Easy Cajun Shrimp and Sausage Pasta

What is Cajun shrimp and sausage pasta?

Cajun shrimp and sausage pasta is a perfect meal when you want to get dinner on the table fast. This protein-packed dish is bursting with spicy Southern-inspired flavors — what’s not to love?

Centered around succulent, tender shrimp and smoky Andouille sausage, this dish is perfectly complemented by Cajun seasoning, heavy cream, tomato paste, and savory veggies. The final result is rich and hearty with a kick!

Serve this Cajun shrimp pasta dish once, and your family will be requesting it over and over again. It comes in handy when you don’t know what to make for dinner, or when you’re hosting a gathering and need a guaranteed crowd-pleaser!

Why you’re going to love it

• Quick & easy: This dish is ready to be plated in no time, making it the ideal choice for a busy weeknight. And with the easy-to-follow instructions, you don’t need to be a pro for it to turn out perfectly!
• Customizable: Make it gluten or dairy-free, add more or less spice, switch out the pasta, or substitute different vegetables. You can easily customize this dish to suit your own needs.
• Comforting: There’s nothing like a delicious pasta dish to put a smile on your face! (you may also want to try Salmon Spinach Pasta for another quick pasta dinner) Like all pasta recipes, Cajun shrimp and sausage pasta is carby comforting. However, there’s no shortage of protein and vegetables in this Cajun shrimp pasta recipe.  

Ingredient notes

Full ingredient quantities and instructions are in the recipe card at the bottom of this post.

• Shrimp: Use fresh or frozen and defrosted large raw shrimp or prawns. You can probably buy both frozen and fresh shrimp already peeled and deveined at your local grocery store. However, If you need to peel and devein them yourself, here’s how to peel and devein shrimp.
• Olive oil: To sauté the vegetables and shrimp. Olive oil can be replaced with avocado oil, sunflower oil, or safflower oil.
• Andouille sausage: A smoked sausage made from pork, Andouille is often used in Cajun and Creole recipes. Other options include Chorizo or hot Italian smoked sausage.

• Cajun seasoning: Store-bought or homemade both work, though making your own mix gives you better control over the salt content, heat and overall taste. If you want to make your own, it’s easy. Try my homemade Cajun seasoning recipe. But regardless, if your seasoning blend already contains salt, start slow with the amount you add.
• Smoked paprika: For additional spice and smokiness, smoked paprika is a must! If you don’t have any on hand, just use more Cajun seasoning.
• Vegetables: Onion and garlic for flavor, of course! Red bell peppers and spinach add color and nutrients.
• Tomato paste: Tomato paste is a highly concentrated, thick version of tomato sauce. You can buy tomato paste in a tube or a can.

• Cream: Because this is a creamy pasta recipe! The cream also works to balance the spice in this dish. Heavy cream has a high fat content, about 35%. You can use half-and-half cream, which has about 10% fat content, to lighten up this recipe if you prefer.
• Parmesan cheese: Use freshly-grated Parmesan cheese as opposed to pre-grated, if possible.
• Pasta: We’re using penne for this creamy cajun shrimp pasta, but any short pasta variety works. If you have gluten sensitivities, opt for a gluten-free pasta brand.

How to make Cajun shrimp and sausage pasta

Full instructions are in the recipe card at the bottom of this post.

1. Before starting the rest of the dish, cook the pasta according to the cooking time on the package directions. Once it’s al dente, drain and set it aside.
2. Sprinkle the shrimp with salt and pepper. In a medium bowl, combine the shrimp, Cajun spice, and paprika. Toss the shrimp thoroughly to coat it in seasonings.
3. Heat half of the oil in a large skillet over medium-high heat. Add the shrimp and cook them on both sides until they appear opaque and pink. Transfer them to a plate.
4. Wipe out the pan and add the rest of the oil. Sauté the onions, garlic, and bell pepper for 2-3 minutes, or until the vegetables are softened.

5. Stir in the sausage. Pour in the cream, and add the tomato paste to the pan. Whisk everything until it’s combined, then stir in the Parmesan cheese.

6. Return the shrimp to the pan and give it a stir. Stir in the spinach leaves until they are just starting to wilt.

7. Finally, add the cooked pasta and toss to coat it in the creamy sauce. Continue to cook until it’s heated through. Serve this Cajun shrimp and sausage pasta immediately while hot.

Storage & reheating

If you have leftover Cajun shrimp and sausage pasta, keep the following storage instructions in mind: 

• Fridge: Once fully cooled, transfer it to an airtight container and it will last for 4-5 days in the refrigerator.
• Freezer: Feel free to freeze this recipe by adding it to a freezer-safe bag or container and storing it for 1-2 months.
• Thaw: Thaw in the fridge overnight and follow the reheating instructions when you’re ready for more pasta.
• Reheating: Heat a little oil in a pan over medium-low. Cook the pasta for 4-5 minutes, stirring occasionally until everything is warmed through. If it needs a little moisture, cover the pan with a lid. Alternatively, add a little bit of chicken or vegetable broth as it cooks.

Variations

• Different pasta: If you don’t have penne pasta, try using another pasta variety such as fusilli, cavatappi, farfalle, or gemelli.
• Make it spicy: Take the heat up a notch by adding a pinch of cayenne pepper or red pepper flakes to the pasta sauce.
• Seasonings: Instead of Cajun, try using Creole seasoning or blackening seasoning for a subtle difference in overall flavor.

Helpful tips

• Shrimp: Buy fresh or frozen shrimp that has been peeled and deveined. To defrost frozen shrimp, put them in the fridge overnight. Or you can submerge the frozen shrimp in their sealed bag in a bowl of cold water. They should defrost in 30-45 minutes.
• Don’t overcook: Shrimp cook very quickly. Take the shrimp out right as they turn pink and set them aside. If you cook them for too long, they may turn out tough and rubbery.
• Perfect pasta: Check the pasta about a minute or two before the package instructions state. You want to cook the pasta al dente. If it is tender with a slight chew to it, it’s ready to be drained.

Common questions

More shrimp & sausage recipes

For more quick & delicious one-pan meals, check out some of these popular recipes: