Description
A rich and flavorful dish combining succulent shrimp, spicy Cajun seasoning, and a creamy sauce, all tossed with your choice of pasta. Perfect for a comforting weeknight dinner.
Ingredients
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1 medium shallot or 1/4 medium yellow onion, finely chopped
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4 cloves garlic, minced
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1/2 medium bunch fresh parsley, chopped
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2 ounces Parmesan cheese (or 1/2 cup pre-shredded), plus more for garnishing
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6 to 7 ounces andouille sausage, sliced
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1 pound raw jumbo shrimp (21 to 25 per pound), peeled and deveined (preferably Gulf shrimp)
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1 tablespoon Cajun seasoning (store-bought or homemade)
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8 ounces dried fettuccine or penne pasta
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2 tablespoons neutral oil (such as canola or vegetable), divided
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1 1/2 cups heavy cream
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Kosher salt, to taste
Instructions
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Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
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Prepare the Shrimp: While the pasta cooks, heat 1 tablespoon of oil in a large skillet over medium heat. Season the shrimp with 1 tablespoon of Cajun seasoning. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
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Sauté the Aromatics: In the same skillet, add the remaining tablespoon of oil. Sauté the chopped shallot (or onion) and minced garlic until softened and fragrant, about 2 minutes.
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Make the Sauce: Add the heavy cream to the skillet, stirring to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly. Stir in the Parmesan cheese until melted and smooth. Season with salt to taste.
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Combine: Add the cooked pasta and shrimp to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Serve: Garnish with chopped parsley and additional Parmesan cheese. Serve immediately.
Notes
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For added heat, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
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Feel free to substitute the andouille sausage with smoked sausage or omit it for a lighter version.
- This dish pairs well with a crisp green salad and crusty bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern