You know those nights when you stare into the fridge and see nothing? Yeah, me too. The thought of making another boring chicken breast just makes you want to order a pizza.
This recipe is the cure for that. It’s a creamy, spicy, and super satisfying Cajun shrimp and sausage pasta that looks fancy but is secretly easy. I’m going to walk you through it, step-by-step, so you can’t mess it up.
By the end of this, you’ll have a go-to meal that feels like a treat but comes together in about 30 minutes. Your weeknight dinners are about to get a serious upgrade.
What You’ll Need
Getting your ingredients ready first is probably the single best habit in cooking. It’s what chefs call “mise en place,” which is just a fancy French way of saying “get your stuff together.” It stops that mid-recipe panic when you can’t find the garlic.
Here’s a quick look at everything you’ll need. Don’t worry, it’s mostly pantry staples and a few fresh things.
For the Pasta and Protein
| Ingredient | Amount |
|---|---|
| Penne Pasta | 1 pound |
| Andouille Sausage | 12 ounces |
| Large Shrimp | 1 pound |
| Olive Oil | 1 tablespoon |
For the Creamy Cajun Sauce
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 4 tablespoons |
| Yellow Onion | 1 medium |
| Green Bell Pepper | 1 medium |
| Garlic | 4 cloves |
| Cajun Seasoning | 1½ tablespoons |
| All-Purpose Flour | 2 tablespoons |
| Chicken Broth | 1 cup |
| Heavy Cream | 1½ cups |
| Grated Parmesan | ½ cup |
| Salt & Black Pepper | To taste |
| Fresh Parsley | ¼ cup, chopped |
A quick note on a couple of things here. For the sausage, try to find real Andouille. It’s a smoked pork sausage that has a kick and it makes a huge difference. If you can’t find it, a good quality smoked sausage or kielbasa works too. For the shrimp, get them peeled and deveined. It saves a ton of time and, let’s be honest, it’s a gross job nobody wants to do.
The Tools for the Job
You don’t need any wild kitchen gadgets for this. These are the basics you’ll probably already have in your kitchen.
| Tool | Purpose |
|---|---|
| Large Pot | For boiling pasta |
| Large Skillet | For the sauce & meat |
| Cutting Board | For chopping veggies |
| Sharp Knife | For chopping, obviously |
| Colander | To drain the pasta |
| Measuring Cups/Spoons | For accuracy |
Pro Tips From My Kitchen
I’ve made this dish, or some version of it, hundreds of times. Along the way, you learn a few things that don’t always make it into the recipe card. Here are my top three tips to make sure this turns out perfect.
1. Don’t Crowd the Pan
This is a big one. When you’re browning the sausage, give it space in the skillet. If you pile it all in at once, the meat will steam instead of brown. You want that nice, crispy, caramelized crust on the sausage slices because that’s where the flavor lives. Work in two batches if you have to. It takes an extra two minutes but makes a world of difference.
2. “Liquid Gold” is Your Best Friend
The starchy water left over from cooking your pasta is amazing. Seriously. The starch helps the sauce stick to the pasta and gives it a silky, creamy texture without being heavy or greasy. Before you drain your pasta, scoop out a good cup or two of that cloudy water. You’ll use it to thin out your sauce to the perfect consistency later on. Never, ever just dump it all down the drain.
3. Garlic Burns Fast
You’ll notice in the instructions that garlic gets added last, right before you add liquids. There’s a reason for that. Minced garlic has a ton of surface area and it burns in a hot pan in less than a minute. Burnt garlic is bitter and will ruin your whole dish. Sauté the onions and peppers first, since they take longer to soften. Then, add the garlic and cook it for just 30-60 seconds until you can smell it. As soon as it’s fragrant, you’re ready for the next step.
Step-by-Step: Let’s Make Some Pasta
Alright, let’s get cooking. Just follow along one step at a time. I’ll tell you what to look for, so you know you’re on the right track.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Step 1: Cook the Pasta
First, get a big pot of water on the stove over high heat. Once it’s at a rolling boil, add a generous amount of salt (it should taste like the ocean). Dump in your pound of penne and cook according to the package directions, but check it a minute early. You want it al dente, which means it still has a slight bite to it. Before you drain, scoop out about 2 cups of the pasta water and set it aside. Then, drain the pasta in a colander.
Step 2: Brown the Sausage
While the pasta is cooking, heat the olive oil in your large skillet over medium-high heat. Add the sliced Andouille sausage in a single layer. Let it cook for about 2-3 minutes per side, until it’s nicely browned and a little crispy. Don’t move it around too much. Let it sit there and get that nice color. Once it’s browned, use a slotted spoon to take it out of the skillet and set it on a plate. Leave the rendered fat in the pan—that’s pure flavor.
Step 3: Sauté the Veggies
Reduce the heat to medium and add the 4 tablespoons of butter to the same skillet. Once it’s melted, add your chopped onion and bell pepper. Cook them, stirring occasionally, for about 5-7 minutes until they’re soft. Scrape up any browned bits from the bottom of the pan as they cook. Now, add the minced garlic and cook for just one more minute until you can smell it.
Step 4: Build That Creamy Sauce
Sprinkle the 2 tablespoons of flour over the cooked vegetables. This is called a roux, and it’s what will thicken our sauce. Stir it constantly for about a minute to cook out the raw flour taste. Then, slowly pour in the chicken broth while whisking. This will prevent lumps. Once it’s smooth, pour in the heavy cream and add the Cajun seasoning.
Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble gently for a couple of minutes to thicken up. If it gets too thick, you can add a small splash of that pasta water you saved.
Step 5: Cook the Shrimp
Add the raw shrimp to the simmering sauce. They cook fast, so don’t walk away. It will only take about 2-3 minutes. You’ll know they’re done when they turn pink and opaque and curl into a “C” shape. (If they curl into a tight “O,” they’re overcooked and will be rubbery).
Step 6: Bring It All Together
Turn off the heat. Add the cooked sausage and the drained pasta back into the skillet with the sauce. Stir in the ½ cup of grated Parmesan cheese and the ¼ cup of chopped parsley. Gently toss everything together until the pasta is fully coated in that beautiful, creamy sauce. Give it a taste and add more salt and pepper if you think it needs it. If the sauce is a little too thick for your liking, now is the time to stir in a bit more of that reserved pasta water until it’s perfect. Serve it up right away.
Possible Swaps and Fun Variations
This recipe is a great starting point, but feel free to play around with it. Cooking should be fun, not a strict set of rules.
- Change the Protein: Not a fan of shrimp? You can use diced chicken breast instead. Just cook it through after you brown the sausage. Scallops would also be amazing here.
- Add More Veggies: This is a great dish to clean out the vegetable drawer. Sliced mushrooms, zucchini, or even some spinach wilted into the sauce at the end would be delicious.
- Adjust the Spice: If you like things really spicy, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cream sauce. If you’re sensitive to heat, make sure you’re using a mild Cajun or Creole seasoning blend.
- Make it Lighter: You can substitute half-and-half or evaporated milk for the heavy cream. The sauce won’t be quite as rich and decadent, but it will still be creamy and delicious.
Got Leftovers? Here’s How to Store Them
This dish makes fantastic leftovers, but the reheating process is important for a creamy pasta.
Storage: Let the pasta cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Reheating: The sauce will thicken up a lot in the fridge. The best way to reheat it is in a skillet over low heat. Add a splash of milk, cream, or water to the pasta to help loosen the sauce as it warms up. Stir it gently until it’s heated through. Microwaving works too, but it can sometimes make the shrimp a little tough, so go in short 30-second bursts.
Frequently Asked Questions
Here are some common questions I get about this recipe.
Q1. Can I use frozen shrimp?
Ans: Absolutely. Just make sure they are completely thawed before you add them to the sauce. You can thaw them overnight in the fridge or run them under cold water for a few minutes.
Q2. My sauce seems too thin. What did I do wrong?
Ans: You didn’t do anything wrong! Just let it simmer on low for a few more minutes; it will continue to thicken. The Parmesan cheese will also help thicken it at the end.
Q3. Can this be made dairy-free?
Ans: Yes, you can try using a full-fat canned coconut milk instead of heavy cream and a dairy-free Parmesan alternative. The flavor will be a little different, but it can still be really good. Use oil instead of butter for the veggies.
Q4. Is this recipe gluten-free?
Ans: It can be! Just use your favorite gluten-free pasta and swap the all-purpose flour for a gluten-free all-purpose blend to thicken the sauce.
Wrapping Up
See? That wasn’t so hard. You just made a restaurant-quality pasta dish in your own kitchen, probably in less time than it would take to get a delivery. The combination of that smoky sausage, tender shrimp, and spicy cream sauce is just a winner every single time.
Now it’s your turn. Give this recipe a try the next time you’re stuck in a dinner rut. I promise you’ll be glad you did. And when you make it, come back and leave a comment below. I’d love to hear how it turned out for you or if you made any fun changes