Creamy Cajun Chicken Chorizo and Shrimp Pasta
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Spice up your weeknight with this Creamy Cajun Chicken Chorizo and Shrimp Pasta recipe. Made from simple ingredients, this creamy pasta recipe is perfect any night of the week. The entire dish comes together in 30-40 minutes and only requires two pans. This spicy pasta recipe is easy to make and delicious.
Looking for more pasta recipes? Try my Summer Pasta with Zucchini, Squash and Corn or my Marry Me Ditalini Sausage Pasta.
Table of Contents
Why You’ll Love This Recipe
- Easy to make. Made from simple ingredients that you most likely have on hand. This recipe is a great way to spice up your mealtime routine.
- Loads of flavor. The spice blend and chorizo sausage taste great in this recipe. They add tons of flavor that pairs nicely with the pasta and shrimp.
- Reheats nicely. To reheat simply add a touch of broth to a pan or microwave safe bowl. Then, add the pasta and sauce and reheat until warmed through. The broth will help reconstitute the sauce and make it creamy again.
Variations
Spice it up. Option to add freshly sliced jalapeno for a punch of heat and flavor.
Swap the protein. You can use traditional chorizo sausage instead if you prefer. Just cook the sausage in a separate pan and drain off any excess grease before adding the meat to the sauce.
Make it dairy free. To make this recipe dairy free, simply use vegan butter and a splash of coconut milk instead of the cream cheese. The coconut milk might make the sauce less “creamy”, but it is a good dairy free substitute.
How to Make
Boil the Pasta
- Boil a pot of water and cook your pasta according to the package. I cooked mine al dente since it will continue to soften in the sauce. Reserve 1/4 cup pasta water. Drain off excess water using a colander and drizzle the pasta with olive oil. Set it aside.
Prepare the Sauce
- In a 3.5-quart saucepan add butter and olive oil over medium heat.
Once hot, add the shrimp and cook for 2-3 minutes per side. Remove the shrimp from the pan and set them aside. - Next, add the diced onions and minced garlic to the pan. Saute until soft and fragrant. Next, add the chicken sausage coins. Saute for 2-3 minutes until lightly browned then add the cherry tomatoes.
Once the tomatoes begin to blister deglaze the pan with the low sodium chicken broth and add one can of diced tomatoes with juice. Add the seasoning blend and stir until well combined. Finally, add the whipped cream cheese and stir until it is melted and well combined.
Assemble
- Nestle the shrimp back into the sauce and add the cooked pasta. Toss until well coated. Simmer over low heat until warmed through. If the sauce gets too thick add some of the reserved pasta water!
How to Store
- Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through.
Expert Tips Creamy Pasta Recipe
- For this creamy pasta recipe, I used two chorizo chicken sausage links and cut them down into coins. Brown the sausage off so it gets crispy on the outside.
- When boiling the pasta, make sure it’s al dente. It will continue to cook in the sauce. Also, be sure to reserve about 1/4 cup of pasta water for the sauce. If the sauce gets too thick, you can always add a splash of pasta water.
Frequently Asked Questions
Can you make this pasta ahead of time?
Yes! However it’s best enjoyed once combined.
How long can you store this pasta?
Store leftovers in an airtight container fro three to four days.
Can I use another cut of pasta?
Yes! Any short cut will work. Farfalle, cavatappi, or penne would all work well.
What to Serve with This Creamy Cajun Pasta Dish
Creamy Cajun Chicken Chorizo and Shrimp Pasta
Spice up your weeknight with this Creamy Cajun Chicken Chorizo and Shrimp Pasta. Made from simple ingredients, this creamy pasta recipe is perfect any night of the week.
Equipment
- 1 pasta pot with colander
- 1 saucepan
Ingredients
Seasoning Blend
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper, omit if you do not like spice
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
Pasta Ingredients
- 8 ounces mini rigatoni, al dente
- ¼ cup reserved pasta water, if needed
- ½ lb. shrimp, peel and devein, about 12 medium shrimp
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ cup yellow onion, diced small
- 2 teaspoons garlic, minced, about 2 cloves
- 10 ounces cherry tomatoes
- 2 links chicken chorizo sausage, cut or sliced into coins
- ¼ cup low sodium chicken broth
- 1 can diced tomatoes, 14.5 ounce can, with juice
- 3 ounces whipped cream cheese
Instructions
Boil the Pasta
- Boil a pot of water and cook your pasta according to the package. I cooked mine al dente since it will continue to soften in the sauce. Reserve 1/4 cup pasta water. Drain off excess water using a colander and drizzle the pasta with olive oil. Set it aside.
Prepare the Sauce
- In a 3.5-quart saucepan add butter and olive oil over medium heat.Once hot, add the shrimp and cook for 2-3 minutes per side. Remove the shrimp from the pan and set them aside.
- Next, add the diced onions and minced garlic to the pan. Saute until soft and fragrant. Next, add the chicken sausage coins. Saute for 2-3 minutes until lightly browned then add the cherry tomatoes. Once the tomatoes begin to blister deglaze the pan with the low sodium chicken broth and add one can of diced tomatoes with juice. Add the seasoning blend and stir until well combined. Finally, add the whipped cream cheese and stir until it is melted and well combined.
Assemble
- Nestle the shrimp back into the sauce and add the cooked pasta. Toss until well coated. Simmer over low heat until warmed through. If the sauce gets too thick add some of the reserved pasta water!
Notes
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Nutrition
Serving: 1serving, Calories: 477kcal, Carbohydrates: 57g, Protein: 17g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 843mg, Potassium: 586mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1071IU, Vitamin C: 31mg, Calcium: 95mg, Iron: 3mg
3 Comments on “Creamy Cajun Chicken Chorizo and Shrimp Pasta”
This looks fantastic, but I would have to try it on a cheat night due to the Sat Fat content. It looks great.
Not only is this fantastic tasting, but the way the recipe is constructed is one of the best I have ever seen. The little check boxes so you don’t forget anything; the clear order in which to perform tasks; even equipment needed. I will look for more recipes with this format on this website. Thank you so much!!
This recipe was delicious, I will definitely make it again!