Creamy Cajun Shrimp Pasta with Andouille Sausage
If you’re craving something rich, bold, and packed with Southern flavor, this Creamy Cajun Shrimp Pasta with Andouille Sausage is going to hit the spot. It’s inspired by a dish I used to order at my favorite local bistro — so good I couldn’t resist recreating it at home. The result? A one-pan creamy pasta that balances smoky heat, creamy decadence, and juicy seafood — all in under 40 minutes.
Why You’ll Love It
This recipe brings together blackened shrimp, smoky andouille sausage, and a creamy Cajun-spiced sauce tossed with bowtie or fettuccine pasta. It’s simple enough for a weeknight dinner but impressive enough to serve guests. Plus, it reheats like a dream!
Ingredients
Here’s everything you’ll need to bring this dish to life:
- ½ pound large shrimp, peeled and deveined (tails removed)
- 1 andouille sausage (about ½ pound), sliced into thin rounds
- 1½ tablespoons Cajun or Creole seasoning, divided (adjust to taste)
- 2 tablespoons olive oil, divided
- ½ medium yellow onion, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 2 garlic cloves, minced
- ½ cup crushed tomatoes
- ¾ cup chicken broth
- 1 teaspoon Worcestershire sauce
- ¾ cup heavy cream (or use half-and-half, but heavy cream gives a richer taste)
- 12 oz fettuccine or bowtie pasta
- Kosher salt & cracked black pepper, to taste
- Grated Parmesan cheese and chopped parsley, for serving
How to Make It
1. Season & Sear the Shrimp
Toss the shrimp with 1 tablespoon of Cajun seasoning until well coated. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear shrimp for about 2 minutes per side until just curled and opaque. Remove from skillet and set aside.
2. Brown the Sausage
In the same skillet, add another drizzle of olive oil. Add the sliced andouille sausage and cook for about 4–5 minutes until nicely browned. Remove and set aside with the shrimp.
3. Sauté the Veggies
Lower the heat to medium. Add the remaining olive oil to the pan along with the onion, red bell pepper, 1 teaspoon thyme, 1 teaspoon smoked paprika, the remaining ½ tablespoon Cajun seasoning, and 1 teaspoon brown sugar. Sauté for 4–5 minutes, or until the onions and peppers begin to soften.
4. Build the Sauce
Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in ½ cup crushed tomatoes, ¾ cup chicken broth, and 1 teaspoon Worcestershire sauce. Scrape up any browned bits at the bottom of the skillet and bring to a gentle simmer. Stir in ¾ cup heavy cream and mix well.
5. Cook the Pasta
Meanwhile, boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain and set aside.
6. Combine Everything
Add the cooked pasta and browned sausage to the sauce. Stir to coat and let everything simmer together for 2–3 minutes so the flavors blend. Add a splash more cream or broth if the sauce is too thick.
Finally, add the shrimp back into the skillet and toss gently to warm through.
Serve It Up
Sprinkle with fresh parsley and grated Parmesan cheese. Serve hot, with warm crusty bread or a side salad if you’re feeling fancy. Bowtie pasta works great if you’re making this ahead — it reheats really well!
This Creamy Cajun Shrimp Pasta with Sausage is bold, comforting, and unforgettable. Once you make it, you’ll be hooked just like I was — maybe even licking the skillet clean. Enjoy!
