Creamy Cajun Sausage & Shrimp Pasta
Creamy, smoky and loaded with bold Cajun flavor, this pasta brings together seared Gulf shrimp, smoky andouille sausage, plenty of garlic and red onion, sun-dried tomatoes and Parmesan in a rich cream sauce. BBQUE TEXAS Ragin’ Texas Cajun brings it all together with savory flavor and the perfect kick.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Cajun
- 1 lb extra-jumbo Gulf shrimp peeled and deveined
- 12 oz smoked andouille sausage sliced
- 1 lb penne pasta
- 1 medium red onion diced
- 8 cloves garlic minced
- 5 tbsp BBQUE TEXAS Ragin’ Texas Cajun divided
- 1 tbsp tomato paste
- ⅛ cup sun-dried tomatoes chopped
- 1 cup chicken broth
- 1 quart heavy whipping cream
- 2½ cups freshly grated Parmesan plus more for serving
- Olive oil as needed
- Fresh parsley chopped
- Salt for the pasta water and as needed
Get Recipe IngredientsCook the pasta. Generously salt a large pot of water and bring it to a boil. Add the penne and cook according to the package directions until al dente. Drain and set aside.
Season and sear the shrimp. Pat the Gulf shrimp dry and season generously on both sides with approximately 2½ tablespoons of BBQUE TEXAS Ragin’ Texas Cajun. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the shrimp and sear for 1–2 minutes per side, until lightly browned and just cooked through. Remove from the skillet and set aside. Brown the andouille. Add the sliced andouille sausage to the same skillet. Cook until browned and caramelized around the edges. Remove from the skillet and set aside.
Sauté the onion and garlic. Add another drizzle of olive oil to the skillet if needed. Add the diced red onion and sauté for 3–4 minutes, until softened. Add the minced garlic and cook for another 30–60 seconds, until fragrant.
Build the Cajun flavor. Stir in the tomato paste, sun-dried tomatoes and approximately 1½ tablespoons of Ragin’ Texas Cajun. Cook for 1–2 minutes, stirring frequently. Make the cream sauce. Pour in the chicken broth, scraping up the flavorful browned bits from the bottom of the skillet. Add the heavy whipping cream and stir to combine. Bring to a gentle simmer.
Add the Parmesan. Reduce the heat to low and gradually stir in 2½ cups of freshly grated Parmesan until melted and the sauce is smooth and creamy. Stir in the remaining 1 tablespoon of Ragin’ Texas Cajun. Taste and add more if desired. Bring it all together. Add the cooked penne and browned andouille sausage to the skillet. Toss until everything is coated in the creamy Cajun sauce. Gently fold the seared Gulf shrimp back into the pasta.
Let it rest. Remove the skillet from the heat and let the pasta rest for a few minutes before serving. The sauce will continue to thicken and coat the pasta as it rests.
Finish and serve. Top with chopped fresh parsley and a generous sprinkle of freshly grated Parmesan. Add an extra shake of BBQUE TEXAS Ragin’ Texas Cajun if you want a little more kick. Serve hot.
We’re garlic and onion people around here, so we don’t hold back. If you are too, measure that garlic with your heart. 🤠
Don’t skip the sear on the Gulf shrimp and andouille. Those browned edges add a ton of flavor to the finished sauce. Give the pasta a few minutes to rest before serving—the creamy Cajun sauce gets even better as it thickens.
Featured Seasoning: BBQUE TEXAS Ragin’ Texas Cajun Category Ragin' Texas Cajun
