Creamy Cajun Shrimp Pasta
A quick and flavorful dish made with shrimp, sausage, and a rich creamy sauce, ready in under 30 minutes.
Ingredients
- 1 pound peeled and deveined shrimp
- 1 tablespoon blackened seasoning
- 4 tablespoons olive oil
- 6 ounces sliced andouille sausage
- ½ medium onion (peeled and small diced)
- 2 ribs celery (small diced)
- ½ medium red bell pepper (seeded and small diced)
- 2 cloves garlic (finely minced)
- 2 tablespoons all-purpose flour
- 3 cups heavy cream
- 2 medium Roma tomatoes (seeded and diced)
- ½ cup finely grated Parmesan cheese
- 1 pound fresh fettuccine pasta
- Salt and pepper to taste
- Chopped parsley for garnish
- Extra Parmesan for garnish
Instructions
- Toss shrimp with blackened seasoning until evenly coated.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add shrimp in a single layer and sear for about 1 minute.
- Add andouille sausage to the pan, stirring to cook evenly for another minute. Remove shrimp and sausage from the pan and set aside.
- In the same pan, add remaining olive oil, diced onion, celery, and red bell pepper. Sauté for 5-6 minutes until vegetables start to brown.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the veggies, stirring constantly for 2-3 minutes.
- Slowly pour in heavy cream, bringing it to a boil until thickened to coat the back of a spoon.
- Turn off the heat and mix in diced tomatoes, Parmesan cheese, salt, and pepper, followed by the cooked shrimp and sausage.
- Cook fettuccine in salted boiling water, then transfer directly into the sauce with tongs, letting some pasta water cling.
- Fold everything together until pasta is coated in the creamy sauce. Serve hot, garnished with parsley and extra Parmesan.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days.