Cajun Shrimp Pasta with Sausage

Step 3: Make the Cajun Cream Sauce

1. In the same skillet, reduce heat to medium and add 1 tbsp olive oil or butter.
2. Sauté the onion and bell pepper until softened, about 4 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Sprinkle in the remaining Cajun seasoning, smoked paprika, and crushed red pepper flakes. Stir well to coat the vegetables.
5. Pour in the chicken broth, scraping up any browned bits from the pan.
6. Reduce slightly, then stir in the heavy cream and bring to a gentle simmer.
7. Add Parmesan cheese and stir until melted and smooth. Season with salt and black pepper to taste.

Step 4: Combine Pasta, Shrimp, and Sausage

1. Add the cooked pasta to the skillet and toss to coat in the creamy Cajun sauce.
2. Return the shrimp and sausage to the skillet. Gently mix everything together so the protein is evenly distributed.
3. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.

Step 5: Serve and Garnish

1. Divide the Cajun Shrimp Pasta with Sausage among plates.
2. Sprinkle freshly chopped parsley on top for color and freshness.
3. Serve immediately, optionally with extra Parmesan cheese or a wedge of lemon for brightness.

Pro Tips for the Best Cajun Shrimp Pasta

• Spice Level: Adjust Cajun seasoning and red pepper flakes to suit your heat preference.
• Shrimp: Use fresh or high-quality frozen shrimp for the best flavor.
• Sausage: Andouille sausage is traditional for authentic Cajun flavor, but smoked kielbasa works too.
• Creaminess: Heavy cream makes the sauce rich, but you can substitute half-and-half for a lighter option.

Final Thoughts:
Cajun Shrimp Pasta with Sausage is a show-stopping dish that’s easier to make than you might think. With its bold flavors, creamy sauce, and tender pasta, it’s perfect for anyone craving a taste of the South in their own kitchen. Serve it with a crusty bread or a simple green salad, and you’ve got a complete, satisfying meal.

If you want, I can also create a quick 30-minute version of this recipe that’s just as flavorful but perfect for busy nights. Do you want me to do that?