The Ultimate Creamy Cajun Sausage & Shrimp Pasta

By Jason Griffith

If you are looking for a dinner that packs a punch of flavor, has a velvety texture, and comes together in less time than it takes to order takeout, you’ve hit the jackpot. This Cajun Sausage & Shrimp Pasta is a staple in my kitchen because it hits every single note: it’s spicy, savory, creamy, and incredibly satisfying.

As a professional food writer for ChefManiac, I’ve tested hundreds of pasta dishes. While I love a classic spaghetti recipe with homemade sauce, there are nights when my palate craves the smoky, bold heat of the Bayou. This recipe brings the soul of New Orleans straight to your stovetop.

Why I Love This Recipe

The magic of this dish lies in the layering of flavors. We aren’t just boiling pasta and tossing it in a jar of sauce. We are searing the proteins to develop a “fond” (those delicious browned bits at the bottom of the pan), sautéing fresh aromatics, and deglazing to capture every ounce of taste.

It’s also incredibly versatile. Whether you’re hosting a small dinner party or just trying to survive a Tuesday, this dish feels special without the stress. It’s a complete meal in one pan, much like my Mexican chicken and rice casserole, making cleanup a breeze.

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Ingredients You’ll Need

This recipe yields 3–4 generous servings.

The Protein & Pasta

• 250 g (9 oz) Pasta: Penne, fettuccine, or orecchiette work best to catch the sauce.
• 225 g (8 oz) Shrimp: Peeled and deveined. Medium or large shrimp provide the best bite.
• 225 g (8 oz) Smoked Sausage: I highly recommend Andouille for that authentic kick.

The Seasoning

• 1½ tbsp Cajun Seasoning: Use store-bought or follow my DIY blend below.
• Salt & Black Pepper: To taste (remember, Cajun seasoning often contains salt!).

The Sauce Base

• 1 tbsp Olive Oil & 1 tbsp Butter: The oil prevents the butter from burning.
• Aromatics: 1 small finely diced onion, 3 cloves of minced garlic, and 1 sliced red bell pepper.
• Liquids: 240 ml (1 cup) heavy cream and ½ cup chicken broth.
• Cheese: ½ cup freshly grated Parmesan.

The Finish

• Fresh Parsley: For a pop of color and freshness.
• Optional: A squeeze of lemon juice or red pepper flakes for extra heat.

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Swaps and Notes

• The Sausage: If you can’t find Andouille, a good Kielbasa or even a spicy Italian sausage can work in a pinch.
• The Pasta: Gluten-free pasta works wonderfully here—just ensure you don’t overcook it, as it can get mushy in the cream sauce.
• Veggie Boost: Feel free to add sliced mushrooms or spinach at the end for extra nutrition.

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Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of heavily salted water to a boil. Cook your pasta until it is al dente (firm to the bite). Crucial Tip:Before draining, reserve about ½ cup of the starchy pasta water. This is “liquid gold” for emulsifying your sauce later.

2. Sear the Proteins

Toss your shrimp with 1 teaspoon of Cajun seasoning. In a large skillet over medium-high heat, add the olive oil. Brown the sliced sausage until it’s crisp on the edges; remove it from the pan. In the same skillet, sear the shrimp for about 1 minute per side until they turn opaque. Remove them and set aside.

3. Sauté the Aromatics

Lower the heat to medium and melt the butter. Add the onion and red bell pepper. Sauté for 3–4 minutes until they are softened and fragrant. Stir in the minced garlic and cook for just 30 seconds—don’t let it burn!

4. Build the Creamy Sauce

Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all those flavorful browned bits. Stir in the heavy cream and the remaining Cajun seasoning. Let it simmer gently for 3–5 minutes until it starts to thicken slightly.

5. Bring it Together

Whisk in the Parmesan cheese until melted. Return the sausage and shrimp to the skillet. Add the cooked pasta and toss everything together. If the sauce feels too thick, splash in some of that reserved pasta water until you reach a silky, “nappé” consistency (where the sauce coats the back of a spoon).

6. Final Flourish

Taste your creation. Adjust the salt or pepper as needed. Garnish with plenty of fresh parsley and a squeeze of lemon to brighten the fats.

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Tips for Success

• Don’t Overcook the Shrimp: Shrimp turn rubbery fast. Take them out of the pan the second they lose their translucency. They will warm back up when you toss them in the sauce at the end.
• Control the Heat: Cajun blends vary wildly in salt and spice. If you are sensitive to salt, look for a “no-salt” blend and season manually.
• Use Fresh Parmesan: The pre-shaken green can won’t melt correctly. For a smooth sauce, grate your own cheese from a block.

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Serving Suggestions and Pairings

This pasta is a heavy hitter, so I like to serve it with something light or crunchy. A crisp Caesar salad or roasted asparagus works beautifully.

If you are looking for an appetizer to start the night, this dish pairs perfectly with a beer cheese dip or even some sheet pan quesadillas if you’re feeding a larger, hungrier group.

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Nutritional Information (Per Serving)

• Calories: 620 kcal
• Protein: 32g
• Carbohydrates: 48g
• Fat: 36g
• Sodium: 1,100mg

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Storage and Leftover Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, the cream sauce may “break” or become dry. To fix this, add a splash of milk or water before microwaving or reheating on the stovetop to bring back that creamy texture.

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More Recipes You Will Love

If you enjoyed the bold, Southern profile of this pasta, you absolutely have to try my Cajun chicken sausage gumbo. It’s the ultimate comfort in a bowl!

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Final Thoughts

This Cajun Sausage & Shrimp Pasta is proof that you don’t need a lot of time to create a restaurant-quality meal. It’s bold, comforting, and always a hit with the family.

Did you try this recipe? I’d love to hear your thoughts! Drop a comment below or tag us in your photos. Don’t forget to follow ChefManiac for more weekly recipe inspiration.