Creamy Cajun Pasta
To say that attending Mardi Gras in New Orleans is on my travel bucket list is a bit of an understatement. Between the colors, the music, the party, and of course, the food, it would be an exciting adventure. By no means is this recipe for Creamy Cajun Pasta “authentic” to Louisiana cooking, but I do know is it is quick, easy, and super flavorful.
The sauce for this pasta dish is my “go-to” Alfredo sauce and I have posted it before with my recipe for Creamy Pasta Primavera last year.
It is simply made with heavy cream, cajun seasoning mix, and shredded Parmesan cheese.
Add in some Creole favorites:
Shrimp
Chicken
and Sausage
This recipe is great for any vegetable add in.
I love to toss in peas, diced onion, diced pepper, etc.
(I mean it’s important to get our daily allotment of veggies, right?)
Serve this delicious pasta dish with a slice of garlic cheese bread and a simple lettuce salad. You will have a small taste of Louisiana without leaving your house.
Creamy Cajun Pasta
Ingredients
- 2 Tbsp Butter
- 8 oz Shrimp, deveined and tails removed
- 1 Chicken Breast cooked and diced
- 8 oz Smoked Sausage sliced
- 2 cups Heavy Cream
- 2 tsp Cajun Seasoning
- 1/2 cup Shredded Parmesan Cheese
- 8 oz Pasta cooked, al dente
Instructions
-
Melt butter in a large pan over medium-high heat, saute the shrimp until cooked and opaque. Remove from pan.
-
Add the sliced smoked sausage to the pan. Cook until pieces are slightly browned. Remove from pan.
-
Gently stir in heavy cream and Cajun seasoning. Bring to a boil. Reduce heat and gently simmer for 3-5 minutes, until mixture is thick enough to coat the back of a spoon.
-
Remove from heat and stir in Parmesan cheese. Once cheese is melted add in pasta, cooked chicken, shrimp, and sausage. Toss to coat.
Recipe Notes
Notes: Add other vegetables to this pasta dish: peas, onions, peppers, etc.
Looks comforting. Great for all those cold and dark winter days. I will give this a try in the future.
Tim I agree! Winter has been going on forever here, I’m ready for spring.