If you’re craving something that feels luxurious but comes together in under an hour, this Creamy Cajun Shrimp Pasta with Sausage Recipe might just become your new go-to. I absolutely love how the smokiness of the andouille sausage pairs with the spicy, tender shrimp, all tossed in a velvety, rich sauce that’s just the right balance of cream and Cajun heat. It’s one of those recipes I find perfect for a cozy weekend dinner or when I want to impress friends without breaking a sweat.
When I first tried this recipe, I was amazed at how the flavors melded together so effortlessly thanks to the Cajun seasoning and that little touch of brown sugar in the sauce. You’ll find that it’s not just flavorful but also adaptable — easy to tweak to your spice preference or ingredient stash. It’s definitely worth trying if you love pasta with a kick and hearty, savory sausage alongside fresh shrimp.
Why You’ll Love This Recipe
- Flavor Explosion: The combination of Cajun spices, smoky sausage, and fresh shrimp creates layers of bold, comforting flavors.
- Creamy but Balanced: The sauce is rich and silky with cream and Parmesan but has a subtle tanginess from crushed tomatoes to keep it lively.
- Weeknight Friendly: It comes together quickly, perfect for when you want something impressive but don’t have hours to cook.
- Customizable: Easily adjust the heat, swap pasta shapes, or add more veggies to suit your taste and pantry.
Ingredients You’ll Need
The beauty of this Creamy Cajun Shrimp Pasta with Sausage Recipe is in the mix of fresh seafood, bold sausage, and simple pantry staples that pack a punch. Using quality Cajun seasoning here is key to nailing that authentic flavor, and fresh shrimp really elevate the dish.
- Shrimp: Large, peeled, and deveined shrimp work best for tender bites and quick cooking.
- Kosher salt & black pepper: Freshly cracked pepper and good salt bring out all the flavors perfectly.
- Cajun seasoning: Choose your favorite blend, or make your own for personalized spice level.
- Dried oregano: Adds a subtle herbaceous note that complements the Cajun spices.
- Olive oil: Use for sautéing—brings a smooth richness without overpowering flavors.
- Andouille or smoked sausage: Thinly sliced for caramelization; the smoky flavor is essential.
- Fettuccine pasta: Holds onto the creamy sauce wonderfully; you can swap for linguine or spaghetti if needed.
- Yellow onion: Thinly sliced to soften in the sauce and add sweetness.
- Red bell pepper: Provides freshness and a subtle sweetness, balancing the spice.
- Brown sugar: Just a touch to balance the acidity of the tomatoes and the heat.
- Garlic: Fresh and chopped, it’s the soul of the sauce.
- Crushed tomatoes: Adds a subtle tang that keeps this cream sauce from feeling too heavy.
- Chicken broth (sodium-free): Creates a light, flavorful base for the sauce without extra salt.
- Heavy cream: For that smooth, luscious texture.
- Parmesan cheese: Freshly grated gives the sauce richness and depth.
- Parsley: Chopped and fresh for garnish and a pop of color.
Variations
I love experimenting with this Creamy Cajun Shrimp Pasta with Sausage Recipe depending on what I have on hand or my mood that day. You should feel free to customize it too — it’s forgiving and flexible, and that’s part of what makes it so great!
- Make it vegetarian: Swap shrimp and sausage for hearty mushrooms and extra veggies like zucchini or spinach; it still tastes amazing!
- Dial up or down the spice: Add cayenne or hot sauce if you like heat, or reduce Cajun seasoning for a milder version that everyone can enjoy.
- Alternate pasta shapes: Penne, rigatoni, or even gluten-free pasta work well — just adjust cooking time accordingly.
- Use coconut milk: For a dairy-free twist, swap heavy cream for full-fat coconut milk and omit Parmesan for a different but delicious flavor.
How to Make Creamy Cajun Shrimp Pasta with Sausage Recipe
Step 1: Spice and Sear the Shrimp and Sausage
This is where your dish gets its Cajun soul. Toss the shrimp generously with salt, cracked pepper, Cajun seasoning, and oregano until each piece is well coated. Heat a large skillet over medium-high heat and drizzle with olive oil—don’t overcrowd the pan so the shrimp can sear nicely instead of steaming. Cook shrimp for about 2 minutes on one side, then flip and cook another 1-2 minutes until opaque. Set them aside to rest for now. Next, add a bit more olive oil to the same pan and brown the sliced sausage until it’s caramelized and crispy around the edges, about 4-5 minutes. Setting these aside lets you focus on building the sauce while locking in those rich flavors.
Step 2: Cook the Pasta Just Right
Boil your fettuccine in salted water according to the package directions, aiming for al dente texture — firm but cooked through. I always suggest not rinsing the pasta after draining because that starchy surface helps the sauce cling better. Set your pasta aside while you prepare the sauce.
Step 3: Build the Creamy Cajun Sauce
Turn the heat down to medium and add a touch more olive oil to your skillet. Toss in the thinly sliced onions, red bell peppers, the remaining Cajun seasoning, brown sugar, and a pinch of salt. Sauté this aromatics mixture until the onion softens and the bell pepper starts to release its sweetness, scraping up any flavorful browned bits from the pan — that’s flavor gold right there. Add in the chopped garlic and cook just until fragrant, about 30 seconds, so it doesn’t burn. Then, pour in crushed tomatoes, chicken broth, and heavy cream. Bring it all to a gentle simmer, stirring well and scraping the bottom of the pan to mix everything evenly. Let it cook for a couple more minutes to thicken and marry the flavors.
Step 4: Bring It All Together
Once the sauce is bubbling nicely, stir in the freshly grated Parmesan cheese until it melts smoothly, thickening the sauce to creamy perfection. Now you add the cooked pasta and sausage slices, stirring gently to warm everything through and coat each noodle in that luscious sauce—about 2-3 minutes. Taste and adjust salt and pepper. Last but not least, fold in the shrimp just before serving to prevent overcooking — you want those shrimp tender and juicy, not rubbery. Finish with a sprinkle of fresh parsley for color and freshness.
Pro Tips for Making Creamy Cajun Shrimp Pasta with Sausage Recipe
- Don’t Overcrowd the Pan: Sear shrimp and sausage in batches if needed to get that perfect caramelization and avoid steaming.
- Use Freshly Grated Parmesan: It melts better and adds richer flavor compared to pre-grated cheese.
- Cajun Seasoning Control: Add seasoning gradually, tasting as you go—that’s how I avoid overpowering the dish.
- Add Shrimp Last: To keep shrimp tender, add it right before serving and avoid cooking it in the sauce for too long.
How to Serve Creamy Cajun Shrimp Pasta with Sausage Recipe
Garnishes
I always top this pasta with a sprinkle of freshly chopped parsley not only for that burst of fresh, herbaceous color but also because it cuts through the richness beautifully. A little extra grated Parmesan on the side never hurts either. Sometimes I add a few thin lemon wedges on the plate for those who want a fresh citrus squeeze to brighten their bite.
Side Dishes
I like pairing this dish with a simple green salad dressed in a tangy vinaigrette to balance the creaminess. Garlic bread or a crusty baguette also pairs perfectly—great for soaking up every last bit of that spicy sauce. Roasted or steamed greens like broccoli or green beans add a nice crunch and freshness on the side.
Creative Ways to Present
For a dinner party, I’ve served this Creamy Cajun Shrimp Pasta with Sausage Recipe in individual shallow bowls garnished with parsley and a sprinkle of smoked paprika. For a festive touch, you could top servings with crispy fried shallots or even a drizzle of good hot honey to elevate the spicy-sweet balance. It looks impressive but still feels super comfy and homey.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they keep well for 2-3 days. Because the pasta soaks up the sauce a bit, you’ll want to loosen it up a bit when reheating with a splash of milk or broth to bring back the creaminess.
Freezing
I’ve frozen this pasta before, but I recommend freezing the sauce, sausage, and shrimp separately if possible. Shrimp tends to get rubbery after freezing and reheating, so if you can, freeze just the pasta and sauce, then add fresh shrimp when reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat with a bit of broth or milk to prevent the sauce from breaking. Stir often until warmed through. Avoid microwave if you want to preserve the texture, but a quick zap works in a pinch—just add liquid to keep it creamy.
FAQs
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Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can work, just be sure to thaw and pat them dry thoroughly before seasoning and cooking. Soggy shrimp won’t sear properly, and drying them helps develop a nice crust.
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What can I substitute for andouille sausage?
If you can’t find andouille sausage, smoked kielbasa or any smoked pork sausage with a bit of spice is a great alternative. Regular Italian sausage works too—you might want to add a little cayenne for extra kick.
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How spicy is this Creamy Cajun Shrimp Pasta with Sausage Recipe?
It has a medium heat level thanks to the Cajun seasoning, which typically includes paprika, cayenne, and other spices. You can easily adjust spice by adding more or less Cajun seasoning or including extra hot sauce if you prefer it fiery.
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Can I make this recipe gluten-free?
Absolutely! Just replace the fettuccine with your favorite gluten-free pasta and double-check the sausage ingredients for any fillers containing gluten. The rest of the recipe is naturally gluten-free.
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Is this recipe freezer-friendly?
While the sauce and pasta can freeze well, shrimp tends to get tough after freezing. To preserve texture, I recommend freezing shrimp separately or adding fresh shrimp after reheating the thawed sauce and pasta.
Final Thoughts
Honestly, this Creamy Cajun Shrimp Pasta with Sausage Recipe holds a special place in my recipe collection because it’s got the warmth of comfort food but still feels exciting with those bold Cajun flavors. It’s perfect when I want something special without hours in the kitchen. I’m confident you’ll enjoy making it as much as I do, and it’ll impress anyone you serve it to. Give it a try next time you want a dish that’s creamy, spicy, and downright satisfying.
Print
Creamy Cajun Shrimp Pasta with Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
Creamy Cajun Shrimp Pasta with Sausage is a flavorful and hearty dish featuring perfectly cooked shrimp and smoky andouille sausage tossed in a rich, spicy Cajun cream sauce with tender fettuccine. This one-pan skillet recipe combines Cajun seasoning, sautéed vegetables, and a luscious Parmesan-infused sauce for a comforting and indulgent meal that’s perfect for weeknights or special occasions.
Ingredients
Shrimp and Sausage
- 1 lb. large shrimp (peeled and deveined)
- Kosher salt and fresh cracked black pepper (to taste)
- 1 teaspoon Cajun seasoning (or Creole seasoning)
- 1/2 teaspoon dried Oregano
- 2 tablespoons Olive oil
- 6 oz andouille sausage or smoked sausage (thinly sliced)
Pasta
- 10 ounces fettuccine pasta
Sauce and Vegetables
- 1/2 yellow onion (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 4 teaspoons Cajun seasoning (or Creole seasoning)
- 1 teaspoon brown sugar
- 2–3 cloves garlic (chopped)
- 1/2 cup crushed tomatoes
- 1 cup chicken broth (sodium free)
- 1 cup heavy cream
- 2/3 cup Grated Parmesan
- 1 tablespoon parsley (chopped)
Instructions
- Cook shrimp: Toss the shrimp with kosher salt, freshly cracked black pepper, Cajun seasoning, and dried oregano until evenly coated. Heat a large skillet over medium-high heat and drizzle with olive oil. Add the shrimp and cook for 2 minutes on one side, then flip and cook for an additional 1-2 minutes until shrimp are pink and cooked through. Remove shrimp from skillet and set aside on a plate.
- Cook sausage: In the same skillet, add a little more olive oil then add the thinly sliced andouille or smoked sausage. Brown the sausage slices, letting them caramelize nicely for about 4-5 minutes. Remove from skillet and set aside with the shrimp. The skillet will be used for the sauce next.
- Boil pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente according to package instructions. Drain the pasta, but do not rinse it. Set aside.
- Make sauce: Reduce the heat of the skillet to medium and add a little more olive oil. Add the thinly sliced yellow onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté the vegetables until they start to soften and the onions become translucent, about 4-5 minutes, scraping up any browned bits from the pan. Add the chopped garlic and cook for about 30 seconds until fragrant. Then add the crushed tomatoes, sodium-free chicken broth, and heavy cream. Stir well and bring the mixture to a simmer. Let it simmer for a couple of minutes, stirring frequently to incorporate all the flavors and scraping up any browned bits from the bottom of the pan.
- Final assembly: Once the sauce is simmering, stir in the grated Parmesan cheese until melted and fully blended into the sauce. Add the cooked pasta and sausage back into the skillet. Stir to combine and heat everything through for 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed. Finally, gently fold the cooked shrimp into the sauce to warm them without overcooking. Serve immediately garnished with freshly chopped parsley.
Notes
- Do not rinse the pasta after boiling to help the sauce adhere better.
- Adjust Cajun seasoning based on preferred spice level.
- Use andouille sausage for an authentic smoky flavor; smoked sausage is a good alternative.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 220 mg
