Cajun Shrimp and Sausage Pasta

This Cajun Shrimp and Sausage Pasta brings a little Louisiana magic straight to your table with its spicy creamy sauce and bursts of juicy shrimp and smoky sausage Bright bell peppers and a rich Parmesan finish make it the ultimate comfort food that somehow still feels fresh and vibrant It is my go to anytime we crave comfort with a kick especially on frantic weeknights when only big bold flavors will do

This was the first fancy feeling pasta I nailed as a newlywed it became our Friday night treat and even now the aroma brings back memories of cozy evenings with jazz in the kitchen

Ingredients

• Large shrimp: peeled and deveined These become sweet and tender in the sauce buy firm bright and clean smelling shrimp for best results
• Andouille sausage or smoked sausage: Infuses smoky heat and classic Cajun flavor look for sausage with a natural casing and a deep reddish color
• Penne or fettuccine pasta: Short or long shapes both work well look for pasta with a rough texture to catch the creamy sauce
• Red bell pepper: Adds sweetness and a burst of color pick peppers that feel heavy and have glossy skin
• Yellow bell pepper: Offers mellow flavor and sunny color select peppers with no soft spots or wrinkles
• Small red onion: Brings mild sharpness and body choose firm onions with tight skins
• Garlic: Freshly minced garlic adds aromatic depth avoid pre chopped for best flavor
• Olive oil: Helps everything cook evenly and unites all the flavors pick a good quality extra virgin oil
• Cajun seasoning: The backbone of the sauce go for a brand you love or make your own mix for extra freshness
• Smoked paprika: Adds extra smokiness and complexity choose Spanish smoked paprika for truly deep flavor
• Salt: Essential for highlighting other flavors taste as you go
• Black pepper: Balances the spice and adds mild heat fresh cracked is best
• Heavy cream: This gives the sauce its lush silky texture use full fat for best results
• Chicken broth: Loosens and enhances the sauce low sodium lets you control saltiness
• Grated Parmesan cheese: Melts in for umami richness and a savory finish buy a wedge and grate fresh for best flavor
• Fresh parsley: Adds a pop of color and freshness flat leaf parsley is especially flavorful
• Lemon wedges: Brighten up the finished dish and balance the richness make sure lemons feel heavy for their size

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and add the pasta Cook according to the package for al dente texture stirring occasionally Once done drain the pasta well but reserve a cup of the cooking water in case you need to adjust the sauce later

Season the Shrimp:

Toss the peeled shrimp in a bowl with Cajun seasoning and a little salt Make sure each piece is well coated for the best flavor

Brown the Sausage:

Set a large skillet over medium high heat Add a drizzle of olive oil and scatter in the sausage Let it sizzle for two to three minutes flipping pieces so both sides brown beautifully Transfer the browned sausage to a plate using a slotted spoon so the flavored oil stays in the pan

Sear the Shrimp:

Place the seasoned shrimp into the same hot skillet Arrange them in a single layer Cook for about one to two minutes on each side or just until they turn opaque and curl up Remove the shrimp right away so they stay juicy

Sauté the Vegetables:

Pour the remaining olive oil into the pan Add the sliced bell peppers and onion Stir and cook for three to four minutes until vegetables soften but still have a bit of snap Toss in the minced garlic and sauté for thirty seconds until fragrant but not browned

Bloom the Spices:

Sprinkle in the rest of your Cajun seasoning smoked paprika salt and black pepper Mix thoroughly so the spices coat the veggies This step intensifies all the flavors

Deglaze and Build the Sauce:

Add chicken broth to the hot pan Gently scrape up any tasty browned bits with a wooden spoon These bits are packed with flavor Pour in the heavy cream and bring everything to a gentle simmer

Melt in Parmesan:

Stir in the grated Parmesan cheese Keep the sauce over low heat and stir until the cheese melts completely and the sauce thickens slightly This usually takes two to three minutes

Toss Pasta and Proteins:

Return the browned sausage and just cooked shrimp to the skillet Add the drained pasta Toss everything together so the sauce coats each noodle and all the ingredients are evenly distributed Warm through for a minute so the pasta absorbs some of the sauce

Finish with Garnish:

Sprinkle chopped parsley over the finished pasta Add lemon wedges on the side for squeezing right before serving

Save

My favorite part of this pasta is watching the cream hit the sizzling Cajun spices it turns golden and fragrant in seconds Every time my husband walks through the door on pasta night he grins from the spice filled air

Storage Tips

Leftovers will keep in an airtight container in the fridge for up to three days and the flavor only deepens If you want to freeze portions allow the pasta to cool then freeze flat in zipper bags Thaw overnight and gently reheat in a skillet with a splash of extra cream or chicken broth to revive the sauce Avoid microwaving shrimp for too long as it can turn rubbery always use gentle heat

Ingredient Substitutions

Chicken or turkey sausage gives a lighter touch and still brings plenty of flavor You can swap in half and half instead of cream for a lighter sauce though it will be thinner Try gluten free pasta or even spiralized zucchini noodles if you need a grain free option

Serving Suggestions

This pasta excels as a main but I love pairing it with a crisp arugula salad and crusty bread to soak up the extra sauce Roasted green beans or steamed asparagus make easy and vibrant side dishes If making for a crowd offer extra lemon wedges and fresh grated Parmesan at the table

Save

The first time I shared this with friends one commented that it was better than any restaurant pasta we had tried We now make it for family potlucks and it always disappears

Recipe FAQ

→ What kind of sausage works best?

Andouille is traditional, but any good-smoked sausage gives the right flavor and texture for this dish.

→ Can I make this less spicy?

Yes. Adjust the Cajun seasoning amount and skip extra paprika or cayenne for a milder experience.

→ Is it possible to substitute the shrimp?

Chicken or extra sausage can replace shrimp. Adjust cooking time to avoid overcooking the protein.

→ How do I prevent the cream sauce from curdling?

Simmer cream gently and add acid, like lemon, only at the end to keep the sauce smooth and rich.

→ What pasta shapes can I use?

Penne, fettuccine, or even rotini work well—just select a variety that holds the sauce effectively.