How to make Cajun Shrimp and Sausage Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: regular sausage

Chicken sausage is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

Boil water in a large pot and add a little olive oil to prevent pasta from sticking.

Add ribbon pasta to boiling water and cook until al dente; do not rinse, just drain and set aside.

Slice chicken sausage thinly and set aside.

Heat a cast-iron skillet over medium heat and add the sliced sausage; cook until browned and juices are released.

Add shrimp to the skillet, pat them dry, and season with olive oil and a mix of paprika, onion powder, and garlic powder; cook shrimp for 1 minute per side until just cooked through.

Remove sausage and shrimp from the skillet and set aside.

Add butter to the skillet and sauté chopped onion, bell pepper, celery, and garlic until tender.

Add drained Rotel tomatoes to the vegetables; adjust the amount based on preference for tomato flavor.

Pour in chicken broth and bring to a simmer; let it reduce slightly.

Add half-and-half to the skillet, stirring to combine; if heavy cream is available, it can be used instead.

Turn off the heat and stir in grated Parmesan cheese, Accent seasoning, and return the shrimp and sausage to the skillet; let sit for a minute to combine flavors.

Add the drained pasta to the skillet and stir everything together before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens