Get ready to elevate pasta night with this easy Cajun Shrimp and Sausage Pasta. Smoky andouille sausage and tender shrimp swim in a creamy tomato sauce seasoned with Cajun spices for a dish that’s comforting enough for weeknights and impressive enough for company.
Keep this recipe bookmarked next to other Southern favorites like Cajun Seafood Boil and Salmon New Orleans for when you want bold, comforting flavors.
I’ve always loved Cajun food. Louisiana cuisine blends French, Spanish, African, and Native American influences into rich, layered flavors. This recipe pairs those classic Cajun notes with a creamy pasta base to create a satisfying, flavorful meal.
This Cajun shrimp and sausage pasta is simple to make: a punchy Cajun seasoning, spicy smoked sausage, aromatic vegetables, and a silky tomato cream sauce come together quickly for a family-pleasing plate.
If you enjoy this, try a blackened chicken pasta next for another spin on creamy, spiced pasta.
Table of Contents
- Why You’ll Love Cajun Shrimp Pasta
- Key Ingredients
- Substitutions and Variations
- How to Make Cajun Shrimp Sausage Pasta
- Pro Tips for Making Creamy Cajun Shrimp Pasta
- FAQs
- More Cajun Recipes
- Cajun Shrimp and Sausage Pasta Recipe
Why You’ll Love Cajun Shrimp Pasta
- Meal prep friendly: flavors deepen after a day or two, and the sauce reheats well.
- Simple yet elegant: minimal active time produces a hearty, restaurant-style pasta.
- Customizable: swap proteins, add vegetables, or adapt for gluten-free and keto diets.
Key Ingredients
(Full ingredient amounts are listed in the recipe card below.)
- Andouille sausage – the smoky, spicy backbone. Substitute smoked kielbasa or another smoked sausage if needed.
- Shrimp – peeled and deveined large shrimp work best. Thaw frozen shrimp completely before cooking.
- Cajun seasoning – use a store blend or make your own to control heat and salt.
- Onion, celery, red bell pepper – the Cajun “holy trinity” that builds the sauce base.
- Diced tomatoes and tomato paste – paste sautéd briefly adds depth; canned diced tomatoes give body and acidity.
- Heavy cream and parmesan – create a rich, silky sauce; grate fresh parmesan for best melting and flavor.
- Lemon juice and parsley – brighten the sauce and finish the dish.
- Pasta – choose a sturdy short pasta like penne or casarecce so the sauce clings to each bite.
Substitutions and Variations
- Swap pasta shapes: rigatoni, fusilli, fettuccine, or linguine will all work.
- Try grits instead of pasta for Cajun shrimp and grits.
- Change the protein: chicken, scallops, salmon, or tofu are great alternatives.
- Make it keto with zucchini noodles or spaghetti squash; use gluten-free pasta for a GF version.
- Turn it into a bake: top with mozzarella or cheddar and bake at 350°F until bubbly.
- Adjust heat with jalapeños, red pepper flakes, or extra cayenne.
- For a lighter dish, reduce or omit the heavy cream and cheese.
How to Make Cajun Shrimp Sausage Pasta
Step 1: Boil the pasta. Bring a large pot of water to a boil (adding a bit of bouillon is optional). Cook pasta until al dente, reserve 1 cup of pasta water, then drain.
Step 2: Season the shrimp with Cajun seasoning, salt, and pepper. Set aside.
Step 3: Cook the sausage. Heat olive oil in a large skillet over medium heat and brown the andouille on both sides, about 5–7 minutes. Remove and set aside.
Step 4: Cook the shrimp briefly in the same pan for 2–3 minutes until pink and just cooked through. Remove and combine with the sausage.
Step 5: Sauté the aromatics. In the pan with the fond and a little oil, cook onion, bell pepper, and celery until softened and starting to brown, about 5–7 minutes. Add garlic and cook another 2 minutes.
Step 6: Add tomato paste, garlic powder, onion powder, and remaining Cajun seasoning. Cook 3–4 minutes to develop flavor, then deglaze with chicken broth and add diced tomatoes, scraping up browned bits.
- Stir in heavy cream and simmer on low until the sauce thickens, about 5–7 minutes.
- Add spinach and parmesan, stirring until the spinach wilts and cheese melts. Add 1/2 cup pasta water to thin the sauce; use up to the reserved cup if needed for a looser sauce.
- Taste and adjust seasoning, then toss in cooked pasta and top with shrimp, sausage, and fresh parsley to serve.
Pro Tips for Making Creamy Cajun Shrimp Pasta
- For meal prep, store sauce and pasta separately to prevent soggy noodles.
- Always reserve pasta water—it helps the sauce cling to the pasta and smooths the texture.
- Sauté the aromatics and tomato paste slowly to build deeper flavor.
- Remove shrimp as soon as it turns pink and curls into a loose “C” to avoid overcooking.
- Different Cajun blends vary in salt and heat—adjust seasoning as you cook.
FAQs
A crisp white like Sauvignon Blanc or Pinot Grigio pairs well. The acidity cuts through the cream and complements the spices.
Keep sides simple and fresh: crusty bread to sop the sauce, a light green salad with vinaigrette, roasted vegetables, or garlic bread.
Leftovers keep 3–4 days in an airtight container in the refrigerator.
More Cajun Recipes
Seafood Recipes
Cajun Honey Butter Salmon
Main Course
Seafood Boil Recipe with Garlic Butter Sauce
Main Course
Creamy Cajun Orzo with Sausage
Main Course
Easy Cajun Chicken and Rice
Want more recipes? Subscribe to newsletters to get new seasonal dishes delivered to your inbox.
If you make this recipe, please leave a rating and comment. Tag @BritneyBreaksBread on social media and use the hashtag #BritneyBreaksBread so the creator can see your results.
Cajun Shrimp and Sausage Pasta
Equipment
-
Skillet
-
Pot
-
Mixing bowls
Ingredients
- 1 lb Pasta
- 1 tbsp Chicken bouillon paste (optional)
- 1 lb Shrimp
- 1 lb Smoked sausage (andouille)
- 1 tbsp Olive oil
- 4 tsp Cajun seasoning
- 1/2 Yellow onion (chopped)
- 2 Bell peppers (chopped)
- 2 Celery stalks (chopped)
- 5 Garlic cloves (diced)
- 6 oz Tomato paste
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 cup Chicken broth
- 14 oz Diced tomatoes (canned)
- 1 cup Heavy cream
- 2 cups Spinach
- 1 cup Parmesan
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley (diced)
Instructions
-
Bring a large pot of water to a boil and add chicken bouillon paste if desired. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
-
Season shrimp with 1 tsp Cajun seasoning, kosher salt, and black pepper. Set aside.
-
Heat olive oil in a large skillet over medium heat. Brown andouille sausage 5–7 minutes, then remove and set aside.
-
Cook the shrimp 2–3 minutes until pink and slightly curled. Remove and add to the bowl with the sausage.
-
In the same skillet, sauté onion, bell peppers, and celery 5–7 minutes until softened and starting to brown. Add garlic and cook 2 more minutes.
-
Stir in tomato paste, garlic powder, onion powder, and remaining Cajun seasoning; cook 3–4 minutes. Add chicken broth and diced tomatoes, deglazing the pan and scraping up browned bits.
-
Add heavy cream and reduce heat to low. Simmer until the sauce thickens, about 5–7 minutes.
-
Stir in spinach, parmesan, and lemon juice until combined and spinach is wilted. Add 1/2 cup reserved pasta water to thin the sauce, adding up to 1 cup if needed.
-
Taste and adjust salt and pepper.
-
Toss in cooked pasta, top with shrimp, sausage, and fresh parsley, and serve immediately.
Notes
- Meal prep: store sauce and pasta separately to keep noodles from getting mushy.
- Reserve pasta water: at least 1 cup to help the sauce bind to pasta.
- Flavor development: take time with the aromatics and tomato paste so the sauce isn’t flat.
- Shrimp: remove when pink and slightly curled to avoid toughness.
- Cajun blends vary: some are saltier or hotter, so taste and adjust while cooking.
Substitutions and Variations
- Pasta: penne, rigatoni, fusilli, or long noodles like linguine all work.
- Protein: swap in chicken, scallops, salmon, or tofu.
- Keto/GF: use zucchini noodles, spaghetti squash, or gluten-free pasta.
- Bake: top with cheese and bake until bubbly for a casserole-style dish.
- Spice it up: add jalapeños, red pepper flakes, or extra cayenne.
- Lighter option: omit or reduce heavy cream and parmesan.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.