Ingredients

• 1 lb (450 g) shrimp, peeled and deveined
• 2 Andouille or your choice sausages, sliced
• 8 oz (225 g) linguine pasta
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 g) Cajun seasoning
• 1/2 tsp (2 g) smoked paprika
• 2 cloves garlic, minced
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (120 ml) chicken broth
• Fresh parsley, chopped for garnish

Directions

• Cook the linguine according to package directions. Drain and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned, about 5-6 minutes.
• Add shrimp, Cajun seasoning, smoked paprika, and garlic. Cook for 2-3 minutes until shrimp turns pink.
• Pour in the heavy cream and chicken broth. Simmer for 3-4 minutes until the sauce thickens.
• Toss the cooked linguine into the skillet, mixing well to coat in the sauce.
• Garnish with fresh parsley and serve.

Notes

• 3-23-25
• I added 1/2 Yellow Onion Chopped
• 1/2 Red Bell Pepper Chopped
• Extra Cayenne Pepper
• This Cajun-Seasoned Shrimp and Sausage Linguine is a delightful blend of flavors that will surely impress. Don't hesitate and give this recipe a try; it could become a regular at your table in no time!

Photos