Creamy Cajun Shrimp Turkey (Printable Version)
Bold flavors with shrimp, turkey sausage, Cajun spices, and creamy sauce over pasta in 40 minutes.
# What You'll Need:
→ Proteins
01 - 8 oz large shrimp, peeled and deveined
02 - 8 oz turkey sausage, sliced
→ Pasta
03 - 12 oz penne or fettuccine
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 small yellow onion, sliced
07 - 3 cloves garlic, minced
→ Dairy
08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Liquids
10 - 1/2 cup low-sodium chicken broth
→ Spices & Seasonings
11 - 2 tbsp Cajun seasoning
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp crushed red pepper flakes
14 - Salt and black pepper, to taste
→ Oils
15 - 2 tbsp olive oil
→ Garnish
16 - 2 tbsp chopped fresh parsley
17 - Extra grated Parmesan, for serving
# Directions:
01 - Cook pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Heat 1 tbsp olive oil in large skillet over medium-high. Sauté sausage slices until browned, 3–4 minutes. Remove and set aside.
03 - Add remaining oil to skillet. Add shrimp, 1 tbsp Cajun seasoning, and pinch of salt. Cook 2–3 minutes until pink and opaque. Remove and set aside with sausage.
04 - Add onion and bell peppers to skillet. Sauté 4–5 minutes until softened. Add garlic, smoked paprika, and red pepper flakes; cook 1 minute.
05 - Pour in chicken broth and bring to simmer, scraping up browned bits from pan bottom.
06 - Lower heat to medium. Stir in heavy cream, remaining Cajun seasoning, and Parmesan. Simmer 2–3 minutes until sauce thickens slightly.
07 - Return sausage and shrimp to skillet. Add drained pasta, tossing to coat. Add splash of reserved pasta water if needed. Adjust seasoning with salt and pepper. Garnish with parsley and extra Parmesan.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Its the kind of meal that makes people ask whats that amazing smell before they even walk through the door
- You can tweak the heat level and still end up with something incredibly satisfying
02 -
- Overcooked shrimp becomes rubbery fast so remove them the moment they turn pink
- The sauce will thicken as it sits so dont worry if it looks slightly thin at first
03 -
- Pat your shrimp completely dry with paper towels before seasoning them
- Grate your Parmesan from a block rather than using pre grated cheese