Description
A flavorful Cajun Shrimp and Sausage Pasta combining perfectly seasoned shrimp, smoky andouille sausage, and tender rigatoni pasta in a creamy, spicy tomato sauce. This hearty dish brings a taste of Louisiana to your dinner table with smoked paprika, cayenne, and a rich blend of herbs.
Ingredients
Pasta
- 3 cups rigatoni (or other pasta shape)
Protein
- ½ lb large shrimp, thawed and cleaned
- ½ lb andouille sausage, sliced (or any sausage of choice)
Vegetables
- 1 small shallot, diced
- 1 small red pepper, diced
- 3 cloves garlic, minced
Seasonings and Sauces
- ½ tsp olive oil
- 3 Tbsp tomato paste
- 1½ cup beef broth (or chicken broth)
- 1 tsp corn starch
- 1 cup sour cream (optional)
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (use 1 tsp for spicier)
- 1 tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp salt
Instructions
- Prepare the Cajun Seasoning and Cook Pasta: Combine smoked paprika, cayenne pepper, black pepper, dried oregano, dried thyme, and salt to create the Cajun seasoning; whisk well. Bring a large pot of salted water to a boil and cook the rigatoni pasta al dente according to package directions. Reserve 1 cup of pasta water before draining the pasta.
- Cook the Shrimp: Heat olive oil in a large heavy-bottomed skillet over medium heat. Add the shrimp and sprinkle lightly with Cajun seasoning. Cook shrimp for 2-3 minutes, flipping halfway, until just cooked through. Remove shrimp from the pan and set aside.
- Cook the Sausage: Slice the andouille sausage and add it to the same pan. Sprinkle with some Cajun seasoning and cook for 2-3 minutes until the sausage is slightly crispy. Remove sausage from the pan and set aside.
- Sauté the Vegetables: Add the diced shallot and red pepper to the skillet. If needed, add a spritz of oil. Sauté for 1-2 minutes while stirring occasionally, then add minced garlic and cook for another minute. Stir in remaining Cajun seasoning and tomato paste, cooking briefly to combine flavors.
- Deglaze and Thicken Sauce: Pour beef or chicken broth into the skillet and deglaze by scraping up browned bits from the bottom. In a small bowl, mix the cornstarch with 1 tsp water until smooth and add this slurry to the skillet. Bring mixture to a simmer and cook for about 3 minutes to thicken slightly.
- Combine All Ingredients: Stir in sour cream if using, followed by the cooked shrimp, sausage, and drained pasta. Let the entire mixture return to a gentle simmer, stirring gently to combine flavors. Adjust sauce consistency by adding reserved pasta water as needed.
- Serve: Once the sauce is well combined and warmed through, remove from heat and serve immediately for a warm, creamy, and spicy Cajun-inspired pasta dish.
Notes
- The sour cream adds creaminess but is optional if you prefer a lighter sauce.
- Adjust cayenne pepper quantity to control the spiciness; 1 tsp for more heat.
- Reserve pasta water to thin the sauce if it gets too thick while combining ingredients.
- Andouille sausage may be substituted with any smoked or spicy sausage for convenience or preference.
- Cornstarch slurry is crucial to achieve the perfect sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
