35 min
Creamy Cajun Shrimp Pasta
Recipe GLPR308bf5cec206d7
A rich and flavorful Cajun-inspired pasta dish featuring succulent shrimp and andouille sausage in a creamy sauce infused with bell peppers, celery, and onion. The sauce combines cream cheese, heavy cream, and Cajun seasoning to deliver authentic Louisiana flavor over tender fettuccine.
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Ingredients
Cooking oil
13½ ounce package Andouille sausage
1 pound Shrimp, peeled and deveined
4 tablespoons Butter
½ whole Red bell pepper, diced
½ whole Green bell pepper, diced
½ whole Yellow bell pepper, diced
2 stalks Celery stalks, chopped
1 whole Yellow onion, diced
4 cloves Garlic cloves, minced
¼ cup Tomato paste
½ cup White wine
1 cup Chicken broth
8 ounces Cream cheese, cut into cubes
½ cup Heavy whipping cream
2 tablespoons Cajun seasoning
½ cup Parmesan cheese, finely grated
1 pound Cooked fettuccine pasta
Salt
¼ cup Fresh parsley, finely chopped
Directions
Heat a thin layer of cooking oil in a large, deep skillet over medium heat. Slice the andouille sausage into rounds and place in the hot oil. Brown the sausage on all sides until deeply caramelized, about 8–10 minutes. Transfer the cooked sausage to a clean plate and set aside.
Add the shrimp to the remaining grease in the pan, adding more oil if needed. Cook the shrimp over medium heat until they turn pink and opaque, about 2–3 minutes per side. Ensure the shrimp reach an internal temperature of 165°F. Remove the shrimp and place on the same plate as the sausage.
Add the butter to the same pan and melt over medium heat, using a wooden spoon to gently scrape up all the flavorful browned bits stuck to the bottom of the pan.
Stir in the diced red, green, and yellow bell peppers, chopped celery, diced onion, and minced garlic. Cook these vegetables for about 5 minutes, stirring occasionally, until they become soft and fragrant.
Add the tomato paste to the vegetable mixture and stir well to combine. Continue cooking for 3–5 minutes, stirring frequently, until the paste begins to stick slightly to the bottom of the pan and deepens in color.
Pour in the white wine to deglaze the pan, scraping the bottom to release any browned bits. Bring the liquid to a simmer and cook for about 5 minutes, stirring occasionally, until most of the wine has reduced. Stir in the chicken broth and return the mixture to a simmer.
Add the cream cheese cubes to the simmering broth, stirring constantly until they have completely melted and incorporated into the sauce.
Stir in the heavy whipping cream, Cajun seasoning, and grated parmesan cheese. Mix well until the sauce is smooth and all ingredients are fully blended.
Add the cooked fettuccine to the sauce and toss gently to coat the pasta evenly. Return the reserved sausage and shrimp to the pan, stirring just until heated through.
Taste the pasta and season with salt as needed. Stir in the fresh chopped parsley and serve immediately while hot.
