Creamy Cajun Shrimp Pasta with Veggie Sausage

Updated: Feb 24

This recipe was inspired by this post.

Now let's get down to business.

Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes

Servings 4


  • 1 lb. shrimp (peeled and deveined)

  • Sea salt and Black Pepper to taste, a little sprinkle sprinkle

  • Paprika (a little sprinkle)

  • 1 teaspoon Adobo seasoning (or Creole seasoning)

  • 1/2 teaspoon Oregano

  • 2 tablespoons Olive oil

  • 2 thinly sliced Tofurky veggie Andouille sausage

  • 1 box of fettuccine pasta

  • ½ yellow onion (thinly sliced)

  • 1 red bell pepper (thinly sliced)

  • 4-5 cloves garlic (chopped, because I love garlic and that is my business)

  • ½ cup crushed tomatoes

  • 1 cup vegetable broth

  • 1/2 can of coconut cream

  • Italian blend cheese, Parmesan cheese, and Mozzarella


  • Season shrimp with salt, pepper, paprika, and adobo. Make sure to season it very well so it is covered. Heat a large skillet over medium-high heat and drizzle bottom of the pan with olive oil just enough to cook the shrimp but not too fast. 

  • Add shrimp and cook until they start to curl. Let it get a nice color on one side, and flip it to the other side to get the same color. Take the shrimp out of the pan and place it off to the side. Add more olive oil, and drop the sausage into the pan. Let them get nice and crispy on the edges, but soft in the middle.

  • Add pasta to salted boiling water and cook until it is not chewy.

  • Lower heat to medium and add more olive oil to the pan. Throw in the onion, red bell pepper, some more adobo, a sprinkle of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.

  • Add crushed tomatoes, vegetable broth, and coconut cream. Turn the heat down to a simmer, and continue to stir until fragrant.

  • Then add the cheese, please add as much as you like. I cannot eat a lot so I added about a handful. Let the cheese melt then add the shrimp back in.

  • Pour some of the pasta water (about half a cup) into the sauce to let it thin out some.

  • Now onto my favorite part, throw all of it into the pot with the pasta and mix it really well.

For the asparagus, we massaged with olive oil, 3 chopped cloves of garlic, a sprinkle of sea salt, and Parmesan cheese on top. Then it was baked in the oven on 350 degrees for about 15 minutes until it could be poked with a fork.

Try out the recipe and let me know how it goes!

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Candace Mollison

Aspiring Chef


North Carolina


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