Ingredients
Scale
- 8 oz penne or linguine pasta
- 1 lb large shrimp, peeled and deveined
- 1 lb smoked sausage or Andouille sausage, sliced
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions, drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add sliced sausage and cook until browned, about 5 minutes.
- Add sliced bell peppers and minced garlic; sauté until tender and fragrant.
- Stir in shrimp with Cajun seasoning, smoked paprika, and cayenne pepper; cook until shrimp turn pink, about 3-4 minutes.
- Reduce heat, then add heavy cream and Parmesan cheese; stir until the sauce is rich and creamy.
- Season with salt and black pepper to taste.
- Add cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Notes
- Adjust the cayenne pepper for desired spice level.
- Feel free to substitute with other seafood or proteins for variety.
- For a lighter version, use half-and-half instead of heavy cream.
- This dish is best enjoyed immediately but can be stored in airtight container refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten-Free (if gluten-free pasta is used)
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 210 mg