Creamy Cajun Shrimp Pasta

This Cajun Shrimp Pasta is made with juicy, tender shrimp and spicy Andouille sausage in a rich and flavorful Alfredo cream sauce. Ready in just 30 minutes, this quick and easy Cajun pasta is the perfect weeknight dinner.

Creamy Cajun Shrimp Pasta

It’s no secret that I have a soft spot for Cajun food. From the classics, like Jambalaya and Gumbo, to recipes made on a whim, like these Cajun Shrimp Foil Packets or this Cajun Chicken and Rice, New Orleans cuisine, it seems, is always on my mind. 

It only makes sense then that I combine all the buttery, creamy richness of alfredo sauce with the out-of-this-world flavors of Cajun seasoning to make the very best shrimp pasta – EVER!

If you’ve never had the opportunity to try Cajun seasoning, it’s a simple yet hugely flavorful combination of salt, garlic powder, onion powder, black pepper, cayenne, thyme, and oregano. It is one of my absolute favorite seasoning combinations to sprinkle on everything.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Shrimp – In this particular recipe, I decided to make shrimp the star, so I splurged and purchased big, fat jumbo prawns. Of course, any size of shrimp will do; just be sure to adjust the cooking time accordingly.
• Andouille sausage – For a little extra kick. Feel free to add chicken or beef, if preferred.
• Cajun Seasoning – Homemade or store-bought, Cajun seasoning is a must. That said, keep in mind that all Cajun seasoning blends vary in heat levels. So, if you’re sensitive to spicy foods, I highly recommend starting with half the recommended amount of seasoning (this is not a mild pasta dish) and adding more at the end, if desired.
• Mirepoix – Not quite the “Cajun holy trinity” as I left out celery, the mirepoix in this recipe contains onion, bell pepper, and garlic. You can chop your bell pepper into big chunks or dice them nice and small- entirely up to you.
• Tomatoes – I had a whole bag of fresh Roma tomatoes that needed to be used, so I ended up using those. However, feel free to add a large can of diced tomatoes or a mix of each if you prefer.
• Pasta – I used fettuccini pasta here, which is great, but next time I will definitely use penne or bowtie pasta. I love fettuccini noodles, but it’s so much easier to handle leftover pasta noodles when they’re short and fat or in some sort of tube shape.
• Cream – I used full-fat cream. It’s not every day that I make creamy pasta, so when I do, I do it right. Could you use half-and-half? Yes. Do I recommend anything less heavy (aka less fattening) than cream or half-and-half? No.
• Parmesan cheese. As part of the creamy sauce and as a topping, parmesan is always a good idea when pasta noodles are involved.

How to Make

1. Marinate the shrimp: Add your shrimp to a medium mixing bowl and drizzle with 1-2 tablespoons of olive oil, Cajun seasoning, and dried oregano. If you are sensitive to spicy food, cut the total amount of Cajun seasoning in half. You can always add more later if necessary.

2. Cook the sausage first…and then the shrimp: Brown the sausage in a large cast-iron skillet, then remove it to a clean plate and set it aside. Add the shrimp and cook over medium-high heat in a single layer for approximately 2 minutes per side. Cooking time will vary depending on the size of your shrimp, so keep an eye on them.

3. Bring a large pot of salted water to a boil over high heat.

4. Cook the Mirepoix: Return the skillet to medium heat. Cook the onions for 3-4 minutes, stirring often, then add the diced bell pepper and continue to cook for an additional 2-3 minutes, stirring often. Finally, add the garlic and cook for 30 seconds, stirring continuously.

5. Add the seasoning and tomatoes: Add the Cajun seasoning and the diced tomatoes. Mix well, reduce heat to medium, and allow vegetables to cook for 2-3 minutes or until soft.

6. Cook the noodles: Add the fettuccini noodles to the pot of boiling water. Use a large wooden spoon to stir the noodles and prevent them from sticking together. Cook until al dente.

7. Finish the sauce: As the noodles are boiling, add the granulated sugar and chicken broth to the tomatoes. Increase heat to high and allow the mixture to come to a simmer. Cover and reduce heat to low. Cook for approximately 5 minutes before removing the lid and stirring in the cream and butter, then add the shrimp and sausage back to the pot. Allow everything to cook for 3-4 minutes, but do not boil the cream sauce.

8. Add the noodles to the sauce: Finally, add the cooked noodles and shredded parmesan cheese in the sauce, adding reserved pasta water, as needed.

Tips and Tricks

• Can you make this pasta meat-free!? Yes, it’s totally possible. Just ditch the meat.
• Can you make it vegan? I will never say no because I’m sure there is a way to make a pasta that is just as creamy and delicious without animal products. Unfortunately, vegan food is not my specialty (I love cheese far too much).
• Ok, since we’re on the subject, gluten-free? Yes. Just swap the pasta for your favorite gluten-free alternative and double-check that your Cajun seasoning blend (and sausages) doesn’t have any hidden gluten in there. Otherwise, you are good to go.
• If you think you may have leftovers, store the sauce and noodles separately (if possible).
• To reheat, add a little extra broth or water to the sauce as it will thicken considerably in the refrigerator.
• Cajun seasoning is already quite salty. As such, I don’t recommend adding additional salt to this recipe until you’ve had a chance to taste it.

How to Serve

This pasta is pretty heavy, so if you plan to serve it with anything, I’d recommend a light salad like this arugula salad or lettuce and tomato salad. Breadsticks are also always great to mop up extra cream sauce.

More Delicious Cajun Recipes

• Cajun Chicken and Rice Bake
• Creamy Cajun Chicken Pasta Recipe
• Slow Cooker Jambalaya
• Shrimp Étouffée Recipe
• Easy Dirty Rice Recipe (Cajun Rice)
• Spicy Cajun Sausage and Chicken Skillet Recipe
• Remoulade Sauce Recipe