Poggiolie Eats’ Cajun Shrimp Sausage Pasta

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Step 1

Prep everything first. Peel and devein the shrimp and completely remove the tails. Pat the shrimp dry with paper towels so they sear instead of steaming. Slice the andouille sausage into rounds. Dice the red and green bell peppers and shallot, mince the garlic, chop the parsley, and freshly grate the Parmesan.

Step 2

Bring the pasta water to a boil. Fill a large pot with water, season generously with salt, and bring it to a rolling boil. Add the rigatoni and cook until just shy of al dente. You want it slightly underdone because it will finish cooking directly in the cream sauce later.

Step 3

Reserve the pasta water. Before draining the rigatoni, scoop out at least 1 cup of the starchy pasta water and set it aside. Drain the pasta without rinsing it.

Step 4

Crisp the andouille. While the pasta cooks, heat a large skillet over medium to medium-high heat. Add the sliced andouille in a single layer. Let it cook undisturbed until the first side develops a deep golden-brown crust, then flip and continue cooking until the other side is browned and the sausage has released some of its fat into the pan. Remove the sausage and set it aside, leaving the rendered fat and browned bits in the skillet.

Step 5

Season the shrimp. Add the shrimp to a bowl and drizzle with olive oil. Season generously with about half of the Cajun seasoning and toss until every shrimp is evenly coated.

Step 6

Sear the shrimp. Return the same skillet to medium-high heat and add another small drizzle of olive oil if the pan looks dry. Once hot, arrange the shrimp in a single layer without overcrowding the pan.

Step 7

Cook the first side for 45–60 seconds. Leave the shrimp alone long enough to develop some color. Flip each shrimp and cook the second side for approximately another 30–60 seconds. As soon as the shrimp are opaque and just cooked through, remove them from the skillet. Don’t continue cooking them in the pan—the shrimp will warm through again at the end.

Step 8

Start the vegetables. Reduce the heat to medium and add the roasted garlic butter directly to the same skillet. Once melted, add the diced red and green bell peppers. Toss them through the butter and cook for about 2 minutes, allowing them to soften slightly while maintaining some texture and color.

Step 9

Add the shallot. Stir in the diced shallot and cook with the peppers for another 1–2 minutes, stirring occasionally, until softened and fragrant.

Step 10

Add the garlic. Stir in the minced garlic and cook for about 30–60 seconds. Keep everything moving so the garlic becomes fragrant without burning.

Step 11

Build the cream sauce. Reduce the heat slightly and pour in the heavy cream. Scrape the bottom of the skillet with a wooden spoon or spatula to release all of the browned sausage, shrimp, and Cajun-seasoned bits into the cream.

Step 12

Season the sauce. Add the remaining Cajun seasoning and stir thoroughly. Bring the cream to a gentle simmer—don’t let it aggressively boil. Allow it to simmer for a few minutes so it begins reducing and picking up the flavors from everything in the skillet.

Step 13

Add lemon. Squeeze in some fresh lemon juice and stir it into the cream sauce. Start conservatively; you want enough acidity to cut through the richness without making the sauce taste strongly of lemon.

Step 14

Add the pasta. Add the drained rigatoni directly to the skillet and toss until every piece is coated in the Cajun cream sauce. Let the pasta cook in the sauce for another minute or two so it finishes cooking and absorbs some of the flavor.

Step 15

Return the proteins. Add the crispy andouille and seared shrimp back to the skillet. Gently toss everything together so the sausage and shrimp are evenly distributed throughout the pasta.

Step 16

Turn the heat down before adding Parmesan. Reduce the burner to low. Gradually add the freshly grated Parmesan while continuously tossing the pasta. Keeping the heat low helps the Parmesan melt smoothly into the cream rather than clumping or separating.

Step 17

Adjust the consistency. Add reserved pasta water a small splash at a time while tossing. Continue until the Parmesan has completely melted and the sauce is glossy, creamy, and loose enough to coat the rigatoni. Remember that the sauce will continue to thicken as it sits, so leave it slightly looser than you ultimately want it.

Step 18

Finish the pasta. Fold in the chopped parsley and taste the sauce. Adjust with additional Cajun seasoning or salt if necessary.

Step 19

Serve immediately. Transfer the pasta to a serving dish while it’s still hot and creamy. Finish with plenty of freshly grated Parmesan, fresh parsley, and a final squeeze of lemon juice over the top.

Step 20

Don’t overcook the shrimp during the initial sear. You’re looking for color and a barely cooked center, because they’ll return to the hot sauce later. Freshly grated Parmesan is important here. Pre-shredded Parmesan often contains anti-caking agents and won’t melt into the cream as smoothly. And save that pasta water. The starch is what lets you loosen the sauce without watering down the flavor, and it helps the Cajun cream cling to the rigatoni. Finally, keep the heat low once the Parmesan goes in. That’s the difference between a smooth, glossy cream sauce and one that becomes oily or grainy.

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