Name: Cajun Shrimp and Sausage Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 1 pound fettuccine (or linguine, spaghetti, etc.); 2 pounds shrimp, cleaned and deveined; 12 ounces Andouille sausage, thin sliced; 2 large bell peppers, diced; 1 medium onion, diced; 3 ribs celery, diced; 5 green onions, sliced; 2 tablespoons Cajun seasoning, divided (plus more to taste); 1/2 teaspoon baking soda; 2 tablespoons kosher salt (for pasta water); 1 1/2 tablespoons Worcestershire sauce; 3 tablespoons olive oil; 2 cups low sodium chicken stock; 3/4 cup heavy cream; 2 cups reserved pasta water (used as needed)

If you’re craving something with a punch of bold flavor and a touch of Southern charm, you’re going to fall head over heels for this Cajun Shrimp and Sausage Pasta Recipe. It’s one of those dishes that feels fancy but comes together faster than you’d think — perfect for weeknights or when you want to impress without stress. Trust me, once you try this creamy, spicy pasta loaded with tender shrimp and smoky Andouille sausage, it’ll become a regular in your meal rotation.

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Why You’ll Love This Recipe

Bold Flavors: The Cajun seasoning paired with Andouille sausage creates a smoky, spicy depth that really sings in every bite.
Creamy Comfort: A rich cream-based sauce ties everything together, making it irresistibly silky and satisfying.
Easy Weeknight Win: Although it looks gourmet, it comes together in under an hour—perfect for busy days.
Flexibility: You can swap pasta shapes and tweak the spice level easily to make it your own.

A close-up of a black plate filled with thick, creamy light yellow noodles forming the main layer. On top, there are two bright orange cooked shrimp with curled tails, slightly shiny and seasoned. Scattered among the noodles are green onion pieces with fresh, glossy leaves, and slices of reddish-brown sausage with a slightly shiny surface. A silver fork rests on the right side of the plate. The plate sits on a white marbled texture surface. Photo taken with an iphone --ar 2:3 --v 7 - Cajun Shrimp and Sausage Pasta, Cajun Shrimp Pasta, Spicy Cajun Pasta, Creamy Shrimp and Sausage Pasta, Easy Cajun Pasta

Ingredients You’ll Need

These ingredients work in harmony to balance spicy, smoky, and creamy textures. When shopping, fresh shrimp and quality Andouille sausage really elevate the dish. Plus, pre-mixed Cajun seasoning keeps things simple.

Flat lay of fresh linguine pasta nests, a pile of cleaned and deveined bright pink shrimp, thin slices of reddish-brown Andouille sausage, diced red and yellow bell peppers, diced white onion, diced celery stalks, a few whole green onions with vibrant green tops, a couple of whole brown eggs with clean shells, small white ceramic bowls containing golden olive oil, creamy heavy cream, deep reddish-brown Worcestershire sauce, and a light amber low sodium chicken stock, a small white bowl of reddish Cajun seasoning powder, all ingredients arranged symmetrically and balanced on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cajun Shrimp and Sausage Pasta, Cajun Shrimp Pasta, Spicy Cajun Pasta, Creamy Shrimp and Sausage Pasta, Easy Cajun Pasta

Fettuccine (or linguine, spaghetti, etc): I like fettuccine for its sturdy texture that holds the sauce well, but you can use your favorite pasta.
Shrimp (cleaned and deveined): Fresh or frozen works—just be sure they’re thawed and patted dry for best sear.
Cajun seasoning: Use a good quality blend or make your own for more control over heat and flavor.
Baking soda: This is a secret helper—marinating the shrimp with baking soda keeps them tender and springy.
Andouille sausage (thin sliced): It adds smoky, spicy notes that are essential here—don’t skip it.
Olive oil: For searing and sautéing, choose a good extra virgin for flavor.
Bell peppers (diced): I love the crunch and sweetness they add—red, yellow, or green all work.
Onion (diced): Brings a savory depth that balances the spice.
Celery (diced): Adds a subtle crunch and earthiness.
Low sodium chicken stock: Keeps the sauce flavorful without overwhelming saltiness.
Worcestershire sauce: Adds umami and a touch of tang that brightens the sauce.
Heavy cream: For that luscious, silky creaminess that coats every strand of pasta.
Green onions (sliced): A fresh pop of color and mild onion flavor as a garnish.
Reserved pasta water: This starchy water helps loosen the sauce perfectly without watering it down.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Cajun Shrimp and Sausage Pasta Recipe is. Over time, I’ve played with swapping out veggies and adjusting the spice level to suit the mood or crowd, and you should too! It’s all about making it your own.

Swap the Sausage: I once tried it with smoked chorizo and loved the slightly different smoky heat—it’s a fun twist if you want to experiment.
Vegetarian Version: Skip sausage and shrimp and use spicy grilled portobello mushrooms or roasted cauliflower for a meatless option that still packs a punch.
Milder Heat: If you’re serving kids or prefer less spice, reduce the Cajun seasoning and add extra cream to mellow the flavors.
Holiday Flair: Toss in some crispy bacon or swirl in a bit of cream cheese for extra indulgence during the holidays.

How to Make Cajun Shrimp and Sausage Pasta Recipe

Step 1: Prep and Marinate the Shrimp

First things first, bring a large pot of salted water to a boil. While waiting, mix the shrimp with baking soda and half of your Cajun seasoning. This quick marinade (just 10 minutes) is a game-changer—it tenderizes the shrimp, making them super juicy and giving that classic Cajun flavor a boost. Just don’t skip this step as it really makes a difference in texture.

Step 2: Sear Shrimp and Sausage

Heat your largest pan over medium heat and add olive oil. Sear shrimp in batches until just cooked through, about 3-4 minutes—don’t overcook or they’ll get rubbery. Set the shrimp aside tented with foil to keep warm. Next, add the Andouille sausage to the same pan and cook until they develop that gorgeous caramelized color—about 2 minutes per side. Set the sausage with the shrimp. Using the same pan is key because those browned bits add serious flavor to the sauce later.

Step 3: Sauté the Vegetables

Add diced onion, bell peppers, and celery to the pan. I usually add a splash more olive oil here if the pan looks dry. Sauté for 10-12 minutes until the veggies soften and start to brown. This slow cook brings out sweetness that balances the spicy sausage beautifully. Meanwhile, get your pasta boiling—you’ll want it just shy of al dente when added to the sauce.

Step 4: Build the Sauce and Combine

Pour chicken stock and Worcestershire sauce into the pan and bring to a simmer. Use your wooden spoon to scrape up all those delicious brown bits stuck to the pan—they’re flavor gold! Stir in the heavy cream and let it simmer for a couple of minutes until it thickens slightly. Now, add the drained pasta right into the sauce, stirring well. This is when the magic happens—the pasta soaks up all that luscious, spicy cream. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it up while the pasta finishes cooking.

Step 5: Finish with Sausage, Shrimp, and Green Onions

Add the sausage and shrimp back to the pan about a minute before the pasta reaches al dente to heat everything through without overcooking. Turn off the heat, scatter in the green onions, and give it a good stir. Taste test at this point—if you want more kick, sprinkle in a little more Cajun seasoning, but remember the Andouille adds heat, so better to add cautiously. If the pasta seems dry before serving, loosen with a bit more reserved pasta water. Serve immediately and prepare for compliments!

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Pro Tips for Making Cajun Shrimp and Sausage Pasta Recipe

Marinate Shrimp with Baking Soda: This tenderizes them in minutes and helps the shrimp stay juicy and springy after cooking.
Use Reserved Pasta Water: Adding a splash of this starchy water helps the sauce cling to pasta perfectly without thinning flavor.
Don’t Overcook Shrimp: Shrimp cook fast — once pink and firm, pull them from heat to avoid rubbery bites.
Sauté Veggies Low and Slow: Taking time to soften and brown the peppers, onions, and celery brings out natural sweetness that balances the spice.

How to Serve Cajun Shrimp and Sausage Pasta Recipe

The dish shows a close-up view of a black pan filled with several layers of food, starting from a base of creamy beige flat noodles tangled together, mixed with orange-pink cooked shrimp scattered on top and throughout. There are dark red-brown sausage slices peeking through, along with chunks of light green celery and small pieces of bright green onion adding color contrast. Small black pepper specks are spread over the noodles and shrimp, giving the dish a light seasoning look. A metal utensil lifts some of the noodles from the pan's side. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Cajun Shrimp and Sausage Pasta, Cajun Shrimp Pasta, Spicy Cajun Pasta, Creamy Shrimp and Sausage Pasta, Easy Cajun Pasta

Garnishes

I always top this dish with a generous sprinkle of sliced green onions for a pop of freshness and mild bite. Sometimes I add a pinch of smoked paprika or a little grated Parmesan to elevate the creaminess. A wedge of lemon on the side never hurts either—it brightens the rich sauce beautifully.

Side Dishes

This pasta pairs wonderfully with simple sides—think a crisp green salad with vinaigrette to cut through the richness, or buttery garlic bread to soak up every last drop of sauce. Steamed green beans or roasted asparagus also make a light, fresh contrast to the hearty pasta.

Creative Ways to Present

For special occasions, I like to plate this in individual bowls, garnished with fresh parsley and a drizzle of chili oil for extra color and heat. Serving with a rustic cast-iron skillet on the table makes it feel cozy and communal—perfect for family gatherings or date nights at home.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Because the sauce thickens as it chills, stirring in a splash of water or chicken stock before reheating helps revive the creaminess.

Freezing

I’ve frozen this pasta successfully, but I recommend freezing it in just the shrimp and sausage sauce (without the pasta) to retain texture. Thaw overnight and reheat gently, adding freshly cooked pasta or reheating pasta separately to avoid mushiness.

Reheating

Reheat gently in a skillet over medium-low heat, stirring frequently. Add a little cream or reserved pasta water to loosen the sauce. Avoid microwave reheating if possible—it can sometimes dry out the shrimp.

FAQs

Can I use frozen shrimp for this Cajun Shrimp and Sausage Pasta Recipe?

Absolutely! Just be sure to thaw them completely and pat dry before marinating and cooking. This helps ensure they sear nicely and don’t steam in the pan.
What can I substitute if I can’t find Andouille sausage?

Smoked kielbasa or spicy chorizo are great alternatives that offer similar smoky and spicy notes. Just adjust cooking time and spice levels accordingly.
How spicy is this Cajun Shrimp and Sausage Pasta Recipe?

The dish has a moderate kick thanks to the Cajun seasoning and Andouille sausage. If you prefer milder flavors, you can reduce the seasoning or swap for a gentler sausage.
Can I make this recipe ahead of time?

You can prep the components separately, like marinating shrimp or slicing veggies in advance. For the best texture, cook and combine the pasta with sauce just before serving.

Final Thoughts

I absolutely love how this Cajun Shrimp and Sausage Pasta Recipe delivers such big flavor with surprisingly little fuss. It’s become my go-to when I want to treat the family to something special without spending hours in the kitchen. I hope this recipe inspires you to get creative and make this dish your own cozy, spicy comfort food. Give it a try—you’ll be hooked just like we are!