Cajun Shrimp Pasta with Sausage is a bold, flavor-packed dish that brings the spicy, smoky essence of Cajun cuisine straight to your dinner table. This hearty pasta is loaded with juicy shrimp, smoky sausage, and perfectly cooked pasta, all coated in a creamy, zesty Cajun sauce that’s rich, savory, and just the right amount of spicy.

The beauty of this dish lies in its balance: the heat from the Cajun seasoning is mellowed by the cream, the shrimp brings a delicate sweetness, and the sausage provides a savory depth and satisfying texture. Every bite is layered, comforting, and brimming with flavor.

Whether you’re cooking for a weeknight meal or looking to impress guests, Cajun Shrimp Pasta with Sausage is a guaranteed crowd-pleaser.

Why You’ll Love Cajun Shrimp Pasta with Sausage

This dish is everything you want from a hearty pasta dinner: creamy, spicy, smoky, and incredibly satisfying.

Here’s why you’ll love it:

Perfect balance of creamy and spicy flavors.
Quick-cooking shrimp keeps the dish light and fresh.
Smoky sausage adds heartiness and bold flavor.
Cajun seasoning brings warmth and depth.
Comes together quickly, making it a great weeknight dinner.
Easily customizable for spice level and protein choices.

It’s an ideal one-pan meal that feels indulgent but is surprisingly manageable, with ingredients that are easy to find and flavors that pop.

Choosing the Best Ingredients for Maximum Flavor

Cajun Shrimp Pasta with Sausage is all about layers of flavor. Here’s how to pick the best components:

Shrimp

Use large raw shrimp, peeled and deveined. Fresh or frozen (thawed) both work.
Tail-on shrimp make for a beautiful presentation, but tail-off is easier to eat.

Sausage

Andouille sausage is the classic Cajun choice, offering smoky, spicy notes.
Kielbasa or smoked sausage can be substituted for a milder option.

Pasta

Fettuccine, linguine, or penne all work well. Penne’s ridges hold the creamy sauce nicely, while fettuccine gives a luxurious texture.

Cajun Seasoning

Use store-bought Cajun seasoning or make your own blend with paprika, cayenne, garlic powder, onion powder, thyme, and oregano.
Adjust to control heat levels.

Cream

Heavy cream or half-and-half gives the sauce its rich texture.
Whole milk can be used for a lighter version, but the sauce will be thinner.

Aromatics

Garlic, onions, and bell peppers build the flavor base.
Red and green bell peppers add sweetness and color.

Recommended Equipment for This Recipe

Large sauté pan or skillet: Big enough to sear sausage and shrimp, then build the sauce.
Pasta pot: For cooking pasta to al dente.
Tongs: For turning shrimp and tossing pasta.
Ladle: For adding pasta water if needed.

Common Pitfalls and How to Avoid Them

1. Overcooked shrimp:
Shrimp cook very quickly—just 1-2 minutes per side. Remove them as soon as they turn pink and opaque to avoid rubbery texture.

2. Sauce too thick or clumpy:
Reserve some pasta water to loosen the sauce if needed. Stir in cheese and cream gently off the heat to prevent separation.

3. Dish too spicy:
Start with less Cajun seasoning and adjust to taste. Cream and pasta help mellow the heat.

4. Dry pasta:
Always toss pasta with the sauce while hot to ensure it coats evenly and absorbs flavor.

Flavor Enhancements and Creative Variations

Add Parmesan cheese: For a nutty, savory finish.
Squeeze fresh lemon juice: To brighten and balance the cream.
Include cherry tomatoes: For a sweet, juicy burst.
Use blackened seasoning instead of Cajun: For a smokier profile.
Add mushrooms or spinach: For extra texture and freshness.

Smart Preparation Strategies

Prep all ingredients before cooking: This dish moves quickly once started.
Use pre-cooked sausage: Speeds up cooking time and ensures good sear.
Make your own Cajun seasoning: Allows control over salt and spice levels.

Substitution Guide for Dietary Needs

Gluten-free: Use gluten-free pasta and confirm Cajun seasoning is gluten-free.
Dairy-free: Use coconut cream or plant-based cream and omit cheese.
Low-carb: Serve over zucchini noodles or sautéed vegetables instead of pasta.
Vegetarian: Substitute sausage with plant-based sausage and shrimp with mushrooms or tofu.

Ingredients

For the Pasta

8 oz fettuccine, linguine, or penne
Reserved pasta water as needed

For the Cajun Shrimp and Sausage

1 tablespoon olive oil
12 oz andouille sausage, sliced
1 pound large shrimp, peeled and deveined
1 tablespoon Cajun seasoning, divided
Salt and pepper to taste

For the Sauce

2 tablespoons butter
1 small yellow onion, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
4 garlic cloves, minced
1 cup heavy cream or half-and-half
½ cup chicken broth
Optional: ½ teaspoon red pepper flakes for extra heat
Salt and pepper to taste

Garnishes

Fresh parsley
Grated Parmesan cheese
Lemon wedges (optional)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Sausage and Shrimp

Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and sear for 4-5 minutes until browned. Remove and set aside.

Season shrimp with half the Cajun seasoning, salt, and pepper. In the same skillet, sear shrimp for 1-2 minutes per side until pink and opaque. Remove and set aside.

Step 3: Build the Sauce

Reduce heat to medium. Add butter to the skillet. Sauté diced onion and bell peppers for 5-7 minutes until softened.

Stir in minced garlic and cook for another 30 seconds.

Pour in chicken broth and heavy cream. Stir in remaining Cajun seasoning and optional red pepper flakes. Simmer for 3-5 minutes until slightly thickened.

Step 4: Combine Pasta, Shrimp, and Sausage

Add cooked pasta to the sauce, tossing to coat. If the sauce is too thick, stir in reserved pasta water a little at a time.

Return sausage and shrimp to the skillet and toss gently to combine. Simmer for another 1-2 minutes to heat through.

Step 5: Serve

Plate the pasta in shallow bowls. Garnish with fresh parsley, grated Parmesan, and a squeeze of lemon if desired.

Serving Suggestions

Serve with crusty garlic bread or a simple green salad.
Pair with a chilled white wine or light beer.
Add a side of sautéed green beans or roasted asparagus for extra vegetables.

Troubleshooting

Shrimp overcooked: Sear quickly and remove from pan as soon as they’re pink.
Sauce too thick: Loosen with reserved pasta water or a splash of broth.
Dish too spicy: Balance with cream, pasta water, or a little sugar.

Storage and Reheating

Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Not recommended—cream-based sauces tend to separate when thawed.
Reheating: Warm gently on the stovetop over low heat, adding a splash of cream or broth as needed.

Variations: Cajun Shrimp Pasta with Sausage vs. Blackened Shrimp Pasta vs. Cajun Chicken Pasta

Cajun Shrimp Pasta with Sausage: Creamy, spicy, loaded with shrimp and sausage, Cajun-seasoned with bell peppers.
Blackened Shrimp Pasta: Focuses on heavily seared, smoky shrimp with a lighter, often olive oil-based sauce.
Cajun Chicken Pasta: Typically made with blackened chicken, creamy sauce, and similar Cajun flavors, often without seafood.

Cajun Shrimp Pasta with Sausage is a bold, crave-worthy dish that’s rich, spicy, and comforting in all the best ways. It’s perfect when you’re looking for a quick, hearty dinner that doesn’t skimp on flavor or texture.

Cajun Shrimp Pasta with Sausage Recipe