One-Pot Creamy Cajun Pasta
Tossed with Cajun seasoning, shrimp, and andouille sausage, this creamy pasta is irresistible.
Serves4
Prep10 minutes
Cook30 minutes
I grew up in a big Pasta Roni family, so I’m no stranger to the magical world of one-pan pasta. Something about the way the starchy pasta water mingles with the sauce creates the most creamy, dreamy sauce –– and this sauce is the creamiest and dreamiest.
In this recipe, linguine is simmered with smoky andouille sausage, aromatics, cream, and Cajun seasoning (among other delicious things!) for the most flavorful, slurpy sauce. The one ingredient that takes this to the next level? Vinegar. A little splash at the end of cooking cuts through the rich sauce (which is practically begging for a dunk of garlic bread or a warm baguette) and perks everything up. It won’t taste acidic, but it’s that little touch that makes people say, “How did you make this? It’s just so good.”
Why You’ll Love It
- No extra dishes! I know it’s in the name, but it still blows my mind that something this complex and flavorful can come together in a single pan.
- So saucy, so slurpy. Starchy pasta water and heavy cream come together to create the most silky, delicious Cajun-spiced sauce — you’ll seriously want to drink it with a spoon.
Key Ingredients in One-Pot Creamy Cajun Pasta
- Shrimp: Grab some peeled and deveined shrimp from the grocery store to keep your prep less fussy. I like how jumbo shrimp (21 to 25 per pound) curl up to about the same size as the sausage coins, but you should grab whatever looks best and freshest at the seafood counter.
- Andouille sausage: Smoked andouille sausage cooks in the sauce with the pasta, infusing it with even more flavor throughout.
- Pasta: Linguine noodles have just the right amount of heft to stand up to a creamy sauce.
- Cajun Seasoning: Most Cajun seasoning blends contain salt, so start with a measured amount and add more at the end as needed. This, along with aromatic vegetables like onion and green bell pepper, bring the flavor.
- Cream: Heavy whipping cream is what makes this sauce so luxurious and silky.
- Vinegar: A splash of sherry, red, or white wine vinegar at the end perks up the rich sauce and adds that extra special touch.
Helpful Swaps
- Sear 1-inch pieces of chicken thigh or breast instead of shrimp.
- Swap vinegar for fresh lemon juice.
- While green bell pepper is most commonly used in Cajun cooking, you can use red, orange, or yellow peppers instead if you prefer.
- Complete the holy trinity by adding chopped celery to the onions and bell peppers.
- Replace some of the added water with the drained juice from your canned diced tomatoes.
One-Pot Creamy Cajun Pasta Recipe
Tossed with Cajun seasoning, shrimp, and andouille sausage, this creamy pasta is irresistible.
Prep time 10 minutes
Cook time 30 minutes
Serves 4
Nutritional Info
Ingredients
- 1 pound
raw jumbo shrimp (21 to 25 per pound), patted dry then peeled and deveined
- 3 tablespoons
unsalted butter, divided
- 3/4 teaspoon
kosher salt, divided, plus more as needed
- 6 to 7 ounces
andouille sausage, cut crosswise on a slight diagonal into 1/4-inch thick coins
- 1
medium green bell pepper, thinly sliced (about 1 cup)
- 1
small yellow onion, finely chopped (about 1 cup)
- 2
cloves garlic, thinly sliced
- 1
(14.5-ounce) can fire-roasted diced tomatoes, drained
- 3 cups
water
- 1 1/4 cups
heavy cream
- 12 ounces
dried linguine pasta
- 2 tablespoons
Cajun seasoning with salt
- 2 ounces
grated Parmesan cheese (about 1/2 cup store-bought grated), plus more for serving
- 2 teaspoons
sherry, red, or white wine vinegar
Finely chopped fresh parsley leaves, for garnish (optional)
Instructions
Peel and devein 1 pound raw jumbo shrimp if needed, then pat dry with paper towels.
Melt 2 tablespoons of the unsalted butter in a 12-inch straight-sided skillet or Dutch oven over medium-high heat. Add the shrimp in a single layer and season with 1/2 teaspoon of the kosher salt. Cook undisturbed until starting to brown on the bottom and they release easily from the pan, about 2 minutes. Flip the shrimp and cook until just cooked through, about 1 minute more. Transfer to a bowl or plate.
Melt the remaining 1 tablespoon unsalted butter in the skillet. Add 6 to 7 ounces sliced andouille sausage and cook, stirring occasionally, until starting to brown in spots, about 3 minutes. Stir in 1 thinly sliced medium green bell pepper, 1 finely chopped small yellow onion, and 2 thinly sliced garlic cloves. Cook, stirring occasionally, until the vegetables start to soften and the sausage is browned in spots, about 5 minutes.
Stir in 1 (14.5-ounce) can drained fire-roasted diced tomatoes, 3 cups water, 1 1/4 cups heavy cream, 12 ounces dried linguine pasta, 2 tablespoons Cajun seasoning, and the remaining 1/4 teaspoon kosher salt. Bring to a boil over high heat. Continue to boil, turning the pasta frequently with tongs, until the pasta is al dente and the liquid has reduced to a thickened, creamy sauce, 8 to 11 minutes.
Remove the skillet from the heat. Add 2 ounces grated Parmesan cheese and 2 teaspoons vinegar. Toss with tongs until well combined and the cheese is melted. Taste and season with more kosher salt as needed.
Return the shrimp and any accumulated juices to the pan and toss to combine. Serve garnished with more grated Parmesan and finely chopped fresh parsley leaves if desired.
Recipe Notes
Make ahead: You can chop all of the vegetables up to 1 day ahead and refrigerate in an airtight container. The sausage can also be sliced and refrigerated in a separate airtight container up to 1 day ahead.
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.