Creamy Cajun Shrimp Sausage (Printable Version)

Bold pasta featuring shrimp, turkey sausage, and Cajun spices in a creamy sauce for a comforting meal.

# What You'll Need:

→ Proteins

01 - 8 oz large shrimp, peeled and deveined
02 - 8 oz turkey sausage, sliced

→ Pasta

03 - 12 oz penne or fettuccine

→ Vegetables

04 - 1 red bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 small yellow onion, sliced
07 - 3 cloves garlic, minced

→ Dairy

08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese

→ Liquids

10 - 1/2 cup low-sodium chicken broth

→ Spices & Seasonings

11 - 2 tbsp Cajun seasoning
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp crushed red pepper flakes
14 - Salt and black pepper, to taste

→ Oils

15 - 2 tbsp olive oil

→ Garnish

16 - 2 tbsp chopped fresh parsley
17 - Extra grated Parmesan, for serving

# Step-by-Step:

01 - Cook pasta according to package instructions in salted water until al dente. Drain and set aside, reserving 1/2 cup pasta water for sauce adjustment.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add turkey sausage slices and cook for 3-4 minutes until browned. Remove from skillet and set aside.
03 - Add remaining olive oil to the skillet. Season shrimp with 1 tablespoon Cajun seasoning and a pinch of salt. Cook for 2-3 minutes until pink and opaque. Remove and combine with sausage.
04 - In the same skillet, add onion and bell peppers. Sauté for 4-5 minutes until softened. Add garlic, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
05 - Pour chicken broth into skillet and bring to a simmer, scraping up browned bits from the pan bottom. Lower heat to medium.
06 - Stir in heavy cream, remaining Cajun seasoning, and Parmesan cheese. Simmer for 2-3 minutes until sauce thickens slightly, stirring constantly.
07 - Return sausage and shrimp to the skillet. Add drained pasta and toss to coat thoroughly. Add reserved pasta water if needed for desired consistency. Season with salt and pepper to taste. Garnish with parsley and extra Parmesan.

# Expert Advice:

01 -
  • The sauce clings to every curve of pasta like it was made to be there, rich and velvety without feeling heavy
  • You get those gorgeous crispy bits from searing the sausage and shrimp separately, then folding them back together
  • The Cajun seasoning builds layers of heat and smokiness that hit you gradually, keeping you coming back for another bite
02 -
  • That splash of pasta water at the end is not optional, it is the secret that makes restaurant pasta creamy and glossy instead of dry and clumpy
  • Pat your shrimp absolutely dry before they hit the pan or they will steam and turn rubbery instead of getting that gorgeous sear
  • The sauce will continue thickening off the heat, so pull it slightly earlier than you think is perfect
03 -
  • Season your shrimp in a bowl before cooking instead of directly in the pan, which ensures even coverage and prevents the spices from burning in the hot oil
  • Let your cream come to room temperature for 10 minutes before adding it to prevent the sauce from breaking or curdling

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