Creamy Cajun Shrimp and Sausage Pasta
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Creamy Cajun Pasta with Shrimp and Sausage is an easy and delicious dish that can be made for a weeknight dinner in just 30 minutes. And don’t worry, it’s not too spicy for the kids.
Original recipe: January 2022 | Updated: June 2024
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I’m a huge fan of Cajun cuisine, and when homemade alfredo sauce is included, I’m all in. This recipe is my take on a pasta I had in New Orleans many years ago. I visited with a group of girls, and wow, is that one fun place to visit.
My Cajun Chicken Wings remind me of all the fun we had on that trip, too.
Why you’ll love this cajun shrimp sausage pasta
One-Pot Dinner Recipe: Other than boiling the pasta, this recipe is made in just one pot, making clean-up a breeze.
30-Minute Meal: Get dinner on the table in just 30 minutes.
Amazing Flavor: This restaurant-quality dish is packed with bold flavors that will have your family repeatedly requesting this dinner.
Andouille Sausage: This sausage is precooked and only needs to be heated, making it a very easy dinner recipe.
Pasta Recipe: A pasta lover’s dream recipe!
What you’ll need to make cajun shrimp sausage pasta
Andouille Sausage – This type of smoked pork sausage has a distinct spicy (but not too spicy) taste.
Shrimp – Peeled and deveined large shrimp. I left the tails on for this recipe, but you could choose to purchase a tail-off shrimp.
Pasta – Linguine is my favorite for its recipe, but you could use any pasta.
Diced Tomatoes – I prefer petite diced tomatoes.
Cajun Seasoning Blend – Check out my Cajun Spice recipe to make a homemade blend or use the creole seasoning you already have in the pantry.
Onion – For this recipe, I used thin white onion slices, but red onion would also be delicious.
Red Bell Pepper – Remove the seeds and slice thin.
Half and Half – You could use heavy cream as a substitute.
Parmesan Cheese – Grate the cheese from a block. The cheese in the green can give the sauce a powder-like texture.
Garlic – If you don’t have fresh garlic, substitute with 1 teaspoon of garlic powder.
Garnish – Fresh Parsley, parmesan cheese, and red pepper flakes.
Homemade cajun spice blend recipe
There are many cajun seasoning blends on the market, but I like to make a homemade version with these ingredients:
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Black Pepper
- Oregano
- Thyme
- Salt
- Cayenne Pepper
How to make creamy cajun shrimp pasta with sausage
Step 1: Cook the pasta according to the package instructions. Do not rinse. Try to time the pasta to be done when the sauce is finished.
Step 2: Season the shrimp with 2-3 teaspoons of the Cajun seasoning. Add 1 tablespoon of butter or olive oil to a large Dutch oven or skillet and cook the shrimp for 2 minutes per side over medium-high heat. Remove the shrimp from the skillet and set aside.
Step 2: Add the smoked sausage and sear both sides. Remove the sausage from the pan and set aside with the shrimp.
Step 3: Add the onions, peppers, the remaining Cajun spice blend, and garlic to the same pan. Cook for 3 – 5 minutes until the vegetables begin to soften. Be sure to scrape all the browned bits off the bottom of the pan while the vegetables are cooking.
Step 4: Add the petite diced tomatoes and simmer for 3- 5 minutes.
Step 5: Pour the half-and-half in and add the parmesan cheese. Simmer over medium heat for 5 minutes until the sauce thickens. DO NOT bring to a boil. Don’t worry if the sauce seems thin; the starchy pasta will help thicken it.
Step 6: Add the shrimp and sausage back to the pan.
Step 7: Toss the pasta with the sauce, top with fresh parsley and a sprinkle of parmesan cheese, and serve immediately.
FAQ
When stored in an airtight container or zip-top bag, the sausage will remain fresh for 3-4 days in the refrigerator and up to 3 – 4 months in the freezer.
You can also substitute it with kielbasa sausage or spicy Italian sausage.
Serve this creamy pasta with a simple salad or garlic toast.
Storage
Fridge: First, allow the dish to cool to room temperature to store leftover pasta. Then, transfer it to an airtight container or sealable plastic bag and store it in the refrigerator for up to 3 days. It’s not recommended to freeze the sauce.
Stovetop: Place the desired portion in a saucepan over medium heat. Add a splash of milk or cream to help restore creaminess and prevent the sauce from drying out. Stir occasionally until heated through.
Microwave: Transfer the leftover Cajun Alfredo to a microwave-safe dish and cover it loosely with a microwave-safe lid or paper towel to prevent splatters. Heat on medium power in 30-second intervals, stirring in between, until thoroughly heated.
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Cajun Sausage and Shrimp Pasta
Ingredients
- 8 ounce Pasta
- 1 Tablespoon Butter or Olive Oil
- 1/2 pound Shrimp
- 14 Ounces Smoked Andouille Sausage Sliced
- 1/2 Onion Thinly sliced
- 1/2 Red Bell Pepper Seeds removed and thinly sliced
- 2-3 Tablespoons Cajun Spice Blend
- 2 cloves Garlic Minced
- 1 14oz Diced Tomatoes
- 1/2 cup Parmesan Cheese Freshly grated
- 3 cups Half and Half
- Garnish Fresh Parsley and Parmesan Cheese Optional
Instructions
- Cook the pasta according to the package instructions. Do not rinse. Try to time the pasta so that it is done when the sauce is finished.8 ounce Pasta
- Season the shrimp with 2-3 teaspoons of the Cajun seasoning. Add 1 tablespoon of butter or olive oil to a large skillet and cook the shrimp for 2 minutes per side over medium-high heat. Remove the shrimp from the skillet and set aside.1 Tablespoon Butter or Olive Oil, 1/2 pound Shrimp
- Add the sliced smoked sausage and sear both sides. Remove the sausage from the pan and set aside with the shrimp.14 Ounces Smoked Andouille Sausage
- Add the onions, peppers, the remaining Cajun spice blend, and garlic to the same pan. Cook for 3 – 5 minutes until the vegetables begin to soften. Be sure to scrape all the browned bits off the bottom of the pan while the vegetables are cooking.1/2 Onion, 1/2 Red Bell Pepper, 2-3 Tablespoons Cajun Spice Blend, 2 cloves Garlic
- Add the petite diced tomatoes and simmer for 3- 5 minutes.1 14oz Diced Tomatoes
- Pour in the half-and-half and parmesan cheese and simmer over medium heat for 5 minutes until the sauce thickens. DO NOT bring to a boil. Don't worry if it seems thin, the pasta will help to thicken the sauce.1/2 cup Parmesan Cheese, 3 cups Half and Half
- Add the shrimp and sausage back to the pan. Toss the hot pasta with the sauce and garnish with fresh parsley, and a sprinkle of parmesan cheese. Serve immediately.Garnish Fresh Parsley and Parmesan Cheese
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Notes
- Store any leftover pasta in an airtight container for up to three days in the refrigerator.
- Andouille sausage is cooked. If you use a sausage that is not pre-cooked, be sure to alter the cooking instructions to be sure that it is fully cooked.
Nutrition
Made it tonight & it was fantastic! Thought it looked good from the pics but had no idea it was going to be so so good.
OK, I riffed on this somewhat. Added in the third leg of the holy trinity (celery), Ro-Tel, Worcestershire and Tabasco. Also used Tony Chachere’s Creole Seasoning in somewhat larger amounts instead of your blend (its’ just easier 🙂 ). BOY was it awesome!
I love riffing on a great recipe, too! So glad you enjoyed it.