Cajun Shrimp and Sausage Pasta

This Cajun shrimp and sausage pasta is made with a creamy, spicy flavor packed sauce served over pasta with juicy shrimp and smoked sausage.

Course Main Course

Cuisine American, Cajun/Creole

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 574kcal

8 ounces Andouille sausage sliced
2 teaspoons olive oil
1 pound medium sized shrimp peeled and deveined
12 ounces dried bowtie pasta (farfalle) cooked according to package instructions (reserve pasta water)
1 green pepper diced
½ onion diced
8 ounces sliced white mushrooms
¼ cup sherry
1-15 ounce can diced tomatoes drained
½ cup chicken stock
2 teaspoons Cajun seasoning
1 bay leaf
1 cup heavy cream
Grated parmesan cheese optional for serving
Diced green onions optional for serving

Heat the olive oil in a large high sided skillet or Dutch oven over medium heat and add the sausage. Brown on both sides. Remove and set aside.
Add the shrimp and cook 1 minute per side, until pink throughout. Remove and set aside.
Add the onions, green pepper and mushrooms and cook 5-7 minutes, until mushrooms have released their liquid.
Add sherry and cook 1 minute.
Add the tomatoes, chicken stock, Cajun seasoning, bay leaf and cream and simmer for 5-10 minutes, until cream starts to reduce.
Add the sausage, shrimp and cooked pasta and toss to coat the pasta with the sauce.
Serve topped with grated parmesan cheese and green onions (optional).

If the sauce is too thin, add 1-2 tablespoons of the reserved pasta water and cook until sauce thicken slightly (it will also thicken as it cools).
For more heat, add ¼ to ½ teaspoon of cayenne pepper.
make sure to use heavy cream for the best results - milk will not work correctly.
If the sauce is too thick, add additional chicken stock until it has reached desired consistency.
You can substitute a dry white wine for the sherry if needed.
Stir in a handful of Parmesan cheese at the end for an extra boost of flavor (highly recommend!).
Cook the pasta al dente (leave a little bite in the pasta) so it doesn't overcook when you add it back in the pan with the sauce.