Creamy Jambalaya Pasta: A Cozy Creole-Italian Hug in Every Bite

why make this recipe

Classic Creamy Jambalaya Pasta is a delightful blend of flavors that combines the hearty essence of jambalaya with the comforting texture of pasta. This dish is perfect for a family dinner or a gathering with friends. With shrimp, sausage, and vibrant vegetables, each bite bursts with flavor. Moreover, the creamy sauce adds richness that will make it a favorite. You can whip it up in under an hour, making it both a delicious and convenient meal option.

how to make Classic Creamy Jambalaya Pasta

Ingredients:

• 12 oz fettuccine (I always use Barilla for the perfect al dente texture)
• 3 tbsp parsley
• 1 lb shrimp
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 tbsp cajun seasoning
• 8 oz sausage (sliced into 1/4-inch rounds)
• 1 large onion
• 1 green pepper (diced into 1/2-inch pieces)
• 1/2 red pepper
• 5 garlic cloves (freshly minced for best flavor)
• 1 pint cherry tomatoes
• 2 cups heavy cream
• 8 oz gruyere (freshly grated for a smoother melt)
• 1/4 tsp smoked paprika

Directions:

1. Begin by dicing the onion into medium pieces. Cut the green and red peppers into 1/2-inch pieces, mince the garlic cloves fresh, halve the cherry tomatoes, and slice the sausage into 1/4-inch rounds.
2. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until it is al dente. Reserve 1/2 cup of pasta water before draining.
3. Melt the butter in a large skillet or Dutch oven over medium-high heat. Pat the shrimp dry and season them generously with the cajun seasoning. Sear the shrimp for 1-2 minutes on each side until just cooked through and starting to turn pink; then transfer to a plate.
4. In the same skillet, add the sliced sausage and cook for 3-4 minutes until browned on the edges. Then add the diced onion and peppers, cooking for 4-5 minutes until soft and slightly caramelized.
5. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the halved cherry tomatoes and cook for 3-4 minutes until they soften and release their juice.
6. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Let the cream reduce for 2-3 minutes until it thickens slightly.
7. Remove the skillet from heat and stir in the freshly grated Gruyere cheese and smoked paprika until the cheese is completely melted and incorporated.
8. Add the cooked fettuccine to the sauce and gently toss to coat evenly. Return the shrimp to the skillet along with half of the reserved pasta water, stirring gently. Add the parsley and toss once more. Adjust the consistency with additional pasta water as needed.
9. Serve immediately while piping hot.

how to serve Classic Creamy Jambalaya Pasta

Serve the Classic Creamy Jambalaya Pasta in bowls, garnished with extra parsley on top for freshness. You may also consider adding a sprinkle of extra cajun seasoning for an additional kick. Pair it with your favorite garlic bread or a simple green salad for a complete meal.

how to store Classic Creamy Jambalaya Pasta

To store any leftovers, let the pasta cool completely and place it in an airtight container. Store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or reserved pasta water to restore creaminess.

tips to make Classic Creamy Jambalaya Pasta

• Use fresh shrimp for the best flavor and texture.
• Adjust the level of cajun seasoning to your taste; you can add more or less depending on how spicy you like it.
• Make sure not to overcook the shrimp to keep them tender.
• For a lighter version, you can substitute the heavy cream with half-and-half or a plant-based cream.

variation

You can customize this recipe by adding other proteins like chicken or vegetables such as spinach or mushrooms. If you’re looking to make it vegetarian, replace the shrimp and sausage with your favorite plant-based alternatives.

FAQs

Can I use other types of pasta for this recipe?
Yes, you can use any pasta you prefer, but fettuccine works best for the creamy sauce.

Is this recipe spicy?
The level of spiciness depends on the amount of cajun seasoning you use. You can adjust it to your taste.

Can I freeze leftovers?
While you can freeze the pasta, the creamy sauce may change texture upon thawing. It is recommended to consume the leftovers fresh if possible.

Classic Creamy Jambalaya Pasta

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• Author: angela
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A delightful blend of jambalaya flavors with creamy pasta, perfect for family dinners or gatherings with friends.

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Ingredients

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• 12 oz fettuccine
• 3 tbsp parsley
• 1 lb shrimp
• 3 tbsp butter
• 3 tbsp cajun seasoning
• 8 oz sausage, sliced into 1/4-inch rounds
• 1 large onion, diced
• 1 green pepper, diced into 1/2-inch pieces
• 1/2 red pepper, diced
• 5 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 2 cups heavy cream
• 8 oz Gruyere cheese, freshly grated
• 1/4 tsp smoked paprika

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Instructions

1. Begin by dicing the onion, cutting the peppers, mincing the garlic, halving the cherry tomatoes, and slicing the sausage.
2. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente, reserving 1/2 cup of pasta water before draining.
3. Melt the butter in a large skillet over medium-high heat. Season shrimp with cajun seasoning and sear for 1-2 minutes on each side until cooked through.
4. Add sliced sausage to the same skillet and cook for 3-4 minutes until browned. Then add onion and peppers, cooking for 4-5 minutes until soft.
5. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the halved cherry tomatoes and cook for 3-4 minutes.
6. Pour in the heavy cream, bringing to a simmer, and reduce for 2-3 minutes until thickened.
7. Remove from heat and stir in Gruyere cheese and smoked paprika until melted.
8. Add the cooked fettuccine into the sauce, tossing to coat. Return shrimp and half of the reserved pasta water, adjusting consistency as needed.
9. Serve immediately while hot, garnished with parsley.

Notes

For a lighter version, substitute heavy cream with half-and-half or plant-based cream.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 150mg