Creamy Cajun Sausage and Shrimp Pasta

Creamy Cajun Sausage and Shrimp Pasta
Following a recent trip back home to Arkansas I was inspired to follow up on a few of the flavors experienced there and revisit a dish that I’d not had for years, certainly never made myself. The sausage ingredient normally used Stateside has been swapped out for something more commonly available in UK supermarkets, but if you can find Andouille sausage, use that instead of chorizo by all means.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Creamy Cajun Sausage and Shrimp Pasta


  • 1 chorizo (or andouille) sausage, cut into 5mm slices
  • 225g large, raw shrimp or king prawns
  • 1-2 tbsp cajun/creole spice mix
  • 1 garlic clove - finely chopped
  • 100g parmesan cheese, finely grated
  • 1 handful chopped parsley
  • 1/2 red pepper, thinly sliced
  • 1 tsp dried thyme
  • 200g tinned tomatoes
  • 1/2 medium white onion - sliced thinly
  • 200ml good chicken stock
  • 1tsp Worcestershire sauce
  • 350g fettuccine, linguine or spaghetti
  • 1 tsp brown sugar
  • 1 tsp smoked paprika
  • 200ml double cream
  • Olive oil
  • Salt and black pepper

How to make

  1. Set a large pot of water on to boil for the pasta, meanwhile coat the shrimp in the cajun seasoning
  2. In a heavy bottomed frying pan, add the olive oil over a medium heat and cook the shrimp on one side until they start to curl. Flip them over and cook for a minute or two. Remove from the pan and set aside on a plate
  3. Add a little more oil and add in the sausage until caramelised, this should take around 5 minutes to do both sides. Remove from the pan and put on the same plate as the shrimp
  4. Add the pasta to the boiling water and set to cook for around 30 seconds less than instructed on the packet (you will be adding it to a warm sauce at the end, which will finish the cooking)
  5. With a little more olive oil in the frying pan, add the onion, red pepper, thyme, paprika, more cajun seasoning (adjust depending on your heat tolerance), brown sugar and a generous pinch of salt. Cook until the onion and pepper have softened, all the while scraping up the caramelised bits of sausage on the bottom of the pan
  6. Now add the garlic and cook for a further 30 seconds
  7. Add the tomatoes, 150ml of the chicken stock and the Worcestershire sauce and stir in well, bring to a simmer and cook for around 3-4 minutes until reduced slightly
  8. Stir in the double cream, and leave to simmer for another few minutes
  9. The sauce should now be a little thicker than the double cream, it needs to coat the pasta without draining to the bottom of the dish, if it's a little too thick then add a little more stock
  10. Put the shrimp and sausage back into the pan and fold into the sauce, seasoning with salt and pepper
  11. Drain the pasta and put back into its pan, then pour the sauce over the cooked pasta, stir to combine and coat the pasta
  12. Serve with a twist of black pepper, plenty of parmesan and the chopped parsley

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