Shrimp and Sausage Linguine
This shrimp and sausage linguine features tender garlic butter shrimp, smoky andouille sausage, and a creamy Parmesan sauce tossed with linguine. An easy, flavor-packed pasta dish perfect for weeknight dinners or special occasions.
Servings: 4
Ingredients
- 12 oz linguine pasta
- 1 lb large shrimp peeled and deveined
- 6 oz andouille sausage sliced into half-moons
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese plus more for serving
- Juice of 1/2 lemon
- Zest of 1 lemon optional
- 1 –2 tsp Cajun seasoning to taste
- Salt and black pepper to taste
- Fresh parsley chopped
- 1 cup cherry tomatoes halved
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Drain, reserving ½ cup pasta water, and set aside.
- In a large skillet over medium heat, melt butter with 1 tablespoon olive oil. Add garlic and sauté for about 1 minute until fragrant.
- Season shrimp lightly with salt, pepper, and a pinch of Cajun seasoning. Cook 2–3 minutes per side until pink and opaque. Squeeze lemon juice over shrimp, toss gently, then remove from skillet and set aside.
- In the same skillet, add remaining olive oil if needed. Add sliced andouille sausage and cook over medium-high heat until browned and slightly crispy. Remove and set aside with shrimp.
- Lower heat to medium. If using cherry tomatoes, add them and sauté briefly.
- Pour in chicken broth and simmer 2 minutes, scraping up browned bits. Stir in heavy cream and Parmesan cheese until smooth and slightly thickened.
- Add cooked linguine to the sauce and toss to coat. Loosen with reserved pasta water if needed.
- Return shrimp and sausage to skillet and toss gently. Season with additional Cajun seasoning, salt, and pepper to taste.
- Remove from heat. Sprinkle with lemon zest and fresh parsley. Serve hot with extra Parmesan.
Notes
- Cooking the shrimp first keeps it tender and prevents overcooking.
- Reserved pasta water helps adjust sauce consistency without thinning flavor.
- Adjust Cajun seasoning based on desired heat level.
Nutrition
Calories: 939kcal | Carbohydrates: 71g | Protein: 41g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 281mg | Sodium: 1409mg | Potassium: 644mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1650IU | Vitamin C: 10mg | Calcium: 246mg | Iron: 2mg