Keto Cajun Shrimp and Sausage Fettuccine
A festive New Orleans-inspired pasta featuring tender shrimp and smoked andouille sausage tossed with egg fettuccine in a rich, herb-flecked cream sauce. Bell peppers, mushrooms, and garlic provide depth while Cajun spices bring warmth and complexity. The parmesan and fresh parsley finish with brightness. Perfect for entertaining or weeknight dinners when you want something that tastes restaurant-quality. This version balances protein-forward ingredients with vegetables and keeps the sauce luxurious without heaviness.
Ingredients
- 12 ounce egg fettuccine, driedgluten-free pasta1:1dietaryeggs-free
moderate
- ⅓ cup parmesan cheese, freshly grated
- 1 teaspoon Cajun seasoning
- ¼ cup yellow bell pepper, diced
- 4 clove garlic, minced
- 1 ½ cup mushroom, sliced
- 4 stalk green onion, sliced
- 1 pound shrimp, medium, peeled and deveined
- ½ teaspoon smoked paprika
- ¼ cup green bell pepper, diced
- 1 cup heavy cream
- ½ cup tomato, diced
- 8 tablespoon butter, divided
- 12 ounce andouille sausage, sliced
- 1 ½ tablespoon parsley, fresh, chopped
- salt(optional)
- black pepper(optional)
- 1 teaspoon lemon juice
Instructions
- 1
Boil pasta in salted water per package directions, drain and set aside.
- 2
Melt 3 tablespoons butter in large skillet over medium-high heat.
- 3
Season shrimp with Cajun seasoning and smoked paprika, cook in butter until pink throughout, remove and set aside.
- 4
Add remaining butter to skillet, stir in green onions, yellow and green peppers, mushrooms, and andouille sausage, cook until vegetables soften and sausage browns.
- 5
Add minced garlic and diced tomato, saute 1 1/2 minutes until fragrant.
- 6
Pour in heavy cream while stirring constantly until sauce thickens.
- 7
Stir in parmesan, lemon juice, and parsley until combined, taste and adjust salt and pepper.
- 8
Remove from heat, add cooked pasta and shrimp, toss gently to combine.
Tips
Cook shrimp just until pink to avoid rubbery texture. They continue cooking when tossed with hot pasta and sauce.
Stir cream in slowly to prevent curdling. Keep heat at medium once cream is added.
Mince garlic fresh right before adding for best flavor. Pre-minced loses aromatic compounds quickly.
Good to Know
Refrigerate in airtight container up to 3 days. Pasta absorbs sauce; reheat gently with splash of cream or broth over low heat.
Prepare vegetables and mince garlic up to 1 day ahead. Peel and devein shrimp earlier same day. Do not cook pasta or assemble until serving.
Serve immediately in warm bowls. Pairs well with crusty bread to soak sauce and crisp green salad. White wine like Sauvignon Blanc complements Cajun spices.
Common Mistakes
Add shrimp too early or cook too long to avoid toughness.
Pour cream too fast to avoid curdled, broken sauce.
Skip tasting before serving to avoid under-seasoned or overly salty dish.
Substitutions
Dairy-Free Swaps
General Alternatives
moderate
FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat dry before seasoning and cooking. Excess moisture prevents browning and adds water to sauce.
What if I don't have fresh parsley?
Dried parsley works but use 1/2 teaspoon. Fresh chives, basil, or omit entirely. Parsley mainly adds color and mild herbal note at finish.
How long does this keep refrigerated?
Stored properly in airtight container, 3 days maximum. Pasta continues absorbing sauce and becomes mushy. Reheat over low heat with extra cream.