Name: Cajun Shrimp and Sausage Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 10.5 oz (300 g) pasta; 1/2 lb (225 g) shrimp; 1/2 lb (225 g) smoked sausage, sliced; 1 large shallot, finely diced; 1 medium red bell pepper, sliced; 2 large garlic cloves, finely chopped; 1 tablespoon olive oil; 2 tablespoons Cajun seasoning; 2 tablespoons tomato paste; 1 1/2 cups low-sodium chicken stock; 1 cup half and half; 1/4 cup grated Parmesan; A handful fresh parsley, roughly chopped; Salt and freshly ground black pepper to taste

If you’re on the lookout for a meal that’s bursting with bold flavors but still comes together in about 30 minutes, this Cajun Shrimp and Sausage Pasta Recipe is going to become your new go-to. I absolutely love how this dish combines juicy, spiced-up shrimp with those smoky, crispy sausage bites all coated in a creamy, slightly tangy sauce that clings perfectly to every strand of pasta. Trust me, once you try it, your whole family will be asking for seconds.

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Why You’ll Love This Recipe

Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights when you want something delicious without the fuss.
Flavor-Packed: The Cajun seasoning adds a spicy kick that balances beautifully with the creamy sauce and smoked sausage.
Versatile Ingredients: Uses common pantry staples plus fresh ingredients, making it easy to shop for and customize.
Crowd-Pleaser: My family goes crazy for this; it’s rich, comforting, and just the right amount of indulgent.

The dish shows a black skillet filled with creamy orange-colored penne pasta layered with cooked shrimp, browned sausage slices, and small pieces of red bell pepper, all mixed evenly. Fresh chopped green parsley is scattered on top, adding a bright green contrast. A block of cheese and a grater can be seen slightly blurred in the background along with some uncooked penne on a white marbled surface. The pasta appears rich with sauce coating each piece, and the shrimp have a slight shine, making the dish look fresh and ready to eat. photo taken with an iphone --ar 2:3 --v 7 - Cajun Shrimp and Sausage Pasta, Cajun Shrimp Pasta, Spicy Shrimp and Sausage Pasta, Easy Cajun Pasta, Quick Seafood Pasta

Ingredients You’ll Need

This Cajun Shrimp and Sausage Pasta Recipe brings together fresh seafood, smoky sausage, and a creamy, spicy sauce that’s as comforting as it is exciting. The ingredients work harmoniously: the Cajun seasoning wakes up every bite, while the Parmesan and half-and-half add richness that smooths the heat just right.

Flat lay of penne pasta in a small mound, a few plump raw shrimp with pink and white shells, several slices of smoked sausage with a reddish-brown crust, a whole large shallot with pale purple skin, thin slices of bright red bell pepper arranged neatly, two whole garlic cloves with papery white skins, a small white bowl of deep red tomato paste, a small white bowl of golden olive oil, a small white bowl of creamy half and half, a small white bowl of light golden chicken stock, a small white bowl filled with finely grated pale yellow Parmesan cheese, and a small bunch of fresh green parsley sprigs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cajun Shrimp and Sausage Pasta, Cajun Shrimp Pasta, Spicy Shrimp and Sausage Pasta, Easy Cajun Pasta, Quick Seafood Pasta

Pasta: I usually grab penne or rigatoni because their shape catches the sauce nicely, but any sturdy pasta works.
Olive oil: Use good quality extra virgin olive oil for that fruity depth when cooking the shrimp and veggies.
Shrimp: Peeled and deveined is ideal; fresh or thawed frozen shrimp both do the trick.
Smoked sausage: Adds a lovely smoky crunch—maple or Andouille sausage works wonderfully.
Shallot: A mild onion flavor that adds sweetness without overpowering the dish.
Red bell pepper: Brings a pop of color and a subtle sweetness.
Garlic: The more, the merrier! It amplifies the overall flavor.
Cajun seasoning: The star spice blend – make sure it’s balanced with paprika, cayenne, and herbs for that punch.
Tomato paste: Gives the sauce a rich, slightly tangy base.
Chicken stock: Low sodium is best to control saltiness; it deglazes the pan and adds depth.
Half and half: Creaminess without being too heavy.
Parmesan cheese: Freshly grated for that nutty, salty finish.
Fresh parsley: Brightens up the dish at the end with a fresh herbal note.
Salt and pepper: For seasoning adjustments—taste often!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up with this Cajun Shrimp and Sausage Pasta Recipe depending on what’s in my fridge or my mood. Don’t be afraid to tweak it a bit to suit your taste or dietary needs; it’s a forgiving recipe that plays well with changes.

Spicy Boost: When I’m craving extra heat, I add a pinch of cayenne or some sliced jalapeños—it’s a game changer!
Vegetarian Version: I swap out shrimp and sausage for smoked tempeh or spicy roasted mushrooms; the Cajun seasoning still shines.
Swap the Cream: For a lighter option, substituting half and half with coconut milk works surprisingly well and adds a subtle sweetness.
Different Sausage: Using chorizo instead of smoked sausage adds a smoky, slightly paprika-forward taste I adore.

How to Make Cajun Shrimp and Sausage Pasta Recipe

Step 1: Cook the Pasta Al Dente

Bring a large pot of salted water to a boil—don’t forget to salt it well because it’s your first chance to season the pasta. Cook your pasta just until al dente, following the package instructions closely. I always reserve about a cup or two of that starchy pasta water—this little trick helps you loosen the sauce later if it gets too thick. Then, drain and set the pasta aside.

Step 2: Sauté the Shrimp

Heat olive oil in a large deep pan over medium heat. Toss in your shrimp and cook for about 3-4 minutes total, flipping halfway through—you’re looking for them to turn pink and slightly firm but still tender. Once done, remove them and set aside. This keeps them from overcooking later when you add them back in.

Step 3: Crisp up the Sausage

Using the same pan, add the sliced smoked sausage, letting it sizzle for 2-3 minutes until the edges brown and get just a bit crispy. Removing the sausage afterward with a slotted spoon helps leave behind those flavorful browned bits in the pan to build your sauce.

Step 4: Build Your Flavor Base

Add diced shallots and sliced red bell peppers to the pan, cooking them for 1-2 minutes until they soften slightly. Then toss in the chopped garlic and give everything another minute—trust me, garlic is magic when it’s just getting fragrant but not burnt.

Step 5: Make the Sauce

Stir in your Cajun seasoning and tomato paste, letting them toast a bit in the pan—it deepens the flavor. Then pour in the chicken stock to deglaze the pan, scraping up all those delicious browned bits from earlier. Follow with the half and half, stirring to combine, and let the sauce bubble gently for 2-3 minutes on low heat. It should thicken slightly and smell fantastic!

Step 6: Bring It All Together

Return the cooked shrimp and sausage to the pan, stirring to coat everything evenly. Add the cooked pasta and toss so every bite is swimming in that luscious sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it just a bit. Finally, stir in freshly grated Parmesan and chopped parsley to add creaminess and brightness. Don’t forget to taste and adjust salt and pepper before serving immediately—this dish is best enjoyed hot!

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Pro Tips for Making Cajun Shrimp and Sausage Pasta Recipe

Shrimp Timing: Cook shrimp just until pink to avoid rubbery texture when reheated or combined later.
Reserve Pasta Water: That starchy water is gold for adjusting sauce consistency without watering down flavors.
Deglaze Well: Scrape up browned bits after sausage removal—they’re packed with flavor that elevates your sauce.
Don’t Overdo the Cajun: Add seasoning gradually—you can always add more, but it’s tough to fix if it gets too spicy.

How to Serve Cajun Shrimp and Sausage Pasta Recipe

A black pan holds a creamy orange pasta dish with three main layers. The base layer is made of rigatoni pasta coated in a smooth orange sauce. Mixed into this are small pink shrimp and browned sausage pieces adding texture. Bright red bell pepper chunks and green parsley leaves are scattered on top for color and freshness. The pan is set on a white marbled surface with a small pile of plain rigatoni pasta, fresh parsley, a metal grater, and a block of cheese visible nearby. photo taken with an iphone --ar 2:3 --v 7 - Cajun Shrimp and Sausage Pasta, Cajun Shrimp Pasta, Spicy Shrimp and Sausage Pasta, Easy Cajun Pasta, Quick Seafood Pasta

Garnishes

I like sprinkling extra fresh parsley on top for that vibrant green pop and a little more grated Parmesan because, honestly, cheese makes everything better. Sometimes I even add a few red pepper flakes if my guests want a bit more heat, and a wedge of lemon nearby brightens things up perfectly when squeezed fresh at the table.

Side Dishes

This pasta stands strong on its own, but I often serve it alongside a crisp green salad with a citrus vinaigrette or some roasted veggies like asparagus or zucchini. Garlic bread or warm crusty rolls are also fantastic for soaking up any leftover sauce—because there’s always some!

Creative Ways to Present

When I’ve made this for a casual dinner party, I place it in a big, rustic serving bowl so guests can help themselves, garnishing with parsley and lemon wedges on the side. For a more elegant touch, a sprinkle of microgreens on top adds freshness, and serving it in individual shallow bowls makes it feel special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and I make sure to cool the pasta completely before sealing to avoid sogginess. It usually keeps well for up to 3 days, though I have to admit it rarely lasts that long at my house!

Freezing

Freezing works if you’re making this ahead for a busy week, but I recommend freezing the sauce separately from the pasta if possible. The shrimp tends to get a little rubbery when frozen and reheated, so I prefer to add fresh shrimp when I thaw and reheat the sauce.

Reheating

To reheat, gently warm the pasta in a skillet over medium-low heat with a splash of water or chicken stock, stirring often to recoat the noodles evenly. Using a skillet instead of a microwave preserves the creamy sauce texture much better. If you froze the sauce separately, warm it up first, then toss in fresh shrimp and cooked pasta.

FAQs

Can I use another type of pasta for this Cajun Shrimp and Sausage Pasta Recipe?

Absolutely! While penne or rigatoni are great because they hold the sauce well, feel free to use spaghetti, fettuccine, or even bowties—just make sure the pasta shape you choose can grab the creamy sauce so you get flavor in every bite.
How spicy is this Cajun Shrimp and Sausage Pasta Recipe?

This recipe has a moderate level of heat from the Cajun seasoning; it’s warming and flavorful without being overpowering. If you prefer milder dishes, reduce the amount of seasoning or look for a blend with less cayenne. You can always add a pinch of red pepper flakes later if you want more kick.
Can I prepare this recipe in advance for a dinner party?

You can prep several components ahead, like slicing sausage, dicing veggies, and making the sauce (without shrimp). Cook shrimp fresh just before serving to keep them tender. On party day, cook pasta and combine everything shortly before guests arrive for best texture and flavor.
What can I substitute for half and half if I don’t have it?

You can use equal parts milk and cream mixed together as a substitute, or for lighter versions, a splash of whole milk or even coconut milk can work, adjusting seasoning as you go.

Final Thoughts

This Cajun Shrimp and Sausage Pasta Recipe has become one of those dishes I turn to when I want a comforting yet exciting meal on the table fast. The balance of spicy, smoky, and creamy flavors hits all the right notes, and it’s so versatile I’ve had fun experimenting with ingredients over time. I can’t wait for you to try it—you’ll love having this flavorful, hearty dish in your weeknight rotation just like I do!