Craving bold flavor and creamy comfort? This Cajun Shrimp and Sausage Pasta is a weeknight dinner hero. Loaded with tender shrimp, smoky sausage, and a rich Cajun-spiced cream sauce, this one-pan pasta is bursting with Louisiana-inspired flavor—and comes together in just 35 minutes!
Why You’ll Love This Cajun Shrimp and Sausage Pasta
- Quick and easy – Ready in just over half an hour
- Full of flavor – Cajun spices, juicy shrimp, and smoky sausage in every bite
- One-pan cleanup – Less mess, more deliciousness
- Perfect comfort food – Creamy, cozy, and completely satisfying
Ingredients For Cajun Shrimp and Sausage Pasta
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 1 lb smoked sausage, sliced
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 2 tablespoons Cajun seasoning
- 1 cup heavy cream
- 1 cup chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
How to Make Cajun Shrimp and Sausage Pasta
1. Cook the pasta
Prepare fettuccine according to package directions. Drain and set aside.
2. Sear the shrimp
Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
3. Brown the sausage
In the same skillet, add sausage slices and sauté until browned. Remove and set aside.
4. Sauté aromatics
Add diced onion and minced garlic to the skillet. Cook until onion becomes translucent, about 2–3 minutes.
5. Add bell pepper
Stir in the bell pepper and cook for another 2–3 minutes until slightly softened.
6. Build the sauce
Pour in heavy cream, chicken broth, drained tomatoes, and Cajun seasoning. Stir and bring to a gentle simmer.
7. Combine and simmer
Return shrimp and sausage to the skillet. Stir to coat in sauce. Simmer for 3–4 minutes until heated through.
8. Toss with pasta
Add the cooked fettuccine and toss everything together until well coated. Adjust salt and pepper to taste.
9. Serve and enjoy
Garnish with chopped parsley and serve hot.
Serving Suggestions
- Garnish: Fresh parsley or shredded Parmesan
- Pair with: Garlic bread or a crisp side salad
- Portion size: 1½–2 cups per person
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Freeze: Place in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge.
- Reheat: Gently warm in a skillet with a splash of cream or broth to loosen the sauce. Avoid overcooking the shrimp.
Recipe Tips
- Don’t overcook the shrimp—they only need a few minutes.
- Add vegetables like spinach, mushrooms, or zucchini for extra nutrition.
- Substitute half-and-half for a lighter version of the sauce.
- Try turkey sausage for a leaner option.
Frequently Asked Questions
Can I use another type of pasta?
Absolutely! Penne, linguine, or spaghetti all work well.
What if I don’t have Cajun seasoning?
Make your own with paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper.
Can I make it ahead of time?
Yes—cook pasta, sausage, and shrimp ahead, then reheat with sauce when ready to serve.
How do I lighten the dish?
Use half-and-half instead of cream, and add more veggies. You can also choose leaner proteins.
More Delicious Dinner Recipes You’ll Love
- Parmesan Crusted Cod – A High Protein Dinner Delight
- Split Pea Soup – A Cozy Quick Dinner
- German Potato Soup (Easy & Flavor-Packed Dinner Recipe)
Conclusion
This Cajun Shrimp and Sausage Pasta is the kind of comforting, flavor-packed recipe that satisfies every craving. With its creamy sauce, smoky meat, and spicy Cajun flair, it’s perfect for weeknight dinners or casual entertaining. Serve it hot and watch it disappear fast!
Cajun Shrimp and Sausage Pasta
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp peeled and deveined
- 1 lb smoked sausage sliced
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper sliced
- 2 tablespoons Cajun seasoning
- 1 cup heavy cream
- 1 cup chicken broth
- 1 can 14.5 oz diced tomatoes, drained
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Cook the pasta: Prepare fettuccine according to package directions. Drain and set aside.
- Sear the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
- Brown the sausage: In the same skillet, add sausage slices and sauté until browned. Remove and set aside.
- Sauté aromatics: Add diced onion and minced garlic to the skillet. Cook until onion becomes translucent, about 2–3 minutes.
- Add bell pepper: Stir in the bell pepper and cook for another 2–3 minutes until slightly softened.
- Build the sauce: Pour in heavy cream, chicken broth, drained tomatoes, and Cajun seasoning. Stir and bring to a gentle simmer.
- Combine and simmer: Return shrimp and sausage to the skillet. Stir to coat in sauce. Simmer for 3–4 minutes until heated through.
- Toss with pasta: Add the cooked fettuccine and toss everything together until well coated. Adjust salt and pepper to taste.
- Serve and enjoy: Garnish with chopped parsley and serve hot.
Notes
- Don’t overcook the shrimp—they only need a few minutes.
- Add vegetables like spinach, mushrooms, or zucchini for extra nutrition.
- Substitute half-and-half for a lighter version of the sauce.
- Try turkey sausage for a leaner option.
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