Creamy Cajun Shrimp Pasta with Sausage
This creamy Cajun shrimp pasta with sausage combines juicy shrimp, smoky andouille, and a bold spiced cream sauce over pasta for an easy weeknight dinner that tastes like a restaurant favorite.
Why You'll Love This Creamy Cajun Shrimp Pasta with Sausage
If you are searching for Cajun pasta recipes shrimp and sausage lovers will fight over, this is the one to bookmark. This creamy sausage and shrimp pasta brings together smoky andouille, plump shrimp, and a rich Cajun cream sauce that clings to every strand of linguine. It tastes like something from a New Orleans bistro, but it comes together in one skillet in well under an hour.
What makes this Cajun shrimp and sausage pasta so craveable is the layering of flavor. The sausage renders its smoky fat into the pan, the shrimp pick up a bold Cajun crust, and the sauce ties it all together with garlic, Parmesan, and just enough heat to keep things interesting. It is comfort food with a kick, and it is exactly the kind of shrimp sausage pasta that disappears fast at the dinner table.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed skillet helps the sauce reduce evenly without scorching, and a good quality Cajun seasoning blend keeps the flavor consistent from batch to batch. Freshly grated Parmesan also melts far more smoothly into the sauce than the pre-shredded kind.
The Secret to a Great Cajun Cream Sauce
The base of this Cajun seasoned shrimp and sausage linguine is a simple pan sauce built right after searing the meat and seafood. Deglazing with chicken broth pulls up all those browned, flavorful bits left behind by the sausage and shrimp, and that little bit of tomato paste adds subtle depth and a warm reddish hue without making the sauce taste like tomato sauce.
Chef's Tip: Cook the shrimp just until they turn pink and curl into a loose "C" shape. Overcooked shrimp turn rubbery fast, and since they go back into the hot sauce at the end, it is better to slightly undercook them during the initial sear.
Heavy cream gives the sauce its signature richness, while Parmesan adds a salty, nutty backbone. Whisk the cheese in gradually over low heat so it melts smoothly instead of clumping or turning grainy.
Building the Bowl: Sausage, Shrimp, and Pasta Together
This dish comes together in stages, but every stage happens in the same skillet, which means fewer dishes and more flavor. Searing the andouille first renders out its smoky fat, and that fat becomes the foundation for cooking the shrimp and softening the onions and peppers afterward.
A few tips for the best results:
- Slice the sausage into even rounds so every bite gets a piece.
- Pat the shrimp dry before seasoning so they sear instead of steam.
- Save that starchy pasta water. It is the easiest way to loosen a thick sauce without watering down the flavor.
Once the sauce is silky and the pasta is well coated, fold the sausage and shrimp back in gently so they warm through without overcooking. This easy creamy Cajun shrimp pasta with sausage is ready in minutes from there.
Ready to make it? Here is the full step-by-step recipe:
Creamy Cajun Shrimp Pasta with Sausage
This creamy Cajun shrimp pasta with sausage combines juicy shrimp, smoky andouille, and a bold spiced cream sauce over pasta for an easy weeknight dinner that tastes like a restaurant favorite.
Ingredients
- 12 oz linguine, or fettuccine
- 1 lb large shrimp, peeled and deveined, tails off
- 12 oz andouille sausage, sliced into rounds
- 3 tbsp Cajun seasoning, divided, plus extra for shrimp
- 2 tbsp unsalted butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup red bell pepper, diced
- 4 cloves garlic, minced
- 1/2 cup chicken broth, low sodium
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese, freshly grated
- 1 tbsp tomato paste, optional, for color and depth
- 2 tbsp fresh parsley, chopped, for garnish
- 1/2 tsp salt, to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
While the pasta cooks, toss the shrimp with 1 tablespoon of Cajun seasoning until evenly coated.
Heat a large deep skillet over medium heat. Add the sliced andouille sausage and cook for 4 to 5 minutes, until browned. Remove with a slotted spoon and set aside.
In the same skillet, add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Remove and set aside with the sausage.
Melt the butter in the skillet. Add the onion and bell pepper, cooking for 3 to 4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant. Add the tomato paste, if using, and stir to combine.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
Reduce heat to low and stir in the heavy cream and remaining 2 tablespoons of Cajun seasoning. Simmer for 3 to 4 minutes until slightly thickened.
Whisk in the Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
Return the sausage and shrimp to the skillet, then add the drained pasta. Toss everything together, adding reserved pasta water a splash at a time to loosen the sauce as needed.
Garnish with chopped parsley and extra Parmesan, then serve immediately.
Equipment
- Large pot
- Large deep skillet
- Slotted spoon
- Tongs
- Whisk
Notes
Serving Suggestions and Variations
This Cajun shrimp & sausage pasta is a full meal on its own, but a simple side of garlic bread or a crisp green salad rounds things out nicely. A squeeze of fresh lemon over the top right before serving brightens the richness of the cream sauce beautifully.
Want to switch things up? Try one of these variations:
- Swap linguine for penne or rigatoni if you prefer a heartier pasta shape.
- Add sliced mushrooms with the peppers for extra earthiness.
- Stir in a handful of baby spinach at the end for a pop of color and nutrients.
- For a spicier Cajun shrimp chicken and sausage pasta twist, add diced grilled chicken alongside the sausage and shrimp.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. The sauce will thicken as it chills, so reheat it low and slow on the stovetop with a splash of broth or cream, stirring frequently until it loosens back up.
Chef's Tip: Avoid microwaving on high heat, as it can make the shrimp tough. A gentle stovetop reheat keeps everything tender and the sauce silky smooth.
However you serve it, this creamy Cajun shrimp pasta with sausage is bound to become one of those recipes you return to again and again.
