This Creamy Cajun Shrimp Pasta with Sausage blends juicy shrimp, smoky andouille sausage, fettuccine, and a rich Cajun-spiced cream sauce for a comforting dinner.
You know that moment when you’re just staring into the fridge, hoping dinner inspiration magically appears? That’s exactly how this Creamy Cajun Shrimp Pasta with Sausage came to life.
It was one of those chaotic weeknights. You know, when the laundry’s half done, the kids are bickering over who gets the last juice box, and you realize you forgot to defrost the chicken? Yep, that was me.
But then I spotted a half-used bag of shrimp in the freezer and a pack of andouille sausage from a gumbo experiment months ago. I was already craving something cozy, so I figured… why not throw it all in a pan and see what happens?
And let me tell you, it was pure magic—like Cajun comfort food with a creamy twist. The spicy kick, the buttery shrimp, the smoky sausage—it was so good I had to write it down immediately.
Now? It’s my go-to when I want something fancy but not fussy that still feels like comfort food.
Why You’ll Love This Creamy Cajun Shrimp Pasta with Sausage Recipe?
- Big, Bold Flavors: The Cajun spice gives the perfect amount of heat without being overpowering.
- Quick & Easy: Under 40 minutes from start to finish.
- One-Pan Wonder: (Okay, two if you count the pasta pot…) but still minimal cleanup.
- Perfect for Weeknights or Guests: Looks fancy, but totally simple.
- Crowd-Pleaser: My family goes wild for this dish—zero leftovers every time.
Ingredient Notes:
This dish isn’t complicated, but the ingredients work together like a dream team:
- Shrimp: Large shrimp are perfect because they stay tender and juicy. If you only have smaller ones, just adjust the cook time.
- Andouille Sausage: Adds a smoky, slightly spicy flavor. Smoked sausage works too if that’s what you’ve got.
- Fettuccine: It holds the creamy sauce beautifully, but honestly, penne or linguine would work too.
- Bell Pepper & Onion: These give a sweet contrast to the spice and add a pop of color.
- Cajun Seasoning: Bold, smoky, and spicy—the star of the show.
- Heavy Cream: Makes the sauce velvety smooth.
- Parmesan Cheese: Adds saltiness and richness that balances the heat.
- Garlic: Because no pasta dish is complete without it.
Pro Tip: Want to turn up the heat? Add extra Cajun seasoning or a pinch of cayenne. Or keep it mild by scaling back the seasoning.
How To Make Creamy Cajun Shrimp Pasta with Sausage?
Step 1. Season the Shrimp:
Toss the shrimp with Cajun seasoning, oregano, salt, and black pepper. Make sure they’re well coated so the spices can work their magic.
Step 2. Sear the Shrimp:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the shrimp for 2 minutes per side until pink and slightly opaque—but not overdone! Transfer them to a plate and set aside.
Step 3. Brown the Sausage:
In the same skillet, toss in the sliced andouille sausage. Cook for 4-5 minutes until nicely caramelized and golden brown. Set it aside with the shrimp.
Step 4. Cook the Pasta:
Meanwhile, boil the fettuccine in generously salted water until al dente. Drain and set aside.
Step 5. Sauté the Veggies:
Add a bit more olive oil to the skillet. Toss in the sliced onions, bell pepper, and Cajun seasoning. Cook for 5 minutes, stirring occasionally, until softened but still vibrant. Add the garlic and let it cook for 30 seconds—just long enough to smell amazing.
Step 6. Build the Sauce:
Pour in the crushed tomatoes, chicken broth, and heavy cream. Stir well and let it simmer for 2-3 minutes. Scrape up the browned bits on the bottom of the pan—that’s where the flavor lives!
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Step 7. Add the Cheese:
Stir in the Parmesan cheese until it melts into the sauce.
Step 8. Bring It All Together:
Toss the cooked fettuccine and sausage back into the skillet, stirring gently to coat the pasta in the sauce.
Step 9. Finish with Shrimp:
Return the shrimp to the skillet, letting them warm through for about 2 minutes.
Step 10. Garnish & Serve:
Top with freshly chopped parsley and maybe a little extra Parmesan.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended—the creamy sauce tends to separate.
- Reheating: Warm gently on the stovetop with a splash of cream or broth to loosen the sauce.
Variations and Substitutions:
Feeling creative? Here are some fun ideas to switch things up:
- Protein Swaps: Chicken breast or scallops work beautifully too.
- Spicy Level: Amp up the heat with extra Cajun seasoning or cayenne pepper.
- Dairy-Free: Swap the cream for coconut milk and skip the Parmesan.
- Pasta Choices: Try penne, rigatoni, or gluten-free pasta if needed.
- Extra Veggies: Mushrooms, spinach, or zucchini would be great add-ins.
What to Serve with Creamy Cajun Shrimp Pasta with Sausage?
This dish is rich, so balance it with something fresh or light:
- Garlic Bread: Because carbs with carbs is always a win.
- Caesar Salad: Crisp and refreshing to cut through the richness.
- Steamed Broccoli: Simple, green, and healthy.
Frequently Asked Questions:
Can I make this dish ahead of time?
It’s best fresh, but you can prep the sauce earlier and reheat gently.
Is this dish gluten-free?
Swap the pasta for gluten-free noodles, and you’re good to go!
Can I use pre-cooked shrimp?
Absolutely! Just add them in at the end to avoid overcooking.
This Creamy Cajun Shrimp Pasta with Sausage isn’t just another pasta dish—it’s pure comfort food with a spicy twist. Perfect for weeknights, date nights, or any night when you need a little extra coziness.
Try it out this week—I’d love to hear how it turns out! Got your own twist on it? Share in the comments—I’m always looking for inspiration!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Cajun Shrimp Pasta with Sausage
Ingredients
- 1 lb. large shrimp (peeled and deveined)
- Kosher salt and fresh cracked black pepper (to taste)
- 1 tsp Cajun seasoning (or Creole seasoning)
- ½ tsp dried Oregano
- 2 tbsp Olive oil
- 6 oz andouille sausage or smoked sausage (thinly sliced)
- 10 oz fettuccine pasta
- ½ yellow onion (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 4 tsp Cajun seasoning (or Creole seasoning)
- 1 tsp brown sugar
- 2-3 cloves garlic (chopped)
- ½ c crushed tomatoes
- 1 c chicken broth sodium free
- 1 c heavy cream
- ⅔ c Grated Parmesan
- 1 tbsp parsley (chopped)
Instructions
- Start by tossing the shrimp with a mixture of salt, pepper, Cajun seasoning and oregano until they are well coated. Take a skillet. Heat it over medium-high heat while drizzling some olive oil on the bottom.
- Next add the shrimp to the skillet. Cook them for around 2 minutes. Flip the shrimp. Let them cook for another 1 to 2 minutes. Once done transfer them to a plate. Set aside.
- Drizzle olive oil into the same pan then add the sausage and cook until it turns caramelized and browned which usually takes about 4 to 5 minutes. Once browned, remove the sausage from the pan. Set it aside as well.
- Now it's time to cook your pasta in boiling water that has been generously seasoned with salt. Cook it until it reaches an al dente texture.
- Lower the heat, on your stove to medium add olive oil into the pan you used earlier then introduce onion, red bell pepper, Cajun seasoning, brown sugar and a pinch of salt. Sauté this mixture until both onion and pepper have softened nicely.
- After that's done cooking for a bit incorporate garlic into your pan. Cook it for 30 seconds.
- Proceed by pouring crushed tomatoes along, with chicken broth and heavy cream into your pan. Allow everything to come to a simmer while stirring gently to scrape up any bits stuck at the bottom of your skillet.
- Stir in some Parmesan cheese into this sauce you've created until everything is perfectly blended together. Once combined nicely add in both cooked pasta as well as the sausage while stirring gently so they are evenly coated with sauce. Let this mixture heat through for about 2 to 3 minutes before seasoning with salt and pepper according to your taste preferences.
- To finish off this dish beautifully add in those cooked shrimp you prepared earlier. Garnish the dish by sprinkling some chopped parsley on top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
