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Creamy Cajun Shrimp Pasta with Sausage

A spicy and creamy Cajun pasta dish with blackened shrimp and andouille sausage.

Creamy Cajun Shrimp Pasta in large skillet with tongs

Do you have a dish that you always order at a favorite restaurant?  I do, and it's Creole Pasta at this lovely little bistro in our new neighborhood.  I crave it and I wish I could try something else from the menu, but I just can't.  Obsessed and inspired, I set out to make something like it at home.  It took a few tries, but I came up with a creamy cajun shrimp and sausage pasta dish that can compete ~ alleluia.

Creamy Cajun Shrimp Pasta with Sausage in skillet with tongs

I love cajun spices or creole seasonings, both terms seem to be used interchangeably, but they are actually a little different.  I'm no expert but, simply put, some label Creole food as "city food" and Cajun as "country food".  I'm just gonna go with cajun here, and leave the nuanced differences to others.

Creamy Cajun Shrimp Pasta with Sausage photo of ingredients

I'm not from St. Louis ~ I'm a Chicago girl, through and through ~ but after living here for almost 14 years, I would definitely say St. Louis is more southern than midwestern.

There's a huge French influence here and St. Louis is home to the largest Mardi Gras celebration outside of New Orleans.  Just a little observation I thought I'd share. ?

Creamy Cajun Shrimp Pasta with Sausage close up of shrimp and andouille sausage ingredients

This dish has such great flavor and heat, neither of which overwhelms the other.  The sauce is creamy and decadent and tossed with fettuccine, blackened shrimp and andouille sausage.  Cajun spices are great on shrimp, seared or "blackened" for a few minutes so they're not overcooked and rubbery.

Andouille is a smoked sausage full of wonderful Louisiana cajun spices. The combination of shrimp and andouille ~ a perfect match.  And lately, I've been making this with bowtie pasta, I like the leftovers with bowties, a little easier to reheat.

Creamy Cajun Shrimp Pasta with Sausage in white bowl

This pasta dish comes together easily if you have all your ingredients prepped and ready to go, mise en place.  It's perfect for a weeknight dinner or entertaining.  Creamy cajun pasta with blackened shrimp and andouille sausage ~ not gonna lie, I licked my plate and then the pan, before Meathead could beat me to it! ~ Kelly

Creamy Cajun Shrimp Pasta with Sausage, bowtie pasta version, in skillet.

If you have a love of Cajun spiced southern dishes, then try these recipes, too:

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Creamy Cajun Shrimp Pasta in large skillet with tongs

Creamy Cajun Shrimp Pasta with Sausage

A spicy and creamy cajun shrimp pasta dish with blackened shrimp and andouille sausage.
4.88 from 111 votes
Print Pin Rate
Course: Main Course
Cuisine: Cajun
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 631kcal

Ingredients

  • ½ pound large shrimp, peeled and deveined, tails removed
  • 1 andouille sausage, about ½ pound, sliced into rounds
  • 1 - 2 tablespoons cajun/creole spice mix, adjust to your spice/heat level
  • Olive oil
  • ½ medium yellow onion, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 tablespoon cajun/creole spice mix
  • 1 teaspoon brown sugar
  • 1 - 2 cloves garlic, finely chopped (1 large or 2 small)
  • ½ cup crushed tomatoes
  • ¾ cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • ¾ cup heavy cream, or ½ & ½ (I prefer heavy cream!!)
  • 12 ounces fettuccine or farfalle (bowties)
  • Kosher salt and fresh cracked black pepper
  • Grated Parmesan and chopped parsley, for serving

Instructions

  • Bring large pot of water to boil for pasta. Toss shrimp with 1 - 2 tablespoons of cajun seasoning and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add shrimp and cook for 2 minutes or so until starting to curl. Flip shrimp over and cook another minute or two and then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
  • Add pasta to salted boiling water and cook until al dente, a minute less than package instructions.
  • Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
  • Add crushed tomatoes, chicken broth and Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. Add cream and stir to combine, bring to a simmer. Once simmering, add cooked pasta and andouille sausage and stir to combine and heat through, 2 - 3 minutes. Add more chicken broth or cream if it seems dry or you'd like more sauce (I added ¼ cup of each). Salt and pepper to taste and then lastly, add blackened shrimp and combine, or place shrimp on top of pasta. Sprinkle with some more freshly cracked black pepper, grated Parmesan and chopped parsley. Enjoy!

Recipe Notes

I love cajun spices or creole seasonings, both terms seem to be used interchangeably, but they are actually a little different.  I’m no expert but, simply put, some label Creole food as “city food” and Cajun as “country food”.  I’m just gonna go with cajun here, and leave the nuanced differences to others.

Nutrition

Calories: 631kcal Carbohydrates: 73g Protein: 30g Fat: 26g Saturated Fat: 13g Polyunsaturated Fat: 3g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 228mg Sodium: 461mg Potassium: 785mg Fiber: 6g Sugar: 8g Vitamin A: 4611IU Vitamin C: 25mg Calcium: 139mg Iron: 4mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
 

*Inspired by Immaculate Bites and The Flavor Bender and, of course, Roux Royale ~ St. Charles, Missouri

 

 

 

Recipe Rating




AB

Saturday 9th of March 2024

When your husband asks if you saved that recipe weeks later you know it's good. Only change I made was using Cajun venison sausage which we have instead of andouille.

daniel riley

Friday 10th of November 2023

Great recipe! Delicious just as written. I tend to "amp" it up a bit, for myself, but it's great just as presented here.

Teylo

Sunday 27th of August 2023

Good recipe. I used heavy whipping cream but I think that made my sauce thin so I thinkened it using store bought sauce, only about two tablespoons...my SO loved it!

daniel riley

Friday 10th of November 2023

@Teylo, Hi. The thing with a cream sauce is, you have to let it reduce to thicken. Try slightly UNDERcooking your pasta, and it will finish perfectly while the sauce reduces.

Josh A

Saturday 12th of August 2023

Didn't have crushed tomato. Used a small can of tomato sauce and 2 tbl of tomato paste. Family loved it - thank you

Teresa Widener

Saturday 12th of August 2023

Related to your story, St Louis may celebrate Mardi Gras...but truth be told Mardi Gras originated in the US in MOBILE, AL...not NOLA like everyone thinks. ~ est in 1703 by Joe Cain