Cajun Shrimp and Sausage Pasta Recipe
There’s just something irresistible about a big bowl of Cajun Shrimp and Sausage Pasta—the kind of meal that hits all the right notes: comforting, smoky, creamy, a little spicy, and loaded with hearty ingredients that come together in perfect harmony. What makes this dish truly special is the way the lively blend of Cajun flavors seeps into every bite of pasta, shrimp, and sausage, making every forkful a celebration of color, texture, and bold southern flair.
Ingredients You’ll Need
The magic of Cajun Shrimp and Sausage Pasta is in its simple yet meaningful ingredient list—each one plays a starring role in building up flavor, richness, and visual pop. Here’s why you’ll want every item on your counter before you start.
- Fettuccine or penne pasta (12 ounces): The base that soaks up every bit of that creamy, spiced sauce—choose your favorite noodle for perfect texture.
- Olive oil (1 tablespoon): For searing the sausage and shrimp, adding a touch of richness and that hint of Mediterranean flair.
- Andouille or smoked sausage (1/2 pound, sliced): Delivers smoky, peppery bites that mingle beautifully with the Cajun spirit.
- Large shrimp (1/2 pound, peeled and deveined): Their sweet, briny taste pairs perfectly with sausage, adding a juicy, luxurious touch.
- Cajun seasoning (2 teaspoons, divided): The secret sauce! This blend infuses the pasta with bold heat, earthiness, and a signature southern warmth.
- Butter (1 tablespoon): Adds body to the sauce and infuses a creamy mouthfeel that unifies all the ingredients.
- Red bell pepper (1, sliced): Brings color and sweetness to brighten up the dish.
- Onion (1/2, sliced): For gentle, aromatic sharpness and savory depth.
- Garlic (3 cloves, minced): Always the flavor backbone, garlic gives the whole dish a wonderful aromatic kick.
- Heavy cream (1 cup): The foundation of that dreamy sauce—so rich and velvety, it’s the comfort-maker here.
- Chicken broth (1/2 cup): Loosens up the cream, adding savory notes and just the right texture to the sauce.
- Parmesan cheese, grated (1/2 cup): Adds a savory, salty finish and helps the sauce cling to every bite.
- Salt and pepper (to taste): Never forget seasoning—just enough brings all the flavors perfectly into balance.
- Chopped parsley (for garnish): A pop of fresh green that finishes the dish and makes it feel restaurant-worthy.
How to Make Cajun Shrimp and Sausage Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil and cook your fettuccine or penne until just al dente. You want the noodles with a touch of bite—they’ll finish in the luscious Cajun cream sauce later. Once done, drain and set aside, keeping a splash of pasta water handy in case you want to thin out the sauce later.
Step 2: Brown the Sausage
In a large skillet over medium-high heat, add the olive oil, then toss in your sausage slices. Let them sizzle, browning on both sides for about 3 to 4 minutes. This adds depth to the flavor and gives those coveted crispy edges. Once the sausage is perfectly caramelized, scoop it onto a plate and set aside.
Step 3: Cajun-Spiced Shrimp
In the same skillet, lay in the shrimp and sprinkle over 1 teaspoon of the Cajun seasoning. Cook them for just 2 to 3 minutes per side, until they’re plump and opaque—no overcooking! Remove them to join the sausage, making room in the pan for the next step.
Step 4: Sauté the Vegetables
Drop the heat to medium, add the butter, and toss in the sliced red bell pepper and onion. Stir them around for 4 to 5 minutes until softened and sweetly fragrant. Then, stir in minced garlic and cook for just a minute more—it should smell irresistible at this point!
Step 5: Make the Creamy Cajun Sauce
Sprinkle in the last teaspoon of Cajun seasoning, then pour in the heavy cream and chicken broth. Stir everything together, scraping up any bits stuck to the pan for extra flavor. Bring to a gentle simmer, then add the Parmesan cheese. Let the sauce thicken for a couple more minutes until velvety and just right for coating your pasta.
Step 6: Bring It All Together
Now, add the cooked sausage and shrimp back to the skillet. Toss in the drained pasta, and gently stir until every ribbon or tube is glossy and coated in sauce. Let everything warm through and meld, then taste for salt and pepper, adjusting as needed.
Step 7: Garnish and Serve
To finish, scatter over plenty of chopped parsley for a fresh, vibrant touch. Serve hot and get ready for plenty of happy faces at the table!
How to Serve Cajun Shrimp and Sausage Pasta
Garnishes
A final flourish makes all the difference. Sprinkle chopped parsley generously over the top for a pop of color and freshness. For extra kick, add a dash of extra Cajun seasoning or shaved Parmesan just before serving. If you’re feeling fancy, a squeeze of lemon can lift all those rich flavors even higher.
Side Dishes
Cajun Shrimp and Sausage Pasta is hearty, but it loves some companions! Crisp green salads with a citrus vinaigrette, roasted broccoli, or garlicky green beans create a welcome contrast. And, let’s be honest—warm crusty bread for swiping up the sauce is never a bad idea.
Creative Ways to Present
You can serve this pasta family-style in a big rustic bowl for a celebratory look, or plate it individually with tongs for a gourmet touch. If you’re entertaining, consider using mini cast-iron skillets or wide, shallow bowls so every serving looks picture-perfect and inviting.
Make Ahead and Storage
Storing Leftovers
Once everyone’s had their fill, transfer any leftover Cajun Shrimp and Sausage Pasta into an airtight container. It keeps well in the fridge for up to 3 days. The flavors actually deepen overnight, making lunch leftovers a real treat!
Freezing
While the sauce has cream in it, you can freeze this pasta if needed. Spoon cooled portions into freezer-safe containers, making sure to leave a bit of room for expansion. Freeze for up to a month for best flavor—just know the sauce may separate slightly, but a quick stir after reheating usually brings it back.
Reheating
For the best results, reheat gently on the stovetop over low heat, adding a splash of milk or broth if the sauce seems thick. Microwave works too, but stir every 30 seconds to keep things creamy and prevent overcooking the shrimp.
FAQs
Can I make Cajun Shrimp and Sausage Pasta less spicy?
Absolutely! You control the heat by reducing the Cajun seasoning or opting for a milder blend. Taste as you go, and you can always serve hot sauce on the side for anyone who wants an extra kick.
What are some good substitutes for andouille sausage?
If you can’t find andouille, any smoked sausage or kielbasa works well. Even chorizo can add a fun twist, though it brings its own spice profile. The important thing is a sturdy, flavorful sausage that stands up to the shrimp and creamy sauce.
Can I use a different pasta shape?
You sure can! Penne, fettuccine, linguine, rigatoni—any of these will hold onto the sauce and mingle with the shrimp and sausage. Choose what you love or whatever you have on hand.
How do I make this dairy-free?
Swap out the heavy cream for a rich, unsweetened non-dairy milk (like coconut cream or cashew cream), and use a dairy-free Parmesan alternative. The result will still be luscious and satisfying, while keeping the Cajun Shrimp and Sausage Pasta spirit alive.
Can I double this recipe for a crowd?
Absolutely! Just use a bigger skillet and double up on the ingredients. It’s a brilliant dish for gatherings because it’s impressive but easy to scale up, and who doesn’t love a big pan of piping-hot Cajun Shrimp and Sausage Pasta?
Final Thoughts
If you’ve never tried Cajun Shrimp and Sausage Pasta before, this is your sign to go for it! The flavors are vibrant, the texture is indulgent, and every bite tells a story. I hope you enjoy sharing this delicious dish with family and friends as much as I do—happy cooking!
Print
Cajun Shrimp and Sausage Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a flavorful Cajun Shrimp and Sausage Pasta dish that combines spicy Cajun seasoning with creamy pasta, tender shrimp, and savory sausage for a satisfying meal.
Ingredients
Pasta:
- 12 ounces fettuccine or penne pasta
Shrimp and Sausage:
- 1 tablespoon olive oil
- 1/2 pound andouille or smoked sausage, sliced
- 1/2 pound large shrimp, peeled and deveined
- 2 teaspoons Cajun seasoning (divided)
- 1 tablespoon butter
- 1 red bell pepper, sliced
- 1/2 onion, sliced
- 3 cloves garlic, minced
Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the pasta: Boil pasta until al dente, then drain and set aside.
- Sear sausage and shrimp: Brown sausage in a skillet, then cook shrimp with Cajun seasoning until opaque. Set aside.
- Make the sauce: Sauté bell pepper, onion, and garlic. Add Cajun seasoning, cream, broth, and Parmesan. Simmer until thickened.
- Combine: Toss in cooked sausage, shrimp, and pasta. Heat through and garnish with parsley before serving.
Notes
- Adjust Cajun seasoning to taste.
- Customize with spinach, mushrooms, or chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 570
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 210mg
