Cajun Shrimp And Sausage Pasta

5 from 4 votes
Jump to Recipe

This post may contain affiliate links.

Kickin’ Cajun Shrimp And Sausage Pasta will be your favorite weeknight meal. Easy to whip up, healthier and full of creamy cajun flavor.

Grey bowls with texture on them. Filled with pasta, sausage and shrimp.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Why Make Cajun Shrimp And Sausage Pasta

Cajun cuisine is known for its bold and vibrant flavors, and Cajun Shrimp and Sausage Pasta is a delicious example of that. This dish combines the rich and spicy flavors of the Louisiana Bayou with the comforting satisfaction of pasta. If you’re a fan of seafood and hearty, soul-warming meals, you’re in for a treat. If you want something cajun, but a little lighter, add my Cajun Chicken Salad to the list!

This dish is creamy, warming and a bit healthier because we use chicken sausage! It’s ready in about 30 minutes and the leftovers get better and better. Also try my Cajun Chicken Wraps if you want some more bold meals in your arsenal.

Ingredients Needed

Ingredients needed in small bowls and plates on a counter with herbs and veggies.

Chicken Sausage. I grab andouille chicken sausage which can be found at most all grocery stores. It’s quite a bit healthier than typical andouille sausage. It’s typically full of smoky yummy flavors.

Shrimp. I use thawed, cleaned and tailed shrimp for this recipe.

Pasta. Use any pasta shape you prefer! I like to go light on the pasta so this dish is a little lower in calories.

Sour Cream. This adds a creamy, tangy flavor to the dish.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Chicken Sausage. You can really use any flavor of chicken sausage (mango or apple or andouille). You can also use regular andouille pork sausage.

Sour Cream. Plain Greek Yogurt or whole milk will also work.

Corn Starch. This is used to make a slurry to thicken the cajun cream sauce. You can use arrowroot for a gluten free, healthier option.

Bell Pepper. Use any color of bell pepper of choice, this is to add some extra color and crunch to the dish.

Beef Stock. You can use chicken or beef interchangeably both taste great.

Pasta. Any shape is great! Bow tie, rigatoni, penne or even fettuccine shape will all work well.

Steps To Make This Recipe

Steps to make this recipe in a grey deep skillet.

Step One. Combine the seasoning and whisk well. Start the pasta. Bring a large pot of water to a boil, salt it and cook al dente according to the directions on the package. Reserve 1 cup of pasta water before draining.

Step Two. While the pasta is cooking, heat olive oil in a large heavy bottomed skillet add the shrimp, sprinkle with a few pinches of the cajun seasoning (photo 1).

Step Three. Cook shrimp for 2-3 minutes over medium heat, flipping them halfway (they will cook more when they are added back into the sauce. Take the shrimp out of the pan and set it aside.

Step Four. Slice the chicken sausage. Add the smoked sausage to the same pan, sprinkle with a few pinches of cajun seasoning and cook for 2-3 minutes until slightly crispy. Take the chicken sausage out of the pan and set aside (photo 2).

Step Five. Add chopped shallot and chopped red bell pepper to the same pan, spritz with oil only if needed, sauté for 1-2 minutes, stirring occasionally. Next, add the garlic and continue to cook for a minute. Lastly, the leftover cajun seasoning and tomato paste (photo 4).

Last steps to make this recipe in a grey skillet.

Recipe Steps Continued

Step Six. Next, add in the broth to deglaze the pan and soak up the bits of browning in the pan. In a small bowl, add cornstarch and 1 tsp water, whisk or mix and add it to the cajun broth (photo 5).

Step Seven. Bring the broth mix to a simmer. Let it simmer for about 3 minutes. Add in the sour cream, chopped spinach, shrimp, chicken sausage and cooked pasta. Let it come back to a simmer. Top it off with parmesan and serve while hot! If you need to thin the sauce to your liking, use the reserved pasta water otherwise, leave it as is!

Skillet filled with pasta, sausage and shrimp.

Recipe FAQs

Should I use fresh or frozen shrimp for this recipe?

Both fresh and frozen shrimp can work well. If using frozen, make sure to thaw them first. To thaw shrimp, place them in a bowl of cold water for about 10-15 minutes.

Can I use a different type of sausage if I can’t find andouille sausage?

Yes, you can substitute chicken andouille sausage with another smoked chicken or pork sausage like kielbasa or chorizo if you can’t find andouille. While it won’t be purely Cajun, it will still be delicious.

What wine or beverage pairs well with this dish?

You can pair Cajun shrimp and sausage with a crisp, cold beer or a white wine like Sauvignon Blanc, Chardonnay, or a light-bodied Pinot Grigio. For non-alcoholic options, a citrusy iced tea or sparkling water with a wedge of lemon or lime complements the flavors nicely.

Recipe Tips

Taste and Adjust. As you’re cooking, taste the sauce and adjust the seasoning if needed as with all recipes. Add more Cajun seasoning or salt if needed.

If the sauce is too thick, add a bit more broth or pasta water. If it’s too thin, let it simmer longer to thicken up.

Don’t Overcook the Pasta. Be sure to cook the pasta just until al dente. It will continue to cook slightly when you mix it with the sauce, so you want it to retain a bit of bite.

Choose the Right Pasta Shape. Opt for a pasta shape that can hold up to the bold flavors and textures of the dish. Penne, fettuccine, or rigatoni work well because they catch and hold onto the sauce and ingredients.

Recipe Pairings

This recipe is great served with my Kale Coleslaw, Air Fryer Garlic Bread, or Baked Jalapeño Poppers.

Other Pasta Recipes To Enjoy

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Grey bowls with texture on them. Filled with pasta, sausage and shrimp.
5 from 4 votes

Cajun Shrimp And Sausage Pasta

Kickin' Cajun Shrimp And Sausage Pasta will be your favorite weeknight meal. Easy to whip up, healthier and full of creamy cajun flavor. 
Prep: 10 minutes
Cook: 30 minutes
Servings: 4

Equipment

  • large deep skillet
  • sharp knives

Ingredients 

  • 6-8 oz rigatoni, or other pasta shape
  • ½ Tbsp olive oil
  • ½ lb large shrimp, thawed
  • ½ lb chicken andouille sausage, sliced, *see notes
  • 1 small shallot, diced
  • 1 small red pepper, diced
  • 3 cloves garlic
  • 2 Tbsp tomato paste
  • cup beef broth, or chicken broth
  • 1 tsp corn starch, *see notes
  • 1 cup sour cream, *see notes
  • 1 cup fresh spinach, chopped
  • ¼ cup parmesan , (optional!) for garnish

Cajun Seasoning

  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper , *use 1 tsp for spicer!
  • 1 tsp black pepper
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 tsp salt

Instructions 

  • Combine the seasoning and whisk well. Start the pasta. Bring a large pot of water to a boil, salt it and cook al dente according to the directions on the package. Reserve 1 cup of pasta water before draining.
  • While the pasta is cooking, heat olive oil in a large heavy bottomed skillet add the shrimp, sprinkle with a few pinches of the cajun seasoning.
  • Cook shrimp for 2-3 minutes over medium heat, flipping them halfway (they will cook more when they are added back into the sauce. Take the shrimp out of the pan and set it aside.
  • Slice the chicken sausage. Add the smoked sausage to the same pan, sprinkle with a few pinches of cajun seasoning and cook for 2-3 minutes until slightly crispy. Take the chicken sausage out of the pan and set aside.
  • Add chopped shallot and chopped red bell pepper to the same pan, spritz with oil only if needed, sauté for 1-2 minutes, stirring occasionally. Add the garlic and continue to cook for a minute. Add the leftover cajun seasoning and tomato paste.
  • Next, add in the broth to deglaze the pan and soak up the bits of browning in the pan. In a small bowl, add cornstarch and 1 tsp water, whisk or mix and add it to the cajun broth.
  • Bring the broth mix to a simmer. Let it simmer for about 3 minutes. Add in the sour cream, chopped spinach, shrimp, chicken sausage and cooked pasta. Let it come back to a simmer. Top it off with parmesan and serve while hot! If you need to thin the sauce to your liking, use the reserved pasta water otherwise, leave it as is!

Notes

*you can use plain chicken sausage or use pork if needed. I use chicken sausage to cut the calories down a bit. 
*to make a slurry to thicken
*plain greek yogurt will also work well. 
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Nutrition

Serving: 1.5cup | Calories: 676kcal | Carbohydrates: 77g | Protein: 34g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 2011mg | Potassium: 547mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1893IU | Vitamin C: 6mg | Calcium: 208mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 4
Calories: 676
Keyword: 30 minute, pasta, shrimp
Like this recipe? Leave a comment below!

About Bailey


You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. 5 stars
    Delicious! I will definitely make this again. It was a big hit with the whole family.