Cajun Shrimp and Sausage Pasta Recipe

If you’re looking for a dish that’s bursting with bold flavors and a little bit of Southern charm, then you’ve got to try my Cajun Shrimp and Sausage Pasta Recipe. This meal has all the right ingredients—spicy shrimp, smoky Andouille sausage, tender pasta, and a creamy, slightly spicy sauce that’ll have you coming back for seconds. It’s one of those recipes I keep in my back pocket when I want something comforting but with a kick, and I promise, you’ll love how everything comes together so effortlessly.

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Ingredients You’ll Need

Each ingredient in this Cajun Shrimp and Sausage Pasta Recipe brings something special: succulent shrimp, spicy sausage, and fresh veggies, all bathing in a rich cream sauce. Picking fresh shrimp and Andouille sausage really makes a difference—trust me, it’ll elevate the dish from good to spectacular.

• Fettuccine (or linguine, spaghetti, etc): I usually grab fettuccine for its width and ability to hold onto the sauce beautifully.
• Shrimp: Look for large, cleaned, and deveined shrimp for easy cooking and the best texture.
• Cajun seasoning: This is your flavor powerhouse—grab a quality blend for authentic taste, but you can adjust spiciness to your liking.
• Baking soda: A little kitchen hack to tenderize the shrimp—don’t skip this step!
• Andouille sausage: This smoky, spicy sausage is the star alongside the shrimp, adding complexity to the dish.
• Olive oil: For searing and sautéing—use a good-quality extra virgin if you can.
• Bell peppers: I like using a mix of colors for sweetness and vibrant presentation.
• Onion: Adds natural sweetness and depth once caramelized.
• Celery: Offers a subtle crunch and earthiness that balances the richness.
• Low sodium chicken stock: The base for your sauce, low sodium helps control salty levels with the sausage.
• Worcestershire sauce: Adds umami and a slight tangy surprise to the sauce.
• Heavy cream: For that luscious, silky finish that turns everything creamy and dreamy.
• Green onions: A fresh, bright finish that cuts through the richness and adds color.
• Reserved pasta water: Your secret weapon to loosen the sauce and help it cling to the pasta perfectly.

Variations

I love making this recipe my own by swapping in whatever I have, or dialing up and down the heat. Don’t hesitate to play around—this Cajun Shrimp and Sausage Pasta Recipe is a fantastic base for some creativity in the kitchen.

• Use chicken instead of sausage: I’ve swapped Andouille for grilled chicken strips when I wanted something a little leaner, and it still came out delicious.
• Make it vegetarian: Replace shrimp and sausage with smoked tofu or mushrooms, and use vegetable stock for a tasty twist.
• Swap pasta types: Penne or rigatoni works well too, especially if you want a chunkier bite.
• Adjust the spice level: Add extra Cajun seasoning or a dash of cayenne if you like more heat, or reduce it for a milder dish that still shines.

How to Make Cajun Shrimp and Sausage Pasta Recipe

Step 1: Prep the Shrimp for Tenderness and Flavor

Start by mixing your cleaned and deveined shrimp with baking soda and a tablespoon of Cajun seasoning. This little trick tenderizes the shrimp and boosts the flavor. Let them sit for about 10 minutes while you get everything else ready—trust me, it’s worth the wait.

Step 2: Sear Shrimp and Set Aside

Heat olive oil in your largest pan over medium heat. Sear the shrimp quickly—about 3 to 4 minutes until just cooked through and pink. Don’t overcook here or they’ll get rubbery later. Once done, place them on a plate and tent with foil to keep warm.

Step 3: Brown the Andouille Sausage

Using the same pan (all those flavorful drippings in there!), cook the thinly sliced Andouille sausage for a few minutes each side until you get nice color and a little crisp. This step adds big flavor. Remove the sausage and add it to your shrimp plate, keeping it tented.

Step 4: Sauté the Veggies Until Soft and Sweet

Add diced onions, bell peppers, and celery to the pan. Cook for 10 to 12 minutes, stirring occasionally, until they soften and turn lightly golden. If the pan feels dry, add a splash more olive oil. This slow sauté is key—it brings out natural sweetness and builds the sauce’s flavor.

Step 5: Boil Your Pasta

While your veggies are cooking, start boiling salted water for your pasta. I like to cook it 2 to 3 minutes less than al dente because it’ll keep cooking in the sauce later. Reserve about 2 cups of pasta water before draining.

Step 6: Build the Sauce

Pour in the chicken stock and Worcestershire sauce to the vegetables, bring to a simmer, and scrape up all those flavorful browned bits from the pan with a wooden spoon. Then stir in the heavy cream and let it simmer for 2 to 3 minutes until it starts to thicken beautifully.

Step 7: Combine Pasta and Sauce

Add your pasta directly into the sauce pan and stir often, letting the pasta soak up the flavors. Add reserved pasta water as needed to keep everything nice and saucy. This technique always gives me perfectly coated noodles without getting clumpy or dry.

Step 8: Finish with Shrimp, Sausage, and Green Onions

A minute before the pasta is perfectly al dente, toss in the shrimp and sausage to warm through. Turn off the heat, add sliced green onions, and give the dish one final taste. If you want more spicy kick, sprinkle in some extra Cajun seasoning, but go easy—Andouille sausage brings plenty of heat already.

Pro Tips for Making Cajun Shrimp and Sausage Pasta Recipe

How to Serve Cajun Shrimp and Sausage Pasta Recipe

Garnishes

I usually top mine with a handful of sliced green onions and a quick sprinkle of freshly chopped parsley if I have it on hand. It just adds that fresh pop of color and brightness that lifts the creamy sauce beautifully.

Side Dishes

A simple green salad with a tangy vinaigrette pairs perfectly, balancing the richness of the pasta. I also love some crusty garlic bread or a warm cornbread on the side to sop up the delicious sauce—it’s a total crowd-pleaser.

Creative Ways to Present

For special occasions, I like to serve the pasta in individual bowls, garnished with extra sausage slices and a lemon wedge for a fresh squeeze right before eating. It makes the meal feel festive and really highlights each ingredient.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually develop even more, but the pasta can soak up a lot of sauce, so keep an eye on that when reheating.

Freezing

Freezing this pasta isn’t my first choice because the cream sauce can separate, but if you must, freeze it without the shrimp and sausage, then add those fresh when reheating. This way texture stays much better.

Reheating

Reheat gently on the stovetop over medium-low heat with a splash of reserved pasta water or broth. This keeps the sauce creamy without drying it out or breaking. Microwaving can work but risks toughening the shrimp, so stovetop is my go-to.

FAQs

Final Thoughts

This Cajun Shrimp and Sausage Pasta Recipe holds a special place in my kitchen because it’s my go-to when I want something that’s quick, full of punchy flavor, and feels like a total treat. I hope you give it a try and find it as comforting and satisfying as my family does—there’s just something about creamy, spicy pasta that always brings smiles all around the table. Happy cooking, friend!

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