Creamy Cajun Shrimp Pasta is a quick and flavorful dish you can make at home in under 30 minutes. It’s made with tender shrimp, smoky sausage, soft vegetables, and a rich, creamy sauce. The Cajun seasoning adds just the right amount of spice to make every bite taste bold and satisfying.
Why We Love This Creamy Cajun Shrimp Pasta Recipe
You’re going to love this recipe for so many reasons. First, it comes together quickly. In under 30 minutes, you’ll have a restaurant-quality meal made entirely at home. Second, the combination of shrimp and sausage gives you the best of both worlds—tender seafood and hearty meat—while the vegetables add freshness and balance.
Another reason to keep this recipe on repeat? It’s all made in one pan (plus a pot for the pasta), which means cleanup is easy. The cream sauce is luxurious without being too heavy, and the spices can be adjusted to your liking, so you’re in full control. It’s also a flexible dish—perfect for impressing guests or enjoying solo on a cozy evening. This is comfort food, kicked up with bold Cajun flavor.
Ingredients for Creamy Cajun Shrimp Pasta
To make this dish a success, every ingredient plays a role. You’ll need quality proteins, fresh vegetables, and a rich base to create the creamy sauce that brings everything together.
- 1 pound peeled and deveined shrimp
- 1 tablespoon blackened seasoning
- 4 tablespoons olive oil
- 6 ounces sliced andouille sausage
- ½ peeled and small diced onion
- 2 small diced ribs of celery
- ½ seeded and small diced red bell pepper
- 2 finely minced garlic cloves
- 2 tablespoons all-purpose flour
- 3 cups heavy cream
- 2 seeded and medium-diced Roma tomatoes
- ½ cup finely grated Parmesan cheese
- 1 pound fresh fettuccine pasta
- Salt and pepper to taste
- Chopped parsley and extra parmesan for garnish
How to Make Creamy Cajun Shrimp Pasta Directions
You’ll start this recipe by seasoning your shrimp, then layering flavors step-by-step to build a perfectly creamy Cajun sauce. Follow this guide and you’ll have a beautiful, flavorful pasta dish in no time.
Begin by placing the shrimp in a bowl and tossing it with the blackened seasoning until evenly coated. This step adds flavor directly to the shrimp, so each bite is packed with heat and zest.
Next, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Once hot, place the shrimp in a single layer, giving them space to sear—not steam. After about a minute, add the sliced andouille sausage to the pan. Stir everything together so both the shrimp and sausage cook evenly. Continue cooking for another minute, then remove the proteins from the pan and set them aside on a plate.
In the same pan, pour in the remaining 2 tablespoons of oil. Add the diced onion, celery, and red bell pepper. Sauté over medium-high heat for about 5 to 6 minutes until the vegetables start to brown and the onion becomes translucent. Stir in the garlic and let it cook for just a minute—when you start to smell it, it’s ready.
Now, sprinkle the flour over the veggies to create a roux. Stir constantly and let it cook for about 2 to 3 minutes. This thickens the sauce later on and adds depth of flavor. Slowly pour in the heavy cream and stir to combine. Bring it all to a boil and let it cook until thickened to the point it coats the back of a spoon—this is your creamy base.
Once the sauce reaches the right consistency, turn off the heat. Mix in the diced Roma tomatoes, Parmesan cheese, salt, pepper, and the cooked shrimp and sausage. Stir until everything is evenly combined and the cheese has melted into the sauce.
While the sauce is finishing, cook the fettuccine in salted boiling water. If you’re using fresh pasta, it only takes about 2 minutes. Transfer the cooked pasta directly into the pan using tongs, letting a bit of that pasta water cling to the noodles—it helps loosen and blend the sauce perfectly.
Fold everything together with a rubber spatula until the pasta is coated in the creamy Cajun sauce. Serve hot, garnished with more Parmesan cheese and chopped parsley for a burst of color and fresh flavor.
How to Serve Creamy Cajun Shrimp Pasta
Serve your creamy Cajun shrimp pasta immediately after mixing everything together. The sauce is at its best when it’s fresh and hot. You can plate it in individual bowls or present it family-style in a large serving dish.
Pair the pasta with a light green salad or steamed vegetables to balance the richness of the cream. A simple side of crusty bread is also great for soaking up any leftover sauce on your plate. If you’re entertaining, you can add a fruit salad or roasted vegetables for extra variety on the table.
Presentation matters too—finish each serving with a sprinkle of extra Parmesan cheese and a few pinches of freshly chopped parsley. This adds color and brightness, and makes the dish look just as good as it tastes.
Expert Tips: Creamy Cajun Shrimp Pasta
Use fresh shrimp if possible for better texture and flavor. Frozen shrimp works too, but make sure it’s completely thawed and patted dry before cooking.
Don’t overcrowd the pan when cooking shrimp. Spreading them out lets them sear properly instead of steaming, which enhances their taste and texture.
Be patient with the roux. Letting it cook for a couple of minutes removes the raw flour taste and deepens the flavor of the sauce.
Adjust the heat level to your liking. If you want a spicier kick, increase the blackened seasoning or add a pinch of cayenne pepper.
Keep the sauce thick before adding the pasta. The pasta water will thin it slightly and help it coat the noodles smoothly.
Use fresh pasta if you can. It cooks quickly and absorbs the creamy sauce more effectively, giving you a restaurant-quality result.
Grate your own Parmesan instead of using pre-shredded—it melts better and has a richer flavor.
Serve immediately. This dish doesn’t hold up well once cooled, so have everything ready before combining the pasta with the sauce.
How to Store Creamy Cajun Shrimp Pasta
This dish is best served fresh, but you can still enjoy leftovers if you store them properly. Place the cooled pasta in an airtight container and keep it in the refrigerator. It will stay good for up to 3 days.
To reheat, place the desired amount in a pan over low heat. Add about ¼ cup of water or milk to loosen the sauce and stir gently until it’s hot and creamy again. Avoid microwaving if possible, as it can overcook the shrimp and make the sauce separate.
Freezing is not recommended for this recipe. The cream sauce tends to break down after thawing, and the texture of the shrimp may become rubbery.
Variation of Creamy Cajun Shrimp Pasta
You can make this dish your own with a few simple tweaks:
- Swap the protein: Instead of shrimp, try using chicken breast, scallops, or tofu. Just be sure to adjust the cooking time accordingly.
- Change the pasta: Don’t have fettuccine? Use linguine, penne, or even spaghetti. Dried pasta works just fine too.
- Add vegetables: Throw in spinach, mushrooms, or peas during the sautéing step for added nutrition and texture.
- Make it dairy-free: Replace the heavy cream with full-fat coconut milk or a dairy-free alternative. Use a vegan Parmesan or nutritional yeast for the cheesy flavor.
- Control the spice: Use less blackened seasoning for a milder version, or add hot sauce if you want it fiery.
- Go gluten-free: Use gluten-free pasta and swap the all-purpose flour with cornstarch or gluten-free flour to thicken the sauce.
These changes make the recipe even more flexible, so you can suit your personal taste, dietary needs, or whatever ingredients you have on hand.
FAQ about Creamy Cajun Shrimp Pasta
Can I use dried pasta instead of fresh?
Yes, dried pasta works great. Just adjust the cooking time and add it to boiling water when you start cooking the cream sauce so everything finishes together.
How spicy is this pasta?
It has a medium level of heat from the blackened seasoning. You can tone it down or turn it up based on your preference.
Can I make this ahead of time?
It’s best fresh, but you can cook the shrimp and sausage ahead and store them separately. Reheat and combine just before serving.
What can I use instead of andouille sausage?
Try chicken sausage or another smoked sausage. Avoid any pork-based options if you’re avoiding certain meats.
Is there a dairy-free version of this?
Yes, you can use dairy-free cream alternatives like coconut cream and skip the cheese or use a plant-based option.
Why does my sauce feel too thick or too thin?
If too thick, add a splash of pasta water or milk. If too thin, simmer it a little longer before adding the pasta.
Creamy Cajun Shrimp Pasta
Ingredients
- 1 pound peeled and deveined shrimp
- 1 tablespoon blackened seasoning
- 4 tablespoons olive oil
- 6 ounces sliced andouille sausage
- ½ medium onion (peeled and small diced)
- 2 ribs celery (small diced)
- ½ medium red bell pepper (seeded and small diced)
- 2 cloves garlic (finely minced)
- 2 tablespoons all-purpose flour
- 3 cups heavy cream
- 2 medium Roma tomatoes (seeded and diced)
- ½ cup finely grated Parmesan cheese
- 1 pound fresh fettuccine pasta
- Salt and pepper to taste
- Chopped parsley for garnish
- Extra Parmesan for garnish
Instructions
- Toss shrimp with blackened seasoning until evenly coated.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add shrimp in a single layer and sear for about 1 minute.
- Add andouille sausage to the pan, stirring to cook evenly for another minute. Remove shrimp and sausage from the pan and set aside.
- In the same pan, add remaining olive oil, diced onion, celery, and red bell pepper. Sauté for 5-6 minutes until vegetables start to brown.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the veggies, stirring constantly for 2-3 minutes.
- Slowly pour in heavy cream, bringing it to a boil until thickened to coat the back of a spoon.
- Turn off the heat and mix in diced tomatoes, Parmesan cheese, salt, and pepper, followed by the cooked shrimp and sausage.
- Cook fettuccine in salted boiling water, then transfer directly into the sauce with tongs, letting some pasta water cling.
- Fold everything together until pasta is coated in the creamy sauce. Serve hot, garnished with parsley and extra Parmesan.
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