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This CAJUN SHRIMP PASTA has just the right amount of kick for a tasty dinner that’s loaded with shrimp and sausage over a simple creamy pasta.
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Pasta is a go to dinner for so many and, because it’s so adaptable, we never get tired of it!
Whether we’re tossing fettucine in our Alfredo sauce or serving up our homemade spaghetti sauce over a pile of noodles, my family is going to go nuts for anything pasta related.
This Cajun shrimp pasta recipe is no exception. We toss fettucine noodles in a super simple cream sauce and then stir in sauteed shrimp and sausage that’s been seasoned Cajun style.
A little spicy, a lot creamy, and totally satisfying. Plus, this Cajun shrimp pasta recipe is ready in just about 20 minutes!
If you liked our garlic shrimp pasta, I know you’ll like this one too!
Ingredients for Cajun Shrimp and Sausage Pasta:
Fettucine – Any shape of pasta will work fine here, we just prefer fettucine.
Olive Oil
Butter
Shrimp – We use large, peeled and deveined shrimp with the tail off. You can use any size of shrimp you prefer, but adjust cook times accordingly.
Andouille Sausage – Smoked Sausage also works well.
Cajun Seasoning – My family is OBSESSED with Tony Chachere’s Cajun seasoning, but any brand you like will work.
Bell Pepper
Garlic
Cream – Heavy cream will make a nice thick sauce. We haven’t tested this with anything else.
Parmesan
Parsley
How to Make:
Pasta: For this recipe we’re going to be making plenty of pasta, so start by bringing a large pot of salted water to a boil. Follow the instructions for cooking al dente. When it is finished, drain the pasta but save half a cup of the pasta water.
Shrimp: While the pasta is cooking, heat up a heavy bottomed skillet over medium heat. This seafood pasta wouldn’t be complete without the shrimp, and shrimp wouldn’t be complete without butter!
Add the oil and butter to the skillet and cook until the butter has melted. While it is heating, season the shrimp with your favorite Cajun seasoning!
Cook the shrimp through.
Helpful Tip!
How To Tell When Shrimp is Cooked Through
- When fully cooked, shrimp should be an opaque white with hints of pink and red.
- As the shrimp cooks, it will curl up.
- If your shrimp is gray or translucent, it is not yet cooked through.
Sausage: When the shrimp is cooked through, remove and set aside. Add the andouille sausage and the peppers to the skillet. Sprinkle some more of the Cajun seasoning over the top and cook until the sausage has browned and the peppers have softened. Stir in your garlic.
Remove the sausage, peppers, and garlic from the pan and add to the shrimp.
Cream Sauce: Pour the hot cream into the same skillet you cooked the shrimp and sausage. No need to clean it out – all the flavor will be delicious in the sauce.
Bring the cream to a simmer and then remove it from the heat and stir in the Parmesan.
Combine: When the cheese has melted add all of the cooked pasta, shrimp, sausage, and peppers back into the skillet with the cream and cheese and stir thoroughly to coat. Add in the reserved pasta water a tablespoon at a time to thin out the sauce to the consistency you like. Finally, top with some parsley and serve!
Helpful TipS!
- If you don’t have any fettucine or you prefer other types of pasta, you can mix it up! Gluten free should also work well.
- Not spicy enough for you? Turn up the heat with either more Cajun seasoning or some red pepper flakes!
- Add in a can of diced tomatoes, saute up some mushrooms, or add in some onion with the peppers to mix things up.
More pasta recipes!
Cajun Shrimp Pasta
Ingredients
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound large shrimp peeled, deveined, and tails removed
- 1 tablespoon Cajun seasoning divided
- 8 ounces andouille sausage
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 ¼ cups heavy cream
- ¾ cup shredded Parmesan cheese
- 1 tablespoon minced parsley
Instructions
- Bring a large pot of salted water to a boil. Cook pasta to al dente. Drain, reserving ½ cup of pasta water.
- While the water is coming to a boil and the pasta is cooking heat a large heavy bottomed skillet over medium heat. Add the oil and butter and cook until butter has melted.
- Season the shrimp with half of the Cajun seasoning.
- Add the shrimp in an even layer, working in batches if needed. Cook, flipping once, for 4-5 minutes or until shrimp are cooked through. Remove and set aside.
- Add the sausage to the skillet along with the peppers. Sprinkle the remaining Cajun seasoning over the top and cook for 5 minutes, stirring often, until the sausage has browned and the peppers have softened. Stir in the garlic and cook for 30 seconds more. Remove from the pan and set aside with the shrimp.
- Add the cream to the pan and bring to a simmer. Remove from the heat. Add the Parmesan cheese and stir until the cheese has melted.
- Return the shrimp, sausage, and pepper to the pan along with the cooked pasta. Stir well to coat.
- To thin the sauce, add reserved pasta water, a couple tablespoons at a time, until the sauce reaches your desired consistency.
- Sprinkle with parsley before serving.
Renee says
This was fantastic! Rivaled restaurants I’ve been to in New Orleans. Whole family loved it!
Karly Campbell says
I’m so glad you all enjoyed it! Thanks, Renee!
Jonna Farner says
Could I substitute half and half for heavy cream?
Karly says
I think you could, though the sauce will probably be quite thin.
Kathie Clark says
One question, can you use the already cooked shrimp
Karly says
Yes, just cook it long enough to warm it up.
Gianna Gordon says
This was fantastic! Only thing I did was add about 1/2 more heavy cream because I like my pasta super saucy.
Karly says
So glad you enjoyed it! 🙂
Casandra Skinner says
My family really enjoyed this recipe and it was simple to make. I will most definitely be making it again
Karly says
So glad you enjoyed it! 🙂
Sharon Knapp says
I enjoyed this recipe! Really delicious! Definitely make again!
Karly says
Love to hear that! Thanks, Sharon!
Tina says
Delicious! Tasted like a restaurant dish!
Karly says
Thanks, Tina!
Mike says
Can you explain the cooking of the peppers and there is nothing about the cheese and heavy cream. Do you just dump it all in and stir? Thank you
Karly says
Hi Mike, I think you’re looking at the blog post and not the recipe card. The recipe card has the actual recipe. The blog post answers FAQ’s and gives a brief run down of how you’ll make the dish.
Mike says
Thank you very much. Now I see it. I jumped down to far. My mistake. Made it exactly and it was absolutely delicious. Thanks for a great one.
Karly says
Glad you found it and gave it a try! 🙂
Cicorey says
How do you make the sauce?
Karly says
Step 4 of the recipe shows how to make the sauce.
Mike says
All step 4 talks about is how to cook the shrimp.
Cicorey says
I don’t see the steps with the heavy cream and Parmesan cheese.
Karly says
Step 6. 🙂
Mike says
Step 6 only tells you how to thin the sauce not make it.
Karly says
Hi Mike!
“6. Add the cream to the pan and bring to a simmer. Remove from the heat. Add the Parmesan cheese and stir until the cheese has melted.”
Make sure you’re looking at the recipe card towards the bottom of the post and not the blog post itself. 🙂
Jodi Schafer says
This recipe is outstanding! And I’m not a good cook but it was perfect! Thank you!
Karly says
Thanks, Jodi! So glad you enjoyed it!