchy pasta water before draining; this liquid gold will be your secret weapon for achieving a perfectly emulsified sauce later on.

Sauté the Aromatics and Sausage

While the pasta is cooking, you can get started on the flavorful base of our Cajun Shrimp Pasta. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the sliced 8 ounces of Andouille sausage. Cook the sausage, stirring occasionally, until it is nicely browned and has rendered some of its flavorful fat, which typically takes about 5-7 minutes. This browning process is key to developing deep flavor. Remove the browned sausage from the skillet with a slotted spoon and set it aside on a plate, leaving the rendered fat in the skillet. Next, add the chopped small onion and sliced bell pepper to the same skillet. Sauté them in the sausage fat and remaining olive oil for about 5-7 minutes, or untilgin extractey begin to soften and become fragrant. Finally, add the minced 3 cloves of garlic and cook for another minute until fragrant, being careful not to burn the garlic, as burnt garlic can impart a bitter taste. This combination of aromatics will form the aromatic backbone of your dish.

Cook the Shrimp and Build the Sauce

Now it’s time to introduce the star of our Cajun Shrimp Pasta: the shrimp. Add the peeled and deveined 1 pound of large shrimp to the skillet with the softened vegetables. Sprinkle the shrimp generously with the 2 tablespoons of Cajun seasoning, the 1/2 teaspoon of smoked paprika, and if you desire a bit of heat, the 1/4 teaspoon of cayenne pepper. Stir everything to coat the shrimp evenly with the spices. Cook the shrimp for just 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery. Once the shrimp are cooked, pour in the 1/2 cup of chicken broth and scrape up any browned bits from the bottom of the skillet; these bits are packed with flavor. Let the broth simmer for a minute to reduce slightly.

Create the Creamy Sauce

With the aromatics and shrimp ready, we can now create the luxuriously creamy sauce for our Cajun Shrimp Pasta. Reduce the heat to medium-low. Pour in the 1 cup of heavy cream and stir gently to combine it with the broth mixture. Allow the sauce to simmer and thicken slightly for about 3-5 minutes, stirring frequently.gin extract the sauce begins to thicken, gradually whisk in the 1/2 cup of grated Parmesan cheese. Continue to stir until the cheese is fully melted and incorporated into the sauce, creating a smooth and luscious consistency. Taste the sauce at this point and season with salt and freshly ground black pepper, if needed. Remember that the Andouille sausage and Cajun seasoning can be quite salty, so add salt cautiously.

Combine and Serve

The final stage of creating this mouthwatering Cagin extract Shrimp Pasta is bringing all the elements together. Add the drained pasta and the reserved cooked Andouille sausage back into the skillet with the creamy sauce. Gently toss everything together until the pasta and sausage are well coated in the rich, flavorful sauce. If the sauce seems a little too thick for your liking, add a splash or two of the reserved pasta water, a tablespoon at a time, and stir until you achieve your desired consistency. The starch in the pasta water will help the sauce cling beautifully to the pasta. Once everything is heated through and the sauce has reached the perfect consistency, divide the Cajun Shrimp Pasta among serving bowls. Garnish generously with the 2 tablespoons of chopped fresh parsley for a vibrant burst of color and freshness. Serve immediately and enjoy the explosion of Cajun flavors!

Conclusion:

And there you have it – your very own delicious and vibrant Cajun Shrimp Pasta! We’ve walked through every step, from perfectly seasoning that succulent shrimp to creating a rich, flavorful sauce that coats every strand of pasta. This dish is a fantastic weeknight meal that feels special enough for guests, offering a delightful balance of spice, creaminess, and savory notes. Don’t be shy about adjusting the spice level to your preference; the beauty of this Cajun Shrimp Pasta is its adaptability.

For serving, I love to garnish this pasta with a sprinkle of fresh parsley and a squeeze of lemon for brightness. It pairs wonderfully with a crisp green salad and some crusty bread to soak up any leftover sauce. If you’re feeling adventurous with variations, consider adding a medley of bell peppers (red, yellow, and green) for extra color and texture, or a handful of spinach wilted into the sauce. You could even swap the shrimp for chicken or andouille sausage for a different take on this classic.

I truly hope you enjoy making and devouring this Cajun Shrimp Pasta as much as I do. It’s a recipe that’s sure to become a favorite in your culinary rotation. Happy cooking!

Frequently Asked Questions:

Can I make the Cajun Shrimp Pasta spicier?

Absolutely! To increase the heat, you can add more cayenne pepper to your spice blend, use a spicier hot sauce, or even incorporate a diced jalapeño pepper along with the onions and bell peppers. Taste and adjust as you go to find your perfect level of spice.

What kind of pasta is best for Cajun Shrimp Pasta?

While many pasta shapes work well, I find that linguine, fettuccine, or penne are particularly good choices for Cajun Shrimp Pasta. These shapes hold the creamy sauce beautifully and allow the shrimp and other ingredients to cling to them for a satisfying bite.

Is it possible to make Cajun Shrimp Pasta ahead of time?

You can prepare some components ahead of time. The spice blend can be mixed, and the shrimp can be peeled and deveined. However, for the best texture, I recommend cooking the pasta and assembling the sauce just before serving. If you must, you can gently reheat the sauce and toss with freshly cooked pasta, but it won’t be quite as fresh.