This Cajun Shrimp and Andouille Sausage Pasta is perfect for a weeknight dinner. Easy instructions, simple ingredients, and full of flavor. Not only that, but it’s also basically a one-pot dish after preparing the pasta. Have dinner ready in about 40 minutes.

The best part of this spicy pasta recipe is cooking down the tomato broth into a rich, reducing the sauce before adding in cream for a smooth finish. It’s simple enough to enjoy a family meal but also refined for special occasions.

pan of cajun shrimp and sausage pasta with salad

Need a new idea for dinner tonight? You’ve got to try this Creamy Cajun Shrimp and Sausage Pasta.

Creamy Shrimp Pasta with Sausage

This traditional spicy Southern shrimp pasta is a staple in our weekly recipes. I love to use fresh pasta because it cooks in just 2 minutes in slightly boiling water and heightens the quality of this Cajun shrimp dish. The pasta is tender and soaks up the creamy tomato sauce perfectly.

An alternative to pasta noodles is using cheese tortellini instead. Simply add to the sauce and simmer for about 7 minutes. It’s delicious!

You can’t beat a good homemade, from scratch meal. The ingredients are likely to be in your pantry or fridge. Having a simple creamy pasta sauce recipe makes it easy to add alternate flavorings, giving you a variety of different meals to have.

bowl of cajun shrimp and sausage pasta

Fresh veggies, juicy shrimp, and andouille sausage are served over pasta in a creamy tomato with the perfect amount of spice for a little kick. What’s great is you can easily adjust the heat so the whole family can enjoy it.

This cajun pasta recipe is a favorite and is so satisfyingly filling. Try serving it at your next gathering!

Cajun Shrimp and Sausage Pasta Ingredients

  • Shrimp: 1/2 pound of white shrimp, peeled and deveined. Depending on what’s on sale, I’ll either get medium or large shrimp.
  • Andouille sausage: smoked sausage with delicious Cajun spices.
  • Veggies: onions, red chili and bell peppers, kale (optional)
  • Fresh pasta: Buitoni is the brand we usually get from Publix. It only takes 2 minutes to cook in boiling water! Boxed pasta works just fine, and you should definitely try it with tortellini.
  • Tomatoes: a can of crushed tomatoes with tomato puree
  • Heavy cream: This is added at the end for a creamy tomato sauce. You could use regular milk or non-dairy milk such as coconut milk to retain the thick finish or another nut milk that may not be as creamy.
  • Chicken broth: This will simmer down to less than what is used as it condenses into a rich sauce. Feel free to substitute for vegetable broth or water (though it won’t be nearly as flavorful).
  • Seasonings: Cajun seasoning, cayenne pepper, oregano, thyme, and brown sugar with fresh parsley .
pan of cajun shrimp and sausage pasta with pasta in pan

Try a different variation

It’s super easy to switch out a few ingredients as this creamy tomato sauce is quite versatile.

You can use different pasta such as cheese-filled tortellini (my personal favorite). Or serve the cajun shrimp and sausage sauce over rice. Adding in some okra would be absolutely delicious and shredded cheese, like Parmesan, on top.

I also like to switch up the protein. You can either add or substitute chicken and change the sausage you prefer. Get creative and keep this recipe on hand to make new variations of your own!

I hope you enjoy the Creamy Cajun Shrimp and Andouille Sausage Pasta recipe. Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on facebook and instagram!

Cajun Shrimp and Andouille Pasta

Recipe by DiannaCourse: Recipes, Dinner, MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This Cajun Shrimp and Andouille Sausage Pasta is perfect for a weeknight dinner. Easy instructions, simple ingredients, and full of flavor.


  • 1/2 pound medium shrimp, peeled and deveined

  • 2 tablespoons olive oil, divided

  • 3 andouille sausage, sliced julienne

  • 1 tablespoon butter

  • 1 small onion, diced

  • 1/2 red bell pepper, deseed and dice small

  • 1 red chili pepper, deseeded and sliced very thin

  • 2-3 garlic cloves, diced

  • 1/2 cup crushed tomatoes with tomato puree

  • 2 cups chicken broth

  • 1 1/2 tablspoon Cajun seasoning, divided

  • 1/2 teaspoon salt, divided

  • 1/8 teaspoon cayenne pepper

  • 1/4 teaspoon oregano

  • 2 teaspoon brown sugar

  • 1/2 cup heavy cream

  • 1/2 teaspoon pepper or to taste

  • 1 package fresh pasta or tortellini

  • fresh parsley, chopped optional

  • 1 bunch kale, chopped optional


  • Toss shrimp with salt, Cajun seasoning, oregano, and ground pepper, then set aside.
  • Heat a large pan with 1 tbsp olive oil. Cook sausage about 2-3 minutes each side. Set aside. Sear shrimp quickly and set aside.
  • Add the remaining oil to the pan and saute onion and red pepper with remaining Cajun seasoning, cayenne, salt, and pepper. Once translucent, add garlic until soft and fragrant.
  • Add in tomatoes and brown sugar, cooking for 8-10 minutes until thickened and reduced, stirring frequently.
  • Stir in chicken broth and add back sausage, simmering for an additional 10 minutes until about 1/3 reduced.
    Add in cream, cooked shrimp, and kale (optional) at the end before tossing in pasta. *
  • Cook pasta according to package and toss in the sauce. Serve with fresh parsley garnish.


  • The sauce will be thin. This is because the fresh-cooked pasta will absorb a lot of moisture and thicken the sauce slightly with the addition of heavy cream.

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