Creamy Cajun Shrimp Pasta with Sausage made with shrimp, smoked sausage, pasta, cream, bell peppers, onion, and Parmesan.

There’s a very specific craving that leads to Creamy Cajun Shrimp Pasta with Sausage, and it usually hits around the end of a long day. You want comfort, but not boring comfort. You want something creamy, sure — but also spicy, smoky, and a little dramatic. The kind of dinner that makes you sit down and actually enjoy eating instead of just checking dinner off the list.

This is that dish for me. It’s cozy, bold, a little indulgent, and somehow still doable on a regular night. Which honestly feels like a small miracle.

The first time I made Creamy Cajun Shrimp Pasta with Sausage, it wasn’t planned. I had shrimp in the freezer, some smoked sausage that needed to be used, and one of those I really don’t want takeout again moods. So I leaned into Cajun flavors and hoped for the best.

I remember tasting the sauce and pausing. Like, actually stopping mid-cook to think, Okay… this is better than I expected. Creamy but not heavy. Spicy but not aggressive. Comforting in that warm, stick-to-your-ribs way without feeling overwhelming. It reminded me of pasta dishes you order at restaurants when you’re celebrating something small — or when you just want to feel taken care of for an evening.

Now it’s one of those meals I come back to when I want dinner to feel special, even if the day wasn’t.

Why you’ll Love this Creamy Cajun Shrimp Pasta with Sausage?

What I love about Creamy Cajun Shrimp Pasta with Sausage is how balanced it feels. Shrimp cooks quickly and stays tender. The sausage brings that smoky depth that makes everything taste richer. The Cajun seasoning adds warmth and spice, but you’re not gasping for water halfway through the bowl.

And the sauce — creamy, yes — but softened with tomatoes and broth so it doesn’t feel heavy or one-note. It’s the kind of sauce that coats the pasta instead of drowning it. That matters. Or at least it does to me.

It also mostly comes together in one skillet, which makes the whole experience way more enjoyable. Less cleanup. More satisfaction. That’s a trade I’ll take every time.

Ingredient Notes

Nothing here is complicated, but each ingredient earns its spot in Creamy Cajun Shrimp Pasta with Sausage.

• Shrimp: Go with large shrimp if you can. They’re harder to overcook and don’t disappear into the sauce. Once they curl and turn pink, they’re done. Don’t push it.
• Sausage: Andouille is classic and adds real Cajun flavor, but smoked sausage works just fine. Slice it thin so it browns instead of steaming.
• Cajun Seasoning: Every brand is different, and this still trips me up sometimes. Some are salty, some are fiery. Taste as you go. Adjust. Trust yourself.
• Brown Sugar: It sounds odd, I know. But that tiny bit of sweetness rounds out the spice and acidity. Don’t skip it. Or do. I’ve forgotten it before and survived.
• Crushed Tomatoes: These keep the sauce from feeling too rich and add depth without turning it into tomato sauce.
• Cream & Parmesan: This is where the sauce gets its body. Let it melt in slowly and don’t rush it.
• Fettuccine: Wide noodles grab creamy sauce better, but honestly, I’ve used what was in the pantry and it still worked.

How to Make Creamy Cajun Shrimp Pasta with Sausage?

1. You start by seasoning the shrimp. Not timidly, but not aggressively either. Then they hit a hot skillet and cook fast — like, don’t scroll your phone fast. Once they’re just cooked, move them to a plate and forget about them for a minute.
2. Next comes the sausage. Let it brown properly. This is not the time to rush. Those crispy edges and browned bits stuck to the pan? That’s flavor you can’t fake.
3. While that’s happening, cook the pasta until al dente. Not soft. Not mushy. It’ll finish cooking in the sauce later, so give it some structure.
4. Now the sauce. Onion and bell pepper go in first, softening and picking up everything left behind in the skillet. Add the Cajun seasoning, brown sugar, and a pinch of salt. Then garlic — just until fragrant. Then comes the crushed tomatoes, broth, and cream. Let it simmer gently. This is where everything starts to feel like a real dish.
5. Parmesan goes in next, then pasta and sausage. Shrimp come back in at the very end so they don’t overcook. Give it a stir, taste it, adjust the seasoning, and call it done.

Storage Options

If you’ve got leftovers, Creamy Cajun Shrimp Pasta with Sausage will keep in the fridge for about 2–3 days in an airtight container. Reheat gently — stovetop is best — with a splash of broth or cream to loosen the sauce.

Freezing works, technically, but cream sauces can change texture. I usually enjoy this one fresh or within a couple of days.

Variations & Substitutions

This dish is flexible, even if it feels fancy.

• Swap shrimp for chicken
• Use penne or linguine instead of fettuccine
• Add mushrooms for extra depth
• Use half-and-half for a lighter sauce
• Turn up the heat with red pepper flakes

Some nights I want it fiery. Other nights I pull back. I’m still undecided on which version I like better, honestly.

What to Serve With Creamy Cajun Shrimp Pasta with Sausage?

This pasta is rich, so simple sides work best.

• Garlic bread (always a good idea)
• A crisp green salad
• Roasted broccoli or asparagus
• Something cold to drink

Or nothing at all. Sometimes the bowl is enough.

FAQ

Is it really spicy?
It has a kick, but it’s manageable. You’re in control of the heat here.

Can I make it ahead?
It’s best fresh, but leftovers reheat well with a little extra liquid.

Can I skip the sausage?
You can, but you’ll lose some depth. Add extra seasoning if you do.

This Creamy Cajun Shrimp Pasta with Sausage is bold, comforting, and just indulgent enough to feel like a reward — without turning dinner into a whole event. It’s the kind of recipe that makes an ordinary night feel a little more special.

If you make it, I want to know — did you keep it mild, or did you lean into the heat?

Creamy Cajun Shrimp Pasta with Sausage

Creamy Cajun Shrimp Pasta with Sausage is a flavorful one-pan pasta dish made with tender shrimp, smoked sausage, fettuccine, vegetables, Cajun spices, and a rich cream sauce—perfect for an easy yet indulgent dinner.

Print Pin Rate

Course: Main Course, Pasta

Cuisine: American, Cajun

Keyword: Creamy Cajun Shrimp Pasta with Sausage

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

For the Shrimp and Pasta

• 1 lb large shrimp peeled and deveined
• Kosher salt and freshly cracked black pepper to taste
• 1 tsp Cajun seasoning or Creole seasoning
• ½ tsp dried oregano
• 2 tbsp olive oil
• 6 oz andouille sausage or smoked sausage thinly sliced
• 10 oz fettuccine pasta

For the Creamy Cajun Sauce

• ½ yellow onion thinly sliced
• 1 red bell pepper thinly sliced
• 4 tsp Cajun seasoning or Creole seasoning
• 1 tsp brown sugar
• 2 –3 cloves garlic chopped
• ½ c crushed tomatoes
• 1 c sodium-free chicken broth
• 1 c heavy cream
• ⅔ c grated Parmesan cheese
• 1 tbsp fresh parsley chopped

Instructions

• Season the shrimp with salt, black pepper, Cajun seasoning, and dried oregano. Toss until evenly coated and set aside.
• Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the shrimp and cook for approximately 2 minutes per side, until just cooked through. Remove the shrimp from the skillet and set aside.
• Add the remaining olive oil to the same skillet. Add the sliced sausage and cook for 4–5 minutes, until browned and caramelized. Remove the sausage from the skillet and set aside.
• Meanwhile, cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside. Do not rinse.
• Reduce the skillet heat to medium. Add the onion, red bell pepper, Cajun seasoning, brown sugar, and a pinch of salt. Sauté for 3–4 minutes, stirring and scraping any browned bits from the bottom of the pan, until vegetables are softened.
• Add the garlic and cook for approximately 30 seconds, until fragrant.
• Stir in the crushed tomatoes, chicken broth, and heavy cream. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring occasionally.
• Add the grated Parmesan cheese and stir until fully melted and incorporated into the sauce.
• Add the cooked pasta and sausage to the skillet and stir to combine. Cook for 2–3 minutes, allowing the pasta to absorb the sauce.
• Gently fold in the cooked shrimp and heat just until warmed through. Adjust seasoning with additional salt and pepper if needed.
• Remove from heat and garnish with chopped parsley before serving.

Notes

To make this Creamy Cajun Shrimp Pasta with Sausage gluten-free, substitute the fettuccine with a certified gluten-free pasta. Ensure that the Cajun seasoning, sausage, chicken broth, and Parmesan cheese are labeled gluten-free and free from cross-contamination.