Creamy Cajun Shrimp Pasta with Sausage

Posted on Aug 23, 2016
61 Comments

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.

You might also like my Creamy Cajun Pork Chops, they’re delicious!

If you’ve tried this Creamy Cajun Shrimp with Sausage or any other recipe on the blog, then don’t forget to rate the recipe and let me know how yours turned out in the comments below ~ I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of what I’m cooking in my kitchen and recipes.  Never miss a post ~ sign up for The Hungry Bluebird Newsletter for a weekly email of new content.

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.
5 from 31 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

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!
Keyword: creamy cajun shrimp pasta with sausage, creamy cajun shrimp pasta, creamy cajun pasta, creole pasta
Did you make this recipe? Rate it below and share on Instagram so I can see!Mention @thehungrybluebird or tag #thehungrybluebird !
 

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

 

 

 

61 thoughts

  1. Avatar


    I found your recipe via google and made it for dinner tonight. It was delicious!!! The spicy sausage with the shrimp was wonderful. This was the most inspiring dish I’ve cooked in a long time!

    Reply

    1. Kelly

      That makes me happy, it really does. I’m so glad you liked it! My husband loves it.

      Reply

  2. Avatar

    This is my husband’s absolute favorite! (and I love it too!) Easy to throw together, and great for impressing guests. Be sure to save the shrimp shells for making soup stock. Thanks! 😉

    Reply

    1. Kelly

      My husband loves it, too! So do I ~ glad you liked it.

      Reply

  3. Avatar

    I love shrimp, sausage and pasta – throw them together with a kick of cajun and I think this is a winning recipe. Must try!!!

    Reply

  4. Avatar


    Made this with rice instead of pasta and equally as delicious! My husband LOVED it ! Thanks

    Reply

    1. Kelly

      Great idea with the rice ~ glad you liked it.

      Reply

  5. Avatar

    Cathy Browning

    April 8, 2017


    I made this tonight and we loved it.

    Reply

  6. Avatar

    I just made it and It was great. I should have added some more sausage because I’m a sausage person but I loved it. Thanks!

    Reply

  7. Avatar


    Doubled up the measurements because my husband can eat 4 servings of pasta by himself (greek). He, my daughter and I all loved it. We love spicy so this was great!

    Reply

  8. Avatar

    I tried this a while ago and it was fabulous!!! Right now I dont have shrimp but I have chicken and sausage….im going to give it a try! Thx

    Reply

  9. Avatar


    My family and I made this recipe for dinner tonight. We added a bit of red pepper flakes to add some spice as our andouille sausage was very mild. We usually change recipes up, but this recipe requires very little need for change. It’s full of flavor and very very tasty! Will definitely make again and would 100% recommend.

    Reply

    1. Kelly

      Thanks so much! I think it has the right amount of spice/heat ~ at least for my family, and maybe yours, too 😋

      Reply

  10. Avatar

    Kimmy

    July 2, 2017

    My 6 yr old grandson said this dish is amazing. I added chicken to this and doubled the ingredients. I must say my self “AMAZING”!

    Reply

    1. Kelly

      Thank you, it is amazing1 I’ve added chicken before, nice.

      Reply

  11. Avatar

    Ashley Gervin

    July 28, 2017


    My boyfriend and I love this meal! Thanks for the awesome recipe!

    Reply

    1. Kelly

      Thank you for trying it and letting me know you liked it 😋

      Reply

  12. Avatar

    LaVonne Switzer

    August 1, 2017


    Made this tonight and it is fabulous! My husband and daughter love spicy so it was perfect! I didn’t have crushed tomatoes so I used tomato purée. I also didn’t have andouille so I used turkey smoked sausage. It was still delicious!!! Thank you! This is a keeper!

    Reply

    1. Kelly

      Your tweeks and substitutions sound just perfect ~ so happy to hear you liked this pasta dish. It is a keeper!

      Reply

  13. Avatar

    Marissa

    August 8, 2017


    I have never gone back to leave a review on a recipe, but holy cow… this was amazing!!!!! I couldn’t get enough of it. I wanted to drown myself in the sauce, it is sooo good!!! Thank you so much for this recipe!! My fiance said “that was like something you’d order in a restaurant!!!”

    Reply

    1. Kelly

      Thanks so much for letting me know you tried and liked this Cajun pasta! I really did try and come up with this recipe based on my favorite dish at a local restaurant. Glad your fiancé liked it!

      Reply

  14. Avatar

    Tamyra McKvian

    August 10, 2017


    I just made this and it was awesome!! I didn’t have andouille so I used chicken smoked sausage. This is a keeper in my house!

    Reply

    1. Kelly

      Glad you liked it! Smoked sausage sounds like a perfect choice.

      Reply

  15. Avatar

    … [Trackback]

    […] Read More here: thehungrybluebird.com/recipes/creamy-cajun-shrimp-pasta-sausage/ […]

    Reply

  16. Avatar

    Troy Wallace

    November 20, 2017


    Just made this, just simply amazing. I didn’t have chicken stock but had beef stock on hand, it worked. Delicious and more than enough leftover to do lunch for both of us tomorrow!

    Reply

    1. Kelly

      So glad you liked it!

      Reply

  17. Avatar


    Was aiming for a hearty but special NYE dinner at home with my husband before we headed out, and it was perfect!! Added some chopped green peppers and spinach we already had on hand to the dish for leftovers today, and it was delicious the 2nd time around too! Definitely at the top of my repeat recipe box now!

    Reply

  18. Avatar


    Made this twice in the past month. Followed directions to a T & both times, it is an absolutely devine, restaurant quality meal! Thinking about making it again today! Last time I made a double batch & took leftovers to work for lunch two days in a row. This dish is quick & easy to make, love the combination of cajun spices, brown sugar, worsteshire. Used heavy cream (not milk) & sauce turned out perfect both times. Just the right amount of heat but not overwhelming. Can’t go wrong with this recipe.

    Reply

  19. Avatar

    Christina

    March 12, 2018


    My husband loved this and said he would order this at a restaurant. Thanks for the great recipe! It’s a keeper!

    Reply

  20. Avatar

    Can you freeze this?

    Reply

    1. Kelly

      I don’t think so, but I’ve never tried to freeze it.

      Reply

  21. Avatar

    This sounds amazing. I have precooked, peeled and viened, frozen shrimp in my freezer right now. I was wondering if I would be able to use that instead of fresh shrimp and how I would go about using it.

    Reply

    1. Kelly

      Ive never used precooked shrimp but I imagine you could try it. Toss the thawed shrimp with the spices and don’t cook very long, just a quick sear on each side.

      Reply

  22. Avatar

    Morgan

    June 25, 2018


    I love this recipe! I am from Louisiana, but spent 15 years in St. Louis. Now, I am in Dallas. What bistro are you referring to in your post?

    Reply

    1. Kelly

      Rue Royale in St. Charles. I’m glad you like the recipe!

      Reply

  23. Avatar


    Made this for dinner tonight w/ my mom. It was a hit! So yummy. Thanks for sharing

    Reply

    1. Kelly

      It’s a favorite in my house, glad you liked it ~ mom, too!

      Reply

  24. Avatar


    Great recipe. The family loved it (4 generations). Thanks!

    Reply

    1. Kelly

      This makes me happy, thanks!

      Reply

  25. Avatar


    Made this tonight because it sounded very close to a dish I had at a restaurant in downtown Cleveland. Instead of thyme and smoked paprika, I used Herbes de Provence and paprika. It was very close to the dish I had. Thank you for posting this recipe. It is absolutely delicious! My husband and I enjoyed it immensely.

    Reply

  26. Avatar


    My girlfriend and I made this for dinner and it was so good! We added some crushed red peppers for a little extra spice and it was perfect. Thanks for great recipe!

    Reply

    1. Kelly

      Can never have enough spice and heat! Glad you liked the recipe.

      Reply

  27. Avatar


    I made this last night and it was delish! I am part creole and this was very good! Thanks for the receipe!

    Reply

  28. Avatar


    Literally just found this recepe online and ran to the market to grab the ingredients. Hope it comes out good ❤️

    Reply

    1. Avatar

      Brantley

      January 18, 2019

      How did it come out?

      Reply

  29. Avatar


    Just made this….thank you, thank you for sharing. Nothing short of amazing.

    Reply

  30. Avatar


    My boyfriend and I fought over who got to take the leftovers for lunch. Could not get enough of it!

    Reply

    1. Kelly

      I hear you, my husband usually wins.

      Reply

  31. Avatar


    This came out SO close to my favorite Gordon Biersch dish! OMG! ABSOLUTELY DELICIOUS!!!!

    Reply

    1. Kelly

      Thanks, happy to hear this!

      Reply

  32. Avatar


    My husband wants me to make this dish every Valentine’s Day!

    Reply

    1. Kelly

      Mine, too!

      Reply

  33. Avatar


    I googled this recipe and while making it i noticed the Schnucks products pictured. St. louis native so my curiosity was piqued. Then I noted The Hungry Bluebird and I instantly realized I was making a recipe created by one of my best friends moms! Mrs. W this is fantastic, my gf loved it!!! ❤️

    Reply

  34. Avatar


    You’re making me hungry… I think I just heard my tummy growl. lol!

    Reply

  35. Avatar


    Delicious recipe. Been looking for a recipe that looked closest to what is served at a local restaurant (Polaris Grill) and didn’t want to waste time mindlessly cooking recipes that might not be what I was looking for. This recipe is the one I pulled the trigger on and took a chance. And am I ever glad I did! This hit the nail on the head and is exactly what I was looking for.

    Reply

  36. Avatar


    Visited New Orleans about 2 weeks ago, couldn’t get enough of the cajun pasta. Had to make it at home. Decided to try your recipe, looks the most consistent with what I had in New Orleans. Let me tell you it was spot on!

    This recipe has been added to my book!

    Thank you

    Reply

    1. Kelly

      You are so welcome. I’m glad you stumbled on my recipe, it’s a favorite in my house.

      Reply

  37. Avatar

    Connie Klatzel

    April 30, 2019


    This recipe is incredibly delicious!!! Will be making it over and over!

    Reply

  38. Avatar

    Eileen

    May 9, 2019


    Yummy recipe. This is the kind of recipe you want to make for company because it looks like something you would get at a fancy resteraunt. It is easy to make for a weekend night dinner as well. Wouldn’t change a thing! Except double the recipe!

    Reply

  39. Avatar

    Patricia Cannon

    May 10, 2019

    So, so delicious and flavorful. The cream and tomatoes with the canon/creole seasoning, red peppers….AWESOME.

    Reply

  40. Avatar

    Eliza Sanchez

    July 21, 2019


    During an Army educator’s trip, we had dinner at Sedona Taphouse in Richmond, VA.
    I looked up a recipe similar to the dish we enjoyed that evening. I chose this one and it was pretty good if not better. Thank your for sharing, my family loved it.

    Reply

Reply