Spicy Cajun Shrimp Pasta with Sausage
If you’re in the mood for a bold, flavorful dish that brings the heat, this Spicy Cajun Shrimp Pasta with Sausage is just what you need. It’s rich, smoky, and creamy all at once— perfect for date night or a comforting weeknight dinner.
Spicy Cajun Shrimp Pasta with Sausage is one of those dishes that packs a punch of flavor while still feeling like pure comfort food.
It’s the perfect blend of smoky, spicy, and creamy, with just enough heat to keep things interesting.
Whether you’re cooking for a weeknight dinner or a special occasion, this dish is guaranteed to impress—without requiring hours in the kitchen.
The real beauty of this recipe is its versatility.
Don’t like too much spice? Tone it down by using less Cajun seasoning or opting for a milder sausage.
Want to take it up a notch? Toss in some extra red pepper flakes or swap the shrimp for jumbo prawns.
The creamy sauce balances the spices beautifully, so even if you’re not a huge fan of heat, this dish can work for you.
Pro tip: Cook your pasta just shy of al dente—once you mix it with the sauce, it’ll soak up all those amazing flavors without turning mushy.
And don’t forget to save a bit of pasta water to thin out the sauce if needed!
This pasta dish is bold, hearty, and bursting with flavor— just add a crusty loaf of bread and a salad for a meal that hits all the right notes.
Ingredients
● 8 oz linguine or fettuccine (spaghetti works in a pinch)
● 2 tbsp olive oil
● 12 oz andouille sausage, sliced into rounds
● 1 lb large shrimp, peeled and deveined
● 2 tsp Cajun seasoning (plus more for taste)
● 1 tsp smoked paprika
● 1 red bell pepper, sliced into strips
● 1 yellow bell pepper, sliced into strips
● 3 cloves garlic, minced
●1 cup heavy cream
● 1/2 cup chicken broth
● 1/2 cup grated Parmesan cheese
● 1/4 tsp cayenne pepper (optional, for extra heat)
● Salt and black pepper, to taste
● Fresh parsley, chopped, for garnish
Instructions
1. Cook the Pasta
● Boil a large pot of salted water and cook your pasta until al dente.
● Reserve about ½ cup of the pasta water, then drain and set the pasta aside. (That reserved water? It’s gold. Use it to loosen the sauce if needed later.)
2. Brown the Sausage
● Heat 1 tablespoon of olive oil in a large skillet over medium heat.
● Add the sausage slices and cook until browned on both sides, about 4–5 minutes. Remove them and set aside.
3. Sear the Shrimp
● In the same skillet, add another tablespoon of olive oil.
● Toss the shrimp with Cajun seasoning and paprika, then cook for 2–3 minutes per side until they’re pink and cooked through. Remove and set aside.
7. Sauté the Veggies
● In the same skillet, add the bell peppers and garlic.
● Sauté for 2–3 minutes, just until the peppers start to soften. (Don’t overcook; you want them to keep a bit of crunch for texture.)
8. Make the Sauce
● Lower the heat to medium-low. Stir in the heavy cream, chicken broth, Parmesan, and a pinch of cayenne pepper if you’re feeling daring.
● Let it simmer for 2–3 minutes, stirring occasionally. Taste and adjust the seasoning—add more Cajun seasoning or salt if needed.
9. Bring It All Together
● Toss the cooked pasta, shrimp, and sausage into the skillet with the sauce.
● Gently mix everything until the pasta is well coated and everything is heated through.
● If the sauce feels too thick, add a splash of that reserved pasta water.
10. Serve and Garnish
● Dish up the pasta, sprinkle with freshly chopped parsley, and maybe an extra sprinkle of Parmesan if you feel like it. Serve immediately.
Tips for Success
● Cajun Seasoning: Not all Cajun seasonings are created equal. Taste yours first—some are saltier than others, so adjust the salt in the dish accordingly.
● Shrimp Prep: If you’re short on time, buy shrimp that’s already peeled and deveined. It’s a game-changer.
● Heat Control: Adjust the cayenne and Cajun seasoning to suit your heat tolerance. You’re in charge of the spice level!
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