Cajun flavors go perfectly with shrimp and sausage in this creamy decadent Cajun Shrimp Pasta perfect for entertaining or weeknight dinners.
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Flavor is everything. It is the essence of why we love certain meals and keep coming back for more. For me, spices and heat are part of the addictive flavors I can’t turn away from. That’s why this cajun shrimp pasta recipe has kept calling for me time and time again. I couldn’t stop eating it.
The Heart and Soul of this amazing Cajun Shrimp Pasta Recipe
Cuisine Inspiration: Cajun Primary
Cooking Method: Sautéing & Simmering
Dietary Info: Pescatarian-friendly, Gluten-Free option with the right pasta
Key Flavor: Spicy, Smoky, and Rich
Skill Level: Easy to Intermediate
Key Ingredients
- Olive Oil & Butter: The dynamic duo that starts it all off, giving your dish that rich, flavorful base.
- Jumbo Shrimp: These are the crown jewels of the dish, ready to soak up all that spicy goodness.
- Andouille Sausages: Bringing in that authentic Cajun kick with a smoky, meaty punch.
- Onion, Green and Red Peppers: This trinity is the Mardi Gras parade of flavors that’s essential to any Cajun feast.
- White Wine: Just a splash adds a bright acidity that lifts up the flavors.
- Heavy Cream: Here to smooth things over and bring a luxurious richness to the sauce.
- Worcestershire & Hot Sauce: The splash of sass, adding depth with a little spicy tang.
- Cajun Seasoning: This isn’t just seasoning, it’s the life of the party, the essence of the bayou in a sprinkle.
- Linguini: Twirl it, fork it, love it – these noodles are ready to catch all that saucy goodness.
How to Make Cajun Shrimp Pasta
- Add olive oil and butter to a large pot over medium high heat until melted together.
- Next add shrimp and season with salt and pepper. Add in sliced sausage and cook until completely cooked through and then remove from pot and put on a separate plate.
- Add onion and sliced peppers and cook until tender and a bit browned.
- Next add in garlic and cook for 30 seconds then toss around then add in tomatoes.
- Pour in chicken broth, wine, heavy cream, worcestershire and hot sauce and whisk together.
- Turn heat down to medium and allow sauce to thicken some.
- Add back in shrimp and sausage.
- Season with cajun seasoning to taste.
- Toss in cooked linguini completely coating pasta.
- Garnish with parsley and serve.
How to Serve
- Southern Green Beans: Add a pop of color, these perfectly seasoned beans are such a great compliment.
- Garlic Bread: No pasta night is complete without it! Get that bread nice and toasty to mop up all the saucy goodness. Garlic cheese stuffed rolls are super fun too!
- Corn Pudding: This traditional Southern dish brings sweet corn to the table, creating a sweet and savory harmony with your spicy pasta.
- Southern Cornbread: If you’re diving deep into Southern comforts, a slice of moist cornbread on the side isn’t just a treat; it’s almost a must!
How to Store
To store Cajun shrimp pasta, let it cool completely, then transfer it into an airtight container and refrigerate for up to 3 days. When reheating, gently warm it on the stove with a splash of water or chicken broth to loosen the sauce, as it may thicken in the fridge.
Favorite Spiced Recipes to Try
- Cajun Shrimp Linguine
- Cajun Jambalaya Pasta
- Easy Jambalaya
- Dirty Rice
- Jambalaya Soup
- Creole Pot Pie
- Rasta Pasta
Cajun Shrimp Pasta
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound shrimp
- Salt and pepper
- 2 andouille sausages sliced
- 1/2 onion sliced
- 1 green pepper sliced
- 1/2 red pepper sliced
- 1 tablespoon minced garlic
- 3 roma tomatoes sliced
- 2 3/4 cups chicken broth
- 3/4 cup white wine
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire
- 1 teaspoon hot sauce
- Cajun seasoning to taste
- 16 ounces linguini cooked
- Garnish: parsley
Instructions
- Add olive oil and butter to a large pot over medium high heat until melted together.
- Next add shrimp and season with salt and pepper. Add in sliced sausage and cook until completely cooked through and then remove from pot and put on a separate plate.
- Add onion and sliced peppers and cook until tender and a bit browned.
- Next add in garlic and cook for 30 seconds then toss around then add in tomatoes.
- Pour in chicken broth, wine, heavy cream, worcestershire and hot sauce and whisk together.
- Turn heat down to medium and allow sauce to thicken some.
- Add back in shrimp and sausage.
- Season with cajun seasoning to taste.
- Toss in cooked linguini completely coating pasta.
- Garnish with parsley and serve.
pinterest 
facebook 
twitter 
email
This cajun pasta looks amazing! I could eat this everyday.
Wow! This looks amazing! I’m going to make this 🙂
My kids love Cajun food – this looks fantastic!
Goodness this looks good.
Pinned and adding to my July menu.
This reminds me of my times in South Louisiana. I’m with you shrimp. They’re good any way you make them, but especially in this Cajun pasta. Great post!!
Love love love easy meals like this, especially with a pop of cajun flavor! Pinned!
This pasta looks off the hook good, Jocelyn, and I need to try it soon! Pinned. 🙂
Comfort + sophistication = total win. This is my kind of meal. And I love me a little spice!
Question – can you substitute greek yogurt for the heavy cream or dilute the heavy cream? Sorry folks but try to cut back wherever I can. Looks delicious and can’t wait to try.
You can definitely do that. It will have a different flavor and texture but definitely worth a shot to lighten this up! Enjoy!
This looked like an AWESOME dish so I decided to make it. The only drawback was that it smelled and tasted a little too much like wine. Am I supposed to use real white wine or cooking wine?
Hi Alshah, you can use whichever one you prefer. You want to make sure you cook the alcohol out though then it won’t linger. If you don’t like wine in the dish, you can always use a stock or broth instead.