Creamy Cajun Shrimp Sausage Pasta (Printable Version)

Bold pasta with shrimp, turkey sausage, peppers, and a rich, spiced cream sauce.

# What You Need:

→ Proteins

01 - 8 oz large shrimp, peeled and deveined
02 - 8 oz turkey sausage, sliced

→ Pasta

03 - 12 oz penne or fettuccine

→ Vegetables

04 - 1 red bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 small yellow onion, sliced
07 - 3 cloves garlic, minced

→ Dairy

08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese

→ Liquids

10 - 1/2 cup low-sodium chicken broth

→ Spices & Seasonings

11 - 2 tbsp Cajun seasoning
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp crushed red pepper flakes
14 - Salt and black pepper, to taste

→ Oils

15 - 2 tbsp olive oil

→ Garnish

16 - 2 tbsp chopped fresh parsley
17 - Extra grated Parmesan, for serving

# How-To:

01 - Cook pasta in salted water until al dente according to package directions. Drain thoroughly, reserving 1/2 cup pasta water, and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced turkey sausage and cook 3–4 minutes until browned. Transfer to a plate.
03 - Add remaining olive oil to the skillet. Season shrimp with 1 tablespoon Cajun seasoning and a pinch of salt. Cook 2–3 minutes until pink and opaque. Remove from skillet and set aside with sausage.
04 - Add onion and bell peppers to the skillet. Sauté 4–5 minutes until softened. Stir in garlic, smoked paprika, and red pepper flakes; cook 1 minute until fragrant.
05 - Pour in chicken broth and bring to a simmer, scraping up browned bits from the bottom of the pan.
06 - Reduce heat to medium. Stir in heavy cream, remaining Cajun seasoning, and Parmesan cheese. Simmer 2–3 minutes until sauce thickens slightly.
07 - Return sausage and shrimp to the skillet. Add drained pasta and toss to coat thoroughly. Add reserved pasta water as needed for desired consistency. Season with salt and pepper to taste. Garnish with parsley and additional Parmesan.

# Expert Tips:

01 -
  • Its ready in under 45 minutes but tastes like it simmered all day
  • The turkey sausage keeps it lighter while still packing serious smoky flavor
  • You can control the heat level by adjusting the Cajun seasoning
02 -
  • Dont skip deglazing the pan with broth - those browned bits are where all the depth lives
  • The sauce thickens quickly once it comes off the heat, so stop simmering while it still looks slightly loose
  • Room temperature shrimp cook more evenly than cold ones straight from the fridge
03 -
  • Grate your own Parmesan instead of using pre-shredded for a smoother sauce
  • Let the sauce simmer for at least 2 minutes after adding the cream to cook out any raw flour taste

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