Cajun-Seasoned Shrimp and Sausage Linguine

“Bold, spicy, and creamy—this dish brings a taste of Louisiana right to your table!”

Ingredients:

1 lb shrimp, peeled and deveined

2 Andouille sausages (or your preferred sausage), sliced

8 oz linguine pasta

2 tablespoons olive oil

1 tablespoon Cajun seasoning

1/2 teaspoon smoked paprika

2 cloves garlic, minced

1/2 cup heavy cream

1/2 cup chicken broth

Fresh parsley, chopped

Instructions:

Cook the Pasta:

Cook the linguine according to package directions until al dente. Drain and set aside.

Cook the Sausage:

Heat olive oil in a large skillet over medium-high heat.

Add the sliced sausage and cook until browned and slightly crispy, about 5-6 minutes.

Sauté Shrimp and Spices:

Add the shrimp to the skillet along with the Cajun seasoning, smoked paprika, and minced garlic.

Sauté for 2-3 minutes until the shrimp turns pink and opaque.

Make the Sauce:

Pour in the heavy cream and chicken broth. Stir well and let it simmer for 3-4 minutes until the sauce thickens slightly.

Combine Everything:

Add the cooked linguine to the skillet and toss until everything is well coated in the sauce.

Garnish and Serve:

Sprinkle with fresh parsley for brightness and serve immediately.

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min

Calories per Serving: ~500 | Servings: 4