This Cajun Shrimp and Sausage Pasta is a creamy, spicy, and satisfying dish that comes together in under 30 minutes! Tender fettuccine, smoky sausage, and perfectly cooked shrimp are all tossed in a creamy, spicy Cajun sauce that’s bursting with flavor in every bite. If you love Cajun-inspired pasta dishes, check out my Smoked Sausage Cajun Alfredo for another indulgent twist on this classic combination.
Ingredients & Substitutions
- Fettuccine: 8 ounces cooks perfectly for this creamy sauce. You can swap in linguine, spaghetti, or penne if you prefer. Reserve about a half cup of pasta water before draining the rest.
- Smoked Sausage: One 13.5-ounce ring, cut into 1/4-inch pieces. Andouille sausage works wonderfully, or any smoked sausage you love.
- Shrimp: 12 ounces large raw shrimp, peeled and deveined. You can keep tails on for presentation or remove them for easier eating.
- Cajun Seasoning: Homemade or store-bought seasoning works; adjust slightly if you prefer more heat.
- Olive Oil & Butter: 1 tablespoon oil and ½ stick butter create the base for cooking shrimp and building the sauce. You can substitute avocado oil for olive oil if desired.
- Heavy Cream: I like using heavy whipping cream for a rich, silky sauce. Half-and-half can be used for a slightly lighter version.
- Seasonings: 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon crushed red pepper. Adjust spice levels to taste.
- Parmesan Cheese: Freshly grated parmesan gives the best flavor, but pre-grated parmesan works in a pinch.
FAQs
Can I use frozen shrimp?
Yes! Thaw completely and pat dry before cooking to avoid excess moisture in the sauce.
Can I make this ahead of time?
You can prep sausage and shrimp in advance. Reheat gently in the sauce before serving. The pasta is best cooked fresh.
Can I make it spicier?
Add extra crushed red pepper or a pinch of cayenne to taste.
Can I use a different pasta?
Yes! Linguine, spaghetti, or penne all work well in this creamy Cajun sauce. Or, make homemade shaped pasta or sourdough pasta to use!
Can I add vegetables?
Yes! Vegetables like bell peppers, zucchini, or spinach are great additions. Sauté them in the skillet before cooking the shrimp, or toss in fresh spinach at the end so it wilts slightly. This adds color, flavor, and a little extra nutrition to the dish.
Serving Ideas
- Serve with a simple side salad or roasted vegetables for a complete meal.
- Pair with garlic breadsticks or a crusty French baguette to soak up the creamy sauce.
- Perfect for weeknight dinners or a casual dinner party.
How to Store Cajun Shrimp and Sausage Pasta
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Gently reheat in a skillet over medium-low heat, adding a splash of cream or pasta water to loosen the sauce.
Cajun Shrimp and Sausage Pasta
Ingredients
- 8 ounces fettuccine
- 12 ounces large raw shrimp, peeled and deveined (tails off)
- 1 tablespoon Cajun seasoning, divided
- 1 tablespoon extra virgin olive oil
- 1 ring (13.5 ounces) smoked sausage, cut into ¼-inch pieces
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 tablespoon garlic, minced
- 2 cups (476 g) heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 cup (100 g) parmesan cheese, grated
- parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the fettuccine and cook until al dente, 8-10 minutes, or according to the package directions. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
- Pat the shrimp dry with paper towels and season them with half of the Cajun seasoning. Set aside.
- To a large skillet over medium heat, add the oil. Once hot and shimmering, add smoked sausage. Cook for 2-3 minutes per side, or until golden brown and slightly crispy. Transfer the sausage to a plate and tent loosely with foil to keep warm.
- In the same skillet used for the sausage, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, or until the shrimp are cooked through. Remove the shrimp from the skillet and set aside with the sausage.
- Add the butter to the same skillet and melt over medium heat. Add the garlic and cook for about 1 minute.
- Pour in the heavy cream. Add the remaining Cajun seasoning, salt, pepper, and crushed red pepper flakes. Stir to combine, then bring the mixture to a gentle boil, stirring occasionally.
- Reduce the heat to low. Simmer the sauce for 6-8 minutes, or until it begins to thicken slightly.
- Add the parmesan cheese and stir until completely melted and smooth.
- Return the cooked fettuccine, sausage, and shrimp to the skillet. Toss everything together to coat in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta water.
- Garnish with chopped parsley and serve hot.
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What the Test Kitchen had to say about this recipe:
Autumn
This pasta was amazing! The Cajun sauce had just the right amount of spice, and the shrimp and sausage were cooked perfectly.
Elizabeth
This was a little too heavy and rich for me (at least, the sauce was). But, the flavors were definitely there!
Stephanie
This is super tasty and easy enough for a weeknight meal. But, it seems fancy.
Bella
I like this a lot, but I would have loved steak in there in place of the smoked sausage.
