Shrimp and Sausage Cajun Pasta is a bold, creamy comfort food dish loaded with tender shrimp, smoky andouille sausage, and fettuccine tossed in a rich Cajun cream sauce. This easy one-pan pasta recipe is packed with flavor and perfect for weeknight dinners or when you’re craving restaurant-quality Cajun food at home.
If you’re building a full Cajun-inspired meal, this pasta pairs perfectly with Crawfish Étouffée, Blackened Chicken or Fish, or a side of Southern Style Green Beans and Buttermilk Biscuits.
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Why You'll Love This Recipe
This Cajun shrimp and sausage pasta is the perfect balance of smoky, creamy, and spicy. The shrimp cooks quickly and stays tender, while the andouille sausage adds deep, rich flavor. The creamy Cajun sauce ties everything together and coats the pasta perfectly for a restaurant-quality dish made right at home.
It’s an easy dinner recipe that comes together quickly, making it perfect for busy weeknights, but it’s also impressive enough to serve for guests. If you love bold Cajun flavors and hearty comfort food, this recipe is going to be a new favorite.
Ingredients
Shrimp and Pasta
- Shrimp – Adds a tender, slightly sweet seafood flavor that pairs perfectly with Cajun spices.
- Andouille Sausage (or Smoked Sausage) – Brings smoky, savory depth to the dish.
- Fettuccine Pasta – A hearty pasta that holds onto the creamy sauce well.
- Olive Oil – Used to cook the shrimp and sausage.
- Cajun Seasoning – Adds bold flavor and spice.
- Salt and Pepper – Enhances all the flavors.
Creamy Cajun Sauce
- Yellow Onion – Adds a savory base to the sauce.
- Red Bell Pepper – Brings sweetness and color.
- Garlic – Adds depth and aroma.
- Cajun Seasoning – Builds layers of bold Cajun flavor.
- Fire-Roasted Tomatoes – Adds acidity and smoky depth.
- Chicken Stock – Helps create the base of the sauce.
- Heavy Cream – Makes the sauce rich and creamy.
- Parmesan Cheese – Adds a salty, nutty finish and helps thicken the sauce.
- Fresh Parsley – Adds brightness and freshness.
See the recipe card below for full ingredient amounts and instructions.
Step-by-Step Instructions
Step 1. Prep and Boil Pasta
Begin by dicing the bell pepper and onion, and slicing the sausage.
Then boil the fettuccini until just before al dente. We don’t want the pasta fully cooked here.
Once the pasta is done boiling, strain it, but don’t rinse it.
Step 2. Cook Shrimp, Sausage, & Veggies
While the pasta is cooking, season the shrimp with a little Cajun seasoning, salt, and pepper.
Then heat some olive oil in a cast-iron skillet over medium heat and cook the shrimp.
As soon as they turn pink and opaque, go ahead and remove them from the skillet and set them aside.
In the same skillet, add the sliced smoked sausage and cook until it’s browned and a little crispy on all sides, then set the sausage aside with the shrimp.
Next, add the diced onions and bell pepper to the skillet and sauté until they’re softened.
Then add the garlic and continue cooking for about another minute, or until it becomes fragrant.
Step 3. Build the Cajun Pasta Sauce
Now pour in the chicken stock and deglaze the skillet, scraping the bottom of the pan to loosen all those browned bits.
Now stir in the fire-roasted diced tomatoes, Cajun seasoning, kosher salt, and black pepper.
Step 4. Make it Creamy and Cheesy
Reduce the heat to medium-low, stir in the freshly grated Parmesan cheese, pour in the heavy cream, and stir everything together.
Bring the sauce up to a low simmer and let it cook for a few minutes so it can start to thicken slightly.
Step 5. Add the Pasta
Next, add the pasta directly into the sauce, making sure each noodle is fully coated in that creamy Cajun sauce.
This is where the pasta finishes cooking and also helps thicken the sauce at the same time.
If the sauce gets too thick, you can add a small splash of chicken stock to loosen it back up.
Step 6. Add the Shrimp and Sausage
Lastly, add the shrimp and sausage back into the skillet and stir everything together.
Let everything simmer on low for a few minutes until the sauce has thickened and everything is heated through.
What you’re looking for here is a creamy sauce that clings to the pasta, not a thin sauce that runs to the bottom of the plate.
Expert Tips
- Don’t overcook the shrimp — they cook quickly and can become rubbery.
- Cook the pasta just under al dente since it will finish in the sauce.
- Use freshly grated Parmesan for the best texture and flavor.
- Adjust Cajun seasoning to control the spice level.
- Let the sauce simmer long enough to thicken properly before adding pasta.
What to Serve with Shrimp and Sausage Cajun Pasta
This Cajun pasta is rich and flavorful, so pairing it with the right sides helps balance the meal. It goes perfectly with Buttermilk Biscuits, Southern Style Green Beans, or a fresh side salad for contrast.
For a full Cajun spread, serve it alongside Blackened Alligator Étouffée or Slow Cooker Jambalaya. You can also skip the pasta altogether and serve the shrimp and sausage cajun sauce over Creamy Mashed Potatoes with a side of Hot Water Cornbread to round out the meal.
Recipe FAQs
Cajun pasta is typically made with pasta, protein like shrimp or chicken, smoked sausage, and a creamy sauce seasoned with Cajun spices. It often includes vegetables like bell peppers and onions for added flavor.
Cajun pasta has a mild to moderate spice level, depending on how much Cajun seasoning you use. You can easily adjust the heat by using less seasoning or choosing a milder blend.
Andouille sausage is the best choice for Cajun pasta because of its smoky flavor and traditional use in Cajun cooking. Smoked sausage can also be used as a substitute.
Yes, but it’s best served fresh. If you make it ahead, reheat it gently with a splash of cream or chicken stock to loosen the sauce.
Cajun pasta pairs well with sides like buttermilk biscuits, green beans, cornbread, or a simple salad to balance the richness of the dish.
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📖 Recipe
Shrimp and Sausage Cajun Pasta
Ingredients
- 1 lb Large Shrimp peeled and deveined
- 2 lbs Andouille Sausage
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Cajun Seasoning
- Olive Oil as needed
- 16 Oz Fettuccine Pasta
Creamy Cajun Sauce
- 1 Yellow Onion Diced
- 1 Red Bell Pepper Diced
- 1 tablespoon Minced Garlic
- 1 tablespoon Cajun Seasoning
- 15 Oz Fire Roasted Tomatoes Diced, Canned
- 2 Cup Chicken Stock
- 2 Cup Heavy Cream
- 1 Cup Grated Parmesan Cheese
- 1 tablespoon Parsley Chopped
Instructions
- Dice the bell pepper and onion, and slice the sausage.
- Boil the fettuccini until just before al dente. We don’t want the pasta fully cooked here.
- Once the pasta is done boiling, strain it, but don’t rinse it.
- While the pasta is cooking, season the shrimp with a little Cajun seasoning, salt, and pepper.
- Heat some olive oil in a cast-iron skillet over medium heat and cook the shrimp.
- As soon as they turn pink and opaque, remove them from the skillet and set them aside.
- In the same skillet, add the sliced smoked sausage and cook until it’s browned and a little crispy on all sides, then set the sausage aside with the shrimp.
- add the diced onions and bell pepper to the skillet and sauté until they’re softened.
- Add the garlic and continue cooking for about another minute, or until it becomes fragrant.
- pour in the chicken stock and deglaze the skillet, scraping the bottom of the pan to loosen all those browned bits.
- stir in the fire-roasted diced tomatoes, Cajun seasoning, kosher salt, and black pepper.
- Reduce the heat to medium-low, stir in the freshly grated Parmesan cheese, pour in the heavy cream, and stir everything together.
- Bring the sauce up to a low simmer and let it cook for a few minutes so it can start to thicken slightly.
- add the pasta directly into the sauce, making sure each noodle is fully coated in that creamy Cajun sauce.
- Add the shrimp and sausage back into the skillet and stir everything together.
- Let everything simmer on low for a few minutes until the sauce has thickened and everything is heated through.
Video
Notes
- Don’t overcook the shrimp — they cook quickly and can become rubbery.
- Cook the pasta just under al dente since it will finish in the sauce.
- Use freshly grated Parmesan for the best texture and flavor.
- Adjust Cajun seasoning to control the spice level.
- Let the sauce simmer long enough to thicken properly before adding pasta.
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