Description
A creamy Cajun Shrimp & Sausage Pasta made with tender shrimp, smoky beef sausage, Cajun spices, bell peppers, garlic, and a rich tomato cream sauce. This dish blends bold flavors, hearty pasta, and a velvety finish for the perfect comforting meal.
Ingredients
10.5 oz pasta
1 tablespoon olive oil
1/2 lb shrimp, peeled and deveined
1/2 lb Midamar Beef Smoked Sausage, sliced
1 large shallot, finely diced
1 medium red bell pepper, sliced
2 large garlic cloves, finely chopped
2 tablespoons Cajun seasoning
2 tablespoons tomato paste
1 1/2 cup low sodium chicken stock
1 cup half and half
1/4 cup grated Cabot Parmesan
A handful of fresh parsley, roughly chopped
Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente, then reserve a cup of pasta water before draining.
2. Warm olive oil in a deep pan and cook the shrimp for a few minutes until pink on both sides, then remove and set aside.
3. Add the sliced beef sausage to the same pan and cook until lightly crisp, then set aside as well.
4. Add the shallot and red bell pepper to the pan and sauté until softened.
5. Stir in the garlic just until fragrant without letting it brown.
6. Mix in the Cajun seasoning and tomato paste until well combined.
7. Pour in the chicken stock to loosen the browned bits and create a flavorful base.
8. Reduce the heat and stir in the half and half, letting the sauce become creamy and slightly thick.
9. Return the shrimp and sausage to the pan and toss them in the sauce.
10. Add the cooked pasta and stir well, using a splash of pasta water if the sauce is too thick.
11. Stir in the grated Parmesan and fresh parsley and adjust seasoning before serving.
Notes
Use medium or large shrimp for a more satisfying bite and avoid overcooking them.
Choose a pasta shape that holds sauce well, such as penne, linguine, or rotini.
Toast the tomato paste briefly before adding liquids to deepen the flavor.
Keep the heat low after adding dairy to prevent curdling.
Freshly grated cheese blends into the sauce more smoothly than pre grated options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun