This Creamy Cajun Shrimp Pasta is a flavorful and easy weeknight meal made with blackened shrimp, andouille sausage, and a rich, creamy sauce. We love to serve it with bucatini, but any long, thin pasta would be great. If you love the spicy, smoky flavor of blackening spice, you’ll love this deeply flavored Creole-inspired pasta!
Prep10minutes mins
Cook25minutes mins
Total35minutes mins
Course: Dinner
Cuisine: American, Creole, Southern
Keyword: blackened shrimp pasta, shrimp and andouille sausage, shrimp and sausage pasta
Servings: 8 servings
Equipment
Large pot for boiling water
Large pan or skillet with deep sides
Spatula
Slotted spoon
Ingredients
1 lb DeLallo Bucatini
1½ lb jumbo shrimp raw, peeled, and deveined
2 Tbsp Blackening seasoning
½ lb (8 oz) andouille sausage cut into ¼-½ inch thick rounds
2 Tbsp DeLallo Extra Virgin Olive Oil
2 Tbsp unsalted butter
1 large shallot finely chopped
3 large garlic cloves finely chopped
1 cup heavy cream
½ cup grated Parmesan plus more for serving
½ cup loosely packed fresh parsley roughly chopped, plus more for serving
Flaky sea salt for serving
Lemon wedges for serving
Instructions
Cook the pasta. Bring a large pot of water to a rapid boil, then add a generous 2-3 tablespoons of Kosher salt. Add the DeLallo Buccatini, then cook to al dente according to package directions. Before draining, reserve 1 cup of pasta cooking water.
Season the shrimp. Place 1½ lb of raw jumbo shrimp in a large bowl. Season with 2 Tbsp blackening blend. Toss well to thoroughly coat.
Brown the sausage. In a large skillet with deep sides, heat 2 Tbsp olive oil over medium-high heat. Add sliced andouille sausage then cook undisturbed for about 3 minutes. Stir well, then allow the sausage to cook on the other side for an additional 2-3 minutes. Use a slotted spoon to transfer the sausage to a large bowl.
Cook the shrimp. To the same pan, add the seasoned shrimp, making sure they’re in a single layer. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Use a slotted spoon and add the shrimp to the bowl with the sausage.
Sweat the shallot. Reduce the heat to medium, then add 2 Tbsp unsalted butter to the pan. Add 1 chopped shallot, then cook, stirring occasionally, until translucent, about 3-4 minutes. Add 3 chopped garlic cloves, then stir and cook for 1 minute more.
Make the sauce. Pour in 1 cup heavy cream, ½ cup reserved pasta water, and ½ cup of grated Parmesan. Stir to combine, then add the cooked pasta, andouille, and shrimp. Add chopped parsley, then stir until very well mixed. Taste, adjust seasoning, then serve immediately with additional grated Parmesan, fresh parsley, lemon wedges, and a sprinkle of flaky sea salt.
Notes
Shrimp: Any size will work, but note that larger shrimp may take longer to cook, while smaller shrimp will take less time. Whatever size you use, make sure they are raw, peeled, and deveined. You can leave the tails on for presentation or remove them, whichever you prefer.
Andouille sausage: If you can’t find or don’t want to use andouille, you can substitute with Kielbasa, chorizo, or even chicken sausage. Alternatively, chicken breasts or thighs that are cut into small pieces can be used.
Gluten-free: Simply use your favorite gluten-free pasta!
Leftovers: Store in an airtight container in a fridge for up to 3 days. Remember, seafood has a shorter shelf life than other proteins.
Nutrition
Calories: 552kcal | Carbohydrates: 46g | Protein: 27g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 1102mg | Potassium: 396mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 2mg
