YumVerseEats
Cajun Comfort
Cajun Shrimp and Sausage Pasta
This Cajun shrimp and sausage pasta is creamy, smoky, and full of weeknight comfort without needing a long simmer.
RECIPE AT A GLANCE
20
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Cooking the sausage first seasons the pan. Adding shrimp near the end keeps it tender instead of rubbery.
Ingredients
Pasta & Grains
• 10 oz linguine, fettuccine, or penne
Protein
• 1 lb large shrimp, peeled and deveined
• 8 oz andouille sausage, sliced
Vegetables
• 1 small yellow onion, thinly sliced
• 1 bell pepper, thinly sliced
• 3 cloves garlic, minced
Seasoning
• 1 tablespoon olive oil
• 2 teaspoons Cajun seasoning, divided
Sauce
• 1 cup low-sodium chicken broth
• ¾ cup heavy cream or half-and-half
• ½ cup grated Parmesan cheese
Topping
• 1 tablespoon lemon juice
• Chopped parsley or scallions, for serving
How to Make It
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.
How to Make It
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
Pasta & Grains
• 10 oz linguine, fettuccine, or penne
Protein
• 1 lb large shrimp, peeled and deveined
• 8 oz andouille sausage, sliced
Vegetables
• 1 small yellow onion, thinly sliced
• 1 bell pepper, thinly sliced
• 3 cloves garlic, minced
Seasoning
• 1 tablespoon olive oil
• 2 teaspoons Cajun seasoning, divided
Sauce
• 1 cup low-sodium chicken broth
• ¾ cup heavy cream or half-and-half
• ½ cup grated Parmesan cheese
Topping
• 1 tablespoon lemon juice
• Chopped parsley or scallions, for serving
Storage & Reheat
Store:
Store up to 2 days.
Reheat:
Reheat gently over low heat with a splash of liquid; shrimp reheats best slowly.
Swaps
No andouille? Use the same amount of fully cooked smoked kielbasa; the dish will be milder.
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.
Quick Fixes
Sauce feels flat: add lemon juice.
Sauce too thick: add pasta water.
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