There’s something irresistible about the marriage of Cajun spices, succulent shrimp, and smoky sausage all wrapped in a velvety cream sauce. This Creamy Cajun Shrimp Pasta with Sausage brings the soul of Louisiana right to your dinner table, combining bold flavors with comforting pasta in every bite.
Perfect for weeknight dinners but impressive enough for guests, this dish strikes that rare balance between casual and special occasion food. The spicy kick from the Cajun seasoning is beautifully tempered by the rich cream, creating a harmonious dish that will have everyone reaching for seconds.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for busy weeknights when you still want something special
- One-pan preparation (aside from cooking the pasta) means less cleanup afterward
- Customizable heat level – adjust the Cajun seasoning to suit your family’s spice preference
- Restaurant-quality results with simple, accessible ingredients
- Leftovers reheat beautifully for lunch the next day (if there are any!)
Ingredients
- 1 lb large shrimp, peeled and deveined
- 6 oz beef or smoked sausage, thinly sliced
- 10 oz fettuccine pasta (or your favorite pasta)
- 2 tbsp olive oil
- ½ yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tsp Cajun seasoning (or Creole seasoning)
- ½ tsp dried oregano
- ½ cup crushed tomatoes
- 1 cup chicken stock
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a bowl, toss shrimp with Cajun seasoning, oregano, salt, and pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté shrimp for 2–3 minutes per side until pink and lightly browned. Remove and set aside.
- In the same skillet, heat the remaining 1 tbsp olive oil. Add sliced sausage and brown on both sides. Remove and set aside.
- Add onions, bell peppers, and garlic to the skillet. Cook for 5 minutes or until soft and fragrant.
- Stir in crushed tomatoes and chicken stock. Bring to a simmer. Add heavy cream and Parmesan cheese, stirring until smooth and slightly thickened. Taste and adjust seasoning with more Cajun spice, salt, or pepper if needed.
- While the sauce simmers, cook pasta according to package directions. Drain and add to the sauce.
- Return shrimp and sausage to the skillet. Toss well with the pasta until evenly coated and heated through.
- Garnish with chopped fresh parsley and extra Parmesan if desired.
Tips & Variations
- For a lighter version, substitute half-and-half for the heavy cream (though the sauce won’t be quite as thick)
- No andouille? Use smoked kielbasa or even chorizo for a different but equally delicious flavor profile
- Add mushrooms, cherry tomatoes, or spinach for extra vegetables
- Make it gluten-free by using your favorite gluten-free pasta
- Prep the vegetables and slice the sausage ahead of time to make dinner assembly even quicker
- For a seafood medley, add scallops or crawfish along with the shrimp
Serving Suggestions
This hearty pasta dish is practically a meal in itself, but a simple side salad with a light vinaigrette makes for a perfect complement to cut through the richness. For a true New Orleans experience, serve with a side of garlic bread for sopping up every last bit of that incredible sauce.
If you’re entertaining, start the meal with a small cup of gumbo or a simple tomato soup, and consider pairing with a crisp white wine like Sauvignon Blanc or a light beer to balance the spicy flavors.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of cream or milk to revive the sauce
- The pasta will continue to absorb sauce as it sits, so serve promptly for best texture
- Look for shrimp that are pink and opaque when fully cooked – be careful not to overcook them or they’ll become tough
FAQs
Can I make this dish ahead of time?
You can prep all components separately and combine just before serving. For best results, cook the pasta and make the sauce, then refrigerate separately and combine when reheating.
How spicy is this dish?
With 2 tablespoons of Cajun seasoning, it has a moderate kick. Adjust down to 1 tablespoon for milder flavor or add red pepper flakes for more heat.
Can I use frozen shrimp?
Yes! Thaw completely and pat dry before seasoning and cooking to prevent excess water in the sauce.
What’s the best pasta shape for this recipe?
Fettuccine and penne work best as they stand up to the hearty sauce, but any medium to large pasta shape will work well.
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