Creamy Cajun Shrimp and Sausage Pasta
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This creamy pasta has all the loud flavors of Cajun spices mixed with juicy shrimp, garlic sausage and tossed in a rich butter sauce. Perfectly spiced, this one can be served for special occasions or thrown together on a busy weeknight.
Using my homemade cajun seasoning keeps the salt content in check and no added sugars or fillers. Make extra to save for Cajun meatball stew, Cajun salmon pasta, and Cajun ranch wings.
If you love easy pasta dinners, try fried spaghetti, lazy lasagna, and Instant Pot fettuccine alfredo,
Why you’ll love this recipe
- 38 grams of protein.
- Ready in under 30 minutes.
- Succulent shrimp and savory sausage tossed in creamy cajun sauce.
Ingredients and Substitutions:
These are the main ingredients for this cajun shrimp pasta. See the recipe card below for the full ingredients list and instructions.
- Sausage: I used Roasted Red Bell Pepper and Garlic Chicken Sausage. Switch out for any flavor sausage, smoked sausage or andouille sausage.
- Shrimp: fresh shrimp or frozen shrimp. Opt for large jumbo shrimp, so it doesn’t dry out while cooking. Be sure to buy peeled and deveined shrimp, or you’ll have to do that step yourself.
- Bowtie Pasta: any preferred noodle works as well as gluten-free.
- Cajun Seasoning: you can use your favorite creole seasoning or make this homemade Cajun seasoning. If using store-bought you may need to use less seasoning as they tend to be extra salty.
- Half and Half: can be substituted for whole milk or heavy cream to keep the sauce nice and thick.
- Noodles: you can use any shape, size, and type of pasta you want. Use linguine of fettuccini for an alfredo pasta feel or penne pasta which fills with the sauce.
Variations
- Add any vegetables, like yellow onion or red bell pepper.
- This spicy Cajun seasoning has just the right amount of kick. To adjust the heat level, add or take away a tsp. of cayenne pepper.
Dietary Modifications
- To make this gluten-free, use gluten-free noodles, such as Banza.
How to make this Cajun Shrimp Pasta with Sausage (a visual step-by-step guide):
Step 1: Prep your shrimp and Cajun seasoning
Prep your frozen shrimp by placing it in a bowl of lukewarm water to defrost. In a small bowl mix together all Cajun seasonings and set aside.
Step 2: Boil the pasta
Boil a large pot of water and cook your bowtie pasta according to the package instructions. When draining the pasta I like to leave a little pasta water in as I add it to the pasta sauce to keep the sauce creamy.
Step 3: Sauté the shrimp
While the pasta boils add 1 Tbsp. of oil to a large skillet over medium-high heat. Add 1 Tbsp. Sugar-free Cajun seasoning to the bowl of raw shrimp and mix together well. Chop your sausage into bite-size pieces.
Add the shrimp to the hot pan and sear on one side for a few minutes (image 1).
Flip and add the sausage. Cook until the shrimp is no longer translucent and fully cooked (image 2). Remove the shrimp and sausage from the pan and set aside.
Step 4: Make the spicy alfredo sauce
In the same pan you cooked the shrimp and sausage add in 2 Tbsp. of butter. Once the butter has melted add garlic and simmer until you begin to smell the garlic (image 3).
Add 2 Tbsp. flour and stir until you have a thick paste or roux scraping up all the browned bits from the bottom of the pan (image 4).
Slowly add the half and half a little as a time to the roux and whisk until the flour is no longer chunky and the sauce begins to thicken. This takes approximately 5 minutes (image 5). Remove from the heat.
Add 1 Tbsp. Cajun seasoning to the sauce and stir together well. Sprinkle 1/4 cup of cheese in the sauce and mix together well (image 6).
Step 5: Mix together to combine
Add the cooked and drained noodles to the sauce and mix together to evenly coat (image 7). I like to keep a small amount of water in the pasta so that it keeps the sauce creamy.
Add the shrimp and sausage directly to the pasta and mix together well to coat (image 8).
Step 6: Serve and enjoy!
Serve topped with chopped parsley, freshly grated parmesan cheese or red pepper flakes for an extra little kick. Add a side salad or Broccoli Crunch Salad for some greens.
Expert Tip!
Make a double batch of cajun seasoning for all our other Cajun favorites, like Cajun Chicken and Broccoli Alfredo, Cajun Steak Bites and Cajun Salmon Pasta.
Recipe FAQs
You can serve the Creamy Cajun Shrimp Pasta with Sausage alone or with a side salad or broccoli crunch salad.
Store in an airtight container in the fridge. Add a splash of broth, milk or water to loosen it up when reheating.
You bet! If using frozen, defrost, devien and shell and pat dry before cooking. If using fresh shrimp be sure to devein and deshell and pat dry before using.
Use your favorite shape, size and even gluten-free noodles!
Add a little extra pasta water, water, milk or chicken stock or broth to thin it out.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Creamy Cajun Shrimp Pasta with Sausage
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Ingredients
- 1 lbs. frozen medium size shrimp (deveined with tails off Waterfront Bistro brand)
- 4 Roasted Red Pepper and Garlic Chicken Sausage Links sliced, (Open Nature Brand)
- 10 oz. Bow Tie Pasta, Farfalle (Barilla uncooked)
- 1 Tbsp. Olive Oil
- 2 Tbsp. butter
- 1 garlic clove minced
- 2 Tbsp. All-Purpose Flour
- 1 1/3 cup Fat Free Half and Half (300ml)
- 1/4 cup Parmesan & Romano Shredded Cheese (28g)
- 1 Tbsp. Cajun Seasoning (for shrimp)
- 1 Tbsp. Cajun Seasoning (for sauce)
- Chopped Parsley for garnish
Cajun Seasoning
- 3 Tbsp. Smoked Paprika
- 1.5 Tbsp. Salt
- 2 Tbsp. Garlic Powder
- 1 Tbsp. Onion Powder
- 1 Tbsp. dried Oregano
- 1 Tbsp. Cayenne Pepper
- 1 tsp. fresh ground black pepper
Instructions
Deforst Shrimp (if needed)
- If using frozen shrimp, defrost your frozen shrimp by placing it in a bowl of luke warm water to defrost. This takes 10-15 minutes. Once defrosted, shell devein and pat dry.
Make Cajun Seasoning
- In a small bowl mix together all Cajun seasonings and set aside. Please note you will have leftover seasoning and will not use all of this here.
Boil Pasta
- Boil a pot of water and cook your pasta according to the package instructions. When draining the pasta I like to leave a little pasta water in as I add it to the pasta sauce to keep the sauce creamy. While the pasta boils, make the shrimp, sausage and sauce.
Cajun Shrimp Pasta
- Add 1 Tbsp. Cajun seasoning to the bowl of thawed shrimp and mix together well to evenly coat.
- Add 1 Tbsp. of oil to a pan over medium. Add the shrimp to the hot pan and sear on one side for a few minutes. Flip and add the sausage. Cook until the shrimp is no longer translucent and fully cooked, approximately 5 minutes total. Remove the shrimp and sausage from the pan and set aside.
- In the same pan you cooked the shrimp and sausage add in 2 Tbsp. of butter. Once the butter has melted add garlic and sautee for 30-60 seconds until fragrant. Add 2 Tbsp. flour and stir until you have a thick paste, or roux.
- Slowly add the half and half a little as a time to the roux and whisk until the flour is no longer chunky and the sauce begins to thicken. This takes approximately 3-5 minutes. Remove from the heat.
- Add 1 Tbsp. Cajun seasoning to the sauce and stir together well. Sprinkle 1/4 cup of cheese in the sauce and mix together well until melted.
- Add the cooked and drained noodles to the sauce and mix together to evenly coat. I like to keep a small amount of water in the pasta so that it keeps the cajun sauce nice and creamy.
- Add the shrimp and sausage directly to the pasta and mix together well to coat. Top with chopped parsley.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- If too watery, leave on the stove for longer to thicken up or add flour in small amounts until desired consistency.
- If meal prepping, add more milk or half and half in the morning if needed.
- Switch out the sausage for your favorite flavor.
House favorite. Picky teen girls always polish theirs off!!
This is literally amazing! I’ve made it twice now and my husband has raved about it both times. The second time I halved the Cajun seasoning because I’m a wimp and it was too much of a kick for me, added a sautéed red bell pepper for a little veggie, and it was perfection! I’m keeping this one on my list of favorites to keep making!
This is one of my families favorites too! Happy to hear you feel the same!
Great flavor and macros!
Thank you!
One of my favorite weeknight meals! So flavorful and easy to throw together
This is a go to Sunday night supper here! I substitute chicken instead of shrimp because I’m allergic and it is fantastic.
This was fantastic! Tastes like 1,000 calories, but it’s not! So good, thank you:)
Delicious! I loved this. Creamy with a good kick to it. My kids thought it was a little too spicy, so I may try to take out a little smidge of the cayenne pepper and see if that helps. Very good though
So good!! This is a pretty common meal in our house. Kid approved!
So far my favorite recipe! Although we live so many of them. Almost every dinner, some times every meal is from Ohsnapmacros!
ABSOLUTELY DELICIOUS! And a great filling portion size!
My kids looooved it. Putting in permanent dinner rotation!
My family, especially my husband who is from Louisiana. The flavor was excellent and it was very easy to whip up for dinner with a side salad.
Seconding another review… my husband LOVED this!! It’s his go to at restaurants and this was definitely better than most we’ve had and so easy to make. Next time I will probably not use the sausage and add in veggies instead. This would be so good with spinach, multi colored peppers and some artichoke hearts! Delicious!
This is my husband’s go to dish at restaurants. Not only did he love it but said it was as good if not better than most restaurants. And it was quick to make!
WOAH!! Huge compliment, thank you!!
Quick, easy, & super flavorful. Pre-teen approved!