Cajun Shrimp and Sausage Pasta Recipe

Cajun Shrimp and Sausage Pasta is a dreamy, flavor-packed dinner that brings just the right amount of heat and comfort to your table in less than 30 minutes. Bursting with juicy shrimp, smoky sausage, vibrant veggies, and a silky, spicy sauce, this dish is perfect for those nights when you want a meal that feels special but is secretly simple to make.

Ingredients You’ll Need

This Cajun Shrimp and Sausage Pasta nails that perfect balance of bold flavor and creamy comfort—all thanks to a handful of savvy, easy-to-find ingredients. Each element plays a starring role, from the sweet pop of shrimp and the smoky sausage to the Cajun seasoning that really brings it all home.

• Pasta (10.5 oz): Choose your favorite shape—penne, fettuccine, or rigatoni all work. Pasta soaks up the spicy-cool sauce and gives the dish body and heartiness.
• Olive oil (1 tbsp): For sautéing shrimp, sausage, and veggies, infusing everything with a smooth richness.
• Shrimp (½ lb): Use large, peeled, deveined shrimp—they soak up the Cajun flavors and add sweetness and a fabulous texture.
• Smoked sausage (½ lb): Adds irresistible smokiness and a bit of fat to round out the flavors. Andouille is classic, but any good-quality smoked sausage works.
• Shallot (1 large, diced): Brings a subtle sweetness and depth without overpowering the sauce.
• Red bell pepper (1 medium): For bright color and juicy, fresh crunch to balance the heat.
• Garlic (2 large cloves): Essential for depth and that savory “can’t-stop-eating” aroma.
• Cajun seasoning (2 tbsp): The flavor backbone! Storebought or homemade—either way, adjust for your perfect heat level.
• Tomato paste (2 tbsp): Adds richness and brings the sauce together with a little tang.
• Low-sodium chicken stock (1 ½ cups): Gives the sauce body without making it too heavy, and is great for deglazing all those flavorful bits.
• Half and half (1 cup): Makes the sauce creamy without being too rich. Milk or cream can be swapped in a pinch.
• Grated Parmesan (¼ cup): For a final salty, umami punch that melts into the hot pasta.
• Fresh parsley (handful): Brightens up everything at the end with a fresh, herby pop.
• Salt and freshly ground black pepper: A must for maximizing and balancing all those gorgeous flavors.

Variations

One of the best things about Cajun Shrimp and Sausage Pasta? It loves a twist! You can tweak this recipe with whatever you have on hand—make it lighter, bolder, or allergy-friendly. Customize confidently to fit your cravings!

• Go Dairy-Free: Swap the half and half with coconut milk or your favorite dairy-free creamer for a sauce that’s still silky but totally plant-based.
• Pack in More Veggies: Mushrooms, spinach, or zucchini can slide right in for extra color and nutrition without changing the spirit of the dish.
• Chicken Swap: Substitute sliced chicken breast or thighs for the shrimp if you have seafood allergies, or just want to mix it up.
• Spice Control: Adjust the Cajun seasoning for milder or hotter results, or use a homemade blend with smoked paprika for a different flavor profile.
• Gluten-Free: Use your favorite gluten-free pasta—just keep an eye on cooking time as it can differ from traditional pasta.

How to Make Cajun Shrimp and Sausage Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add your pasta and cook it until just al dente (still slightly firm to the bite), following your package instructions. Before draining, be sure to scoop out a cup or two of that starchy pasta water—this is the secret weapon for a perfectly glossy sauce later on!

Step 2: Sauté the Shrimp & Sausage

Heat olive oil in a large, deep pan over medium heat. Toss in the shrimp and let them cook for about 3–4 minutes, flipping halfway so they cook evenly and turn beautifully pink. Remove and set them aside. Next, add the sliced smoked sausage to the pan and cook until it’s sizzling and just crispy around the edges, then remove and set aside as well.

Step 3: Build the Flavor Base

In the same pan (hello, flavor!), sauté the diced shallot and bell pepper for 1–2 minutes, stirring now and then. Add the garlic and cook for another minute, just until fragrant—it should smell incredible by now. Stir in the Cajun seasoning and tomato paste to coat everything, drawing out the spices and giving your kitchen that “dinnertime in New Orleans” aroma.

Step 4: Make the Sauce

Pour in the chicken stock to deglaze the pan, scraping up those golden bits on the bottom (they’re pure flavor magic). Add the half and half and let the sauce come to a gentle bubble for a couple of minutes. It should start to thicken and get creamy—not too heavy or gloopy, just right for hugging all that pasta and seafood.

Step 5: Bring It All Together

Return the cooked shrimp and sausage to the pan, stirring to combine. Add your drained pasta, tossing to coat everything in that gorgeous sauce. If the sauce looks a little thick, splash in some reserved pasta water until it’s silky and coats every noodle.

Step 6: Finish and Serve

Stir in grated Parmesan and chopped fresh parsley. Give everything a final taste for seasoning, adding salt and pepper as needed. Serve Cajun Shrimp and Sausage Pasta immediately while it’s creamy, dreamy, and piping hot!

How to Serve Cajun Shrimp and Sausage Pasta

Garnishes

This dish loves finishing touches! Freshly chopped parsley adds color and a pop of fresh flavor, while an extra sprinkle of Parmesan gives every bowl a cheesy crown. If you’re feeling feisty, try a pinch of red pepper flakes or a squeeze of fresh lemon for brightness.

Side Dishes

Round out your Cajun Shrimp and Sausage Pasta with a crisp green salad—think arugula or romaine, lightly dressed. Garlicky bread is perfect for swooping up extra sauce, and roasted or grilled veggies make a fabulous, easy complement to all those bold Cajun flavors.

Creative Ways to Present

For a show-stopping presentation, serve the pasta family-style in a big shallow bowl, letting everyone swirl their own servings. Or, scoop into single-serving pasta bowls and top each with extra shrimp, sausage, and a flurry of fresh herbs for restaurant-caliber style!

Make Ahead and Storage

Storing Leftovers

Let any leftover Cajun Shrimp and Sausage Pasta cool completely, then store it in an airtight container in the refrigerator. It keeps well for up to 3 days and makes a wonderful next-day lunch—just add a splash of water or milk to loosen the sauce before reheating.

Freezing

You can freeze this pasta, but for best results, portion it into containers as soon as it cools—shrimp and cream sauces can change texture after thawing. For a fresher taste, try freezing just the sauce mixture (without shrimp or pasta) and add cooked shrimp and noodles when you reheat.

Reheating

Reheat gently on the stove or in the microwave, adding a splash of cream, milk, or pasta water to help the sauce regain its creaminess. Stir well, and heat just until warmed through—avoid overcooking the shrimp so they stay tender.

FAQs

Final Thoughts

If you’re craving a meal that’s big on flavor, super satisfying, and straight-up fun to eat, Cajun Shrimp and Sausage Pasta is your answer. The blend of creamy sauce, juicy shrimp, and spicy sausage never gets old—I hope you’ll give it a whirl and make it your own family favorite. Enjoy every spicy, smoky, joyfully messy forkful!

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