Cajun Shrimp and Sausage Pasta is a bold, creamy dish that mixes spicy shrimp and smoky sausage for a tasty Southern meal.
- Cajun Shrimp and Sausage Pasta — introduction
- Cajun Shrimp and Sausage Pasta — why make this recipe
- Cajun Shrimp and Sausage Pasta — how to make Cajun Shrimp and Sausage Pasta
- Cajun Shrimp and Sausage Pasta — Ingredients
- Cajun Shrimp and Sausage Pasta — Directions
- Cajun Shrimp and Sausage Pasta — how to serve Cajun Shrimp and Sausage Pasta
- Cajun Shrimp and Sausage Pasta — how to store Cajun Shrimp and Sausage Pasta
- Cajun Shrimp and Sausage Pasta — tips to make Cajun Shrimp and Sausage Pasta
- Cajun Shrimp and Sausage Pasta — variation (if any)
- Cajun Shrimp and Sausage Pasta — FAQs
Cajun Shrimp and Sausage Pasta — introduction
Cajun Shrimp and Sausage Pasta brings warm, spicy flavors and creamy sauce in every bite.
This dish is quick to make and fills the house with a rich, tasty smell.
If you like hearty seafood and Southern spice, try a related one-pot stew like okra stew with chicken, sausage, shrimp and crawfish tails for more bold flavors.
Cajun Shrimp and Sausage Pasta — why make this recipe
Cajun Shrimp and Sausage Pasta is great when you want a fast, comforting dinner that feels special.
It uses simple pantry ingredients and cooks in about 30 minutes, so it works for weeknights or casual guests.
Cajun Shrimp and Sausage Pasta — how to make Cajun Shrimp and Sausage Pasta
Cajun Shrimp and Sausage Pasta cooks in stages so each part gets the right texture.
You brown the shrimp first, then the sausage, make a quick sauce, and finish by mixing pasta, sausage, and shrimp back in.
This method is like other creamy pasta soups, such as a creamy sausage and tomato pasta soup, which also blends browned meat with a rich sauce.
Cajun Shrimp and Sausage Pasta — Ingredients
- 1 lb. large shrimp, peeled and deveined
- Kosher salt and fresh cracked black pepper, to taste
- 1 teaspoon Cajun seasoning, or Creole seasoning
- ½ teaspoon dried Oregano
- 2 tablespoons Olive oil
- 6 oz andouille sausage or smoked sausage, thinly sliced
- 10 ounces fettuccine pasta
- ½ 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
- ½ cup crushed tomatoes
- 1 cup chicken broth, sodium free
- 1 cup heavy cream
- ⅔ cup Grated Parmesan
- 1 tablespoon parsley, chopped
Cajun Shrimp and Sausage Pasta — Directions
- Toss shrimp with salt, pepper, 1 teaspoon Cajun seasoning, and oregano; coat well.
- Heat a large skillet over medium-high and add 1 tablespoon olive oil. Add shrimp; cook 2 minutes, flip, cook 1–2 more minutes. Remove to a plate and set aside.
- In the same pan, add a little more olive oil and the sausage; brown about 4–5 minutes. Remove to a plate and set aside.
- Cook pasta in salted boiling water until al dente; drain and set aside.
- Lower heat to medium, add more olive oil to the pan, then add onion, red bell pepper, 4 teaspoons Cajun seasoning, brown sugar, and a pinch of salt. Sauté until softened, scraping up browned bits.
- Add garlic; cook until fragrant, about 30 seconds.
- Add crushed tomatoes, chicken broth, and heavy cream. Bring to a simmer, stir to scrape up brown bits, and simmer a couple minutes.
- Once simmering, add Parmesan and stir into the sauce. Add cooked pasta and sausage; stir to combine and heat through 2–3 minutes. Season with salt and pepper to taste, then lastly add shrimp.
- Serve with chopped parsley.
Cajun Shrimp and Sausage Pasta — how to serve Cajun Shrimp and Sausage Pasta
Serve Cajun Shrimp and Sausage Pasta hot on warm plates so the sauce stays creamy.
Garnish with chopped parsley and extra Parmesan if you like.
Offer crusty bread or a simple green salad to balance the spice.
Cajun Shrimp and Sausage Pasta — how to store Cajun Shrimp and Sausage Pasta
Cool the pasta to room temperature before storing.
Place in an airtight container and refrigerate for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce.
Cajun Shrimp and Sausage Pasta — tips to make Cajun Shrimp and Sausage Pasta
- Use large shrimp so they hold up in the sauce and do not overcook.
- Brown the sausage well for extra smoky flavor and to leave browned bits for the sauce.
- If you want more creaminess, add a little extra heavy cream at the end.
- For a different twist, try a creamy seafood noodle soup technique like in this recipe: creamy peanut shrimp and mushroom noodle soup for a nutty, rich variation idea.
Cajun Shrimp and Sausage Pasta — variation (if any)
- Make it milder: reduce Cajun seasoning and omit the brown sugar.
- Make it spicier: add cayenne or extra Cajun seasoning.
- Swap pasta: use penne, linguine, or even rice for a different texture.
Cajun Shrimp and Sausage Pasta — FAQs
Q: Can I use frozen shrimp for Cajun Shrimp and Sausage Pasta?
A: Yes, thaw shrimp fully and pat dry before seasoning and cooking to avoid extra water in the pan.
Q: Can I make Cajun Shrimp and Sausage Pasta ahead of time?
A: You can cook components ahead. Keep shrimp separate and add at the end when reheating to avoid overcooking.
Q: Where can I buy quality andouille sausage for Cajun Shrimp and Sausage Pasta?
A: You can find andouille sausage at many grocery stores or online. Buy it here.
Q: Can I use a lighter cream or milk in Cajun Shrimp and Sausage Pasta?
A: You can use half-and-half or whole milk, but the sauce will be thinner. Add a little flour or reduce the sauce to thicken if needed.
Cajun Shrimp and Sausage Pasta
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined Use large shrimp so they hold up in the sauce.
- 1 teaspoon Cajun seasoning, or Creole seasoning Adjust to taste.
- ½ teaspoon dried Oregano
- Kosher salt and fresh cracked black pepper, to taste
For the Pasta
- 10 oz fettuccine pasta Can substitute with penne or linguine.
For the Sauce and Sausage
- 2 tablespoons Olive oil Add more as needed.
- 6 oz andouille sausage or smoked sausage, thinly sliced Brown the sausage well for extra smoky flavor.
- ½ medium yellow onion, thinly sliced
- 4 teaspoons Cajun seasoning, or Creole seasoning Additional for flavoring the sauce.
- 1 teaspoon brown sugar Adjust if making it milder.
- 2-3 cloves garlic, chopped
- ½ cup crushed tomatoes
- 1 cup chicken broth, sodium free
- 1 cup heavy cream Add more for extra creaminess.
- ⅔ cup Grated Parmesan
- 1 tablespoon parsley, chopped For garnishing.
Instructions
Preparation
- Toss shrimp with salt, pepper, 1 teaspoon Cajun seasoning, and oregano; coat well.
- Heat a large skillet over medium-high and add 1 tablespoon olive oil. Add shrimp; cook for 2 minutes, flip, cook for 1–2 more minutes. Remove to a plate and set aside.
- In the same pan, add more olive oil and the sausage; brown for about 4–5 minutes. Remove to a plate and set aside.
- Cook pasta in salted boiling water until al dente; drain and set aside.
Sauce Preparation
- Lower heat to medium, add more olive oil to the pan, then add onion, red bell pepper, 4 teaspoons Cajun seasoning, brown sugar, and a pinch of salt. Sauté until softened, scraping up browned bits.
- Add garlic; cook until fragrant, about 30 seconds.
- Add crushed tomatoes, chicken broth, and heavy cream. Bring to a simmer, stir to scrape up brown bits, and simmer for a couple of minutes.
- Once simmering, add Parmesan and stir into the sauce. Add cooked pasta and sausage; stir to combine and heat through for 2–3 minutes. Season with salt and pepper to taste, then add shrimp last.
Serving
- Serve hot on warm plates garnished with chopped parsley and extra Parmesan if desired.
