Go Back
Cajun Shrimp and Sausage Pasta
Andre Lewis

Cajun Shrimp and Sausage Pasta

Smoked sausage can spend the afternoon in the tomato sauce; shrimp cannot. Add the shrimp only after the cream and cook just until they curl and turn opaque. The pasta stays separate until serving, which keeps the sauce loose enough to coat every strand.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 14 oz smoked andouille sausage cut into 1/2-inch rounds
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 2 tsp salt-free Cajun seasoning
  • 1/2 tsp kosher salt
  • 1 cup heavy cream
  • 1 1/2 lbs large raw shrimp peeled and deveined
  • 1 lb linguine
  • 2 tbsp sliced scallions

Method
 

  1. Brown the andouille in the oil in a skillet over medium-high heat, 4 to 5 minutes, then transfer it to a 6-quart slow cooker.
  2. Cook the onion and bell pepper in the skillet for 4 minutes and add the garlic for 30 seconds.
  3. Transfer the vegetables to the cooker and stir in the tomatoes, broth, Cajun seasoning and salt.
  4. Cover and cook on low for 4 to 4 1/2 hours.
  5. Stir in the cream, switch to high and add the shrimp in one layer.
  6. Cover and cook until the shrimp are opaque and curled and reach 145°F, 15 to 25 minutes.
  7. Boil the linguine until al dente, drain it and toss it with the Cajun sauce, shrimp and sausage.
  8. Finish with the scallions and serve immediately.