Creamy Cajun Shrimp Turkey (Printable)
Bold shrimp and turkey sausage with creamy Cajun-spiced sauce and tender pasta.
# What You'll Need:
→ Proteins
01 - 8 oz large shrimp, peeled and deveined
02 - 8 oz turkey sausage, sliced
→ Pasta
03 - 12 oz penne or fettuccine
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 small yellow onion, sliced
07 - 3 cloves garlic, minced
→ Dairy
08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Liquids & Seasonings
10 - 1/2 cup low-sodium chicken broth
11 - 2 tbsp Cajun seasoning
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp crushed red pepper flakes
14 - Salt and black pepper to taste
15 - 2 tbsp olive oil
→ Garnish
16 - 2 tbsp chopped fresh parsley
17 - Extra grated Parmesan for serving
# Directions:
01 - Cook pasta in salted water according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Heat 1 tbsp olive oil in large skillet over medium-high heat. Add turkey sausage slices and cook 3-4 minutes until browned. Remove and set aside.
03 - Add remaining olive oil to skillet. Season shrimp with 1 tbsp Cajun seasoning and pinch of salt. Cook 2-3 minutes until pink and opaque. Remove and set aside with sausage.
04 - Add onion and bell peppers to skillet. Cook 4-5 minutes until softened. Add garlic, smoked paprika, and red pepper flakes; cook 1 minute until fragrant.
05 - Pour in chicken broth and bring to simmer, scraping browned bits from pan bottom.
06 - Reduce heat to medium. Stir in heavy cream, remaining Cajun seasoning, and Parmesan. Simmer 2-3 minutes until slightly thickened.
07 - Return sausage and shrimp to skillet. Add pasta and toss to coat. Add pasta water if needed for consistency. Season with salt and pepper. Garnish with parsley and extra Parmesan.
# Expert Advice:
01 -
- The smoky turkey sausage and sweet bell peppers create this incredible flavor balance that hits every part of your palate
- Everything comes together in one pan in under 40 minutes, making it perfect for those nights when you want something impressive but don't have hours to spend cooking
02 -
- The most common mistake I see is people overcooking the shrimp—they curl up tight and become rubbery, so pull them the second they turn pink
- If your sauce breaks or looks grainy, whisk in a tiny bit more cold cream and it should smooth right out
03 -
- Pat your shrimp completely dry with paper towels before seasoning—wet shrimp will steam instead of sear
- Always use freshly grated Parmesan cheese, as pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the sauce