Is this cajun pasta really spicy?

No, it is actually really mild in spice. The only spicy factors in the recipe is going to be the andouille sausage. I keep it mild to serve the whole family. If you want it spicier, check out the substitutions and variations above in the post.

How to Peel and Devein Shrimp?

Peeling and deveining your own shrimp can be a pain, but it does save money. Remove tail and shell from the shrimp. Then, cut about 1/2 inch deep into the back side of the shrimp. This will allow access to remove the vein, aka shrimp waste. Look under the belly side too for another vein you may need to remove. Rinse under cold water and pat dry the shrimp before seasoning and cooking.

This pasta tastes best fresh, but you can certainly save leftovers in a sealed container in the fridge for up to 2 days. Reheat in the microwave or 350 degree oven until warm.

Cajun Shrimp and Sausage Pasta

Name: Cajun Shrimp and Sausage Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 1 lb of medium sized pink or gray shrimp, peeled and deveined + salt and pepper to season; 12 ounces of fully cooked Andouille sausage, cut on a bias into 1 inch thick slices; 10 ounces of dry pasta (fusilli, penne, rigatoni, etc); 1 tablespoon olive oil; 1 small yellow onion, diced; 1/2 teaspoon salt; 2 garlic cloves, minced; 2 tablespoons salted butter; 2 teaspoons tomato paste; 1/2 cup roasted red peppers, drained and cut into strips; 1/2 cup heavy cream; 1/2 cup parmesan cheese, shredded fine from the block

Cajun Shrimp and Sausage Pasta

Creamy cajun pasta in white bowl with parmesan cheese on side.

Print Recipe

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5 from 2 reviews

This Cajun Shrimp and Sausage Pasta is creamy and absolutely full of flavor! It's a 30 minute dinner, great for weeknights and super easy to make. Get ready for some New Orleans flavor!

Author: Tara Smithson
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner
Method: stovetop
Cuisine: Cajun

Ingredients

1 lb of medium sized pink or gray shrimp, peeled and deveined + salt and pepper to season
12 ounces of fully cooked Andouille sausage, cut on a bias into 1 inch thick slices
10 ounces of dry pasta (fusilli, penne, rigatoni, etc)
1 tablespoon olive oil
1 small yellow onion, diced
1/2 teaspoon salt
2 garlic cloves, minced
2 tablespoons salted butter
2 teaspoons tomato paste
1/2 cup roasted red peppers, drained and cut into strips
1/2 cup heavy cream
1/2 cup parmesan cheese, shredded fine from the block

Instructions

Season the shrimp with salt and pepper. Bring a large pot of water to a boil for the pasta. Into a stainless steel skillet over medium heat, add in a tablespoon of olive oil. Allow it to heat up and spread over the entire surface. Cook the shrimp for 2 to 3 minutes on each side until fully cooked, and the internal temperature is 145 degrees.
Remove shrimp from pan into a large bowl and set aside. Cook the sausage in the same skillet as the shrimp for a few minutes on each side. Transfer the sausage into the shrimp bowl.
Add the pasta into the boiling water and cook according to package directions until al dente, firm when bitten into. Strain the pasta and let sit in the colander until the sauce is ready.
Reduce the same skillet to medium low heat. Add in the onion and 1/2 teaspoon salt. Stir with a wooden spoon, scraping up the brown bits from the sausage, and allow the onions to become translucent and softened. This takes about 3-4 minutes.
Add in garlic and cook for 60 seconds. Next, plop in the tomato paste and butter and stir to combine. Toss in the roasted red peppers.
Turn heat down to low and pour in the heavy cream. Stir frequently and allow it to heat up, but not boil, for a few minutes. Sprinkle in the cheese and continue to stir the sauce until all the cheese in melted.
Pour the strained pasta into the cream sauce and toss to combine. Then, toss in the shrimp and sausage. You want everything covered in that Creamy Pasta Sauce.
Top with additional Parmesan Cheese and salt and pepper to taste. Serve and enjoy!

Equipment

Colander

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Pasta Pot

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skillet

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Notes

Time Saving Tip- If you want to save time and keep it the recipe at 30 minutes, buy the shrimp peeled and deveined and make sure the andouille sausage is already smoked and fully cooked! Peeling and deveining the shrimp yourself will take an additional 10-15 minutes.
Make sure to shred the parmesan cheese straight from the block. Bagged or powdered cheese will not create the best texture for the sauce.
When cooking shrimp, the internal temperature should reach 145 degrees before eating. You can also rely on the color. It will turn really nice and vibrant pink when it's ready.

Find it online: https://simplymadeeats.com/10563/cajun-shrimp-pasta/