Cajun Shrimp Pasta Recipe
Cajun Shrimp Pasta, sautéed shrimp with andouille sausage, with seared veggies in a Cajun cream sauce, all tossed with linguine.
Nutrition Facts
Ingredients
Instructions
Add olive oil and butter to a large pot over medium high heat until melted together.
Next add shrimp and season with salt and pepper. Add in sliced sausage and cook until completely cooked through and then remove from pot and put on a separate plate.
Add onion and sliced peppers and cook until tender and a bit browned.
Next add in garlic and cook for 30 seconds then toss around then add in tomatoes.
Pour in chicken broth, wine, heavy cream, worcestershire and hot sauce and whisk together.
Turn heat down to medium and allow sauce to thicken some.
Add back in shrimp and sausage.
Want to see how it turns out?
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Continue Reading at Grandbaby Cakes →Chef's Notes
When buying shrimp, look for ones that smell fresh like the ocean, not fishy. The flesh should be firm and slightly translucent.
I like to grab peeled and deveined shrimp to save time. But if you’re doing it yourself, use kitchen shears to cut along the back, then pull out the vein with a toothpick or the tip of your knife.
Thaw frozen shrimp in the fridge overnight. Cold water can work in a pinch, but the fridge is safer.
Use large or jumbo shrimp. They hold up better in the sauce.
My homemade Cajun seasoning isn’t overly spicy, but you can add more or less depending on how much heat you want. Taste and adjust as you go, boos.
Shrimp are done when they curl into a C and turn pink with opaque flesh. Don’t let them go too far or they’ll get rubbery.
How to Store & Reheat Cajun Shrimp Pasta
Fridge: Let your pasta cool completely, then transfer it to an airtight container and pop it in the fridge. It’ll keep for up to 3 days.
Reheating: Warm it gently on the stovetop over low heat with a splash of water or chicken broth to loosen the sauce. Stir it often so everything heats evenly and stays creamy dreamy.
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Reviews from the Original Source
It’s been a fav for about 6 years..... I followed the recipe to a T and everything turns out perfect!!
Thanks for sharing
This is soooo good. It turned out better than I anticipated. 2 3/4 cup of broth is too much - I removed some of the liquid before I added the cream and wine. I still had to thicken it some. But no kidding - I am so picky and this was over the top. Good andouille sausage is a must. I used Sauvignon Blanc and it was perfect. This is so great for when guests come over. 5 stars.
One thing that must be done is, the chicken broth has to be heated/microwaved before adding. I completely stopped the cooking process, which will wilt the peppers.
Just made this dish tonight!! Everyone loves it!!! Thank you!!
This looked like an AWESOME dish so I decided to make it. The only drawback was that it smelled and tasted a little too much like wine. Am I supposed to use real white wine or cooking wine?
I made this last night, it was most excellent. I did not have the 3 roma tomatoes so I used a can of diced tomatoes and cut back some on the chicken broth to make up for the liquid with the tomatoes. The dish was very very good but still had too much sauce. Not sure if I didn't let it simmer long enough or what. I will make this over and over but will cut back on the liquids in the recipe or serve the noodles separately and ladle the sauce over them.
Awesome!!!!. Leftovers for lunch. Only had leftovers because I doubled the tecipe.
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