Creamy Cajun Shrimp & Andouille Pasta

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 8 oz andouille sausage, sliced into 1/4-inch rounds
• 12 oz penne or rigatoni pasta
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 2 cups chicken broth
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 lemon wedges, for serving

Instructions

1. 1Pat the shrimp completely dry with paper towels, then toss them in a bowl with Cajun seasoning, salt, and black pepper until evenly coated; set aside while you prep the rest.
2. 2Bring a large pot of salted water to a rolling boil and cook the pasta until just shy of al dente, about 1–2 minutes less than package directions (usually 9–10 minutes); reserve pasta water, then drain and set the pasta aside.
3. 3While the pasta cooks, heat the olive oil and butter in a large deep skillet or Dutch oven over medium-high heat. Add the sliced andouille and cook, stirring occasionally, until the edges are browned and crispy, 4–5 minutes; transfer the sausage to a plate with a slotted spoon, leaving the rendered fat in the pan.
4. 4Add the remaining butter to the same skillet. Once melted and foaming, add the diced onion and red bell pepper; sauté until the onion is translucent and the pepper softens, about 4 minutes, scraping up any browned bits.
5. 5Stir in the minced garlic, remaining Cajun seasoning, smoked paprika, and red pepper flakes; cook until fragrant, 30–45 seconds, being careful not to burn the garlic.
6. 6Pour in the chicken broth and heavy cream, scraping the bottom of the pan to deglaze. Bring the mixture to a gentle simmer over medium heat and let it bubble for 3–4 minutes until it thickens slightly and coats the back of a spoon.
7. 7Add the seasoned shrimp to the simmering sauce in a single layer. Cook for 2 minutes, then flip each shrimp and cook another 1–2 minutes until they turn pink and opaque and curl into loose C shapes; do not overcook.
8. 8Return the browned andouille and drained pasta to the skillet. Toss everything together over medium-low heat for 1–2 minutes so the pasta absorbs the sauce. If the mixture looks too thick, loosen it with splashes of reserved pasta water until glossy and creamy.
9. 9Remove from heat and stir in the grated Parmesan and most of the chopped parsley until the cheese melts into the sauce. Taste and adjust salt, pepper, or Cajun seasoning as needed.
10. 10Divide into warm bowls, finish with the remaining parsley and a squeeze of fresh lemon over each portion, and serve immediately while the sauce is still silky.