Creamy Cajun Shrimp and Sausage Pasta

Welp, my friends. Spring is here. And in honor of sabotaging all bathing suit season goals, I bring you this insanely delicious recipe. Truth be told, I think we all just need to agree that bathing suit season is overrated [I-will-sit-on-the-beach-in-sweats, thankyouverymuch. #trendsetter]. But you know what’s not overrated? Lucky for us, this creamy, spicy, heavenly pasta.

Now, I hope you’ve got a second or 56728 of them, because I’m just going to take a few minutes to ramble on about my very real need to devour bowls on end of this [and naturally, any leftover seconds should be dedicated to whipping up this magical recipe]. So, every single week I ask the sous chef what he’d like to have for dinner, and every single week he gives me zero answers [correct me if I’m wrong, but I’m pretty sure the definition of insanity is repeatedly doing the same thing and expecting a different out come — soo yeah, I’m just gonna go ahead and own that one.]. BUT, the sous chef is fantastic at shooting down ALL of my brilliant dinner ideas. GO FIGURE.

So of course I suggest this masterpiece, and the sous chef starts going on about being back on the diet bandwagon, pasta this and carbs that. BOOHOO. Veto power is a strong force, my friends, and one to be exercised judiciously. I mean, absolutely no more than three times a day.

SO, in that vein, we had this for dinner. And if I recall correctly [trust me, I do], the sous chef had thirds [how can you NOT, people?!]. Andddd had no qualms telling me just how incredible it was #winning. Let me just say I had leftovers today — copious amounts of leftovers — and they were just. as. amazing. Worth every calorie, people, every calorie. As is the wine you absolutely must pour with this.

Print Recipe

Creamy Cajun Shrimp and Sausage Pasta

This spicy and creamy cajun shrimp and sausage pasta is simple, hearty, and packed with flavor - and it comes together in a snap!

Prep Time

15 minutes

Cook Time

20 minutes

Servings

Ingredients

• 3 links (or 12 oz.) hot Italian sausage casings removed
• 2 tablespoons cajun seasoning divided, plus more to taste
• 1 lb jumbo shrimp peeled and deveined
• 1 tablespoon olive oil
• 3 stalks celery diced
• 1 small yellow onion diced
• 1 green pepper diced
• 3 cloves garlic minced
• 8 oz. tomato sauce
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 2/3 cup Parmesan cheese plus more for serving
• 1/4 fresh basil julienned
• 1.5 tablespoons cornstarch
• 1.5 tablespoons water
• 12 oz. rigatoni cooked according to package directions

Prep Time 15 minutes Cook Time 20 minutes Servings Ingredients 3 links (or 12 oz.) hot Italian sausage casings removed 2 tablespoons cajun seasoning divided, plus more to taste 1 lb jumbo shrimp peeled and deveined 1 tablespoon olive oil 3 stalks celery diced 1 small yellow onion diced 1 green pepper diced 3 cloves garlic minced 8 oz. tomato sauce 1 1/2 cups chicken stock 1/2 cup heavy cream 2/3 cup Parmesan cheese plus more for serving 1/4 fresh basil julienned 1.5 tablespoons cornstarch 1.5 tablespoons water 12 oz. rigatoni cooked according to package directions

Instructions

1. Cook rigatoni according to package directions.
2. In a large saute pan, add the hot Italian sausage over medium heat. Using a spatula, break up the sausage into 1/2 inch size pieces. Saute for 8-10 minutes, until cooked through. Remove from heat and set the sausage aside. Keep fat drippings in pan.
3. Season one side of the shrimp with a 1/2 tablespoon of cajun seasoning. In the same saute pan over medium heat (with sausage fat drippings remaining), add the shrimp seasoned-side down. Sprinkle the unseasoned side with an additional 1/2 tablespoon of cajun seasoning. Cook the shrimp for 4-5 minutes total until opaque, flipping halfway through. Remove the shrimp from heat and set aside.
4. Add one tablespoon of olive oil to the same pan. Add the diced celery, onion, and green pepper. Saute the vegetables for 8-10 minutes, stirring occasionally, until they are soft and begin to brown. Add the garlic and cook for an additional 1-2 minutes.
5. To the vegetables, add the tomato sauce, chicken broth, and heavy cream. Bring to a simmer. Mix in the Parmesan cheese and remaining tablespoon of cajun seasoning, stirring until melted and smooth. Stir in the basil. Return the heat to low.
6. In a small bowl, whisk together the cornstarch and water. Slowly drizzle the cornstarch slurry into the sauce, whisking quickly to prevent lumps from forming. Let the sauce simmer for 5 minutes until thickened.
7. Toss the cooked pasta, shrimp, and sausage in the sauce, and simmer an additional 1-2 minutes. Serve hot with extra Parmesan cheese! Enjoy!

Recipe Notes

You could easily choose a delicious and refreshing white wine to pair with this, perhaps an albarino. But with the spice and sausage, my heart says red. Our wine choice: the 2014 Troon Zinfandel. This elegant red is fruit-forward with notes of blackberry, a hint of chocolate, and spicy undertones of black pepper. A delicious complement to the pasta. Cheers!

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