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Spicy Cajun Pasta With Prawns + Sausage Recipe

Name: Mama Stortini's Restaurant & Bars Spicy Cajun Pasta With Prawns + Sausage Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 12 oz dried linguine or fettuccine; 2 cups low-sodium chicken broth; 1 cup half-and-half or heavy cream; 1 cup canned crushed tomatoes; 2 tbs tomato paste; 2 tbs olive oil; 1 tbs unsalted butter; 1 lb raw prawns (peeled, deveined, tails optional); 8 oz smoked Andouille or kielbasa sausage; 1 yellow onion, medium, finely diced; 1 red bell pepper, thinly sliced; 0.5 green bell pepper, thinly sliced; 2 celery stalks, thinly sliced; 4 cloves garlic cloves, minced; 2 tsp Cajun seasoning (store-bought or homemade); 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp crushed red pepper flakes; 0.5 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tsp Worcestershire sauce; 1 tsp hot sauce (optional, e.g., Tabasco or Crystal); 1 tbsp fresh lemon juice; 2 tbs fresh parsley, chopped; 0.5 cup grated Parmesan cheese; 0.25 tsp red pepper flakes, extra (optional)

Inspired by Mama Stortini's Restaurant & Bar

Time40m

Serves4

Make Spicy Cajun Pasta With Prawns + Sausage Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta & Sauce Base

12 oz dried linguine or fettuccine

2 cups low-sodium chicken broth

1 cup half-and-half or heavy cream

1 cup canned crushed tomatoes

2 tbs tomato paste

2 tbs olive oil

1 tbs Unsalted butter

Proteins & Veggies

1 lb raw prawns (peeled, deveined, tails optional)

8 oz smoked Andouille or kielbasa sausage

1 yellow onion, medium, finely diced

1 red bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

2 celery stalks, thinly sliced

4 cloves Garlic cloves, minced

Cajun Seasoning & Flavorings

2 tsp Cajun seasoning (store-bought or homemade)

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp dried thyme

1 tsp Crushed red pepper flakes

1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (optional, e.g., Tabasco or Crystal)

Finishing & Garnish

1 tbsp fresh lemon juice

2 tbs Fresh parsley, chopped

1/2 cup Grated Parmesan cheese

1/4 tsp red pepper flakes, extra (optional)

Method

Pasta & Sauce Base

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook until just al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare sauce liquid

In a measuring cup or small bowl, whisk together chicken broth, half-and-half, crushed tomatoes, and tomato paste until smooth. Set aside.

Proteins & Veggies

Prep proteins

Pat prawns dry with paper towels and season lightly with 1/2 teaspoon Cajun seasoning (from the Cajun seasoning section) and a pinch of salt and pepper. Slice the sausage into 1/4-inch rounds.

Sauté sausage and vegetables

Heat 1 tablespoon olive oil in a large wide skillet or heavy-bottomed pan over medium-high heat. Add the sausage slices and cook, stirring occasionally, until browned on both sides, about 4–5 minutes. Remove the browned sausage to a plate and set aside. Reduce heat to medium, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the diced onion, sliced bell peppers, and sliced celery. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 5–7 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds.

Cook prawns briefly

Push the vegetables to the side of the pan and add the seasoned prawns in a single layer. Cook for 1–2 minutes per side until just pink and opaque (they will finish cooking later in the sauce). Remove prawns to the plate with the sausage and set aside.

Cajun Seasoning & Flavorings

Build the sauce

With the skillet still over medium heat, add the prepared sauce liquid (broth/cream/tomato mixture) to the pan, scraping up any browned bits from the bottom. Stir in Cajun seasoning, smoked paprika, dried oregano, dried thyme, crushed red pepper flakes, salt, black pepper, Worcestershire sauce, and hot sauce (if using). Bring the sauce to a gentle simmer and let it reduce and thicken slightly, about 6–8 minutes. Taste and adjust seasoning as needed.

Combine pasta with sauce

Add the drained pasta to the skillet and toss to combine with the sauce. If the sauce seems too thick, add reserved pasta cooking water a splash at a time (up to 1 cup) until you reach a glossy, clingy consistency that coats the pasta well.

Finish & Serve

Reintroduce proteins

Return the cooked sausage and prawns to the skillet, folding them gently into the pasta and sauce. Cook everything together for 1–2 minutes over low heat so the prawns finish cooking and the flavors marry. Stir in fresh lemon juice and half of the chopped parsley.

Adjust and garnish

Taste and adjust salt, pepper, and hot sauce if needed. Remove from heat, sprinkle with grated Parmesan and the remaining parsley. If you like extra heat, sprinkle a pinch of additional red pepper flakes.

Serve

Divide the pasta among 4 plates or shallow bowls and serve immediately while hot.