Cajun Shrimp and Sausage Pasta Recipe

Get ready for a bold and unforgettable dinner experience! Cajun Shrimp and Sausage Pasta is a celebration of flavor, color, and creamy comfort—all wrapped up in one skillet. The spicy Cajun seasoning mingles perfectly with juicy shrimp, savory sausage, sweet bell peppers, and a rich, velvety sauce that coats every noodle. If you’re a fan of crowd-pleasing pasta dishes that burst with southern flair, this is your new go-to recipe.

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Ingredients You’ll Need

You’ll be amazed how just a handful of ingredients come together to make something so memorable. Each item is chosen for the flavor and personality it brings to the dish, making this Cajun Shrimp and Sausage Pasta shine in taste and texture.

• Fettuccine or Penne Pasta (12 oz): Pasta is the hearty base that soaks up every drop of that luscious cream sauce.
• Large Shrimp (1 lb, peeled and deveined): These plump beauties pack a juicy, sweet bite and take on all those Cajun spices.
• Smoked Sausage (8 oz, sliced into coins): The smoky, savory flavor adds depth—try Andouille sausage for the most authentic Cajun taste.
• Olive Oil (2 tbsp): For searing shrimp and sausage, keeping everything tender and flavorful.
• Cajun Seasoning (2 tbsp): The star of the show—bold, zesty, and customizable for your preferred spice level.
• Butter (1 tbsp): Adds richness and helps sauté the veggies to sweet perfection.
• Onion (1 small, diced): Classic aromatics for a sweet and savory base note in the sauce.
• Red Bell Pepper (1, sliced): Brings sweet crunch and a splash of color.
• Yellow Bell Pepper (1, sliced): For even more vibrancy and sweet tang in every bite.
• Garlic (3 cloves, minced): A must for that irresistible Cajun aroma.
• Heavy Cream (1 cup): Makes the sauce deliciously creamy and smooth.
• Chicken Broth (1 cup): Lends body and depth to the sauce, balancing richness with savory notes.
• Parmesan Cheese (½ cup, grated): Adds a salty, cheesy finish that melts right into the sauce.
• Paprika (½ tsp): For a subtle smokiness and an extra pop of color.
• Cayenne Pepper (¼ tsp, optional): Kick up the heat to your liking with just a pinch.
• Salt and Black Pepper (to taste): Essential for balancing and brightening all the flavors.
• Fresh Parsley (for garnish): A sprinkle of green freshness to finish your masterpiece.

How to Make Cajun Shrimp and Sausage Pasta

Step 1: Cook the Pasta

Start by cooking your fettuccine or penne in a large pot of salted, boiling water until it’s just al dente. This step is crucial—the pasta will finish cooking in the sauce later, soaking up all the delicious Cajun-infused flavors. Once cooked, drain and set aside, drizzling with a bit of olive oil to keep things from sticking if needed.

Step 2: Season and Sear the Shrimp

In a bowl, toss your shrimp with one tablespoon of olive oil and a tablespoon of Cajun seasoning. Heat a large skillet over medium-high heat and quickly sear the shrimp for 2 to 3 minutes per side until they’re pink and opaque. This gives the shrimp a beautiful, spicy crust, boosting the depth of the final Cajun Shrimp and Sausage Pasta. Set the shrimp aside so they don’t overcook.

Step 3: Brown the Sausage

Add the remaining olive oil to your skillet. Toss in the sliced sausage and cook until each coin is deliciously browned around the edges. This quick sear unleashes all the smoky flavors and caramelizes the edges for maximum flavor in every bite.

Step 4: Sauté the Veggies

Reduce the heat to medium, add the butter, and swirl until melted. Then add diced onion, sliced red and yellow bell peppers, and minced garlic. Sauté for 3 to 4 minutes, just until the veggies are aromatic and soft, infusing the pan with layers of Cajun flavor.

Step 5: Build the Creamy Cajun Sauce

Pour in the heavy cream and chicken broth. Stir, then sprinkle in the remaining Cajun seasoning, paprika, cayenne (if you love extra heat), salt, and black pepper. Let everything simmer for roughly 5 minutes. Once the sauce is warmed through, add Parmesan cheese, stirring gently while it melts and thickens the sauce to silky perfection.

Step 6: Combine and Finish

Add your cooked pasta and the reserved shrimp back into the skillet. Carefully toss everything together so the creamy Cajun sauce coats every strand. Keep over medium-low heat for just a minute or two until everything is hot and flavors meld together. To finish, shower with fresh parsley for that bright, herby lift.

How to Serve Cajun Shrimp and Sausage Pasta

Garnishes

Generously sprinkle chopped fresh parsley over each plate for a pop of color and garden freshness. Grated Parmesan cheese or a squeeze of fresh lemon can also wake up the flavors and add brightness, making each bite even more irresistible.

Side Dishes

A side of warm, crusty bread is perfect for sopping up every drop of that creamy Cajun sauce. Light salads with tangy vinaigrettes or a simple green bean stir-fry also pair wonderfully, providing a crisp contrast to the rich pasta.

Creative Ways to Present

Pile the Cajun Shrimp and Sausage Pasta high in a big serving bowl family-style, or portion it out on deep dinner plates for individual servings. For a fun twist, serve it in mini cast iron pans, or top with extra shrimp and sausage for a show-stopping centerpiece at your next dinner party.

Make Ahead and Storage

Storing Leftovers

Let your Cajun Shrimp and Sausage Pasta cool a bit before storing. Place in an airtight container and refrigerate for up to 3 days. The flavors marry beautifully overnight, making leftovers just as satisfying—and maybe even a touch more flavorful!

Freezing

While you can freeze this dish, keep in mind the creamy sauce may change texture after thawing. If you want to freeze it, let the pasta cool completely, pack it in a freezer-safe container, and use within 2 months. For best results, thaw overnight in the fridge before reheating.

Reheating

Warm leftovers gently in a skillet over low heat, adding a splash of chicken broth or cream to help loosen the sauce as needed. Microwave reheating also works—just stir halfway through and avoid overheating, which can make the shrimp tough.

FAQs

Can I make this Cajun Shrimp and Sausage Pasta less spicy?

Absolutely! Simply cut back on the Cajun seasoning and leave out the cayenne pepper for a milder sauce. You can always offer extra seasoning at the table for those who like it hot.

What type Main Course

Andouille sausage is the classic choice for its bold, smoky flavor, but any good-quality smoked sausage will do. Kielbasa or even a turkey sausage can work in a pinch without sacrificing too much authenticity.

Can I use frozen shrimp instead of fresh?

Yes, frozen shrimp work perfectly in this dish—just make sure to thaw them thoroughly and pat dry before seasoning and searing to avoid extra moisture in the pan.

Is there a lighter alternative to heavy cream?

You can substitute half-and-half or even evaporated milk for a lighter sauce. Just keep in mind, the sauce may be a touch less rich and creamy, but it will still taste wonderful!

How do I keep the pasta from becoming soggy when reheated?

Don’t overcook the pasta during the initial boil. For reheating, add a splash of liquid (broth or cream), and warm gently just until heated through. This keeps the pasta tender and prevents it from absorbing too much sauce or breaking down.

Final Thoughts

I can’t wait for you to dig into this fabulous Cajun Shrimp and Sausage Pasta. It’s one of those recipes that feels a little bit special but is perfectly doable on a weeknight. Grab your skillet and get cooking—the flavors of New Orleans are just minutes away!

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