A quick skillet meal of shrimp and smoked sausage with wide egg noodles in a creamy sauce.
Creamy Cajun Shrimp and Sausage with Noodles
We are so blessed with fresh seafood and Gulf shrimp is available year round, very often fresh off the boat which is my preferred method of purchase.
I'm always fooling around with different shrimp and pasta combinations to try different things and this is one of those instances. As a recipe writer and owner of a food-related website, there's a lot of experimenting and often it takes multiple tries to get a recipe just right.
At least that's my philosophy as a food blogger, because one thing I can guarantee and that is when a recipe appears on my website, it has been well-tested to meet my approval.
I don't just publish recipes because I made them, but because I made them until they suited my perfectionist tendencies. Sometimes that takes making them multiple times.
Sometimes it's a hit right out of the park on the first try!
Just inserting a quick reminder here.... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's how to make my Creamy Cajun Shrimp and Sausage with Noodles.
You'll want to get your pasta cooked first, and then move on with your prep as those are cooking. I prepared my noodles in, what else, but the Fasta Pasta microwave cooker. Y'all when I say I use this gadget all the time, I'm not even kidding. I really do. I love this thing! I'm using 1/2-pound of old-fashioned, homemade wide egg noodles from Mrs. Miller's. Their products are awesome!
Prepare pasta al dente according to package directions. When ready to drain, reserve about 2 cups of the cooking water, or whatever you have left in the Fasta Pasta. Set aside. If you don't have enough pasta water for 2 cups, just mix in some chicken broth or water with what you have.
Mise en place y'all! You should get your onion, bell pepper and garlic chopped up, your Rotel drained and your sausage sliced, and get everything else measured out and at the ready, before you even start.
Peel and devein the shrimp. Look at these beauties - fresh from a dock purchase right off of a shrimp boat and right out of our Gulf of Mexico! I'm calling for about a pound of (31-35 count) large shrimp, peeled and deveined for this recipe.
Pat shrimp dry with paper towels, then season generously. I'm using Creole or Cajun seasoning and Old Bay. If you prefer to skip the cayenne, season with an all-purpose seasoning, or just use some salt, black pepper and a little garlic powder.
Toss to get the seasoning all over the shrimp.
Drain the pasta. Aren't these noodles just beautiful? I just love this brand.
Heat one tablespoon olive oil in a deep skillet and add the smoked sausage.
Brown on both sides, remove and set aside in a bowl.
If needed, add remaining 1/2 tablespoon of oil to the skillet and sauté shrimp, stirring regularly, just until pink.
Remove shrimp and set aside with the sausage.
To the pan drippings, add the onion and bell pepper and cook until tender, about 3 to 4 minutes.
Add the garlic and cook another minute.
Add the diced tomatoes. I'm using Rotel, but regular diced tomatoes are fine too if you prefer milder. No worries over the size, it'll be fine.
Begin adding the pasta water, starting with 1/2 cup.
Stir it in until a sauce begins to form.
Add the cooked pasta.
Toss.
Add the shrimp and sausage.
If needed, continue to add in pasta water to keep the pasta from drying out. Sprinkle with the dried thyme.
Make a well in center of the skillet and add the heavy cream and hot sauce. Stir, drawing the pasta into the cream to coat.
Stir in the butter and parsley.
Taste and adjust seasonings, adding salt, pepper, additional Cajun or Creole seasoning and pepper flakes, as needed to taste.
Garnish individual servings with additional parsley and serve immediately.
For more of my favorite shrimp recipes check out the collection on my Pinterest!
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