Cajun Shrimp Sausage Pasta

This creamy Cajun shrimp and sausage pasta is the kind of dinner that never fails to impress yet comes together fast enough for a weeknight. Packed with juicy shrimp and spiced sausage, the sauce clings to every bite for the ultimate comfort food with a kick.

The first time I made this, my whole house smelled amazing and my kids lined up at the stove before I could even plate it. It is now a go-to when I want something easy but with restaurant flair.

Ingredients

• Pasta: use a sturdy short pasta like penne or rigatoni to soak up the sauce choose a quality brand for best texture
• Olive oil: extra virgin has the most flavor
• Shrimp: fresh or thawed from frozen look for nice firm shrimp and remove the tails for easier eating
• Smoked sausage: Andouille or your favorite spicy sausage adds key smokiness slice into coins so each bite gets both shrimp and sausage
• Shallot: milder than onion gives sweet depth
• Red bell pepper: brightens the dish and keeps things colorful
• Garlic: fresh is best here for bite and aroma
• Cajun seasoning: premade is fast but homemade gives you control over heat and salt
• Tomato paste: thickens the sauce and builds umami
• Low sodium chicken stock: offers just the right richness without making things too salty
• Half and half: brings the creamy body that makes the sauce so luscious
• Grated Parmesan: salty and nutty use fresh for melting
• Fresh parsley: a finishing touch that wakes up all the flavors
• Salt and freshly ground black pepper: taste and adjust based on your Cajun seasoning

I always grab the freshest shrimp on sale and good local smoked sausage. That extra step makes every bowl special.

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of water to a rolling boil Sprinkle in plenty of salt for flavor Drop in your pasta and stir well Cook until just al dente check a piece so there is a little bite Drain but be sure to save a cup or two of this water for later

Sear the Shrimp:

Warm olive oil in a big deep skillet over medium heat Once shimmering lay in peeled shrimp in a single layer Cook for three to four minutes Flip each shrimp halfway through until they turn pink and curl Remove shrimp from the pan and keep them close by

Brown the Sausage:

In the same skillet drop in the sausage coins Let them sizzle for two to three minutes Those golden crispy edges build flavor for the sauce Scoop sausage out onto a plate so they stay juicy

Sauté Shallot and Pepper:

Add finely diced shallot and thinly sliced red bell pepper to the skillet Cook for one to two minutes Stir occasionally until the shallots soften and the pepper looks just a little tender and glossy

Add Garlic and Spices:

Scatter in your chopped garlic and let it cook for about a minute Stir so nothing burns Sprinkle in Cajun seasoning and spoon in the tomato paste Toasting them briefly wakes up big flavors

Build and Simmer the Sauce:

Pour in chicken stock Scrape up anything stuck to the bottom as this is all flavor Pour in half and half Stir the mixture gently and let the sauce bubble quietly for two to three minutes It should thicken slightly

Combine Everything:

Return shrimp and sausage to the skillet Stir so every bite is coated in the sauce

Finish with Pasta:

Add drained pasta directly to the pan Toss to coat well If the sauce feels thick splash in a bit of reserved pasta water Stir in grated Parmesan and chopped parsley Taste and adjust salt and pepper Serve steaming hot for best impact

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Honestly smoked sausage makes this dish for me Its deep flavor reminds me of gumbo days with my cousins when we would fight over the last sausage piece

Storage Tips

This pasta keeps well sealed in the fridge for up to three days Reheat gently with a splash of milk or water to bring the sauce back to life Freezing is possible but for best texture eat within a week

Ingredient Substitutions

Swap in sweet Italian sausage for less spice Use rotisserie chicken if you need to skip shrimp Oat milk and extra broth can be used in place of half and half for a lighter dairy free option

Serving Suggestions

Pile the pasta high in wide bowls Top with another sprinkle of Parmesan or fresh parsley A green salad or lightly dressed arugula pairs well For more heat pass extra Cajun seasoning or a drizzle of hot sauce

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Cultural and Historical Context

Cajun pasta takes inspiration from Louisiana’s melting pot cuisine The blend of sausage and seafood with bold spices echoes Creole traditions that bring people together My own version has become a staple at family birthdays where the pan always empties first

Recipe FAQs

→ What type of pasta works best for this Cajun shrimp and sausage dish?

Short pasta shapes like penne or rigatoni are ideal as they hold the creamy sauce well and pair nicely with chunky ingredients.

→ Can I substitute the smoked sausage with another protein?

Yes, andouille or chorizo offer rich, smoky flavor, but chicken or turkey sausage work for a lighter twist.

→ How spicy is this Cajun-inspired pasta?

The heat comes mostly from the Cajun seasoning. You can easily adjust the spice level to suit your taste.

→ Is it necessary to use half and half in the sauce?

Half and half gives a creamy texture, but you can substitute with cream for richness or milk for a lighter sauce.

→ How do I store leftovers?

Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Gently reheat with a splash of broth or milk.

→ What garnishes complement this dish?

Fresh parsley and grated Parmesan provide a bright and savory finish to each serving.