Easy Cajun Shrimp and Sausage Pasta That’ll Make You Melt
Introduction
There’s something irresistible about creamy, spicy pasta dishes—especially when you mix juicy shrimp and smoky sausage into one bold Cajun skillet. This article dives into how to make a restaurant-worthy Cajun shrimp and smoked sausage pasta right at home. We’ll walk through a simple, flavor-packed recipe, tips for adjusting heat and creaminess, and perfect pairings to round out your dinner.
Whether you’re craving soul food comfort or prepping for your next weeknight hit, this pasta brings New Orleans flair straight to your table. If you love Cajun pasta recipes, shrimp dishes, or quick dinners with bold flavor, this one’s for you.
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Easy Cajun Shrimp and Sausage Pasta That’ll Make You Melt
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
This creamy Cajun shrimp and smoked sausage pasta is bold, rich, and packed with Southern flavor in just one skillet.
Ingredients
1 lb large shrimp, peeled and deveined
12 oz smoked sausage, sliced
12 oz penne pasta
2 tbsp olive oil
1 tbsp Cajun seasoning (plus more to taste)
1 small onion, chopped
1 red bell pepper, sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley (for garnish)
Instructions
1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add shrimp, season with Cajun seasoning, and cook until pink (2–3 minutes per side). Remove and set aside.
3. Add remaining oil to the skillet. Cook sausage until browned. Add onions, bell pepper, and garlic; sauté for 3–4 minutes.
4. Pour in chicken broth and heavy cream. Bring to a simmer, stir in Parmesan cheese. Cook until sauce thickens slightly.
5. Return shrimp and cooked pasta to the skillet. Toss everything to coat in the sauce.
6. Season with salt, pepper, and more Cajun seasoning to taste. Garnish with parsley and serve warm.
Notes
Use andouille sausage for a spicier kick.
Add spinach or mushrooms for extra vegetables.
Use rigatoni instead of penne for a twist.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Cajun
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 3g
- Sodium: 910mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 185mg
The Story Behind This Cajun Shrimp and Sausage Pasta Recipe
The first time I had Cajun shrimp and smoked sausage pasta, it was served in a rustic trattoria—not in Louisiana, but in southern Tuscany. The chef had studied in New Orleans, and his creamy Cajun sauce danced with peppery heat and silky pasta. I was hooked. Back in my own kitchen, I started testing my own versions of Cajun shrimp and smoked sausage pasta, inspired by what I’d learned hand-making pasta with Italian nonnas and simmering roux-rich gumbos with Cajun cooks.
Now, living near Florence with my beagle Leo and my partner, this pasta is on constant rotation. It’s a recipe that tells a story with every bite—smoked meat, sweet shrimp, garlic, cream, and the unmistakable Cajun seasoning that makes everything taste like a celebration. What I love most about Cajun shrimp and smoked sausage pasta is how shrimp and sausage go together: they complement each other like old friends, bringing both surf and smoke to the table.
This isn’t a fancy recipe. It’s soulful, skillet-to-table food that works for busy weeknights or cozy weekends. Plus, it’s endlessly adaptable. Want more heat? Add extra Cajun spice. Prefer a tomato twist? You’ll love variations like this spicy Cajun garlic butter sausage pasta. And if you’re more into cream-based comfort, don’t miss our creamy Boursin shrimp pasta.
The beauty of Cajun shrimp and smoked sausage pasta is in its simplicity. Just fresh ingredients, bold flavor, and one skillet.
How to Make Cajun Shrimp and Smoked Sausage Pasta Step by Step
Mastering the Creamy Cajun Shrimp and Sausage Sauce
The sauce is the soul of Cajun shrimp and smoked sausage pasta—and luckily, it comes together fast. Start by browning your sliced smoked sausage in a bit of olive oil. This does more than cook the meat; it seasons the pan and builds flavorful browned bits that enrich the final dish. Once the sausage is golden, add chopped onions, red bell pepper, and minced garlic. These aromatics form the savory backbone of your Cajun shrimp and smoked sausage pasta base.
Next comes the creamy magic: stir in chicken broth and heavy cream, scraping up all the rich flavor from the bottom of the pan. Let it bubble gently before adding Parmesan cheese. The sauce should thicken just enough to coat the back of a spoon. It’s indulgent, but not too heavy—especially once the shrimp and pasta are folded in.
Since shrimp cook quickly, sauté them separately in Cajun seasoning and set them aside. This keeps them tender and flavorful when everything comes together. One final toss of shrimp, pasta, and sauce in the skillet gives you a bold, comforting plate of Cajun shrimp and smoked sausage pasta.
This dish is rich, smoky, and spicy—a true Southern comfort classic that’s easy enough for a weeknight but impressive enough to serve guests. Once you master this sauce, Cajun shrimp and smoked sausage pasta might just become your signature recipe.
Ingredient Tips and Customization Ideas
This recipe is versatile. You can easily adjust the spice level, swap proteins, or add extra veggies. Here are a few ideas:
- Pasta: Penne holds the sauce well, but rigatoni, rotini, or even fettuccine work great too.
- Shrimp: Large or jumbo shrimp are ideal. Keep the tails on for presentation, or off for easier eating.
- Sausage: Andouille gives a smoky kick, but kielbasa or chicken sausage also work. Not a fan of heat? Choose a mild smoked sausage instead.
- Vegetables: Add mushrooms, spinach, or halved cherry tomatoes. They’ll cook right in the sauce.
- Cheese: Parmesan adds depth, but cream cheese can make the sauce extra velvety.
Don’t forget garnishes. A sprinkle of fresh parsley brightens things up, and if you love spice, a pinch of red pepper flakes takes it over the top.
Serving Cajun Shrimp and Smoked Sausage Pasta the Right Way
Perfect Side Dishes to Serve with Cajun Shrimp Pasta
Once your creamy skillet is ready, you might wonder, What goes with Cajun shrimp? Luckily, this dish is the star of any table, and a few simple sides make the whole meal shine. Here are some easy ideas:
- Garlic Bread: You’ll want something to scoop up all that creamy sauce. Try crusty garlic bread or even cheesy toast.
- Green Salad: A simple arugula or romaine salad with a lemon vinaigrette helps cut through the richness of the cream.
- Cornbread: For a Southern twist, warm jalapeño cornbread or a honey-drizzled version works beautifully.
Because this pasta packs a punch with Cajun seasoning and smoked meat, go light on the sides. You can even pair it with something like grilled asparagus or sautéed green beans for balance. Want more dinner ideas? Check out our full Cajun recipes collection for weeknight-friendly combos.
How to Store and Reheat Cajun Shrimp and Sausage Pasta
This dish is fantastic fresh, but it holds up well for leftovers, too. Here’s how to store and reheat it without losing flavor or texture:
- Storing: Cool pasta to room temperature and store in an airtight container in the fridge. It will stay good for up to 3 days.
- Reheating: Warm in a skillet over low heat with a splash of milk or broth to re-loosen the sauce. Stir gently to avoid breaking up the shrimp.
Avoid the microwave if possible, as shrimp can overcook quickly. If you must use it, microwave in short 30-second bursts, stirring in between.
Want a pasta dish that gets even better the next day? Try our spicy Cajun garlic butter sausage pasta—the butter base makes it incredibly reheatable and flavorful.
Another tip: If you’re making this ahead for guests, cook the shrimp just before serving to keep them plump and juicy.
FAQs
Do shrimp and sausage go together?
Yes—shrimp and sausage are a natural pairing, especially in Cajun cooking. The sweet, delicate flavor of shrimp is perfectly balanced by the smoky, spicy depth of sausage. In Cajun shrimp and smoked sausage pasta, that combination creates a dynamic dish that’s both bold and comforting. The contrast in textures also makes every bite satisfying: tender shrimp, hearty sausage, and creamy pasta all in one forkful.
What goes with Cajun shrimp?
Cajun shrimp pairs beautifully with fresh and light sides that balance its richness and spice. Crisp salads, roasted vegetables, and starchy sides like garlic bread or cornbread work well. If you’re making a full Cajun-themed spread, consider serving with dirty rice or collard greens. You can also keep things simple by pairing this pasta with a fresh green salad—just like we recommend for our creamy Boursin shrimp pasta.
What can I make with shrimp and sausage pasta?
This recipe is a one-pan wonder, but there are endless ways to customize it. Want a tomato-based variation? Try adding diced tomatoes or tomato paste. Looking for something extra smoky? Roast your bell peppers before adding them. You can even switch up the pasta or swap in other proteins like chicken or scallops. Need inspiration? Our one-pot smoky Cajun chicken and sausage pasta shows how easy it is to adapt.
Is Cajun style smoked sausage hot?
Cajun-style sausage usually has some spice, but it’s not overwhelming. Most brands balance paprika, garlic, and pepper with a smoky, savory flavor. If you’re sensitive to heat, start with a mild smoked sausage or use half the amount of Cajun seasoning in your sauce. You can always adjust spice later. For a dish that’s flavorful but not too spicy, try Cajun pasta with smoked sausage, which uses a creamier sauce and milder ingredients.
Conclusion
Cajun shrimp and smoked sausage pasta brings together everything we love in a comforting meal—bold flavor, creamy sauce, and satisfying protein. With just one skillet and a few pantry staples, you get a dish that feels indulgent but comes together quickly. It’s perfect for a weeknight dinner, a casual date night, or anytime you want to bring a little Southern heat to your table.
