This Creamy Gluten Free Cajun Shrimp and Sausage Pasta is a simple one pot dish that tastes just like Chili's cajun pasta! It's got tender shrimp, chicken sausage, gluten free pasta and veggies in a creamy spicy sauce. Dairy free option included!
¼cupparmesan cheesesub nutritional yeast for dairy free
Cashew Cream (optional, instead of dairy)
1cupraw unsalted cashewssoaked in boiling water for 30 mins. No need to soak if you have a high-powered blender!
½cupwater
Instructions
Combine the salt, garlic powder, onion powder, paprika, oregano, thyme and cayenne in a bowl and mix to combine.
Stovetop Instructions
Heat 1 tbsp oil in a large, deep skillet over medium heat. Add the shrimp and 2 tsp of the cajun spice mixture. Cook for 1-2 minutes on each side, or until cooked through. Remove using a slotted spoon and set aside.
Add the remaining 1 tbsp oil along with the sliced sausage, onion, and red pepper. Saute for 3-4 minutes.
Add in the pasta, 4.5 cups chicken broth, and remaining spice mixture. Stir to combine.
Cover and bring to a boil. Reduce heat to medium and cook while stirring occasionally, for 12-13 minutes or until the pasta is cooked through and a lot of the broth has reduced. Test it to make sure it's not getting overcooked!
Combine the arrowroot powder and water to create a slurry. Add the shrimp back into the pan along with the slurry. The sauce will thicken as it bubbles.
Remove from heat and add in the cashew cream (or half & half and parmesan, if using). Stir and top with chopped green onions. Enjoy!
Instant Pot Instructions
Press the "saute" button on the Instant Pot and add the oil. After it heats up, add in the shrimp. Sprinkle the shrimp with 2 tsp of the cajun seasoning. Cook for 1-2 minutes on each side until cooked through and no longer opaque. Remove the shrimp using a slotted spoon and set aside.
Add the remaining 1 tbsp oil along with the sausage rounds, onion, and red pepper. Saute them for 3-4 minutes. Add in the pasta, the broth, and the remaining spice mixture. Give everything a good stir. The broth should mostly cover everything.
Lock the lid, turn the vent to "sealing", and cook on high pressure for 4 minutes.*
While the Instant Pot comes to pressure, make the cashew cream (if using). Add the cashews and water to a high-powered blender, and blend for 1 minute or until very creamy and smooth.
When the Instant Pot timer goes off, manually release the steam. Combine the arrowroot and water to form a slurry. Turn the pot to "saute mode" and pour it in along with the shrimp. It will thicken as it bubbles.
Stir in the cashew cream or half & half and parmesan. Taste it and adjust seasonings to your liking (add salt, a little more cayenne, etc). Serve with fresh chopped green onions, if desired. Enjoy!
Notes
Expert Tips
As mentioned, I used Jovial Foods gluten-free penne for this recipe. The cooking time on the box says 12 minutes. The rule of thumb when it comes to cooking any pasta in the Instant Pot is to cut the time in half and minus two minutes. 12 minutes / 2 = 6 mins minus 2 mins = 4 mins of cooking time. This resulted in PERFECT, al dente penne. You can use any type of pasta you want for this, but please be aware I haven't tested it with chickpea pasta or any other type!
Nutrition info is for 1/4 of the total recipe using half & half & parmesan - not cashew cream.
If using a different type of pasta, make sure to check the label for cooking time. Divide it in half, then subtract 2 minutes. For example, if the box says 10 minutes, divide it by 2 = 5. Minus 2 minutes = 3 minutes on high pressure.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat over the stove top or for 2-3 minutes in the microwave, using a little chicken brother or butter to break up the pasta.