This simple Creamy Cajun Shrimp & Sausage Pasta comes together in less than 40 minutes and is full of flavor from the andouille sausage, cajun seasoning, garlic, shallot, and parmesan. It’s perfect for those busy weeknights.
I love a hearty pasta recipe loaded with protein, like my Easy Sausage & Peppers Pasta or slow cooker Creamy Bolognese Recipe.
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Why You’ll Love This Recipe
- Rich & creamy - The heavy cream makes the sauce super decadent and smooth.
- Cheesy - The combination of cream cheese and parmesan thickens the sauce and flavors it.
- Flavorful - The cajun seasoning, lemon pepper, shallot, and garlic make this sauce anything but bland.
- Hearty - The shrimp and andouille sausage make this pasta recipe super filling. The andouille gives it that classic smoky cajun flavor.
- Easy dinner - This shrimp pasta can be made in about 35 minutes. Perfect for busy evenings!
- Similar to alfredo - The base of this cajun sauce is very similar to an alfredo or white sauce because it is made with cream and parmesan. The main difference is the seasoning.
Ingredients & Substitutions
- Shrimp: I used U-15 shrimp meaning there are about 15 per pound. Depending on the size of the shrimp, they may take more or less time to cook.
- Cajun Seasoning: I use the brand Frontier. It does not have any added salt. I recommend using one without salt so you can control the amount. If the seasoning you are using has salt, do NOT add any additional salt to the shrimp or sauce or it might be too salty.
- Kosher Salt: Omit if cajun seasoning has added salt. All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Short Cut Pasta: Use your favorite pasta shape, like farfalle, penne, or rigatoni. Add about 2 Tablespoons of Morton kosher salt to the water. Be sure to save some past water to loosen and season the sauce.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Creamy Cajun Shrimp & Sausage Pasta
Quick Overview
- Sear the shrimp.
- Sauté sausage and veggies.
- Deglaze the pan.
- Stir in the cream and cheese.
- Fold in pasta and serve!
Step by Step Instructions
The shrimp should have a dark brown crust. They are done when they are opaque, turn pink and curl up. Internal temperature should be 145 degrees.
Step 1: In a large mixing bowl, toss the shrimp, 1 Tablespoon of cajun seasoning, and salt if needed (see notes).
Step 2: In a large skillet over medium high heat, add the olive oil. Sear the shrimp for about 2 minutes per side or until cooked through. The internal temperature should be 145 degrees.
Step 3: Remove from the pan and set aside on a plate. Turn the heat down to medium and add the butter.
Step 4: Add the sausage and sauté for 3-4 minutes or until browned.
Step 5: Add the bell pepper and sauté for 2-3 minutes or until slightly softened.
Step 6: Add the shallot and garlic. Sauté for 1-2 minutes.
Be sure to turn the heat down before adding the cream and cheese so it can melt in smoothly and not separate.
Step 7: Stir in the remaining cajun seasoning and lemon pepper.
Step 8: Deglaze the pan with the broth, scraping up any brown bits on the bottom of the pan.
Step 9: Turn the heat to medium low. Stir in the heavy cream.
Step 10: Add the cream cheese and stir continuously until mostly melted.
Step 11: Stir in the parmesan cheese.
Step 12: Fold in the pasta and finish cooking for about 1 minute in the sauce. Add pasta water if needed to loosen the sauce. It will also add salt. Add more salt and pepper if needed.
Recipe Serving Suggestions
This creamy cajun pasta pairs perfectly with a simple salad and warm bread. Here is what I like to serve with it:
Expert Tips & Variations
- Sear the shrimp. Do not overcrowd the skillet so the shrimp can properly sear and do not steam. Be sure the shrimp are very dry before adding the seasoning. Use a paper towel to pat them and absorb any moisture. Any excess water will prevent them from searing and a crust from forming.
- Deglaze the pan. All of those brown bits that form in the bottom of the pan (fond) is where all the flavor is. When you add the broth and scrape them off the bottom, it lifts all of that flavor into the sauce.
- Salt the pasta water. I recommend adding about 2 Tablespoons of Morton kosher salt to a large pot of water for about one pound of pasta.
- Cook pasta al dente. I normally cook the pasta about 1 minute less than the shortest time recommended on the package and finish cooking it in the sauce. This ensures the pasta is not overcooked.
- Add pasta water. This will help loosen the sauce and season it. Right before I drain the water. I stick a glass liquid measuring cup in the water so I have plenty to work with if needed.
- Make it spicy. Add red pepper flakes or cayenne pepper to the sauce.
Recipe FAQs
Cajun shrimp pasta is usually made with heavy cream so it shouldn’t need to be thickened with flour or cornstarch. The combination of cream cheese and parmesan will thicken the sauce. The starchy pasta water will also thicken it. The sauce might seem thin, but once it is tossed with the pasta it should thicken.
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Creamy Cajun Shrimp & Sausage Pasta
Ingredients:
- 1 pound jumbo or colossal shrimp, peeled, deveined, & pat dry*
- 2 Tablespoons good quality cajun seasoning, divided*
- ½ teaspoon Morton kosher salt*
- 1 pound short cut pasta, cooked according to the instructions on the package*
- 2-3 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 8 ounces cajun andouille sausage, cut into half moons
- 1 large bell pepper, diced
- 1 large shallot, diced
- 7-8 cloves garlic, minced
- 1 ½ teaspoons lemon pepper
- ¾ cup chicken broth
- 1 ¼ cup heavy cream
- 3 ounces full fat cream cheese
- 3 ounces (1 cup) parmigiano reggiano, grated
Instructions:
- In a large mixing bowl, toss the shrimp, 1 Tablespoon of cajun seasoning, and salt if needed (see notes).
- In a large skillet over medium high heat, add the olive oil. Sear the shrimp for about 2 minutes per side or until cooked through. The internal temperature should be 145 degrees.
- Remove from the pan and set aside on a plate. Turn the heat down to medium and add the butter.
- Add the sausage and sauté for 3-4 minutes or until browned.
- Add the bell pepper and sauté for 2-3 minutes or until slightly softened.
- Add the shallot and garlic. Sauté for 1-2 minutes.
- Stir in the remaining cajun seasoning and lemon pepper.
- Deglaze the pan with the broth, scraping up any brown bits on the bottom of the pan.
- Turn the heat to medium low. Stir in the heavy cream.
- Add the cream cheese and stir continuously until mostly melted.
- Stir in the parmesan cheese.
- Fold in the pasta and finish cooking for about 1 minute in the sauce. Add pasta water if needed to loosen the sauce. It will also add salt. Add more salt and pepper if needed.
Notes:
- Shrimp: I used U-15 shrimp meaning there are about 15 per pound. Depending on the size of the shrimp, they may take more or less time to cook.
- Cajun Seasoning: I use the brand Frontier. It does not have any added salt. I recommend using one without salt so you can control the amount. If the seasoning you are using has salt, do NOT add any additional salt to the shrimp or sauce or it might be too salty.
- Kosher Salt: Omit if cajun seasoning has added salt. All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Short Cut Pasta: Use your favorite pasta shape, like farfalle, penne, or rigatoni. Add about 2 Tablespoons of Morton kosher salt to the water. Be sure to save some past water to loosen and season the sauce.
- Sear the shrimp. Do not overcrowd the skillet so the shrimp can properly sear and do not steam. Be sure the shrimp are very dry before adding the seasoning. Use a paper towel to pat them and absorb any moisture. Any excess water will prevent them from searing and a crust from forming.
- Deglaze the pan. All of those brown bits that form in the bottom of the pan (fond) is where all the flavor is. When you add the broth and scrape them off the bottom, it lifts all of that flavor into the sauce.
- Salt the pasta water. I recommend adding about 2 Tablespoons of Morton kosher salt to a large pot of water for about one pound of pasta.
- Cook pasta al dente. I normally cook the pasta about 1 minute less than the shortest time recommended on the package and finish cooking it in the sauce. This ensures the pasta is not overcooked.
- Add pasta water. This will help loosen the sauce and season it. Right before I drain the water. I stick a glass liquid measuring cup in the water so I have plenty to work with if needed.
- Make it spicy. Add red pepper flakes or cayenne pepper to the sauce.
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