Skip to Content

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:

HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I’m pinning on PINTEREST.

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.
4.94 from 47 votes
Print Pin Rate
Course: Main Course
Cuisine: Cajun/southern
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 760kcal
Author: Kelly ~ the hungry bluebird


  • 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


  • 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!
Keyword: creamy cajun shrimp pasta with sausage, cajun shrimp and sausage pasta, cajun shrimp pasta, creole pasta
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




Cornmeal Blueberry pancakes, side photo of stack of pancakes with syrup being poured over them.
Cornmeal Blueberry Pancakes
Fried Okra with Louisiana Rémoulade
Fried Okra with Louisiana Rémoulade
Recipe Rating


Sunday 14th of February 2021

So delicious!! My husband said it was restaurant quality! Thank you for sharing!! Will most definitely make again!!


Thursday 18th of March 2021

My husband says the same thing!


Sunday 7th of February 2021

Hubby loved it!! Easy to follow recipe, and great results. Will definitely make this again. Thanks!

Kimberly D.

Friday 22nd of January 2021

I made this for my new boyfriend‘s birthday and it was a huge hit! One of the best voodoo pasta recipes I’ve ever had. I made it with a heavier Casarecche pasta, and I only used a little over 1 Tbs total of Zataran’s Creole Seasoning. I also did a full pound of shrimp. Found the sauce wouldn’t thicken up even though I used heavy whipping cream, so I had to use a little bit of cornstarch to thicken it up. My guy likes things really spicy but with the andouille sausage, it was quite spicy enough!

Fabulous recipe – – I will be making this over and over again!


Monday 1st of February 2021

Thanks so much Kimberly for the glowing feedback! It's one of our favorite dishes, my husband loves the sauce so I tend to up the liquid ingredients and make extra. I've never had to thicken it, but good to know cornstarch worked for you.


Tuesday 3rd of November 2020

Very good! It definitely helps to have all components ready to go!


Wednesday 4th of November 2020

Always!! Glad you liked it.


Tuesday 20th of October 2020

Made this tonight as I had frozen gulf shrimp and farmers market beef andouille sausage at my disposal. My husband and his family are Cajun so I thought I'd give this recipe a whirl, and it did not disappoint! Laissez les bon temps rouler! Oh, I subbed milk for heavy cream and the sauce was still finger lickin' good!


Friday 30th of October 2020

Whatever works with what you have on hand, so glad you liked it! Thanks for the sweet comment.