Cajun Shrimp and Sausage Pasta

(full list of ingredients in the recipe card)

• Andouille Sausage – The flavor backbone of this pasta and other Cajun dishes. If you can’t find andouille, use smoked kielbasa or your favorite smoked sausage. I love using this in my seafood gumbo too.
• Large Shrimp – the combination of shrimp and the smoky, spicy andouille creates so much flavor. Its juiciness also adds a nice texture contrast to the creamy sauce. Make sure to get peeled and deveined shrimp to lessen prep time. Also note, if using frozen shrimp, allow it to thaw completely prior to cooking. If using fresh shrimp, use within 24 hours of purchasing.
• Cajun Seasoning – You can use pre-made Cajun spice blend or Creole Seasoning. I like to use Slap Ya Mama Cajun Seasoning. You can also make your own homemade cajun seasoning blend. 
• Yellow Onion, Celery, Red Bell Pepper – The Holy Trinity of Cajun cuisine! The traditional ratio is 2:1:1 of chopped onions, celery, and bell pepper.
• Diced Tomatoes – If you don’t have diced tomatoes, use crushed tomatoes or marinara.
• Tomato Paste – A must! Sautéing the tomato paste brings out a deeper, richer flavor that you won’t get from diced tomatoes alone.
• Heavy Cream – This tempers the spices and creates a rich and velvety sauce.
• Parmesan Cheese – Grate your own. This is important. Otherwise, it won’t melt properly into the sauce because pre-shredded parm is often coated with stuff like cornstarch to prevent clumping.
• Lemon – We’re using the juice and zest of one lemon. You won’t really notice it, but the acidity brightens up the whole dish and cuts through the rich cream sauce.
• Pasta – use a short pasta that’s sturdy enough to hold up to the hearty sauce like penne or casarecce pasta. The little folds create tiny pockets of creamy pasta sauce that I just love biting into!

Substitutions and Variations

• Pasta – Aside from casarecce or penne, you can also use rigatoni, fettuccine pasta, linguine, spaghetti, fusilli, and other sturdy noodles for this creamy cajun shrimp pasta with sausage.
• Swap out the pasta for grits and make these into cajun shrimp and grits!
• Protein – Add chicken or other types of seafood like catfish, scallops, or salmon like this Cajun Salmon Pasta. You can even make this with tofu.
• Keto and gluten-free – Make it keto by replacing the penne with spaghetti squash or zucchini noodles. For a gluten-free version, just use gluten-free pasta (the rest of the recipe is already gluten-free)!
• Turn this cajun shrimp and sausage pasta alfredo into a cheesy pasta bake! Top with mozzarella or mild cheddar and bake at 350F for 10-15 minutes until golden and bubbly.
• Add chopped jalapenos, red pepper flakes, or more cayenne powder for a spicier pasta dish.
• For a lighter version, skip the heavy cream and parmesan.

How to Make Cajun Shrimp Sausage Pasta

Step 1: Boil the pasta. Bring a large pot of water to a boil and add chicken bouillon paste. Boil pasta until al dente, according to package instructions. Reserve 1 cup of the pasta water, and drain. We’ll use that pasta water later!

Step 2: Season the shrimp. Season shrimp with 1 tsp cajun seasoning, kosher salt, and black pepper. Set aside.

Step 3: Cook the sausage. Add olive oil to a large skillet over medium  heat. Add andouille sausage and cook until browned on both sides, 5-7 minutes. Remove from the pan and set aside.

Step 4: Cook the shrimp. Add shrimp to the pan and cook for 2-3 minutes, until slightly curled and pink (no longer translucent). We intentionally cooked the sausage first so the shrimp cooks in its fat. Remove and add to the bowl with the sausage.

Step 5: Sauté the aromatics. Using the leftover juices in the pan, add onion, bell peppers, and celery to the skillet and cook for 5-7 minutes until the vegetables begin to soften and brown. Add a little more olive oil if needed. Then add garlic and continue to cook for an additional 2 minutes.

Step 6: Add the spices and sauces. Mix together until the paste is warmed and mix in with the veggies, about 3-4 minutes. Then add chicken broth and diced tomatoes. Use the juices to deglaze the pan – be sure to get those browned bits on the bottom of the pan. It’s where all of the flavor is! 

• Then add heavy cream and diced tomatoes. Reduce heat to low and cook until a thick sauce forms, stirring occasionally, about 5-7 minutes.
• Mix in spinach and cheese. Add in spinach and parmesan and stir until combined. Add 1/2 cup of the pasta water to thin the sauce (add the entire cup if you prefer a very thin sauce). Stir until the sauce is creamy.
• Serve. Add in the cooked pasta and top with shrimp, sausage, and fresh parsley.