Cajun Shrimp and Sausage Pasta is an amazing Cajun flavored dinner that is ready in about 20 minutes! Creamy Cajun sauce coats fettuccine noodles, peppers, onions, shrimp and smoked sausage.
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Why This Recipe Works
- The Cajun flavored sauce is the perfect combo with sausage, shrimp, and pasta.
- The already cooked sausage, quick cooking shrimp and slightly crunchy peppers and onions make this dish come together fast!
- The egg yolk and parmesan added at the end thicken up the sauce beautifully and add a decadent feel.
Ingredients
Here are the things you will need to make Cajun Shrimp and Sausage Pasta, plus some pro tips on a few specific ingredients.
Sausage – Choose the sausage that you and your family/guests like. I really like a beef smoked sausage, but an Andouille sausage or kielbasa will work here too.
Dry Cooking Sherry – I have used the Roland and Holland brands, both work great. If you do not have Dry Cooking Sherry you can sub ¼ cup white wine.
Shrimp – You will want to buy a “large” sized shrimp, peeled and deveined. It may be marked as 31-35 shrimp per pound.
If you buy frozen shrimp you can thaw in the fridge overnight. Or you can quick thaw by running cool water over the shrimp for a few minutes.
No Salt??
This recipe does not call for salt! Instead you are using Cajun Seasoning, which generally contains some form of salt. If yours does not, add some salt TO TASTE at the end.
The sausage and parmesan cheese are also salty, so be careful if you choose to add salt!
Cajun Seasoning
You can absolutely use your favorite store bought Cajun Seasoning! However, if you prefer to make your own to have on hand, pop over to this post for Homemade Cajun Seasoning.
Step by Step Picture Instructions
This recipe comes together pretty fast, so I recommend prepping all your ingredients in advance –
- cut the kielbasa
- chop peppers, onions, garlic, and green onions
- measure seasoning, cream, and chicken broth
- separate egg yolks and beat well
- grate the parm cheese
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Meanwhile, in a large skillet add 1 tablespoon olive oil over medium-high heat.
Add the sliced sausage and brown, about 2 minutes.
Add in the sliced peppers and red onions. Sauté for about 2 minutes.
Pro Tip: Do not overcook the peppers and onions at this point. They will continue to cook with the sauce.
Add the shrimp, garlic and all the seasonings (Cajun seasoning, black pepper, smoked paprika, oregano, thyme, onion powder). Cook the shrimp for about 2-3 minutes until it is just turning pink.
Pro Tip: Don’t worry if the bottom of your pan is getting really brown… that is all flavor and will be used in the next step!
Remove everything in the pan to a plate and set aside.
In the now empty hot pan pour the cooking sherry and deglaze the pan.
Deglazing – when you scrape up the brown bits on the bottom of a pan using heat and liquid.
Lower the heat to medium and pour in the cream, butter, and chicken broth. Let the butter melt and then simmer the sauce for a minute.
Add in the cooked pasta, shrimp/sausage/pepper mixture and toss everything with tongs.
Remove from the heat and pour in the egg yolks and parmesan cheese. Toss to coat everything with the thickened sauce.
Serve immediately topped with green onions and red pepper flakes.
Troubleshooting Cajun Cream Sauce
If your sauce gets too thick simply pour in a little extra chicken broth.
If your sauce is too thin, let it cool for 5 minutes and it will thicken as it sits.
If it is too salty, add a little extra cream.
Want more flavor, sprinkle in a little more Cajun seasoning.
Recipe Tips
- Add a kick of heat by including a ¼ teaspoon of cayenne pepper and ½ teaspoon red pepper flakes with the other seasonings.
- If your Cajun seasoning does not include salt, add some to taste at the end.
- Do not overcook your peppers and onions, a little crunch is nice!
- If you do not have Dry Cooking Sherry you could sub ¼ cup white wine.
- Shrimp cooks fast! Do not overcook it or it will become rubbery and chewy.
Related Recipes
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Cajun Shrimp and Sausage Pasta
Equipment
- Large skillet
Ingredients
- 8 oz fettuccine cooked per package instructions
- 1 tablespoon olive oil
- ¼ lb kielbasa, smoked beef sausage, or andouille sausage
- ¾ lb large shrimp peeled and deveined
- 1 pepper cored and thinly sliced
- ½ small red onion thinly sliced
- 3 garlic cloves minced
- 1 teaspoon Cajun seasoning store bought or make your own with this recipe for Homemade Cajun Seasoning!
- ½ teaspoon each: black pepper, smoked paprika, dried oregano, dried thyme, and onion powder
- ¼ cup dry cooking sherry
- ½ cup heavy cream
- 4 tablespoon butter
- ½ cup chicken broth
- 2 egg yolks beaten well in a small bowl
- ¼ cup grated parmesan cheese
Garnish
- ¼ cup green onions whites and light green parts chopped
- 1 teaspoon red pepper flakes
Instructions
- This recipe comes together pretty fast, so I recommend prepping all your ingredients in advance – cut the kielbasa, chop peppers, onions and garlic, measure seasoning, cream, chicken broth, separate egg yolks, grate the cheese and chop the green onions.
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- Meanwhile in a large skillet add 1 tablespoon olive oil over medium high heat.
- Add the sliced sausage (kielbasa, smoked beef sausage or andouille) and brown, about 2 minutes.
- Add in the sliced peppers and red onions. Sauté for about 2 minutes.
- Add the shrimp, garlic and all the seasonings (Cajun seasoning, black pepper, smoked paprika, oregano, thyme, onion powder). Cook the shrimp for about 2-3 minutes until it is just turning pink. Pro Tip: Don't worry if the bottom of your pan is getting really brown… that is all flavor and will be used in the next step!
- Remove everything in the pan to a plate and set aside.
- In the now empty and hot pan pour in the cooking sherry and deglaze the pan.Deglazing – when you scrape up the brown bits on the bottom of a pan using heat and liquid.
- Lower the heat to medium and pour in the cream, butter, and chicken broth. Let the butter melt and then simmer the sauce for a minute.
- Add in the pasta, shrimp/sausage/pepper mixture and toss it with tongs. Remove from the heat and pour in the egg yolks and parmesan cheese. Toss to coat everything with the thickened sauce. Pro Tip: If your sauce gets too thick simply pour in a little extra chicken broth. If your sauce is too thin, let it cool for 5 minutes and it will thicken as it sits.
- Serve immediately topped with green onions and red pepper flakes.
Notes:
- Add a kick of heat by including a ¼ teaspoon of cayenne pepper and ½ teaspoon red pepper flakes with the other seasonings.
- If your Cajun seasoning does not include salt, add some to taste at the end.
- Do not overcook your peppers and onions, a little crunch is nice!
- If you do not have Dry Cooking Sherry you could sub ¼ cup white wine.
- Shrimp cooks fast! Do not overcook it or it will become rubbery and chewy.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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