Cajun Shrimp and Sausage Pasta – Creamy, spicy, and packed with Southern flavor!

If you’re craving something bold, creamy, and downright comforting, this Cajun Shrimp and Sausage Pasta is about to become your new weeknight favorite.  Tender shrimp, crispy bites of smoked sausage, and pasta wrapped in a luxuriously creamy, spicy Cajun sauce that’s full of flavor and just the right amount of heat. 

The best part? It all comes together in about 30 minutes — and tastes like something straight out of a restaurant kitchen.

This dish perfectly balances smoky, spicy, and creamy notes, making it an instant crowd-pleaser. It’s one of those meals you can whip up on a busy night yet still feel like you’ve treated yourself to something special.

Why You’ll Love This Recipe

• Fast and Flavorful: Ready in under 30 minutes, perfect for weeknights.

• One-Pan Magic: Easy cleanup with minimal prep — just sauté, stir, and serve.

• Comfort with a Kick: Creamy sauce meets Cajun spice for an irresistible combo.

• Customizable: Swap proteins, adjust spice levels, or toss in extra veggies.

Ingredients You’ll Need

Here’s what makes this Cajun shrimp and sausage pasta so special — each ingredient layers on flavor and texture for a perfectly balanced dish.

Main Ingredients

• Shrimp: Large shrimp (peeled and deveined) are ideal. Fresh or frozen both work — just thaw before cooking. Their sweet, delicate flavor complements the smoky sausage beautifully.

• Smoked Sausage: Andouille is the classic choice for that signature Cajun taste, but kielbasa or any other smoked sausage will do the trick.

• Pasta: Penne, rigatoni, or fusilli work well because they catch all that luscious sauce. You can even use spaghetti or linguine if you prefer long noodles.

Aromatics and Veggies

• Shallot: Adds mild sweetness without overpowering the sauce. Substitute with yellow onion if needed.

• Red Bell Pepper: Brightens the dish with a pop of color and sweetness that balances the spice.

• Garlic: Freshly minced garlic deepens the savory base flavor — don’t skip it!

For the Cajun Sauce

• Olive Oil or Butter: To sauté the shrimp and sausage for maximum flavor.

• Cajun Seasoning: Store-bought or homemade — adjust the amount to suit your spice preference.

• Tomato Paste: Adds a rich depth and beautiful color.

• Chicken Stock: Go for low-sodium to keep the salt levels balanced.

• Half and Half: Gives the sauce its velvety texture without feeling heavy. You can substitute with light cream or a mix of milk and cream.

• Parmesan Cheese: Adds saltiness and richness — surprisingly good even with seafood!

• Parsley: Fresh parsley for a bright, herbaceous finish.

How to Make Cajun Shrimp and Sausage Pasta

This recipe might sound fancy, but it’s straightforward and beginner-friendly. The key is to build flavor step by step — starting with perfectly seared shrimp and sausage, then creating a creamy, spicy sauce that ties everything together.

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add your pasta and cook al dente, following the package directions. Before draining, reserve about 1–2 cups of the starchy pasta water — it’s liquid gold for adjusting your sauce later. Set aside.

Step 2: Sear the Shrimp

In a large, deep skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp in a single layer — don’t crowd them or they’ll steam instead of sear. Cook for about 2–3 minutes per side, just until they turn pink and slightly golden around the edges. Remove them to a plate and set aside. They’ll finish cooking in the sauce later.

Tip: Overcooked shrimp can become rubbery, so keep an eye on them. They should be just opaque and tender.

Step 3: Brown the Sausage

Using the same pan (don’t clean it — those browned bits add flavor!), add the sliced smoked sausage. Sauté for 3–4 minutes, letting the edges crisp up and caramelize slightly. This step deepens the smoky undertones of the dish. Remove the sausage and set it aside with the shrimp.

Step 4: Sauté the Aromatics

Lower the heat to medium. Add a drizzle more oil if needed, then toss in the shallot and red bell pepper. Cook for 2–3 minutes, stirring occasionally, until softened and fragrant. Add the garlic and cook another 30 seconds, just until aromatic — you’ll smell it right away!

Step 5: Build the Cajun Sauce

Sprinkle in your Cajun seasoning and stir well to coat the veggies. Add the tomato paste and cook for 1 minute to caramelize it slightly — this step enhances the richness and gives the sauce a deep, savory base.

Pour in the chicken stock, scraping up any browned bits stuck to the bottom of the pan. Let it simmer for 2 minutes, then stir in the half and half. Reduce the heat to low and let the sauce gently bubble for 3–4 minutes, stirring occasionally, until it thickens slightly.

Optional: For extra creaminess, whisk in 1–2 tablespoons of cream cheese (at room temperature). It’ll melt right into the sauce.

Step 6: Bring It All Together

Add the cooked shrimp and sausage back into the skillet. Toss gently to coat them in the sauce, letting everything simmer together for 2–3 minutes so the flavors can meld.

Now, add your drained pasta directly into the pan. Toss everything together until the noodles are completely coated in the creamy Cajun sauce. If the sauce feels too thick, splash in a bit of the reserved pasta water to loosen it up.

Step 7: Finish and Serve

Stir in a generous handful of grated Parmesan cheese and sprinkle over some chopped parsley for color and freshness. Taste and adjust seasoning — you might want an extra pinch of Cajun spice, salt, or black pepper.

Serve immediately while piping hot! The sauce clings beautifully to every bite, giving you the perfect balance of creamy, smoky, and spicy flavors.

Recipe Tips & Variations

• Make It Spicier: Add extra Cajun seasoning or a pinch of crushed red pepper flakes for a fiery kick.

• Add Veggies: Spinach, mushrooms, or even zucchini can be stirred in for added nutrition.

• Use Different Protein: Swap shrimp for chicken, or go all out and use both!

• Cream Swap: If you prefer a lighter version, use evaporated milk or full-fat coconut milk for a dairy-free twist.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of broth or milk to revive the creamy texture.

What to Serve With It

This pasta is hearty enough to stand on its own, but if you want to round out the meal:

• Garlic Bread: Perfect for mopping up every bit of that luscious sauce.

• Simple Side Salad: Something crisp and fresh to balance the richness.

• Roasted Vegetables: Broccoli, asparagus, or Brussels sprouts make great sides.

Final Thoughts

This Cajun Shrimp and Sausage Pasta is everything comfort food should be — rich, flavorful, and satisfying, with just the right amount of heat. It’s proof that a restaurant-quality meal doesn’t have to take hours or fancy techniques. With just a few pantry staples and a little Cajun flair, you can have a delicious, creamy pasta that’s bound to impress anyone at your table.

Whether you’re cooking for family, guests, or just treating yourself to a cozy night in — this dish delivers every single time.

Cajun Shrimp and Sausage Pasta - Creamy and packed with Southern flavor!

Picture tender shrimp, crispy bites of smoked sausage, and pasta wrapped in a luxuriously creamy, spicy Cajun sauce that’s full of flavor and just the right amount of heat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients Method Notes

Ingredients

  

• 10.5 oz 300 g pasta
• 1 tablespoon olive oil
• ½ lb 225 g shrimp
• ½ lb 225 g smoked sausage, sliced
• 1 large shallot finely diced
• 1 medium red bell pepper sliced
• 2 large garlic cloves finely chopped
• 2 tablespoons Cajun seasoning
• 2 tablespoons tomato paste
• 1 ½ cup low-sodium chicken stock
• 1 cup half and half
• ¼ cup grated Parmesan
• A handful fresh parsley roughly chopped
• Salt and freshly ground black pepper to taste

Method

 

1. Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.
2. Heat the olive oil in a large, deep pan and cook the shrimp for 3-4 minutes over medium heat, flipping them halfway. Take the shrimp out of the pan and set it aside.
3. Add the smoked sausage to the same pan and cook for 2-3 minutes until slightly crispy. Take the sausage out of the pan with a slotted spoon and set it aside.
4. Add the shallot and red bell pepper to the same pan and cook for 1-2 minutes, stirring occasionally.
5. Next, add the garlic and continue to cook for a further minute.
6. Stir in the Cajun seasoning and tomato paste, then add the chicken stock to deglaze the pan.
7. Add the half and half, stir to combine and allow the sauce to bubble for 2-3 minutes on low heat.
8. Add the cooked shrimp and smoked sausage back to the pan and stir to combine.
9. Transfer the cooked pasta to the pan and toss to cover it in the sauce. Add a splash of the reserved pasta water if it looks too thick.
10. Stir in the grated Parmesan and fresh parsley, adjust the seasoning and serve immediately.

Notes

Make It Spicier: Add extra Cajun seasoning or a pinch of crushed red pepper flakes for a fiery kick.

Add Veggies: Spinach, mushrooms, or even zucchini can be stirred in for added nutrition.