Cajun Shrimp and Andouille Pasta
Indulge in the bold and comforting flavors of Cajun Shrimp and Andouille Pasta, a one-pan masterpiece that brings Louisiana-inspired flair to your dinner table. This creamy pasta dish combines perfectly seasoned, succulent shrimp and smoky andouille sausage with tender penne, all tossed in a rich Cajun cream sauce infused with sautéed onions, bell peppers, garlic, and Parmesan cheese. Ready in just 40 minutes, it’s a quick and satisfying meal that's perfect for weeknight dinners or special occasions. Garnished with fresh parsley, this hearty yet elegant dish is packed with spice, flavor, and a touch of Southern charm. Whether you're a fan of vibrant spices or looking to elevate your pasta game, this recipe is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 8 ounces andouille sausage (sliced into 1/4-inch rounds)
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (diced)
- 3 cloves garlic (minced)
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Cajun seasoning
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- to taste kosher salt
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced andouille sausage and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the diced onion and red bell pepper. Cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
Sprinkle the shrimp with 1 tablespoon of Cajun seasoning and add them to the skillet. Cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
Lower the heat to medium and pour in the chicken broth, heavy cream, and 1 tablespoon of Cajun seasoning. Stir to combine and allow the mixture to simmer for 3-4 minutes.
Add the grated Parmesan cheese and stir until melted and the sauce thickens. Season with black pepper and salt to taste.
Return the cooked sausage and shrimp to the skillet, along with the cooked pasta. Toss everything together to evenly coat with the sauce.
Remove from heat and garnish with chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
4161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.1 g | 401% | |
| Saturated Fat | 165.1 g | 825% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1690 mg | 563% | |
| Sodium | 11584 mg | 504% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 18.3 g | ||
| Protein | 239.2 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2956 mg | 227% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2865 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
