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Overhead view of Cajun shrimp pasta in a stainless steel pot
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4.70 from 10 votes

Cajun Shrimp Pasta Recipe

Cajun Shrimp Pasta, sautéed shrimp with andouille sausage, with seared veggies in a Cajun cream sauce, all tossed with linguine.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Cajun/Creole
Servings: 8 servings
Calories: 467kcal
Author: Jocelyn Delk Adams

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

  1. When buying shrimp, look for ones that smell fresh like the ocean, not fishy. The flesh should be firm and slightly translucent.
  2. 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.
  3. Thaw frozen shrimp in the fridge overnight. Cold water can work in a pinch, but the fridge is safer.
  4. Use large or jumbo shrimp. They hold up better in the sauce.
  5. 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.
  6. 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.
How to Store & Reheat Cajun Shrimp Pasta 
  • 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

Calories: 467kcal | Carbohydrates: 46g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 184mg | Sodium: 942mg | Potassium: 424mg | Fiber: 2g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 33.9mg | Calcium: 120mg | Iron: 2.6mg