Creamy Cajun Shrimp Pasta

Imagine twirling a forkful of silky, spice-kissed pasta loaded with plump shrimp and smoky sausage — that first bite of Creamy Cajun Shrimp Pasta is pure comfort wrapped in bold Southern heat. This dish delivers a restaurant-quality experience right from your own stovetop, combining the richness of heavy cream with the fiery depth of Cajun seasoning and the savory punch of andouille sausage. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe never disappoints. You’ll learn exactly how to build layers of flavor, nail the perfect creamy sauce, and serve a dish that looks as incredible as it tastes.

Why You’ll Love This Recipe

This Creamy Cajun Shrimp Pasta checks every box you could want in a satisfying dinner. First, it comes together in under 40 minutes, making it a genuine weeknight hero without sacrificing depth of flavor. The combination of tender shrimp, smoky andouille sausage, and a velvety Parmesan cream sauce creates a dish that feels indulgent but is surprisingly straightforward to execute. The Cajun spice blend delivers that signature warmth without overwhelming your palate, while the crushed tomatoes add a subtle brightness that balances the richness of the cream.

You’ll also love how versatile it is. Swap proteins, adjust the heat level, or toss in extra vegetables — this recipe adapts to your pantry and your preferences. The bold colors from red bell pepper and parsley make it a feast for the eyes too. Once you make this Cajun shrimp pasta recipe, it will earn a permanent spot in your dinner rotation.

Ingredients List for the Creamy Cajun Shrimp Pasta

Here’s everything you need to bring this bold and creamy dish together. Gather all your ingredients before you start cooking for the smoothest experience.

• 1 lb. large shrimp (peeled and deveined)

• Kosher salt and fresh cracked black pepper (to taste)

• 1 teaspoon Cajun seasoning (or Creole seasoning)

• 1/2 teaspoon dried Oregano

• 2 tablespoons Olive oil

• 6 oz andouille sausage or smoked sausage (thinly sliced)

• 10 ounces fettuccine pasta

• ½ yellow onion (thinly sliced)

• 1 red bell pepper (thinly sliced)

• 4 teaspoons Cajun seasoning (or Creole seasoning)

• 1 teaspoon brown sugar

• 2-3 cloves garlic (chopped)

• ½ cup crushed tomatoes

• 1 cup chicken broth (sodium free)

• 1 cup heavy cream

• 2/3 cup Grated Parmesan

• 1 tablespoon parsley (chopped)

Pro Tips for the Best Creamy Cajun Shrimp Pasta

Getting this dish exactly right comes down to a few key techniques that separate a good plate from an unforgettable one.

Don’t overcook your shrimp. Shrimp cook in just 1 to 2 minutes per side. The moment they curl into a “C” shape and turn pink, pull them off the heat. Overcooked shrimp turn rubbery and ruin the texture of the entire dish.

Build your sauce slowly. After sautéing your aromatics, allow the crushed tomatoes and chicken broth to reduce before adding the heavy cream. This step concentrates the flavors and ensures your sauce has body rather than being thin and watery.

Toast your Cajun seasoning briefly. When you add the Cajun seasoning to the pan with the vegetables, let it cook for 30 to 60 seconds before adding liquid. Briefly blooming your spices in oil activates the fat-soluble flavor compounds and gives your spicy Cajun pasta sauce a deeper, more complex character from the very first bite.

Instructions

Step 1: Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.

Step 2: Mix the dry ingredients. In a medium bowl, whisk together the flour, Earl Grey tea, lavender, baking powder, baking soda, and salt.

Step 3: Cream the sugar and butter, then add the egg and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.

Step 4: Reduce the mixer to low and add the egg. Add the vanilla and beat until just combined. Scrape down the bottom and sides of the bowl.

Step 5: With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.

Step 6: Assemble the cookies. Use a 3-tablespoon cookie dough scoop to portion the cookie dough into balls. Place the cookies at least 3 inches apart on the prepared sheet pans. Sprinkle the tops of the dough balls with the remaining 2 tablespoons of sugar for garnish before baking.

Step 7: Bake the cookies. Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool.

Step 8: Garnish and cool the cookies. If using blue cornflower petals, sprinkle a few petals on top of each cookie. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.

Step 9: Repeat with the remaining cookie dough.

Step 10: Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

Variations to Try

One of the best things about Creamy Cajun Shrimp Pasta is how easily it adapts to different tastes and dietary needs.

Chicken and Shrimp Version: Replace half the shrimp with thinly sliced chicken breast for a heartier, protein-packed meal. Season the chicken with the same Cajun spice blend and sear it before the shrimp for best results.

Lighter Cajun Pasta: Substitute the heavy cream with half-and-half or full-fat coconut milk for a slightly lighter sauce. The coconut milk adds a subtle sweetness that pairs surprisingly well with the Cajun heat and smoked sausage.

Extra Spicy Cajun Shrimp Pasta: If you love serious heat, add a pinch of cayenne pepper and a few dashes of hot sauce directly into the cream sauce. You can also use a spicy Creole seasoning blend in place of standard Cajun seasoning for an extra kick that builds beautifully with each bite.

Storage and Serving Suggestions

Storing Leftovers: Allow your Creamy Cajun Shrimp Pasta to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to the pan over low heat to loosen the sauce and restore its original creamy consistency. Avoid microwaving at high power, as this can make the shrimp rubbery.

Freezing: This dish is best enjoyed fresh or refrigerated. The cream-based sauce can separate when frozen, so freezing is not recommended.

Serving Suggestions: Serve this dish immediately after tossing the pasta in the sauce for the best texture and flavor. Pair it with warm crusty bread to soak up every drop of that spicy Cajun cream sauce. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Finish each plate with a fresh sprinkle of chopped parsley and extra grated Parmesan for a polished, restaurant-style presentation.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works perfectly well. Thaw them overnight in the refrigerator or place them in a colander under cold running water for about 10 minutes. Pat them completely dry before seasoning to ensure a proper sear.

What pasta can I use instead of fettuccine?
Fettuccine is ideal because its flat, wide shape holds the creamy sauce beautifully. However, linguine, pappardelle, or even penne make excellent substitutes for this Cajun shrimp pasta recipe.

How do I make this dish less spicy?
Simply reduce the amount of Cajun seasoning and skip any additional cayenne. The brown sugar in the recipe naturally balances heat, so you can also increase it slightly to mellow the spice level without compromising the overall flavor.

Can I make this without andouille sausage?
Absolutely. Smoked sausage, chorizo, or even turkey sausage all work well. Each option adds a slightly different flavor profile while maintaining that smoky, savory element that makes Creamy Cajun Shrimp Pasta so satisfying.

Can I make the sauce ahead of time?
You can prepare the cream sauce up to one day in advance and store it in the refrigerator. When ready to serve, reheat it gently over low heat, then cook the shrimp fresh and toss with freshly cooked pasta for the best results.

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