Creamy Cajun Style Pasta

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, creamy, 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 leftover, the idea of combining them with a creamy homemade cheese sauce and fresh pasta was 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 be that extra layer of character 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 keep the andouille and shrimp the key focus in my Cajun Style Pasta dish tonight. I love veggies, but sometimes I crave and excellent meat and cheese recipe without all the other ingredients taking the flavor.

Creamy Cajun Style Pasta

• 16 Sixteen ounces fresh fettuccine noodles/ or dry
• Eight ounces Andouille sausage sliced
• One pound of raw gulf shrimp, shells removed
• One tablespoon of olive oil
• 1/2 of a teaspoon Cajun seasoning for shrimp
• One teaspoon of hot sauce
• Two and 1/2 cups heavy cream
• 1/2 cup fresh lemon juice
• 3/4 of a cup of unsalted butter
• Four ounces of goat cheese
• Two cups grated Parmesan
• One (10 ounces) can of Ro*Tel diced tomatoes
• zest of one lemon
• One teaspoon of Cajun seasoning or to taste
• One pinch Cayenne pepper
• Pinch of nutmeg
• kosher salt
• freshly ground  pepper

Directions

1. Cook the pasta in a large pot of boiling salted water until tender but still firm, occasionally stirring, about 3-4 minutes for fresh or 8 minutes for dried pasta. Drain pasta without rinsing.
2. In a metal skillet over medium heat, place sliced andouille sausage and cook through until done about 5 minutes. Remove andouille sausage and put it on a plate until ready.
3. 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 is thoroughly coated.
4. 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 until completely done. Remove from heat and place on the plate with andouille sausage.
5. Stir two 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, occasionally stirring about 3 minutes.
6. Add one can of Ro*Tel diced tomatoes, cook three minutes on low heat, then wholly remove skillet from the heat.
7. 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, one teaspoon of Cajun seasoning, a pinch of nutmeg, salt, and freshly ground pepper.
8. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. 
9. Serve immediately.

5 from 1 vote

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Creamy Cajun Style Pasta

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

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, creamy, cheese sauce

Course: Main Course

Cuisine: American, Cajun

Keyword: Cajun Pasta with seafood, Creamy Cajun Pasta

Servings: 6 People

Calories: 585 kcal

Author: hmccallum

Ingredients

• 16 ounces fresh fettuccine noodles
• 8 ounces Andouille sausage sliced
• 1 pound raw gulf shrimp shells removed
• 1 tablespoon olive oil
• ½ teaspoon Cajun seasoning
• 1 teaspoon hot sauce
• 2½ cups heavy cream
• ¼ cup fresh lemon juice
• ¾ of a cup of unsalted butter
• 4 ounces of goat cheese
• 2 cups grated Parmesan
• 1-10- ounce can of Ro*Tel diced tomatoes
• zest of 1 lemon
• 1 teaspoon Cajun seasoning + more if desired
• 1 pinch cayenne pepper
• 1 Pinch nutmeg
• Kosher salt to taste
• freshly ground pepper to taste

Instructions

1. _{Cook the pasta in a large pot of boiling salted water until tender but still firm, stirring occasionally, about 3-4 minutes for fresh and 8 minutes for dried pasta. Drain the pasta without rinsing.}

2. _{In a metal skillet on medium heat, place the sliced andouille sausage and cook through until done, about 5 minutes. Remove andouille sausage and place on a plate until ready.}

3. _{Meanwhile, placeone pound of clean, shell-free, shrimp in a glass bowl along with olive oil, Cajun seasoning, and hot sauce, lightly toss the ingredients until the shrimp are thoroughly coated.}

4. _{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.}

5. _{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}.

6. _{Add 1 can of Ro*Tel diced tomatoes, cook 3 minutes on low heat then completely remove skillet from the heat.}

7. _{Add the pasta and toss. Add the remaining ½ 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 cayenne and a pinch of nutmeg, salt, and freshly ground pepper}

8. _{Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute}