Tired of bland, uninspiring pasta dishes that leave you wondering why you didn’t just order takeout? Say hello to this Creamy Cajun Shrimp Pasta with Sausage – a bold, flavor-packed meal that brings New Orleans right to your dinner table. This dish combines succulent shrimp, savory sausage, and al dente pasta all wrapped in a velvety, spice-infused cream sauce that will have everyone asking for seconds.

In this guide, I’ll walk you through selecting the perfect shrimp and sausage, share my secret to creating that signature Cajun flavor profile, and provide foolproof cooking techniques that ensure restaurant-quality results every time. You’ll also find helpful variations, serving suggestions, and troubleshooting tips to make this dish your own.

Why This Cajun Shrimp Pasta Recipe Works

Combines two protein powerhouses – succulent shrimp and flavorful sausage – for a satisfying meal
Uses pantry staples alongside fresh ingredients for convenience and depth of flavor
Comes together in under 30 minutes, perfect for weeknight dinners yet impressive enough for guests
The creamy sauce clings perfectly to pasta while balancing the bold Cajun spices
Easily customizable heat level – make it as mild or spicy as you prefer

Choosing the Right Ingredients

Best Seafood for Cajun Pasta

For truly spectacular Cajun shrimp pasta, start with high-quality shrimp. Look for large or jumbo shrimp (21-25 count per pound) which stand up better to the bold flavors and won’t overcook quickly. Fresh Gulf shrimp offer the sweetest flavor, but good-quality frozen shrimp work wonderfully too – just thaw them properly in the refrigerator overnight.

Always buy shrimp with the shells on (even if you remove them for the recipe) as they typically have better flavor. Pink or white shrimp are excellent choices for this dish, but avoid tiger shrimp which can be tougher in texture.

Selecting the Perfect Sausage

Andouille sausage is the traditional choice for authentic Cajun pasta. This smoked meat sausage brings a distinct peppery, smoky flavor that forms the backbone of many Cajun dishes. If andouille is unavailable, smoked kielbasa makes an excellent substitute, though it’s typically milder.

For a lighter option, chicken or turkey andouille offers similar flavor with less fat. Whatever sausage you choose, look for one with visible spices and a firm texture – soft, mushy sausage often indicates lower quality meat and fillers.

Pasta Recommendations

Fettuccine is the classic choice for this creamy dish, as its broad surface area catches the sauce beautifully. However, penne, rigatoni, or cavatappi work wonderfully too, with their ridges and hollow centers capturing pockets of the flavorful sauce.

For a more authentic New Orleans touch, consider using linguine, which is commonly paired with seafood in Cajun cuisine. Whichever pasta you choose, be sure to cook it just until al dente – slightly firm to the bite – as it will continue cooking briefly when added to the sauce.

Ingredients & Prep

Seafood Preparation

1 pound large shrimp (peeled and deveined, tails removed)
1 tablespoon Cajun seasoning (divided)
1 tablespoon olive oil

Pat the shrimp dry with paper towels before seasoning – this ensures they’ll sear rather than steam. Toss them with half the Cajun seasoning and set aside while preparing other ingredients. For maximum flavor, let them marinate for 15-30 minutes in the refrigerator.

Sausage & Aromatics

8 ounces andouille sausage, sliced into rounds
1 medium onion, diced
1 red bell pepper, sliced
3 cloves garlic, minced
2-3 green onions, chopped (white and green parts separated)

Slice the sausage on a slight diagonal to create more surface area for browning. Prep all vegetables before starting to cook – this dish moves quickly once you begin.

Creamy Cajun Sauce

2 tablespoons butter
1 tablespoon all-purpose flour
1 cup chicken broth
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 teaspoon dried thyme
½ teaspoon dried oregano
¼-½ teaspoon cayenne pepper (adjust to taste)
Salt and freshly ground black pepper
12 ounces fettuccine pasta

For a lighter version, half-and-half can replace some or all of the heavy cream, though the sauce won’t be quite as rich.

Step-by-Step Cooking Instructions

Cooking the Pasta

Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente (usually 1-2 minutes less than indicated cooking time).
Reserve 1 cup of pasta water before draining – this starchy water is liquid gold for adjusting sauce consistency later.
Drain pasta but do not rinse – the starch helps the sauce adhere better.

Preparing the shrimp

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add seasoned shrimp in a single layer, being careful not to overcrowd (cook in batches if necessary).
Sear for just 1-2 minutes per side until pink and barely cooked through – they’ll finish cooking in the sauce later.
Remove shrimp to a plate and set aside.
In the same pan, add sliced andouille sausage and cook for 2-3 minutes until browned on both sides.
Transfer sausage to the plate with shrimp.

Creating the Cajun Sauce

Reduce heat to medium and add butter to the pan.
Add diced onion and bell pepper, sautéing for 3-4 minutes until softened.
Add minced garlic and white parts of green onions, cooking for 1 minute until fragrant.
Sprinkle flour over vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Slowly whisk in chicken broth, scraping up any browned bits from bottom of pan.
Pour in heavy cream, remaining Cajun seasoning, thyme, oregano, and cayenne pepper.
Bring to a gentle simmer (don’t boil) and cook for 3-4 minutes until slightly thickened.
Stir in Parmesan cheese until melted and smooth.

Bringing It All Together

Return shrimp and sausage to the pan, including any accumulated juices.
Add cooked pasta directly to the sauce, tossing gently to coat.
If sauce is too thick, add reserved pasta water a few tablespoons at a time.
Cook for 1-2 minutes until everything is heated through and shrimp are fully cooked.
Taste and adjust seasoning with salt and pepper as needed.
Garnish with reserved green onion tops before serving.

Pro Tips for Perfect Cajun Pasta

Avoiding Common Mistakes

Don’t overcook the shrimp – they continue cooking in the hot sauce and can quickly become rubbery
Create layers of flavor by properly browning the sausage before removing it
Use freshly grated Parmesan rather than pre-shredded, which contains anti-caking agents that can make your sauce grainy
If your Cajun seasoning contains salt, taste before adding additional salt to the dish

Equipment Recommendations

A wide, deep skillet or Dutch oven provides ample space for tossing the pasta with sauce
Heavy-bottomed pans distribute heat more evenly, preventing hot spots that can burn the cream sauce
Wooden or silicone utensils protect your cookware while stirring
Kitchen tongs make tossing the pasta with sauce much easier than a spoon

Make-Ahead Options

Prep all ingredients up to a day ahead and store separately in the refrigerator
The completed dish keeps well in the refrigerator for up to 3 days
When reheating, add a splash of cream or milk to revive the sauce, and warm gently over medium-low heat

Flavor Variations

Spice Level Adjustments

For milder flavor, use less Cajun seasoning and omit the cayenne pepper
Heat lovers can add a diced jalapeño with the bell pepper or finish with a dash of hot sauce
For a smoky heat, incorporate a teaspoon of chipotle powder or smoked paprika

Serving Suggestions

This robust Cajun pasta pairs beautifully with simple sides that complement without competing:

Garlic bread or crusty French bread for sopping up the delicious sauce
A crisp green salad dressed with lemon vinaigrette provides refreshing contrast
Roasted asparagus or green beans add color and nutritional balance
For drinks, try a citrusy IPA, crisp Sauvignon Blanc, or even a classic Hurricane cocktail for true New Orleans style

For a complete Southern-inspired feast, serve alongside cornbread and finish with bananas foster or bread pudding for dessert.

FAQs

Q: Can I use pre-cooked shrimp? A: While fresh is best, you can use pre-cooked shrimp. Simply add them at the very end of cooking, just long enough to heat through (about 1 minute). Overcooking will make them tough.

Q: My sauce is too thin/thick. How can I fix it? A: For thin sauce, simmer a few minutes longer or add a bit more Parmesan. For thick sauce, add reserved pasta water or a splash of broth until you reach desired consistency.

Q: Is Cajun seasoning very spicy? A: Commercial Cajun seasonings vary widely in heat level. Check the label or taste a tiny bit before adding. You can always start with less and add more to taste.

Q: What’s the difference between Cajun and Creole seasoning? A: Both contain similar spices, but Creole typically includes more herbs and Cajun tends to be slightly spicier. Either will work in this recipe with minor flavor differences.

Q: Can I make this ahead for a dinner party? A: You can prepare components ahead of time, but for best results, cook the pasta and assemble the final dish just before serving. The sauce tends to thicken significantly when refrigerated.

Conclusion

This Creamy Cajun Shrimp Pasta with Sausage brings the soul-satisfying flavors of Louisiana cuisine right to your table with minimal fuss. The combination of succulent shrimp, savory sausage and perfectly spiced cream sauce creates a restaurant-worthy meal that’s surprisingly simple to make at home.

Don’t be intimidated by the ingredient list – once you’ve made this dish once, you’ll find it becomes an easy go-to for weeknight dinners and special occasions alike. The versatility means you can easily adjust it to suit your family’s preferences or what you have on hand.

Grab your biggest skillet and give this Cajun pasta a try tonight! Join the thousands of home cooks who’ve made this their go-to comfort food recipe. And if you enjoy this bold, flavorful dish, be sure to check out our Authentic Jambalaya or New Orleans BBQ Shrimp recipes next!

Creamy Cajun Shrimp Pasta With Sausage

Author: Lula Arrant
Total Time: 1 hour, 10 minutes
Yield: 4 servings

Print Recipe

Ingredients

Seafood Preparation

1 pound large shrimp (peeled and deveined, tails removed)

1 tablespoon Cajun seasoning (divided)

1 tablespoon olive oil

Sausage & Aromatics

8 ounces andouille sausage, sliced into rounds

1 medium onion, diced

1 red bell pepper, sliced

3 cloves garlic, minced

2-3 green onions, chopped (white and green parts separated)

Creamy Cajun Sauce

2 tablespoons butter

1 tablespoon all-purpose flour

1 cup chicken broth

1 cup heavy cream

½ cup freshly grated Parmesan cheese

1 teaspoon dried thyme

½ teaspoon dried oregano

¼-½ teaspoon cayenne pepper (adjust to taste)

Salt and freshly ground black pepper

12 ounces fettuccine pasta

Instructions

Cooking the Pasta

Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente (usually 1-2 minutes less than indicated cooking time).
Reserve 1 cup of pasta water before draining – this starchy water is liquid gold for adjusting sauce consistency later.
Drain pasta but do not rinse – the starch helps the sauce adhere better.

Preparing the shrimp

Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add seasoned shrimp in a single layer, being careful not to overcrowd (cook in batches if necessary).
Sear for just 1-2 minutes per side until pink and barely cooked through – they’ll finish cooking in the sauce later.
Remove shrimp to a plate and set aside.
In the same pan, add sliced andouille sausage and cook for 2-3 minutes until browned on both sides.
Transfer sausage to the plate with shrimp.

Creating the Cajun Sauce

Reduce heat to medium and add butter to the pan.
Add diced onion and bell pepper, sautéing for 3-4 minutes until softened.
Add minced garlic and white parts of green onions, cooking for 1 minute until fragrant.
Sprinkle flour over vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Slowly whisk in chicken broth, scraping up any browned bits from bottom of pan.
Pour in heavy cream, remaining Cajun seasoning, thyme, oregano, and cayenne pepper.
Bring to a gentle simmer (don’t boil) and cook for 3-4 minutes until slightly thickened.
Stir in Parmesan cheese until melted and smooth.

Bringing It All Together

Return shrimp and sausage to the pan, including any accumulated juices.
Add cooked pasta directly to the sauce, tossing gently to coat.
If sauce is too thick, add reserved pasta water a few tablespoons at a time.
Cook for 1-2 minutes until everything is heated through and shrimp are fully cooked.
Taste and adjust seasoning with salt and pepper as needed.
Garnish with reserved green onion tops before serving.