Ingredients 🛒
For the Pasta:
- 8 oz penne pasta
- 1 tbsp olive oil
- 1/2 lb smoked sausage, sliced
- 1/2 lb shrimp, peeled and deveined
For the Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced tomatoes (optional)
- 1/4 cup chopped parsley or green onions (for garnish)
Construction
- Cook the Pasta
- Boil penne pasta in salted water according to package directions. Drain and set aside.
- Cook the Sausage & Shrimp
- Heat olive oil in a large skillet over medium heat.
- Add sliced smoked sausage and cook until browned. Remove and set aside.
- In the same skillet, cook shrimp for 1-2 minutes per side until pink. Remove and set aside.
- Prepare the Cajun Cream Sauce
- Melt butter in the skillet and sauté garlic until fragrant.
- Add heavy cream, chicken broth, Cajun seasoning, paprika, and black pepper. Stir well.
- Let the sauce simmer for 2-3 minutes, then stir in Parmesan cheese and diced tomatoes (if using).
- Combine Everything
- Return the cooked pasta, sausage, and shrimp to the skillet.
- Toss everything together until evenly coated in the creamy Cajun sauce.
- Garnish & Serve
- Sprinkle with chopped parsley or green onions.
- Serve hot with garlic bread or a side salad.
Variations 🔄
- Spicy Kick: Add crushed red pepper flakes or extra Cajun seasoning.
- Extra Creamy: Mix in cream cheese or an extra 1/2 cup of Parmesan.
- Vegetable Boost: Add bell peppers, spinach, or mushrooms.
- Protein Swap: Use chicken instead of shrimp, or make it vegetarian with mushrooms and zucchini.
- Low-Carb Option: Serve over zucchini noodles or cauliflower rice.
Tips 💡
✅ Perfect Shrimp: Don’t overcook shrimp—they cook quickly and turn rubbery if left too long.
✅ Balance the Heat: If it’s too spicy, add more heavy cream or a splash of milk.
✅ Make Ahead: Store leftovers in an airtight container for up to 3 days; reheat with a splash of broth.
✅ Best Cajun Flavor: Use homemade Cajun seasoning for a more customized spice level.
Would you try this recipe, or would you tweak anything?