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Creamy Cajun Linguine with Shrimp and Sausage

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A quick and easy weeknight dinner featuring silky linguine tossed in a creamy Cajun sauce with smoky andouille sausage and tender shrimp. Ready in under 30 minutes, this one-pan meal is indulgent yet simple, perfect for busy nights.

Ingredients

Scale
  • 8 ounces (225g) linguine
  • Salt (for pasta water)
  • 8 ounces (225g) raw shrimp, peeled and deveined
  • 6 ounces (170g) andouille sausage, sliced into ¼-inch rounds
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) low-sodium chicken broth
  • 1½ tablespoons Cajun seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Extra Parmesan (for garnish)
  • Red pepper flakes (for garnish, optional)

Instructions

  1. Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (about 8-10 minutes). Reserve about 1 cup of pasta water before draining. Do not rinse the pasta. Drain and set aside.
  2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage in a single layer. Cook undisturbed for 2-3 minutes until deeply browned and crispy, then flip and cook for another 2 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
  3. In the same skillet, add the raw shrimp in a single layer. Season lightly with a pinch of Cajun seasoning and salt. Cook for 1-2 minutes per side until pink and opaque. Transfer to the plate with the sausage.
  4. Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Let simmer for 1-2 minutes until slightly reduced.
  5. Pour in the heavy cream, Cajun seasoning, smoked paprika, and cayenne (if using). Whisk until smooth. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
  6. Add the cooked linguine to the skillet with the sauce. Toss gently with tongs to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency (about ¼ cup).
  7. Return the sausage and shrimp to the skillet, along with any accumulated juices. Toss to combine. Sprinkle in the grated Parmesan and toss again until melted. Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning.
  8. Divide among warm bowls. Garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve immediately.

Notes

Reserve pasta water to adjust sauce consistency. Do not overcook shrimp; they cook in 2-3 minutes total. For a milder version, use 1 tablespoon Cajun seasoning and skip cayenne. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat on stovetop with a splash of milk or broth.

Nutrition

Keywords: Cajun pasta, creamy linguine, shrimp and sausage, weeknight dinner, easy pasta recipe, one-pan meal

Find it online: https://emacrave.com/creamy-cajun-linguine-with-shrimp-and-sausage-best-easy-dinner/