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Cajun Shrimp and Sausage Pasta
20
min active
·
35
min total
·
4
servings
Juicy shrimp and smoky sausage get tossed with pasta in a creamy Cajun sauce for a bold dinner that still feels doable.
Storage & Reheating
Store: up to 2 days.
Reheat: gently over low heat with a splash of liquid; shrimp reheats best slowly.
Avo's Tip
Season the shrimp lightly because andouille and Cajun seasoning can already bring plenty of salt.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I make this without sausage?
Yes. Use extra shrimp or add chicken, but the sausage gives the sauce its smoky base.
Can I use frozen shrimp?
Yes. Thaw fully and pat dry before cooking so the shrimp sears instead of steaming.
Can I make it less creamy?
Use half-and-half instead of heavy cream and add a little extra pasta water to keep the sauce silky.
Why It Works
Cooking the sausage first seasons the pan.
Adding shrimp near the end keeps it tender instead of rubbery.
Quick Fixes
Sauce feels flat: add lemon juice.
Sauce too thick: add pasta water.
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Ingredients
1
—
10 oz linguine, fettuccine, or penne
2
—
1 lb large shrimp, peeled and deveined
3
—
8 oz andouille sausage, sliced
4
—
1 small yellow onion, thinly sliced
5
—
1 bell pepper, thinly sliced
6
—
3 cloves garlic, minced
7
—
1 tablespoon olive oil
8
—
2 teaspoons Cajun seasoning, divided
9
—
1 cup low-sodium chicken broth
10
—
3/4 cup heavy cream or half-and-half
11
—
1/2 cup grated Parmesan cheese
12
—
1 tablespoon lemon juice
13
—
Chopped parsley or scallions, for serving
Instructions
1
Cook the pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
2
Pat shrimp dry and toss with 1 teaspoon Cajun seasoning. Keep the shrimp nearby so it can cook quickly at the end.
3
Heat olive oil in a large skillet over medium heat. Brown the andouille for 3 to 4 minutes, then add onion and bell pepper and cook until softened.
4
Stir in garlic, remaining Cajun seasoning, chicken broth, and cream. Simmer for 3 to 5 minutes, until the sauce begins to thicken.
5
Add shrimp and cook for 2 to 3 minutes, turning once, until just opaque. Stir in Parmesan and lemon juice.
6
Add drained pasta and toss to coat, loosening with pasta water as needed. Finish with parsley or scallions.
RECIPE
Cajun Shrimp and Sausage Pasta
20
min active
·
35
min total
·
4
servings
1
Cook the pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
2
Pat shrimp dry and toss with 1 teaspoon Cajun seasoning. Keep the shrimp nearby so it can cook quickly at the end.
3
Heat olive oil in a large skillet over medium heat. Brown the andouille for 3 to 4 minutes, then add onion and bell pepper and cook until softened.
4
Stir in garlic, remaining Cajun seasoning, chicken broth, and cream. Simmer for 3 to 5 minutes, until the sauce begins to thicken.
5
Add shrimp and cook for 2 to 3 minutes, turning once, until just opaque. Stir in Parmesan and lemon juice.
6
Add drained pasta and toss to coat, loosening with pasta water as needed. Finish with parsley or scallions.
ingrediENTS
—
1
10 oz linguine, fettuccine, or penne
—
2
1 lb large shrimp, peeled and deveined
—
3
8 oz andouille sausage, sliced
—
4
1 small yellow onion, thinly sliced
—
5
1 bell pepper, thinly sliced
—
6
3 cloves garlic, minced
—
7
1 tablespoon olive oil
—
8
2 teaspoons Cajun seasoning, divided
—
9
1 cup low-sodium chicken broth
—
10
3/4 cup heavy cream or half-and-half
—
11
1/2 cup grated Parmesan cheese
—
12
1 tablespoon lemon juice
—
13
Chopped parsley or scallions, for serving
instructions
High comfort. Low effort. Designed for real weeknights.
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