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Cajun Shrimp and Sausage Pasta

Cajun shrimp and sausage pasta combines fettuccine, andouille, and shrimp in a creamy Cajun Parmesan sauce. The pasta is tossed in the Dutch oven until the cheese melts and every strand is coated.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cajun
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fettuccine
  • 1 tbsp kosher salt for the pasta water
  • 1 tbsp olive oil
  • 12 oz andouille sausage sliced into 1/4-inch rounds
  • 1 lb shrimp large, peeled and deveined
  • 1 tbsp Cajun seasoning divided
  • 4 cloves garlic minced
  • 1 cup chicken broth low-sodium
  • 1.5 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 0.5 cup pasta cooking water reserved

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Bring a large pot of water to a boil.
  2. Stir the kosher salt into the boiling water.
  3. Add the fettuccine and cook according to the package directions until al dente.
  4. Reserve 1/2 cup of the pasta cooking water.
  5. Drain the pasta.
  6. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  7. Add the sausage and cook for 4 to 5 minutes until browned.
  8. Transfer the sausage to a plate.
  9. Toss the shrimp with 1 teaspoon of the Cajun seasoning.
  10. Cook the shrimp in batches in the Dutch oven for 1 to 2 minutes per side, until opaque and 145°F.
  11. Transfer the shrimp to the plate with the sausage.
  12. Add the garlic and remaining Cajun seasoning to the Dutch oven and cook over medium heat for 30 seconds, stirring constantly.
  13. Pour in the chicken broth and heavy cream, bring to a gentle simmer, and cook for 4 to 5 minutes until slightly thickened.
  14. Add the drained pasta, sausage, shrimp, Parmesan, and reserved pasta water.
  15. Toss over low heat for 1 to 2 minutes until the cheese melts and the pasta is coated.

Notes

For the best coating, reserve the pasta water before draining and add it with the Parmesan. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. Gluten-free fettuccine can be used as a dietary swap.