Cajun-Seasoned Shrimp and Sausage Linguine

Why You’ll Love This Recipe

I absolutely love this Cajun-Seasoned Shrimp and Sausage Linguine because it’s packed with flavor and comes together in no time. The Cajun seasoning adds a wonderful depth of heat and smokiness, which perfectly complements the sweet shrimp and savory sausage. The creamy sauce brings everything together, making each bite a perfect balance of spice, richness, and comfort. It’s one of those dishes that feels indulgent yet isn’t too difficult to prepare, and it’s always a hit when I’m entertaining or cooking for the family.

Ingredients

• 1 lb linguine pasta

• 1 lb shrimp, peeled and deveined

• 1/2 lb smoked sausage, sliced

• 2 tablespoons olive oil

• 1 tablespoon Cajun seasoning (store-bought or homemade)

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne pepper (optional, for extra heat)

• Salt and pepper to taste

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 tablespoon lemon juice

• Fresh parsley, chopped (for garnish)

• Grated Parmesan cheese (optional)
  (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the linguine according to the package directions. Drain and set aside, reserving about 1/2 cup of the pasta water.

2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp with 1 tablespoon of Cajun seasoning, garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper. Once the oil is hot, add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

3. In the same skillet, add the remaining tablespoon of olive oil and the sliced sausage. Cook for about 4-5 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove the sausage from the skillet and set aside with the shrimp.

4. Add the minced garlic to the skillet and cook for 1 minute, until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, allowing the sauce to thicken slightly, about 3-4 minutes.

5. Add the cooked linguine to the skillet, tossing it in the sauce to coat the pasta. If the sauce is too thick, add some of the reserved pasta water to loosen it up.

6. Return the shrimp and sausage to the skillet and toss everything together until well combined and heated through. Stir in the lemon juice for brightness and adjust the seasoning with salt and pepper as needed.

7. Garnish with fresh parsley and grated Parmesan cheese (if desired) before serving.

Servings and Timing

This recipe serves 4 people. It takes about 25-30 minutes from start to finish, making it a quick and satisfying dinner option.

Variations

• Add Vegetables: I sometimes add bell peppers, onions, or spinach to the skillet for more texture and flavor. These vegetables can soak up the sauce and add a fresh element to the dish.

• Different Proteins: If I’m not a fan of sausage or shrimp, I can swap in chicken, scallops, or even a mix of both to change things up.

• Spicy Kick: If I like things spicier, I add extra cayenne pepper, or even some fresh diced jalapeños, to the sauce for an extra punch.

• Lightened Up Version: To reduce the richness, I can use half-and-half or whole milk instead of heavy cream, though the sauce may be a little thinner.

Storage/Reheating

Leftover Cajun-Seasoned Shrimp and Sausage Linguine can be stored in an airtight container in the fridge for up to 2-3 days. To reheat, I recommend doing so in a skillet over low heat, adding a splash of water or chicken broth to loosen the sauce. Microwaving is fine, but it may cause the sauce to thicken up too much.

FAQs

Can I use another type of pasta for this recipe?

Yes! While I use linguine, any pasta I have on hand, such as fettuccine, spaghetti, or penne, will work just as well. I just adjust the cooking time according to the pasta used.

Can I make the Cajun seasoning myself?

Yes! To make homemade Cajun seasoning, I mix equal parts paprika, garlic powder, onion powder, thyme, oregano, and a pinch of cayenne pepper. I add salt and pepper to taste, and I can adjust the heat level by varying the amount of cayenne.

Can I use cooked shrimp for this recipe?

Yes! If I’m short on time, I can use pre-cooked shrimp. I just add it to the skillet in the last few minutes to heat it through, rather than cooking it from raw.

Is this dish very spicy?

The level of spice depends on how much cayenne pepper and Cajun seasoning I use. I usually find it perfectly balanced, but if I prefer it milder, I can reduce the amount of cayenne or leave it out entirely.

Can I prepare this dish ahead of time?

This dish is best enjoyed fresh, but I can prepare the pasta and sauce in advance and store them separately. When I’m ready to serve, I just reheat the sauce, add the shrimp and sausage, and toss it with the pasta.

Conclusion

Cajun-Seasoned Shrimp and Sausage Linguine is a deliciously spicy, hearty, and comforting dish that’s perfect for a quick dinner that doesn’t sacrifice flavor. The combination of shrimp, sausage, and creamy Cajun sauce on linguine creates a flavorful and satisfying meal that I can easily make any night of the week. With the option to customize with extra veggies or adjust the spice level, this recipe is as versatile as it is delicious. Every bite is a perfect blend of smoky, spicy, and savory, making it a dish I’ll definitely be making again and again.

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