Cajun Shrimp Pasta with Sausage



½ pound large shrimp, peeled and deveined, tails removed.

1 andouille sausage, about ½ pound, sliced into rounds.

1 to 2 tablespoons cajun/creole spice mix, adjust to your spice or heat level to taste.

Olive oil

½ medium yellow onion, thinly sliced.

½ red bell pepper, thinly sliced.

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon cajun or creole spice mix.

1 teaspoon brown sugar

1 – 2 cloves garlic, finely chopped (1 large or 2 small).

½ cup crushed tomatoes

¾ cup chicken broth

1 teaspoon Worcestershire sauce

12 ounces fettuccine

3/4 cup of ½ and ½

Grated Parmesan and chopped parsley, for serving.


Bring a large pot of water to boil for pasta.

Toss shrimp with 1 to 2 tablespoons of cajun seasoning and coat well.

Heat a large skillet on medium-high and drizzle the pan with olive oil.

Add shrimp and cook for 2 minutes, until starting to curl.

Flip shrimp over and cook a minute or two then remove to a plate and set aside.

Drizzle pan with olive oil, add sausage, and brown until caramelized, for 4 to 5 minutes.

Then remove to a plate, and set aside.

Add pasta to boiling water and cook until al dente, a minute less than instructions.

Lower heat to medium and add a drizzle of olive oil, add onion, pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar, and a pinch of salt.

Saute until onion and pepper have softened a bit, scraping up browned bits.

Add garlic and cook until fragrant, for only 30 seconds.

Add crushed tomatoes, chicken broth, and Worcestershire sauce and bring to a simmer, stirring and scraping any brown bits then, simmer for 2 minutes.

Add ½ and ½ and stir to combine, bring to a simmer.

Once simmering, add cooked pasta and sausage, then stir to combine and heat through, 2 to 3 minutes.

Add more chicken broth or ½ and ½ if dry or for more sauce.

Salt and pepper to taste, then add shrimp on top of pasta.

Sprinkle with grated Parmesan and chopped parsley. Enjoy!<

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