Cajun Shrimp and Sausage Pasta

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This Creamy Cajun Shrimp and Sausage Pasta recipe is made with some of the classic Southern Louisiana Holy Trinity ingredients like onions, bell peppers, and spicy smoked andouille sausage. From there, linguine is drizzled in a spiced decadent white cream sauce.

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What Type of Shrimp to Use

Look for shrimp that are fresh, with a firm texture and no off odors. Avoid shrimp that are slimy or have a strong ammonia smell. Choose shrimp that are sustainably sourced to ensure that the seafood industry is not harming the environment or contributing to overfishing.

In terms of preparation, decide whether you want to buy shrimp that are already deveined, shells on, shells, off, etc. Deveining is the process of removing the digestive tract or “vein” that runs along the back. When you purchase deveined shrimp the black or brownish-colored digestive tract is already removed.

To do it yourself, make a shallow cut along the back of the shrimp with a sharp knife and then use the tip of the knife to carefully lift and remove the vein.

When it comes to size, small to medium-sized shrimp work well in pasta because they’re easy to eat and distribute evenly throughout the dish. Look for shrimp that are about 20-30 count per pound.

With that being said, I still prefer large or jumbo shrimp for my personal pasta. Do what works best for you.

What Type of Sausage to Use

Andouille sausage is a smoked sausage that is commonly associated with Louisiana Cajun and Creole cuisine in the United States. It is made from pork and is heavily seasoned with spices, including garlic, onion, paprika, cayenne pepper, and thyme.

The sausage is also smoked over pecan wood or another hardwood, which adds a distinct smoky flavor to it.

It’s a key ingredient in many Cajun and Creole dishes, including jambalaya, gumbo, and red beans and rice. It is a very flavorful sausage that adds a spicy and smoky kick to dishes. It is usually sold pre-cooked and can be found at most grocery stores and specialty meat shops.

Feel free to substitute turkey or chicken sausage, or omit it if you wish.

What Type of Pasta to Use

You will want to use pasta that is long, thin, and able to hold onto the sauce and shrimp. Here are some options:

• Linguine
• Fettuccini
• Spaghetti

You can also use penne, farfalle (bow tie), or rigatoni, which have ridges for the sauce to cling to.

How to Make Cajun Shrimp Pasta

Full detailed instructions are below in the recipe card.

1. Follow the instructions on the packaging for how to cook the pasta.
2. Place the shrimp in a bowl along with 1/2 tablespoon of Cajun or Creole Seasoning. Mix to ensure the shrimp is fully coated.
3. Heat a skillet or pan on medium-high heat. Add olive oil to the pan.
4. When hot, add the shrimp to the pan. Cook and remove the shrimp and set aside.
5. Add an additional teaspoon of olive oil to the pan along with chopped sausage, onions, green peppers, and red peppers.
6. Saute. Remove the vegetables from the pan and set aside.
7. Reduce the heat on the pan to medium. Add butter to the pan and allow it to melt.
8. Add in heavy cream, almond milk, cream cheese, the remaining 1/2 tablespoon of Cajun or Creole Seasoning, and Parmesan Reggiano Cheese.
9. Continue to stir the sauce until all of the cheese has fully melted.
10. Add the shrimp, sausage, vegetables, and pasta to the pan and stir.
11. Serve.

The Difference Between Cajun and Creole Seasoning

I like to use my Homemade Cajun Seasoning and Rub in this pasta, but you can also use store-bought if you wish.

The main difference between Cajun and Creole seasoning is the use of cayenne pepper. Cajun seasoning contains cayenne pepper, while Creole seasoning does not. Cayenne pepper gives Cajun seasoning a spicy kick, while Creole seasoning has a more mild flavor.

Cajun seasoning is typically made with a blend of black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika.

Creole seasoning is typically made with a blend of black pepper, white pepper, oregano, thyme, rosemary, and paprika.

Substitution Ideas and Add-ins

• Crab
• Lobster
• Scallops
• Chicken Sausage
• Turkey Sausage
• Bacon
• Turkey
• Mushrooms
• Zucchini
• Spinach
• Broccoli

What Type of Pan To Use

You will need a large pot to boil the water and pasta. To prepare the shrimp, vegetables, and cream sauce, you can use any skillet you wish. I prefer to use a cast-iron skillet. It adds a blackened layer to the shrimp that I love.

How to Store Leftovers

Store leftovers tightly covered and sealed for 3-4 days.

How to Reheat

You can reheat the dish in the microwave or on the stove. While reheating, if the pasta dries out add a splash of water or a little butter or oil to keep it creamy.

Freezer Tips

I like to use these soup molds for all of my freezing. They are super convenient. You can freeze the dish for up to a few months. You will likely notice some separation in the sauce when you reheat it. This is normal for cream sauces when frozen.

Pair With These Recipes

Air Fryer Garlic Bread
Air Fryer Roasted Garlic
Roasted Brussels Sprouts with Garlic
Blackened Shrimp
Blackened Catfish
Creamy Shrimp and Corn Chowder with Potatoes

More Pasta Recipes

Lobster Ravioli with Tomato Cream Sauce
Shrimp Risotto
Crab Risotto
Scallops and Pasta in White Wine Sauce

More Cajun Recipes

Cajun Shrimp Salad
Fish and Grits
Shrimp Etouffee
Cajun Dirty Rice
Cajun Chicken Wings
Seafood Jambalaya with Shrimp