Quick Cajun Pasta with Shrimp and Andouille

Cajun-Seasoned Shrimp and Sausage Linguine

Spicy, creamy, and packed with flavor — perfect for a weeknight dinner or date night!

👉Ingredients:

🔸️1 lb shrimp, peeled and deveined

🔸️2 sausages (Andouille or your favorite smoked sausage), sliced

🔸️8 oz linguine pasta

🔸️2 tbsp olive oil

🔸️1 tbsp Cajun seasoning (adjust to taste)

🔸️1/2 tsp smoked paprika

🔸️2 cloves garlic, minced

🔸️1/2 cup heavy cream

🔸️1/2 cup chicken broth

🔸️Salt & pepper, to taste

🔸️Fresh parsley, chopped (for garnish)

(Optional: grated Parmesan, red pepper flakes)

👉Directions:

✅️1. Cook Pasta:

Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and set aside.

✅️2. Brown the Sausage:

In a large skillet, heat olive oil over medium-high heat. Add sausage slices and cook until browned, about 5–6 minutes.

✅️3. Sauté Shrimp and Garlic:

Add shrimp, Cajun seasoning, smoked paprika, and minced garlic. Cook for 2–3 minutes, stirring often, until shrimp is pink and opaque.

✅️4. Make the Sauce:

Pour in the heavy cream and chicken broth. Stir and bring to a simmer. Cook for 3–4 minutes until the sauce thickens slightly.

✅️5. Combine:

Toss in the cooked linguine and mix well until pasta is coated with the sauce.

✅️6. Season and Serve:

Taste and season with salt and pepper as needed. Garnish with fresh parsley — and a sprinkle of Parmesan or red pepper flakes if you’d like extra richness or heat.

👉Tips:

↪️Want it extra creamy? Use 3/4 cup cream instead of 1/2.

↪️Make it lighter with half-and-half instead of heavy cream.

↪️Add a handful of baby spinach or sautéed bell peppers for some veggie power.