Ingredients
Scale
- 1 lb blackened shrimp
- 1 lb crawfish tails
- 1 lb andouille sausage, sliced
- 8 oz pasta (such as linguine or fettuccine)
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup Cajun seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the andouille sausage and cook until browned.
- Add blackened shrimp and crawfish tails to the skillet, and cook until the shrimp are pink and cooked through.
- Pour in heavy cream and Cajun seasoning, stirring to combine. Let it simmer for 3-5 minutes, allowing the sauce to thicken.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Stir in grated Parmesan cheese, and season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
Notes
Use blackened shrimp for added flavor and do not overcook the seafood to prevent rubberiness. Adjust cream and cheese to taste for your preferred richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Cajun pasta, Mardi Gras pasta, shrimp pasta, seafood pasta, creamy pasta