Try this Cajun shrimp and sausage pasta for a hearty and healthy meal thatโs ready in less than 30 minutes! Bold Cajun flavors are paired with juicy shrimp, smoky Andouille sausage, and al dente penne, creating a rich, spicy, and creamy tomato sauce. Serve it with a side of crusty bread or a salad for the ultimate weeknight meal!

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What is Cajun shrimp and sausage pasta?
Cajun shrimp and sausage pasta is a perfect meal when you want to get dinner on the table fast. This protein-packed dish is bursting with spicy Southern-inspired flavors โ whatโs not to love?
Centered around succulent, tender shrimp and smoky Andouille sausage, this dish is perfectly complemented by Cajun seasoning, heavy cream, tomato paste, and savory veggies. The final result is rich and hearty with a kick!
Serve this Cajun shrimp pasta dish once, and your family will be requesting it over and over again. It comes in handy when you donโt know what to make for dinner, or when youโre hosting a gathering and need a guaranteed crowd-pleaser!
Why you're going to love it
- Quick & easy: This dish is ready to be plated in no time, making it the ideal choice for a busy weeknight. And with the easy-to-follow instructions, you donโt need to be a pro for it to turn out perfectly!
- Customizable: Make it gluten or dairy-free, add more or less spice, switch out the pasta, or substitute different vegetables. You can easily customize this dish to suit your own needs.
- Comforting: Thereโs nothing like a delicious pasta dish to put a smile on your face! (you may also want to try Salmon Spinach Pasta for another quick pasta dinner) Like all pasta recipes, Cajun shrimp and sausage pasta is carby comforting. However, there's no shortage of protein and vegetables in this Cajun shrimp pasta recipe.
Ingredient notes
Full ingredient quantities and instructions are in the recipe card at the bottom of this post.
- Shrimp: Use fresh or frozen and defrosted large raw shrimp or prawns. You can probably buy both frozen and fresh shrimp already peeled and deveined at your local grocery store. However, If you need to peel and devein them yourself, here's how to peel and devein shrimp.
- Olive oil: To sautรฉ the vegetables and shrimp. Olive oil can be replaced with avocado oil, sunflower oil, or safflower oil.
- Andouille sausage: A smoked sausage made from pork, Andouille is often used in Cajun and Creole recipes. Other options include Chorizo or hot Italian smoked sausage.
- Cajun seasoning: Store-bought or homemade both work, though making your own mix gives you better control over the salt content, heat and overall taste. If you want to make your own, it's easy. Try my homemade Cajun seasoning recipe. But regardless, if your seasoning blend already contains salt, start slow with the amount you add.
- Smoked paprika: For additional spice and smokiness, smoked paprika is a must! If you donโt have any on hand, just use more Cajun seasoning.
- Vegetables: Onion and garlic for flavor, of course! Red bell peppers and spinach add color and nutrients.
- Tomato paste: Tomato paste is a highly concentrated, thick version of tomato sauce. You can buy tomato paste in a tube or a can.
- Cream: Because this is a creamy pasta recipe! The cream also works to balance the spice in this dish. Heavy cream has a high fat content, about 35%. You can use half-and-half cream, which has about 10% fat content, to lighten up this recipe if you prefer.
- Parmesan cheese: Use freshly-grated Parmesan cheese as opposed to pre-grated, if possible.
- Pasta: We're using penne for this creamy cajun shrimp pasta, but any short pasta variety works. If you have gluten sensitivities, opt for a gluten-free pasta brand.
How to make Cajun shrimp and sausage pasta
Full instructions are in the recipe card at the bottom of this post.
- Before starting the rest of the dish, cook the pasta according to the cooking time on the package directions. Once itโs al dente, drain and set it aside.
- Sprinkle the shrimp with salt and pepper. In a medium bowl, combine the shrimp, Cajun spice, and paprika. Toss the shrimp thoroughly to coat it in seasonings.
- Heat half of the oil in a large skillet over medium-high heat. Add the shrimp and cook them on both sides until they appear opaque and pink. Transfer them to a plate.
- Wipe out the pan and add the rest of the oil. Sautรฉ the onions, garlic, and bell pepper for 2-3 minutes, or until the vegetables are softened.
- Stir in the sausage. Pour in the cream, and add the tomato paste to the pan. Whisk everything until itโs combined, then stir in the Parmesan cheese.
- Return the shrimp to the pan and give it a stir. Stir in the spinach leaves until they are just starting to wilt.
- Finally, add the cooked pasta and toss to coat it in the creamy sauce. Continue to cook until itโs heated through. Serve this Cajun shrimp and sausage pasta immediately while hot.
Storage & reheating
If you have leftover Cajun shrimp and sausage pasta, keep the following storage instructions in mind:
- Fridge: Once fully cooled, transfer it to an airtight container and it will last for 4-5 days in the refrigerator.
- Freezer: Feel free to freeze this recipe by adding it to a freezer-safe bag or container and storing it for 1-2 months.
- Thaw: Thaw in the fridge overnight and follow the reheating instructions when youโre ready for more pasta.
- Reheating: Heat a little oil in a pan over medium-low. Cook the pasta for 4-5 minutes, stirring occasionally until everything is warmed through. If it needs a little moisture, cover the pan with a lid. Alternatively, add a little bit of chicken or vegetable broth as it cooks.
Variations
- Different pasta: If you donโt have penne pasta, try using another pasta variety such as fusilli, cavatappi, farfalle, or gemelli.
- Make it spicy: Take the heat up a notch by adding a pinch of cayenne pepper or red pepper flakes to the pasta sauce.
- Seasonings: Instead of Cajun, try using Creole seasoning or blackening seasoning for a subtle difference in overall flavor.
Helpful tips
- Shrimp: Buy fresh or frozen shrimp that has been peeled and deveined. To defrost frozen shrimp, put them in the fridge overnight. Or you can submerge the frozen shrimp in their sealed bag in a bowl of cold water. They should defrost in 30-45 minutes.
- Donโt overcook: Shrimp cook very quickly. Take the shrimp out right as they turn pink and set them aside. If you cook them for too long, they may turn out tough and rubbery.
- Perfect pasta: Check the pasta about a minute or two before the package instructions state. You want to cook the pasta al dente. If it is tender with a slight chew to it, itโs ready to be drained.
Common questions
When shrimp are fully cooked, they turn opaque with slight hints of pink and red. Additionally, the shrimp will start curling up to make more of a โCโ shape. If your shrimp are still looking gray or translucent, you need to cook them for longer.
Taking a bite of your pasta is the best way to tell if itโs al dente. Around one or two minutes before the time listed on the package is up, remove one and take a bite. If it is slightly chewy yet tender enough to eat, itโs al dente!
Cajun seasoning is a blend of different herbs and spices, one of which is cayenne pepper. Commercial Cajun seasoning blends can vary in spice levels. Try a small taste of your seasoning blend before adding it to the recipe to determine its heat level.
Serving suggestions
Thereโs nothing better than a side of garlic bread, sourdough, or gluten-free cornbread with a Cajun pasta meal.
If youโre looking to include more vegetables, serve green beans, steamed broccoli, or stir fried cabbage on the side. For a light and healthy option, try a shaved Brussels sprouts salad, roasted asparagus & halloumi salad, or fig salad with prosciutto and arugula.
More shrimp & sausage recipes
For more quick & delicious one-pan meals, check out some of these popular recipes:
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Creamy Cajun Shrimp and Sausage Pasta
Equipment
Ingredients
- 1 pound large shrimp or prawns
- 2 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- kosher salt & black pepper
- 2 tablespoon olive oil
- 8 oz andouille sausage sliced into coins
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 red bell pepper cut into strips
- 1 cup heavy cream
- 6 oz tomato paste
- ยฝ cup Parmesan cheese grated
- 1 cup baby spinach leaves
- 4 cups cooked penne gluten free if needed
Instructions
- Cook pasta according to the package directions, then drain and set aside.
- Sprinkle the shrimp with salt and pepper. In a medium bowl, combine shrimp, Cajun seasoning, and paprika. Toss well to coat the shrimp in seasonings.
- Heat half of the oil in a large skillet over medium high heat.
- Add the shrimp and cook for about 5 minutes, until they are opaque and pink Remove them to a plate.
- Wipe out the pan and add the rest of the oil. Add the onions, garlic, and bell pepper. Sautee for 2-3 minutes until the vegetables are softened.
- Stir in the sausage.
- Add the cream and tomato paste to the pan, whisking to combine.
- Stir in the Parmesan cheese.
- Return the shrimp to the pan and stir.
- Stir in the spinach leaves until they are just starting to wilt.
- Add the cooked pasta and toss to combine. Continue to cook until heated through.
- Serve right away.
Notes
-
- Shrimp: Buy fresh or frozen shrimp that has been peeled and deveined. To defrost frozen shrimp, put them in the fridge overnight. Or you can submerge the frozen shrimp in their sealed bag in a bowl of cold water. They should defrost in 30-45 minutes.
-
- Donโt overcook: Shrimp cook very quickly. Take the shrimp out right as they turn pink and set them aside. If you cook them for too long, they may turn out tough and rubbery.
-
- Perfect pasta: Check the pasta about a minute or two before the package instructions state. You want to cook the pasta al dente. If it is tender with a slight chew to it, itโs ready to be drained.
- Storage:
-
- Fridge: Once fully cooled, transfer it to an airtight container and it will last for 4-5 days in the refrigerator.
- Freezer: Feel free to freeze this recipe by adding it to a freezer-safe bag or container and storing it for 1-2 months.
- Thaw: Thaw in the fridge overnight and follow the reheating instructions when youโre ready for more pasta.
- Reheating: Heat a little oil in a pan over medium-low. Cook the pasta for 4-5 minutes, stirring occasionally until everything is warmed through. If it needs a little moisture, cover the pan with a lid. Alternatively, add a little bit of chicken or vegetable broth as it cooks.
Anna
Delicious and really easy to prepare meal! The sauce is so creamy, and the flavours work superb together! I've had some leftovers, and used them for lunch the next day, it tasted even better!
Veronika
I canโt believe how easy this pasta was to make! It was super flavorful, hearty, and just perfect for this cold weather.
Amy Liu Dong
I am allergic to seafood but still made this for everyone, and they said it was really delicious!
Thank you for this recipe!
Veronika
I made this recipe last night and everybody loved it! Was so easy to prep and had a great flavor ๐
Pam
My husband always orders cajun pasta when we go out, I've never made one at home that he liked as much as a local restaurant. Until now! He loved this and I loved how easy it was!
Jessica
I have some shrimp in my fridge just waiting for the right inspiration, and this is it! Love the idea of combining with the sausage for a warm spicy (and easy) dish...can't wait ๐
Bernice Hill
Sausage and pasta is one of my busy weeknight go-to dinners but I never think to go with Cajun flavours. This week I'll be mixing it up a bit thanks to your post.
Marta
I'm always looking for unique recipes for weeknight dinners and this one was so perfect. The entire family raved about how flavorful the pasta was, and since shrimp and sausage are our favorite proteins, I know I'll be making this more often.
Sean
This pasta was easy to make and very tasty. I will be making it again.
Lauren Michael Harris
This cajun pasta recipe had so much flavor. The leftovers were even better the next day!
Jess
Love this with some fresh french bread!
rebecca
I love how easy this recipe is! Such great bold flavors for a simple pasta dish
Andrea
Loving all the flavors in this hearty pasta dish! It's also a perfect meal on a busy weeknight.
Renee
The sauce is so creamy and flavorful, and it pulls everything together so well! I love how fast and easy this goes together, too. It's a keeper!
Tavo
Great shrimp pasta recipe; it was superb! thanks for the recipe!