Cajun Ranch Shrimp Sausage (Printer-Friendly Version)
One-pan creamy Cajun pasta with shrimp, sausage, and a flavorful ranch sauce, perfect for quick meals.
# Required Ingredients:
→ Pasta
01 -
227 grams penne pasta
→ Fats and Oils
02 -
30 milliliters olive oil
→ Meats and Seafood
03 -
227 grams smoked sausage, sliced
04 -
454 grams peeled and deveined shrimp
→ Vegetables and Aromatics
05 -
1 bell pepper, diced
06 -
1 small onion, chopped
07 -
3 cloves garlic, minced
→ Seasonings
08 -
1 tablespoon Cajun seasoning
09 -
1 packet ranch dressing mix
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Liquids and Dairy
12 -
240 milliliters chicken broth
13 -
240 milliliters heavy cream
→ Garnish
14 -
Fresh parsley, chopped
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions. Drain thoroughly and toss with a small amount of olive oil to prevent sticking. Set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced smoked sausage and cook until browned, approximately 5 minutes. Remove from the skillet and set aside.
03 -
In the same skillet, add diced bell pepper, chopped onion, and minced garlic. Sauté for 3 to 4 minutes until vegetables soften but retain slight crunch.
04 -
Add shrimp, Cajun seasoning, and ranch dressing mix to the skillet. Cook until shrimp turn pink and opaque, about 3 to 4 minutes. Remove shrimp and set aside with sausage.
05 -
Pour chicken broth and heavy cream into the skillet, stirring to combine. Simmer gently over medium heat for 2 to 3 minutes until the sauce thickens slightly. If too thick, add additional chicken broth as needed.
06 -
Return sausage and shrimp to the skillet. Add cooked pasta and toss thoroughly to coat with sauce. Season with salt and black pepper to taste.
07 -
Remove from heat. Sprinkle with chopped fresh parsley and serve immediately for optimal flavor and creaminess.
# Handy Cooking Tips:
01 -
Use fresh or properly thawed shrimp to ensure optimal texture. Avoid overcooking shrimp to prevent rubberiness. Adjust Cajun seasoning to taste for desired spice level.
02 -
If ranch dressing mix is unavailable, substitute with 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried dill, and ½ teaspoon dried parsley.
03 -
Store leftovers in airtight containers: refrigerate up to 3-4 days or freeze up to 2 months, noting cream sauce may separate when frozen.
04 -
Reheat on stovetop with a splash of chicken broth or heavy cream to restore sauce consistency.