This Cajun Shrimp and Sausage Pasta is an easy dinner recipe. With juicy Cajun shrimp, seared andouille sausage and veggies tossed in a super simple cream sauce, it’s the perfect weeknight meal. Enjoy this with a simple side salad to make a meal for the entire family.
Why Make Shrimp Sausage Pasta
There are so many reasons to love this creamy Cajun shrimp pasta with andouille sausage. Here are my top two:
- Easy recipe for a busy weeknight: this main dish comes together in about 30 minutes with simple ingredients that you probably already have in your refrigerator or pantry.
- Full of flavor: the shrimp and sausage along with the Cajun spice make the perfect base for the creamy white sauce.
Ingredients Needed
Be sure to check out the recipe card at the bottom of the post for the exact ingredient amounts and full instructions. Here’s what you’ll need to gather to make this easy dish:
- Fresh Shrimp: I’m using raw deveined shrimp. I prefer jumbo shrimp or large shrimp (13-15 or 16-20 size).
- Homemade Cajun Seasoning: this is a homemade spice blend that includes things like garlic powder, black pepper, onion powder, and smoked paprika. It is big on flavor, but lower on salt compared to Cajun Seasoning blends from your local grocery store. So, if you opt to not use it, then use store-bought cajun seasoning like you would salt (about 1/2 tsp to start).
- Olive Oil
- Andouille Sausage (Cajun Sausage): I’m using packaged andouille sausage that I pick up from the grocery store, but any smoked sausage will work in this recipe.
- Garlic Cloves: minced
- Shallots: these are sliced thinly. I used them because I had them on hand, but you could also use yellow onion or red onion in this recipe.
- Bell pepper: I’m using a red bell pepper that I thinly sliced. Any color bell pepper, de-seeded jalapeño peppers (for a spicier dish) or a mixture of bell peppers would also work
- Chicken Broth (Chicken Stock): I picked up a low sodium chicken broth from the grocery store. I prefer this over pasta water because it adds more flavor to the dish.
- Heavy Cream
- Parmesan Cheese: I’m using grated cheese that is located in the refrigerated section of the market. This parmesan cheese has less sodium than the grated parmesan cheese that you’d find in the aisle. So, be sure to pick that up since the shelf-stable cheese will likely make this dish very salty.
- Cayenne Pepper: this is optional, but gives the dish a little kick. Red pepper flakes would also be a good option.
- Cooked Pasta: similar to my chicken and chorizo pasta, I used penne pasta that I cooked according to the package instructions for al dente. If you don’t have penne pasta, you can use other pasta shapes like fettuccine pasta.
How to Make Creamy Cajun Shrimp Pasta with Sausage
Sear the shrimp and sausage
- Mix the shrimp in a bowl with the cajun seasoning. Set aside.
- Heat the olive oil in a large skillet or saute pan to medium-high heat.
- Add the smoked sausage in an even layer and cook until browned (about 3-4 minutes per side). Remove the browned sausage from the pan and set aside. Be sure to leave the drippings in the pan and do not wash it.
- In the same pan that you cooked the sausage, add the seasoned shrimp in an even layer. Saute for 2 minutes per side. During this step, the goal is to get a browned sear on the outside of the shrimp. Remove the cooked shrimp and set aside. It will continue to cook as it rests. Do not wash the pan.
Sauté the vegetables
Add the garlic, shallots and peppers to the pan that you cooked the shrimp and sausage in. Saute until the onions are translucent (about 3-4 minutes).
Make the creamy Cajun sauce
- Pour in the chicken broth and deglaze the pan if needed (this means scraping up any browned bits that might be stuck to the bottom of the pan).
- Turn the heat to medium low. Add heavy cream and parmesan cheese. Mix to create a sauce. For a spicy kick, add the cayenne pepper to this step.
- Return the cooked shrimp, sausage, and pasta to the pan. Stir to incorporate.
Top Cooking Tips & FAQs
- For a creamier cream sauce, add cream cheese or another soft cheese like Boursin cheese: You can add 2 oz to the pan when you add the chicken stock. Mix it to incorporate and remove any lumps.
- Use a dutch oven or other deep pan: this will allow you to layer on the flavor from browning the shrimp and sausage to making the sauce and adding the pasta.
Storage and Leftovers
Store your leftover Cajun shrimp and sausage pasta in an airtight container in the refrigerator for up to 4 days.
What to Serve with Shrimp Pasta
Besides a simple side salad, this creamy cajun pasta dish would work well with:
More Cajun Recipes
- Seared Cajun Shrimp
- Southern Seafood Boil
- Cajun Shrimp Alfredo: this works with any pasta base, including keto-friendly and gluten-free pasta
- Air Fryer Cajun Shrimp: can use fresh or frozen shrimp
- Southern Red Beans and Rice
Cajun Shrimp and Sausage Pasta
This Cajun Shrimp and Sausage Pasta is an easy dinner recipe. With juicy Cajun shrimp, seared andouille sausage and veggies tossed in a super simple cream sauce, it’s the perfect weeknight meal.
Servings 4
Ingredients
- 1 lb shrimp peeled and deveined, 16-20 or 13-15 size
- 1 tablespoon Cajun Seasoning click to get my homemade Cajun Seasoning recipe
- 2 tablespoon olive oil
- ¾ lb andouille sausage or any smoked sausage (12-16 oz package)
- 6 garlic cloves minced, or about 1.5 tbsp minced garlic in a jar
- 3/4 cup shallots sliced thinly
- 3/4 cup red bell pepper thinly sliced
- ¾ cup chicken broth low sodium
- ¾ cup Heavy Cream
- 1.5 cup Parmesan Cheese grated from the refrigerated section
- 1/4 tsp cayenne pepper optional
- 8 oz penne pasta cooked (half a box)
Instructions
- Mix the shrimp in a bowl with the cajun seasoning. Set aside.
- Heat the olive oil in a large skillet or saute pan to medium high heat.
- Add the smoked sausage in an even layer and cook until browned (about 3-4 minutes per side). Remove the browned sausage from the pan and set aside. Be sure to leave the drippings in the pan and do not wash it.
- In the same pan that you cooked the sausage, add the seasoned shrimp in an even layer. Saute for 2 minutes per side. During this step, the goal is to get a browned sear on the outside of the shrimp. Remove the cooked shrimp and set aside. It will continue to cook as it rests. Do not wash the pan.
- Add the garlic, shallots and peppers to the pan that you cooked the shrimp and sausage in. Saute until the onions are translucent (about 3-4 minutes).
- Pour in the chicken broth and deglaze the pan if needed (this means scrape up any bits that might be stuck to the bottom of the pan).
- Turn the heat to medium low. Add heavy cream and parmesan cheese. Mix to create a sauce. For a spicy kick, add the cayenne pepper to this step.
- Return the cooked shrimp, sausage, and pasta to the pan. Stir to incorporate. For photos, please reserve some seared shrimp and sausage for the top so that the components are visible.
- Top with chopped parsley and serve.
Notes
- For a creamier cream sauce, add cream cheese or another soft cheese like Boursin cheese: You can add 2 oz to the pan when you add the chicken stock. Mix it to incorporate and remove any lumps.
- Use a dutch oven or other deep pan: this will allow you to layer on the flavor from browning the shrimp and sausage to making the sauce and adding the pasta.