Creamy Cajun Shrimp and Sausage Pasta Easy Weeknight Dinner Recipe

Name: Creamy Cajun Shrimp and Sausage Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 12 oz fettuccine, linguine, or penne pasta; 1 lb large shrimp, peeled and deveined; 8 oz smoked andouille sausage, sliced into 1/4-inch rounds; 1 1/2 tbsp Cajun seasoning, divided; 2 tbsp unsalted butter; 1 tbsp olive oil; 4 cloves garlic, minced; 1 medium bell pepper, diced (red or yellow); 1 small onion, finely chopped; 1 cup heavy cream; 1/2 cup chicken broth; 3/4 cup freshly grated Parmesan cheese; Salt and black pepper, to taste; Fresh parsley, for garnish (optional)

Posted on September 28, 2025

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The first time I made creamy Cajun shrimp and sausage pasta, the kitchen was filled with that smoky, spicy aroma you just can’t ignore. It was one of those evenings when I needed something quick, satisfying, and full of flavor—nothing fancy, just a big bowl of comfort. Honestly, this dish has become my go-to for busy weeknights and casual dinner parties alike. You know the kind of meal that makes everyone look up from their phones? That’s this pasta.

I stumbled across the idea for Cajun shrimp and sausage pasta after a weekend trip to New Orleans (I still dream about the food there). But I wanted to create something creamy and rich, with a little kick, but not so spicy that the kids would run for milk. After a few rounds of tweaking, testing, and, yes, taste-testing (perks of the job!), I landed on this irresistible creamy Cajun shrimp and sausage pasta. It’s the ultimate comfort food, whether you’re craving something soul-warming or just need dinner on the table fast.

This recipe is perfect if you love bold flavors and crave pasta dishes that don’t skimp on the creamy sauce. The blend of juicy shrimp, smoky sausage, and silky noodles is downright addictive. Plus, it’s versatile—you can make it with pantry staples and throw in whatever veggies you have on hand. It’s a lifesaver for families, a winner for date nights, and, trust me, it’s the one dish that’ll get everyone asking for seconds. If you’re ready for a weeknight dinner that feels like a weekend treat, creamy Cajun shrimp and sausage pasta is about to become your new favorite.

Why You’ll Love This Creamy Cajun Shrimp and Sausage Pasta

Quick & Easy: This creamy Cajun shrimp and sausage pasta comes together in just about 30 minutes. Perfect for those hectic weeknights when you want big flavor, fast.
Simple Ingredients: No hunting down hard-to-find spices or special seafood. Everything you need is likely in your pantry or a quick grocery run away.
Perfect for Any Occasion: Whether it’s a lazy Sunday dinner, a Friday night treat, or a cozy family meal, this recipe fits the bill. It’s hearty enough for a crowd but easy enough for a table for two.
Crowd-Pleaser: Every time I’ve served this, even picky eaters have cleaned their plates. There’s just something magical about the spicy-creamy combo that keeps folks coming back.
Unbelievably Delicious: The creamy sauce coats every bite, the shrimp are tender, and the sausage adds that smoky, meaty bite. It’s pure comfort in a bowl (with just enough Cajun attitude).

What makes this Cajun shrimp and sausage pasta stand out? For starters, I blend the Cajun seasoning right into the sauce—no bland bites here! Plus, I always brown the sausage first to build that smoky flavor base. The shrimp cook quickly, staying juicy, and then everything gets tossed in a luscious, creamy sauce that clings to every noodle. There’s a reason my friends beg for the recipe!

This isn’t just another pasta dish. It hits all the right notes: comforting, a little spicy, creamy, and packed with protein. If you’ve ever wished for a restaurant-style pasta you could whip up at home, this is it. And the best part? You can tweak the spice level to suit your crew—make it as mild or wild as you like. It’s the kind of recipe you’ll make once and then crave forever. Honestly, I think you’ll love it as much as I do!

What Ingredients You Will Need

This creamy Cajun shrimp and sausage pasta relies on a handful of everyday ingredients to deliver those big, bold flavors. No fancy shopping lists here—just simple, honest staples that come together in the most delicious way. Here’s what you’ll need:

Pasta: 12 oz (340 g) fettuccine, linguine, or penne (use what you have—fettuccine is my favorite for soaking up sauce)
Shrimp: 1 lb (450 g) large shrimp, peeled and deveined (fresh or thawed frozen—tail on or off, up to you)
Andouille Sausage: 8 oz (225 g) smoked andouille sausage, sliced into 1/4-inch rounds (kielbasa or any smoked sausage works too)
Cajun Seasoning: 1 1/2 tbsp (homemade or store-bought—I love Tony Chachere’s, but make your own if you want less salt)
Butter: 2 tbsp (28 g) unsalted butter (adds richness to the sauce)
Olive Oil: 1 tbsp (15 ml) (for sautéing—use avocado oil in a pinch)
Garlic: 4 cloves, minced (fresh is best—if you’re a garlic lover, go wild!)
Bell Pepper: 1 medium, diced (red or yellow for color and sweetness)
Onion: 1 small, finely chopped (yellow, white, or even shallots if you’re feeling fancy)
Heavy Cream: 1 cup (240 ml) (for that ultra-creamy sauce—half-and-half can work, but the sauce will be thinner)
Chicken Broth: 1/2 cup (120 ml) (adds body and flavor—use low-sodium if you’re watching salt)
Parmesan Cheese: 3/4 cup (75 g) freshly grated (it melts better than pre-shredded and tastes richer)
Salt & Black Pepper: To taste (start slow—the Cajun seasoning already packs a punch)
Fresh Parsley: For garnish (optional, but it looks and tastes so fresh)

Ingredient Tips & Substitutions:

Pasta: Use gluten-free pasta if needed. Penne or rotini are great for grabbing extra sauce.
Shrimp: If you’re not a shrimp fan, swap for chicken breast, cut into bite-sized pieces.
Sausage: Turkey sausage or vegan sausage work for lighter or vegetarian versions.
Dairy-Free: Sub coconut cream for heavy cream and skip the Parmesan, or use a vegan cheese alternative.
Veggies: Add spinach, mushrooms, or zucchini for extra color and nutrition—just toss them in with the peppers and onions.

Honestly, I’ve made this recipe with whatever was hiding in my fridge. Leftover roasted veggies? Tossed them in. No shrimp? Extra sausage works. The point is, creamy Cajun shrimp and sausage pasta is flexible, forgiving, and downright crave-worthy.

Equipment Needed

You don’t need a fancy kitchen setup to whip up this creamy Cajun shrimp and sausage pasta. Here’s what I grab every time:

Large Skillet: Preferably nonstick or stainless steel, at least 12-inch (30 cm) — gives plenty of space for browning sausage and shrimp without crowding.
Large Pot: For boiling the pasta. Any sturdy pot will do—I use my trusty Dutch oven.
Colander: For draining the pasta. If you don’t have one, a slotted spoon works in a pinch (just watch for splashes).
Chef’s Knife & Cutting Board: For slicing sausage, chopping veggies, and mincing garlic. I keep a sharp knife just for onions and garlic to avoid mixing flavors.
Measuring Cups & Spoons: For the sauce and seasoning. Eyeballing is fine, but measuring gets the taste just right every time.
Wooden Spoon or Silicone Spatula: For stirring the sauce and pasta together—helps scrape up all those flavor bits from the pan.

If you don’t have a skillet big enough, you can cook the sausage and shrimp in batches. I’ve even used my cast iron pan for extra smoky flavor (just be sure to scrape up those browned bits). For budget-friendly options, any well-made nonstick pan from a big box store will do. Just avoid overcrowding—shrimp like their space!

How to Make Creamy Cajun Shrimp and Sausage Pasta

Bring a large pot of salted water to a boil.

Cook 12 oz (340 g) pasta according to package instructions until al dente (about 8-10 minutes). Reserve 1 cup (240 ml) pasta water, then drain and set aside. Tip: Don’t overcook the pasta—it’ll finish in the sauce!
Season and cook the shrimp.

In a bowl, toss 1 lb (450 g) shrimp with 1/2 tbsp Cajun seasoning and a pinch of salt. Heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side, until pink and just cooked through. Transfer to a plate; don’t overcook or they’ll get rubbery.
Brown the sausage.

In the same skillet, add 8 oz (225 g) sausage. Sauté 3–4 minutes, stirring occasionally, until golden and sizzling. Remove to the plate with shrimp. If there’s excessive grease, wipe out most but leave a little for flavor.
Sauté the veggies.

Melt 2 tbsp (28 g) butter in the skillet over medium heat. Add 1 diced bell pepper and 1 small onion. Cook 3–5 minutes, stirring, until softened and fragrant. Add 4 minced garlic cloves; cook 1 minute longer (don’t let it burn—it gets bitter).
Make the creamy Cajun sauce.

Sprinkle 1 tbsp Cajun seasoning over veggies and stir. Pour in 1/2 cup (120 ml) chicken broth and scrape up any browned bits (that’s where the flavor hides). Lower heat and stir in 1 cup (240 ml) heavy cream. Simmer 2–3 minutes, stirring, until slightly thickened.
Add cheese and adjust seasoning.

Stir in 3/4 cup (75 g) grated Parmesan. Taste and add salt, black pepper, or more Cajun seasoning as needed. Sauce should be smooth, creamy, and coat the back of a spoon.
Combine everything.

Add drained pasta, shrimp, and sausage to the skillet. Toss well to coat, adding reserved pasta water a splash at a time until the sauce is silky and clings to the noodles. Cook together 1–2 minutes, just to heat through.
Garnish and serve.

Top with chopped fresh parsley and extra Parmesan if you like. Serve immediately, piping hot!

Troubleshooting Tips: If your sauce is too thin, simmer a few minutes longer before adding pasta. If too thick, add extra pasta water or a splash of cream. Shrimp overcooked? Next time, pull them as soon as they turn opaque—they finish fast! And if the sauce breaks (looks oily), whisk in a tablespoon of cold cream to bring it back together. Trust me, it happens to the best of us!

Cooking Tips & Techniques for Creamy Cajun Shrimp and Sausage Pasta

Brown the sausage first: It’s tempting to throw everything in together, but browning sausage alone in a hot skillet creates that crave-worthy, smoky base. I learned the hard way—once, I skipped this and my sauce tasted flat.
Don’t overcook the shrimp: Shrimp cook lightning fast—just about a minute or two per side. The moment they turn pink and curl, pull them out. Overcooked shrimp get rubbery, and nobody wants that.
Control the spice: Cajun seasoning can vary in heat. Start with less and add more to taste. If you accidentally go overboard, a splash of cream or extra Parmesan will mellow things out.
Use pasta water magic: Reserved pasta water is starchy and helps make the sauce cling to the noodles. If your sauce is too thick or sticky, add a few tablespoons at a time until it’s just right.
Freshly grate your cheese: Pre-shredded Parmesan doesn’t melt as smoothly. I made this mistake once and ended up with a grainy sauce—never again!
Work in batches if needed: If your skillet is on the smaller side, cook sausage and shrimp in batches. Crowding leads to steaming instead of browning.
Taste as you go: Cajun shrimp and sausage pasta is all about balance. Before serving, taste the sauce and adjust the seasoning—it’s the little tweaks that make it sing.

With these tips, you’ll avoid the most common pitfalls and end up with a creamy Cajun shrimp and sausage pasta that’s every bit as comforting as your favorite restaurant version. Trust me, a little patience and attention make all the difference.

Variations & Adaptations

Low-Carb Option: Swap the pasta for spiralized zucchini (“zoodles”) or cooked spaghetti squash. The sauce clings beautifully, and you’ll shave off a ton of carbs—super handy for keto or low-carb diets.
Vegetarian Twist: Skip the shrimp and sausage; use sautéed mushrooms, sliced bell peppers, and baby spinach instead. Add smoked paprika to mimic that Cajun smokiness. Even my meat-loving husband has gone back for seconds on this one!
Dairy-Free Version: Sub coconut cream for heavy cream and use a dairy-free Parmesan alternative (like Violife). The sauce comes out rich and glossy, with just a hint of tropical flavor.
Spice It Up (or Down): Add a pinch of cayenne for extra heat, or use a mild Cajun blend for the kiddos. I like to keep hot sauce on the table so everyone can adjust their own plate.
Different Proteins: Try sliced chicken breast, chunks of salmon, or even tofu for a new spin. Leftover rotisserie chicken? Toss it in near the end to warm through.
One-Pot Shortcut: If you’re short on time, cook the pasta in the same skillet (add water and pasta after sautéing veggies, bring to a boil, then finish the recipe as usual). You’ll save a dish and all the flavors meld together.

I once made a “clean out the fridge” version with roasted red peppers, leftover corn, and a handful of arugula. It was so good, I scribbled the changes in my recipe notebook to make again! That’s the beauty of creamy Cajun shrimp and sausage pasta—you can make it all your own.

Serving & Storage Suggestions

I love serving creamy Cajun shrimp and sausage pasta piping hot, straight from the skillet. For a pretty presentation, pile the pasta high in a shallow bowl, top with more parsley and a sprinkle of Parmesan. If you want to go all out, add a few extra shrimp on top for that “wow” factor.

Best Served: Hot and creamy, right after tossing everything together. If you’re prepping for guests, keep the pasta and sauce separate until just before serving, then combine and heat through.
Pairings: This pasta is rich, so I like to balance it with a crisp green salad or steamed broccoli. Garlic bread on the side makes it extra indulgent. For drinks, a cold glass of Chardonnay or a citrusy sparkling water is perfect.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken—just add a splash of cream or milk when reheating to loosen it up.
Freezing: The sauce can freeze a bit grainy, but it’s doable. Cool completely, transfer to a freezer-safe container, and freeze up to 1 month. Thaw overnight in the fridge before reheating gently on the stove.
Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or milk as needed. Microwave works, too—heat in 30-second bursts and stir often for best results.

Honestly, the flavors deepen overnight. It’s one of those dishes that tastes even better the next day, if it lasts that long!

Nutritional Information & Benefits

Creamy Cajun shrimp and sausage pasta isn’t exactly diet food, but it does have some redeeming qualities. Here’s a rough estimate per serving (based on 4 servings):

Calories: 650
Protein: 32g
Fat: 36g
Carbs: 52g
Fiber: 3g

Key Benefits: Shrimp are an excellent source of lean protein and low in calories. The dish also delivers plenty of vitamin C and antioxidants from the bell peppers and onions. Using whole-grain or gluten-free pasta boosts the fiber content.

Dietary Notes: Contains shellfish, dairy, and wheat (unless you use gluten-free pasta and dairy-free cream). For a lighter version, use half-and-half and turkey sausage. Personally, I find that a generous serving of this pasta satisfies cravings and keeps me full for hours—a little goes a long way!

Conclusion

If you’re looking for a pasta dish that’s seriously creamy, a little spicy, and totally packed with flavor, creamy Cajun shrimp and sausage pasta is the answer. It’s quick enough for weeknights but special enough for company. Plus, it’s endlessly customizable—you can swap out proteins, veggies, or even the type of pasta to suit your cravings or whatever’s in your pantry.

This recipe has become a staple in my kitchen, not just because it’s delicious, but because it brings everyone to the table (even the picky eaters). I hope it becomes a favorite in your home, too. Give it a try, make it your own, and don’t forget to let me know how it turns out! Share your twists in the comments, pin this recipe for later, and tag me in your pasta pics—I love seeing your creations.

Life is short—eat the creamy Cajun shrimp and sausage pasta. You deserve it!

Frequently Asked Questions About Creamy Cajun Shrimp and Sausage Pasta

Can I make creamy Cajun shrimp and sausage pasta ahead of time?

Absolutely! You can prep the sauce and cook the pasta a day ahead. Store separately, then reheat and toss together just before serving for the best texture.

How do I adjust the spice level?

Start with less Cajun seasoning and add more to taste. For extra heat, add cayenne or hot sauce. For less, use a mild Cajun blend or cut back on the spice entirely.

What’s the best type of pasta for this recipe?

Fettuccine, linguine, or penne work great. Choose one with a bit of surface area so the creamy sauce clings to every bite. Gluten-free or whole-grain pasta are awesome, too!

Can I use frozen shrimp?

Yes! Just thaw the shrimp completely and pat them dry before cooking. This helps them brown nicely and not water down the sauce.

What can I substitute for andouille sausage?

Smoked kielbasa, chorizo, or even turkey sausage are all tasty swaps. Just make sure it’s a fully-cooked sausage with some smokiness for that Cajun flavor.