Description
A fast, one-pan dinner featuring smoky sausage and juicy shrimp in a rich, creamy garlic butter sauce. Ready in just 15 minutes, this family-friendly meal is perfect for busy weeknights.
Ingredients
- 12 oz smoked sausage (Andouille or kielbasa), sliced into half-moons
- 1 lb jumbo shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1/2 cup chicken broth (low-sodium)
- 1/4 cup dry white wine (optional)
- 1/2 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
- Salt and black pepper to taste
Instructions
- Prep ingredients: Slice sausage, mince garlic, measure spices, and pat shrimp dry with paper towels.
- Heat a large skillet over medium-high heat. Add sliced sausage in a single layer and cook for 2-3 minutes per side until browned and crispy. Remove sausage to a plate, leaving fat in the pan.
- Reduce heat to medium. Add shrimp to the pan, season lightly with salt and pepper, and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to the plate with the sausage.
- Reduce heat to medium-low. Add butter to the pan. Once melted, add garlic and Cajun seasoning. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in chicken broth (and white wine if using) to deglaze the pan, scraping up browned bits from the bottom. Simmer for 1-2 minutes until slightly reduced.
- Stir in heavy cream and red pepper flakes. Simmer gently for 2 minutes until the sauce thickens slightly.
- Return sausage and shrimp to the pan. Toss everything in the sauce for 1 minute to heat through.
- Remove from heat. Stir in fresh parsley and squeeze in lemon juice. Taste and adjust seasoning if needed.
- Serve immediately over rice, pasta, or with crusty bread.
Notes
[‘Pat shrimp dry before cooking to ensure a good sear and prevent steaming.’, ‘Do not overcook shrimp; they finish cooking in the residual heat of the sauce.’, ‘Scrape up the fond (browned bits) from the pan to add depth to the sauce.’, ‘Keep heat low when adding butter and cream to prevent burning or separating.’, ‘Add lemon juice at the end to balance the richness of the butter and cream.’, ‘This recipe does not freeze well due to the dairy content; store in the fridge for up to 3 days.’]
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 480
- Sugar: 2
- Sodium: 680
- Fat: 36
- Saturated Fat: 18
- Carbohydrates: 8
- Fiber: 1
- Protein: 28
Keywords: Cajun, garlic butter, shrimp, sausage, one-pan meal, quick dinner, 15 minute meal, seafood, creamy sauce, family dinner