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 (thinly sliced); 2 tablespoons Cajun seasoning (divided, plus more to taste); 1/2 teaspoon baking soda; 3 tablespoons olive oil; 2 cups low sodium chicken stock; 1 1/2 tablespoons Worcestershire sauce; 3/4 cup heavy cream; 2 large bell peppers (diced); 1 medium onion (diced); 3 ribs celery (diced); 5 green onions (sliced); 2 cups reserved pasta water (will most likely not need it all)

If you’re craving something bold, creamy, and downright delicious, then you’re going to love this Cajun Shrimp and Sausage Pasta Recipe. I discovered this dish on a whim during a weeknight dinner experiment, and now it’s a must-make whenever I want those comforting Southern flavors with a pasta twist. You’ll find that the spicy kick from the Cajun seasoning, paired with tender shrimp and smoky Andouille sausage, comes together in a rich, velvety sauce that feels indulgent without being too heavy. Trust me, once you try this, your family and friends will start requesting it too!

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Why You’ll Love This Recipe

Bold Flavor Punch: The Cajun spices and Andouille sausage pack a perfect punch of smoky heat that wakes up your taste buds.
Creamy, Comforting Sauce: The heavy cream makes the sauce silky and perfect for coating every strand of pasta.
Quick and Easy Weeknight Meal: Despite all those rich flavors, it comes together in under an hour.
Versatile Pasta Base: You can use fettuccine, linguine, or even spaghetti depending on what you have on hand.

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 pasta recipe, spicy seafood pasta, creamy Cajun pasta, Southern-inspired pasta dishes

Ingredients You’ll Need

All the ingredients in this Cajun Shrimp and Sausage Pasta Recipe work harmoniously — the veggies add freshness while the sausage and shrimp bring that classic Cajun kick. When shopping, look for fresh shrimp that’s already peeled and deveined to save time, and quality Andouille sausage for authentic smoky flavor.

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 pasta recipe, spicy seafood pasta, creamy Cajun pasta, Southern-inspired pasta dishes

Fettuccine: I love fettuccine here because its wide noodles hold onto the creamy sauce beautifully, but feel free to use whichever pasta you prefer.
Shrimp: Fresh or thawed frozen shrimp both work — just make sure they’re cleaned and deveined for the best texture.
Cajun seasoning: Use a good quality blend or homemade mix; it’s key for that signature spicy flavor.
Baking soda: This helps tenderize the shrimp and gives them that nice snap when cooked.
Andouille sausage: Thinly sliced — it’s smoky, spicy, and takes the dish to the next level.
Olive oil: Use extra virgin for the best flavor, especially for sautéing the shrimp and veggies.
Bell peppers: I like using red and yellow for a pop of color and sweetness, diced small to blend into the sauce.
Onion: Adds sweetness and depth once it softens.
Celery: Gives a subtle crunch and balances the spice nicely.
Low sodium chicken stock: Keeps the sauce flavorful without making it too salty.
Worcestershire sauce: Adds a subtle umami boost that deepens the sauce flavor.
Heavy cream: This is what makes the sauce dreamy and coats the pasta perfectly.
Green onions: Added at the end for a fresh, mild bite and gorgeous garnish.
Reserved pasta water: Essential for loosening up the sauce and helping it cling to the noodles.

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’m all about tweaking this Cajun Shrimp and Sausage Pasta Recipe to fit the mood or what’s in my fridge. Feel free to make it your own—whether that means dialing up the spice or swapping proteins!

Vegetarian version: I once swapped out shrimp and sausage for smoked tofu and mushrooms—added a smoky paprika spice to keep the bold flavor.
Spice level adjustment: You can easily reduce or increase the Cajun seasoning depending on how much heat you want. I like starting milder and adding more at the end.
Different pasta types: Penne or rigatoni work great if you prefer tube shapes that catch the sauce inside.
Seasonal veggies: Sometimes I add chopped zucchini or cherry tomatoes when they’re in season to freshen things up.

How to Make Cajun Shrimp and Sausage Pasta Recipe

Step 1: Prep the Shrimp with a Tenderizing Touch

Start by mixing the cleaned shrimp with baking soda and half of the Cajun seasoning in a bowl. Let them sit for about 10 minutes while you prep the rest of your ingredients. This little trick tenderizes the shrimp and helps that seasoning stick better, making them perfectly juicy and flavorful when cooked.

Step 2: Sear Shrimp and Andouille Sausage Separately

Heat your largest skillet over medium heat with olive oil. Toss in the shrimp and cook just until they turn pink and opaque—about 3-4 minutes. Don’t overcook here or they’ll get rubbery. Remove them to a plate and tent with foil to keep warm. Next, use the same pan to brown the sliced Andouille sausage, about 2 minutes per side. This step brings out their smoky flavor and adds a bit of color. Remove and set aside with the shrimp.

Step 3: Sauté the Veggies Until Sweet and Soft

In the same pan, add diced onions, bell peppers, and celery. You might need to add a touch more olive oil here. Cook for 10-12 minutes, stirring often, until everything is nicely softened and starting to get some color. This slows cooks the veggies, which brings out their natural sweetness and forms the flavor base for your sauce.

Step 4: Build the Sauce with Stock, Worcestershire, and Cream

Pour in the chicken stock and Worcestershire sauce, scraping up all the yummy browned bits from the pan—this is where a lot of depth comes from. Let that simmer briefly, then add the heavy cream. Keep that at a simmer and give it 2-3 minutes to thicken into a luscious sauce. While the sauce comes together, drop your pasta into boiling salted water and cook it about 2-3 minutes less than al dente—this helps the pasta finish cooking in the sauce for ultimate flavor absorption.

Step 5: Combine Pasta, Seafood, Sausage, and Finish with Green Onions

Add the pasta straight from the pot into the sauce along with a splash of reserved pasta water to loosen things up as it cooks. Stir frequently to prevent sticking and help the pasta soak up all that flavor. About a minute before the pasta’s ready, fold in the sausage and shrimp, then turn off the heat. Stir in sliced green onions, taste test, and add more Cajun seasoning if you want it spicier. If the pasta seems dry before serving, just add a little more pasta water to reach your ideal sauce consistency. Enjoy immediately for the best texture and flavor.

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Pro Tips for Making Cajun Shrimp and Sausage Pasta Recipe

Use Baking Soda for Tender Shrimp: This unexpected step makes your shrimp nearly melt in your mouth—don’t skip it!
Don’t Overcook the Shrimp: I’ve learned that they cook fast and keep cooking off the heat, so remove them as soon as they’re pink.
Reserve Pasta Water: This starchy water helps thin the sauce while boosting its creaminess and binding it to the noodles.
Add Spice Gradually: Since Andouille sausage can be spicy, it’s best to add extra Cajun seasoning at the end, so you control the heat perfectly.

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 pasta recipe, spicy seafood pasta, creamy Cajun pasta, Southern-inspired pasta dishes

Garnishes

I always finish this dish with a sprinkle of fresh green onions for a slight crunch and color contrast. Sometimes I add a squeeze of fresh lemon juice to brighten the whole dish, making each bite feel fresh and balanced.

Side Dishes

This pasta shines as a standalone winner, but I love pairing it with a crisp Caesar salad or some buttery garlic bread to soak up every last bit of that creamy, spicy sauce. A side of roasted asparagus or green beans complements the dish nicely too.

Creative Ways to Present

For special occasions, I like serving this pasta in individual shallow bowls with a sprig of fresh parsley or cilantro on top. It looks festive and makes the portion feel extra special. Another fun idea is to toss in some crispy fried okra on top for a Southern twist and added texture.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they keep well for up to 3 days. The flavors often deepen overnight, which is a nice bonus! Just make sure to store any extra green onions separately if you want them fresh at serving.

Freezing

Honestly, I haven’t had the best luck freezing this one due to the cream sauce—sometimes it can separate when thawed. If you want to freeze it, I’d recommend freezing the shrimp and sausage separately from the pasta and sauce, then combining and reheating gently.

Reheating

The best way I’ve found to reheat is gently on the stovetop over low heat with a splash of water or chicken stock. This helps revive the creaminess without breaking the sauce. Microwaving works if you’re in a hurry, but do it in short bursts and stir often.

FAQs

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

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before seasoning and cooking. This prevents excess water in the pan and helps them sear nicely.
What can I substitute for Andouille sausage?

If you can’t find Andouille sausage, smoked kielbasa or chorizo make good substitutes, providing that smoky, spicy element that defines this dish.
Is this recipe very spicy?

The spice level can be adjusted based on your preference by controlling how much Cajun seasoning you add. The Andouille sausage has some heat, but it’s balanced by the creamy sauce.
Can I make this recipe gluten-free?

Yes! Just swap the pasta for your favorite gluten-free variety, and double-check that your sausage and seasonings don’t contain any hidden gluten.

Final Thoughts

I absolutely love how this Cajun Shrimp and Sausage Pasta Recipe transforms a handful of simple ingredients into a dish that feels special and satisfying. It’s bold but balanced, creamy but comforting, and best of all, pretty simple to pull off. I still remember the first time I served this for friends and how everyone went back for seconds (and thirds!). If you’re looking to impress at your next dinner or just want to treat yourself to a comforting meal, this recipe is a winner every time — I hope it becomes a favorite in your kitchen, too.