Cajun Sausage & Shrimp Pasta: Spicy, Creamy & Comforting Dinner

Cajun Sausage and Shrimp Pasta: A Spicy, Creamy, and Comforting Meal!

By Jason Griffith

Get ready to bring the vibrant, bold flavors of Louisiana straight to your kitchen with this incredible Cajun Sausage and Shrimp Pasta! This dish is a true celebration of comfort food, combining tender pasta, juicy shrimp, savory Cajun sausage, and crisp vegetables, all bathed in a rich, spicy, and creamy sauce. It’s a flavor-packed, satisfying meal that’s surprisingly quick to prepare, making it perfect for gathering friends and family around the table on any weeknight.


Why I Love This Recipe

I’m a huge fan of meals that deliver big on flavor with minimal fuss, and this Cajun Sausage and Shrimp Pasta is a perfect example. What I absolutely adore is the way it balances creamy richness with a lively kick of Cajun spice. The combination of smoky sausage, sweet shrimp, and tender-crisp vegetables creates incredible texture in every bite. It feels indulgent and deeply comforting, yet it comes together quickly in one skillet (plus the pasta pot), making it a go-to for busy evenings when I crave something hearty and delicious.


Ingredients:

  • 8 oz pasta (such as penne, fettuccine, or rotini)
  • 1 lb shrimp, peeled and deveined
  • 1 lb Cajun sausage, sliced (Andouille is preferred)
  • 1 bell pepper, diced (any color)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 tablespoons Cajun seasoning (adjust to taste/spice preference)
  • Salt and black pepper to taste
  • Olive oil
  • Fresh parsley for garnish (chopped)

Swaps and Notes

  • Pasta Type: While the recipe doesn’t specify, penne, fettuccine, or rotini are excellent choices for this dish as they hold the creamy sauce well. You can use any short or long pasta you prefer.
  • Cajun Sausage: Andouille sausage is traditional for its smoky flavor and spicy kick. You can also use smoked kielbasa or another pre-cooked sausage, but the flavor profile will be milder.
  • Shrimp: Use large or extra-large shrimp for the best texture. Ensure they are peeled and deveined. Frozen shrimp work great, just thaw them first.
  • Bell Pepper & Onion: Any color bell pepper (green, red, yellow, orange) works well. A mix adds visual appeal.
  • Cajun Seasoning: The spice level of Cajun seasoning can vary widely between brands. Start with 1.5 tablespoons and taste, then add more if you prefer a bolder or spicier flavor. You can also add a pinch of cayenne pepper for extra heat.
  • Cream: Heavy cream provides the best richness and velvety texture. For a slightly lighter sauce, you can use half-and-half, but the sauce will be thinner.
  • Broth: Use a good quality chicken broth. Vegetable broth can also be used.
  • Add-ins: Feel free to add other vegetables like sliced mushrooms, chopped celery, or a handful of fresh spinachwilted in at the end.
  • Cheese (Optional): A sprinkle of grated Parmesan cheese stirred in at the end can add extra richness, though it’s not strictly traditional for a pure Cajun flavor profile.

Directions:

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the 8 oz pasta and cook according to the package instructions until al dente (cooked but still firm to the bite). Drain the pasta well and set it aside. You’re off to a great start!

2. Sauté Vegetables: Heat a bit of olive oil (about 1-2 tablespoons) in a large skillet or Dutch oven over medium heat. Add the diced onion, bell pepper, and minced garlic to the skillet. Sauté them for 5-7 minutes, stirring occasionally, until they’re nice and tender and fragrant.

3. Brown Sausage & Cook Shrimp: Toss in the sliced Cajun sausage to the skillet with the vegetables. Let it brown up for about 3-5 minutes, stirring occasionally, allowing it to release its flavors. Stir in the shrimp, cooking just until they turn pink and look delicious, which usually takes about 2-3 minutes. Avoid overcooking the shrimp, as they can become tough.

4. Build the Creamy Sauce: Pour in the 1 cup chicken broth into the skillet and bring everything to a gentle simmer, scraping up any browned bits from the bottom of the pan. Now, add the 1 cup heavy cream and the 2 tablespoons Cajun seasoning. Give it all a good stir so the flavors can come together and the sauce begins to thicken slightly.

5. Season & Combine with Pasta: Season the sauce with salt and black pepper to taste, tasting as you go to ensure the perfect balance. Add the cooked pasta right into the skillet with the creamy, spicy sauce. Toss gently but thoroughly until every piece of pasta is beautifully coated with that rich, flavorful sauce.

6. Serve: Serve hot, finished off with a generous sprinkling of fresh chopped parsley for a touch of vibrant color and freshness. Enjoy this bold, comforting meal—it’s perfect for gathering friends and family around the table!


Tips for Success

  • Don’t Overcook Pasta: Cook pasta to al dente as it will finish cooking slightly in the hot sauce.
  • Prep All Ingredients: Have your vegetables diced and sausage sliced before you start cooking; this dish comes together quickly.
  • High-Quality Cajun Sausage: The sausage is a star here, so choose a good quality, flavorful Cajun or Andouille sausage.
  • Don’t Overcook Shrimp: Shrimp cook very fast. Remove them from heat as soon as they turn pink and opaque.
  • Taste and Adjust Seasoning: Cajun seasoning blends vary in salt and spice. Always taste the sauce and adjust to your preference before serving.
  • Serve Immediately: Creamy pasta dishes are best enjoyed fresh from the pan.

Serving Suggestions and Pairings

This Cajun Sausage and Shrimp Pasta is a complete and hearty meal on its own, but it pairs wonderfully with a few simple additions:


Storage and Leftover Tips

Creamy pasta dishes are generally best enjoyed fresh, as the sauce can thicken and pasta can soften upon standing.

  • Refrigeration: Store any leftover Cajun Sausage and Shrimp Pasta in an airtight container in the refrigerator for up to 1-2 days. The pasta will absorb more sauce, and the texture may change.
  • Reheating: Reheat gently on the stovetop over low heat, stirring frequently. You will likely need to add a splash of extra chicken broth or heavy cream to re-loosen the sauce and bring it back to a creamy consistency. Avoid high heat when reheating, as the cream can separate and the shrimp can become tough.
  • Freezing: Freezing is generally not recommended for this dish due to the cream-based sauce and the delicate texture of shrimp, which can become rubbery upon thawing and reheating.

Final Thoughts

This Cajun Sausage and Shrimp Pasta is a vibrant, comforting, and incredibly flavorful meal that brings the spirit of Louisiana straight to your dinner table. With its bold spices, creamy sauce, and satisfying combination of shrimp and sausage, it’s a dish that’s sure to impress and become a fast favorite. Get ready to enjoy a taste of the South that’s perfect for any occasion!

What are your favorite ways to incorporate Cajun flavors into your cooking, or do you have a go-to weeknight pasta recipe? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!