If you’re craving a dinner that’s bursting with bold flavors, creamy textures, and a little Southern kick, you’ve got to try my Cajun Shrimp and Sausage Pasta Recipe. It’s one of those dishes that feels fancy but comes together in under an hour, making it perfect for both weeknight dinners and weekend treats. Trust me, you’ll love how the smoky Andouille sausage and perfectly spiced shrimp mingle with that creamy sauce coating every strand of pasta. Ready to dive in? Let’s get cooking!
Why You’ll Love This Recipe
- Rich, Bold Flavors: The Cajun seasoning and Andouille sausage pack a punch that’s balanced perfectly by the creamy sauce.
- Simple, Yet Impressive: You’ll wow your family or guests without spending hours in the kitchen.
- Versatility: Use your favorite pasta shape or swap veggies depending on what’s fresh and in season.
- Great Leftovers: This dish reheats beautifully, making it perfect for meal prep.
Ingredients You’ll Need
Each ingredient in this Cajun Shrimp and Sausage Pasta Recipe plays a big role in creating that classic Cajun comfort food vibe – from the spicy sausage to the fresh veggies and creamy sauce. When shopping, be sure to grab high-quality Andouille sausage and fresh shrimp for the best taste.
- Fettuccine (or linguine, spaghetti): I love fettuccine here because it holds the sauce well, but use what you have on hand.
- Shrimp: Peeled and deveined is easiest; fresh or frozen both work, just thaw if frozen.
- Cajun seasoning: Split for layering the spice – homemade or store-bought, but taste as you go!
- Baking soda: A little trick to tenderize the shrimp and help them stay juicy.
- Andouille sausage: The smoky, spicy star of this dish – don’t skip it!
- Olive oil: For searing and sautéing; adds nice depth.
- Bell peppers: I use a mix of colors for sweetness and vibrance.
- Onion: Adds savory sweetness once caramelized.
- Celery: Provides a subtle crunch and aromatic base.
- Low sodium chicken stock: Keeps the sauce rich without overpowering saltiness.
- Worcestershire sauce: A little umami magic that deepens the flavor.
- Heavy cream: For that creamy, luscious sauce everyone loves.
- Green onions: Fresh finish and a pop of color at the end.
- Reserved pasta water: Gold for loosening up the sauce without watering down flavor.
Variations
I like to play around with this Cajun Shrimp and Sausage Pasta Recipe depending on what’s fresh or what my family’s craving. Feel free to swap the veggies or tweak the spice level—this dish is super flexible!
- Spice it up or down: I sometimes add extra cayenne or fresh jalapeños for heat, but you can dial it back if you prefer milder flavors.
- Protein swaps: Tried chicken sausage or even smoked turkey sausage when I was out of Andouille – still delicious!
- Veggie swap: Zucchini or mushrooms make great substitutes or additions to the bell peppers and celery.
- Dairy-free version: Use coconut cream or cashew cream instead of heavy cream for a creamy texture without dairy.
How to Make Cajun Shrimp and Sausage Pasta Recipe
Step 1: Marinate the shrimp for tender, flavorful bites
Start by bringing a large pot of salted water to a boil for the pasta. While that’s heating, toss your cleaned shrimp with baking soda and half the Cajun seasoning in a bowl. This little trick, which I discovered by accident, really helps the shrimp stay tender and soak up the seasoning. Let it sit for about 10 minutes—this step makes a big difference.
Step 2: Sear shrimp and sausage to develop flavor
Heat a large pan over medium heat with olive oil. Sear the shrimp until they’re just cooked through—should take about 3-4 minutes. Remove and keep them warm under foil. Next, add your thinly sliced Andouille sausage in the same pan and cook until it’s browned and flavorful, about 2 minutes per side. This step builds that smoky base you’re after.
Step 3: Sauté veggies for a savory foundation
Using the same pan, add diced onions, bell peppers, and celery. Cook them slowly for 10-12 minutes until they soften and get a lovely bit of color. If the pan looks dry, splash in a little more olive oil. This slow sauté releases sweetness that balances the spicy sausage and Cajun seasoning perfectly. At this point, don’t forget to add your pasta to the boiling water—it should cook 2-3 minutes less than al dente so it finishes in the sauce.
Step 4: Build the sauce
Add chicken stock and Worcestershire sauce to the pan, then bring it to a gentle simmer. Use your wooden spoon to scrape up any browned bits stuck to the bottom—that’s where the flavor hides! Pour in heavy cream and simmer for 2-3 minutes until it starts to thicken into a silky sauce.
Step 5: Combine pasta, shrimp, and sausage
Drain your pasta, reserving some cooking water. Add the pasta straight to the sauce pan and stir frequently to coat it well, adding reserved pasta water as needed to keep it saucy. Toss in the sausage and shrimp just about one minute before the pasta is perfectly al dente so they don’t overcook. Finish with sliced green onions and a taste test—add extra Cajun seasoning if you want some more heat (but go easy since the sausage is already spicy!).
If the pasta gets too thick before serving, just loosen it with a splash of that reserved pasta water. I love this step because it keeps everything creamy and luscious without being gluey.
Pro Tips for Making Cajun Shrimp and Sausage Pasta Recipe
- Marinate with Baking Soda: This simple step keeps shrimp tender and helps them soak up the seasoning better—I swear it’s a game changer.
- Don’t Overcook Shrimp: Shrimp cook fast; once pink and opaque, pull them off the heat to avoid rubbery bites.
- Reserve Pasta Water: Starchy water helps adjust sauce consistency without watering down flavor, so keep about a cup handy.
- Layer Your Seasoning: Add Cajun seasoning in stages to avoid overpowering the dish—the sausage adds heat, so taste as you go.
How to Serve Cajun Shrimp and Sausage Pasta Recipe
Garnishes
I like finishing this pasta with fresh sliced green onions because they add a bright, fresh bite that contrasts the creamy, spicy sauce. Sometimes I sprinkle a little freshly chopped parsley or even a squeeze of lemon to brighten things up even more. If you like heat, a dash of crushed red pepper flakes on top never hurts!
Side Dishes
This pasta is pretty hearty on its own, but my go-to sides are a crisp green salad with a tangy vinaigrette or some roasted garlic bread to mop up all those amazing leftover sauce pools. Steamed asparagus or sautéed greens like kale work really well too, adding color and freshness.
Creative Ways to Present
For special occasions, I like to plate this pasta in wide shallow bowls and garnish with fresh herbs and lemon wedges for a pop of color. You can also serve it family-style in a large rustic skillet right on the table—that always gets a big “wow” from guests and invites everyone to dig in!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and usually enjoy them within two days. The shrimp and sausage hold up well, and the pasta soaks in even more flavor overnight.
Freezing
While this pasta is best fresh, I’ve frozen leftovers a couple of times by putting the cooled dish in freezer-safe containers. When thawed, reheat gently on the stove with a splash of chicken stock or cream to refresh the sauce.
Reheating
To bring leftovers back to life, I reheat on medium-low heat in a skillet, stirring frequently. Adding a little reserved pasta water, broth, or cream prevents the sauce from drying out and keeps the shrimp juicy.
FAQs
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Can I use a different type of sausage in this Cajun Shrimp and Sausage Pasta Recipe?
Absolutely! Andouille sausage gives that smoky, spicy kick typical of Cajun dishes, but if you can’t find it, smoked kielbasa or chorizo can be good substitutes. For a lighter option, chicken sausage works nicely too—just adjust the seasoning accordingly.
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How spicy is this Cajun Shrimp and Sausage Pasta Recipe?
The heat level depends on your Cajun seasoning and Andouille sausage choice. It typically has a moderate spice that balances well with the creamy sauce. You can easily adjust the heat by adding more or less seasoning or choosing a milder sausage.
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What can I substitute for heavy cream to make this recipe dairy-free?
To make a dairy-free version, try using coconut cream or a thick cashew cream as a substitute for heavy cream. These options keep the sauce rich and creamy while accommodating dietary restrictions.
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Can I prepare parts of this recipe ahead of time?
Yes! You can peel and devein the shrimp, chop the vegetables, and slice sausage up to a day in advance. Keep them refrigerated separately and combine everything when you’re ready to cook.
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How do I avoid overcooking the shrimp?
Shrimp cook quickly—usually about 3-4 minutes—turning pink and opaque when done. Remove them from heat immediately once cooked to prevent them from becoming rubbery.
Final Thoughts
This Cajun Shrimp and Sausage Pasta Recipe is one of those dishes I keep coming back to because it delivers on flavor, comfort, and ease every single time. It reminds me of fun family dinners and casual gatherings with friends where everyone asks for seconds (and sometimes thirds). If you’re looking to add a little spice and soul to your pasta night, give this one a try—you won’t regret it!
Print
Cajun Shrimp and Sausage Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
A flavorful Cajun Shrimp and Sausage Pasta featuring tender shrimp and spicy Andouille sausage tossed in a creamy, spicy sauce with sautéed bell peppers, onions, and celery. This hearty dish combines Cajun seasoning and a touch of Worcestershire for bold, satisfying taste, perfect for a comforting weeknight dinner.
Ingredients
Pasta
- 1 pound fettuccine (or linguine, spaghetti, etc.)
Shrimp
- 2 pounds shrimp, cleaned and deveined
- 1/2 teaspoon baking soda
- 2 tablespoons Cajun seasoning, divided (plus more to taste)
Sausage & Vegetables
- 12 ounces Andouille sausage, thinly sliced
- 3 tablespoons olive oil
- 2 large bell peppers, diced
- 1 medium onion, diced
- 3 ribs celery, diced
- 5 green onions, sliced
Sauce
- 2 cups low sodium chicken stock
- 1 1/2 tablespoons Worcestershire sauce
- 3/4 cup heavy cream
Additional
- 2 tablespoons kosher salt (for pasta water)
- 2 cups reserved pasta water (will most likely not need it all)
Instructions
- Prepare the shrimp: In a bowl, toss the cleaned and deveined shrimp with baking soda and 1 tablespoon of Cajun seasoning. Let it sit for 10 minutes to tenderize and enhance flavor.
- Cook the shrimp: Heat a large pan over medium heat and add olive oil. Sear the shrimp for 3-4 minutes until fully cooked. Remove the shrimp and place on a plate, tenting with foil to keep warm.
- Cook the sausage: In the same pan, add the Andouille sausage slices and cook a couple of minutes per side until browned and slightly crispy. Remove with a slotted spoon and place with the shrimp, keeping it tented with foil.
- Sauté vegetables: Add diced onions, bell peppers, and celery to the pan. Sauté for 10-12 minutes until soft and lightly colored, adding more olive oil if necessary. Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt) to a boil and cook pasta for 2-3 minutes less than al dente.
- Deglaze and simmer: Pour in the chicken stock and Worcestershire sauce to the sautéed vegetables and bring to a simmer. Use a wooden spoon to scrape up any browned bits on the pan bottom to add flavor.
- Add cream and thicken sauce: Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens slightly.
- Combine pasta and sauce: Add the drained pasta to the pan and simmer while stirring frequently. Add reserved pasta water gradually as needed to keep the pasta moist and the sauce silky.
- Finish with shrimp and sausage: About 1 minute before the pasta is fully al dente, stir in the cooked shrimp and sausage. Turn off the heat and add sliced green onions.
- Season and serve: Taste the pasta and add more Cajun seasoning as desired, being cautious due to the spiciness of the Andouille sausage. If the pasta sauce thickens too much before serving, loosen with reserved pasta water. Serve immediately and enjoy!
Notes
- Cajun shrimp and Andouille sausage tossed in a spicy, creamy sauce make a flavorful and hearty pasta dish.
- Allow shrimp to marinate briefly with baking soda and seasoning for tender texture.
- Adding reserved pasta water helps keep the sauce smooth and pasta moist.
- Adjust Cajun seasoning at the end to control spice level because sausage is already spicy.
- Use low sodium chicken stock to manage overall saltiness of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 681 kcal
- Sugar: 6.6 g
- Sodium: 916 mg
- Fat: 21.3 g
- Saturated Fat: 6.7 g
- Unsaturated Fat: 13.7 g
- Trans Fat: 0 g
- Carbohydrates: 64.9 g
- Fiber: 3.9 g
- Protein: 56.4 g
- Cholesterol: 370 mg
