This one-pot Cajun shrimp pasta recipe is FULL of that good ol’ Louisiana flavor. I cook up shrimp, sausage, and tender veggies, then toss them all with linguini in a spicy cream sauce. And y’all know I had to add my homemade Cajun seasoning, too. It’s straight up fire boos!
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How to Make this Cajun Shrimp Pasta Recipe
Step 1: Add olive oil and butter to a large pot over medium-high heat until melted, then add the shrimp, season with salt and pepper, and toss in the sliced sausage.
Step 2: Cook until the shrimp and sausage are fully cooked, then transfer them to a separate plate and set aside.
Step 3: Add the onion and sliced peppers, and cook until tender and slightly browned. Next, add in garlic and cook.
Step 4: Toss everything around and add in the tomatoes.
Step 5: Pour in chicken broth, wine, heavy cream, worcestershire, and hot sauce and whisk together. Turn the heat down to medium and allow the sauce to thicken some.
Step 6: Add back in the shrimp and sausage.
Step 7: Season with Cajun seasoning to taste.
Step 8: Add the cooked linguine to the pot and toss until fully coated in the sauce. Garnish with fresh parsley and serve!
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Cajun Shrimp Pasta Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
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.
Notes
- When buying shrimp, look for ones that smell fresh like the ocean, not fishy. The flesh should be firm and slightly translucent.
- I like to grab peeled and deveined shrimp to save time. But if you’re doing it yourself, use kitchen shears to cut along the back, then pull out the vein with a toothpick or the tip of your knife.
- Thaw frozen shrimp in the fridge overnight. Cold water can work in a pinch, but the fridge is safer.
- Use large or jumbo shrimp. They hold up better in the sauce.
- My homemade Cajun seasoning isn’t overly spicy, but you can add more or less depending on how much heat you want. Taste and adjust as you go, boos.
- Shrimp are done when they curl into a C and turn pink with opaque flesh. Don’t let them go too far or they’ll get rubbery.
- Fridge: Let your pasta cool completely, then transfer it to an airtight container and pop it in the fridge. It’ll keep for up to 3 days.
- Reheating: Warm it gently on the stovetop over low heat with a splash of water or chicken broth to loosen the sauce. Stir it often so everything heats evenly and stays creamy dreamy.
Nutrition
Recipe Tips
- Shop smart for shrimp. They should smell clean, not fishy, and feel firm with a slight bounce.
- Buy peeled and deveined shrimp. It saves time boos, but if you’re doing it yourself, use kitchen shears to cut along the back and pull out the vein.
- Thaw frozen shrimp in the fridge. Overnight is best to keep the texture right and avoid any weird wateriness.
- Adjust the spice to your liking. My homemade Cajun seasoning isn’t too spicy, but you can always add more or less to taste.
- Don’t overcook your shrimp. They’re done when they curl into a C and turn pink and opaque.
Serving Ideas
- Cornbread: Classic skillet cornbread, Jiffy cornbread, or sweet potato cornbread to soak up the sauce from this Cajun shrimp pasta with sausage.
- Bread: Garlic bread, honey butter dinner rolls, or a warm batch of buttermilk biscuits help swipe the bowl clean.
- Salads: A crisp Caesar or a fresh cucumber and onion salad.
- Southern Classics: Green beans, corn pudding, or fried okra all pair beautifully with your Cajun shrimp pasta.
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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.