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!
Servings Prep Time
4 15minutes
Cook Time
20minutes
Servings Prep Time
4 15minutes
Cook Time
20minutes
Ingredients
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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 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!
Creamy Cajun Shrimp and Sausage Pasta
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Creamy Cajun Shrimp and Sausage Pasta
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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