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Creamy Cajun Shrimp Pasta

Sue Lau
Prep Time 18 mins
Cook Time 12 mins
Course Main Dish, Pasta
Cuisine American


  • 1 pound large shrimp   peeled and cleaned
  • 6 ounces smoked Andouille sausage sliced
  • 4 tablespoons butter
  • 1 large onion sliced
  • 1 green bell pepper sliced
  • 3 cloves garlic chopped
  • 2 teaspoons Cajun spice
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 1/4 cup cornstarch
  • 1/2 cup chopped green onion
  • 1 to mato diced
  • Tabasco sauce to taste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 16 ounces uncooked linguine pasta cooked according to package directions


  • Cook linguine in boiling salted water according to package directions, then drain and set aside.
  • Heat butter in a large deep skillet and add the onion, bell pepper and garlic. Cook until semi-soft.
  • Add the sausage to the pan along with the Cajun spice, paprika, black pepper and thyme. Cook to lightly brown the sausage.
  • Whisk the cornstarch, tomato paste and chicken broth together and add to pan. Cook over moderate heat, stirring, until mixture thickens (about one minute after it begins to bubble).
  • Stir the shrimp, green onion, tomato and Tabasco into the sauce, cooking until the shrimp curl lightly.
  • Stir in the cream. When it is hot, remove from heat and stir in the cheese,
  • Toss with hot cooked pasta and serve.


From the kitchen of palatablepastime.com
Keyword cajun shrimp pasta, cramy cajun sauce