Creamy Cajun Style Pasta is such a delicious fusion of bold flavors that combines spicy Andouille sausage, succulent Cajun flavored Gulf shrimp, and fresh fettuccine noodles smothered in a thick, rich, cheese sauce consisting of parmesan and goat cheese with a hint of Cajun spice to tie everything in.
I love anything that calls for Cajun Spices and I decided to try a new recipe for a pasta dish with some leftover ingredients from making my Jambalaya the other night. After all, I still had a good pound of raw Gulf shrimp and fresh Andouille sausage left over, the idea of combining them with a rich homemade cheese sauce and fresh pasta was just making me super excited!
I decided that I wanted to add more flavor to the Creamy Cajun Style Pasta and thought that diced Rotel tomatoes might just be that extra layer of flavor I was looking for. One thing about Rotel tomatoes that I love is the addition of chiles to the canned tomatoes, making it perfect for adding a bold flavor to almost any recipe that calls for tomatoes.
I also wanted to keep the dish neat and clean with minimal ingredients, which would really keep the andouille and shrimp the key focus in my Cajun Style Pasta dish tonight. I love veggies, but sometimes I really just crave and good meat and cheese recipe without all the other ingredients taking from the flavor…
Creamy Cajun Style Pasta
- 16 ounces fresh fettuccine noodles
- 8 ounces Andouille sausage sliced
- 1 pound of raw gulf shrimp, shells removed
- 1 tablespoon of olive oil
- 1/2 of a teaspoon Cajun seasoning
- 1 teaspoon of hot sauce
- 2 and 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 3/4 of a cup of unsalted butter
- 4 ounces of goat cheese
- 2 cups grated Parmesan
- 1 (10 ounces) can of Ro*Tel diced tomatoes
- zest of 1 lemon
- 1 teaspoon of Cajun seasoning
- Pinch of nutmeg
- kosher salt
- freshly ground pepper
- Cook the pasta in a large pot of boiling salted water until tender but still firm, stirring occasionally, about 3-4 minutes. Drain pasta without rinsing.
- In a metal skillet on medium heat, place sliced andouille sausage and cook through till done, about 5 minutes. Remove andouille sausage and place on a plate till ready.
- Meanwhile, place 1 pound of clean, shell-free, shrimp in a glass bowl along with olive oil, Cajun seasoning, and hot sauce, lightly toss the ingredients till the shrimp are thoroughly coated.
- In the same metal skillet used for cooking the andouille sausage, place raw shrimp in the pan on medium heat and cook 4-5 minutes or till completely done. Remove from heat and place on the plate with andouille sausage.
- Stir 2 cups of the cream and the lemon juice in a large skillet to blend. Add the real butter and goats cheese and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.
- Add 1 can of Ro*Tel diced tomatoes, cook 3 minutes on low heat then completely remove skillet from the heat.
- Add the pasta and toss. Add the remaining 1/2 cup of cream, andouille sausage, shrimp, and Parmesan to the cream sauce in the skillet. Add the lemon zest, 1 teaspoon of Cajun seasoning, a pinch of nutmeg, salt, and freshly ground pepper.
- Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute
- Serve immediately.
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