Creamy Cajun Shrimp Pasta

This creamy Cajun shrimp pasta delivers that perfect balance of spicy and savory flavors with tender shrimp, smoky andouille sausage, and al dente pasta all wrapped in a luscious cream sauce. It brings restaurant quality dining to your kitchen table with surprisingly little effort.

I first made this pasta when trying to recreate my favorite dish from a New Orleans trip. Now it's become our Friday night tradition when we want something special without the hassle of going out.

Ingredients

• Pappardelle pasta provides wide ribbons that hold the sauce beautifully
• Shrimp brings that perfect seafood sweetness and quick cooking time
• Cajun seasoning creates the signature flavor profile with minimal effort
• Andouille sausage adds smoky depth and authentic Cajun character
• Heavy cream forms the luxurious base of the sauce
• Parmesan cheese creates richness and helps thicken the sauce
• Lemon juice brightens all the flavors and cuts through the richness
• Garlic and onions build the aromatic foundation
• Paprika and chili powder enhance the color and spice level
• Sugar balances the heat and acidity for perfect flavor harmony

How To Make Creamy Cajun Shrimp Pasta

Cook the Pasta

Boil your pappardelle or pasta of choice according to package directions until al dente usually 8 to 10 minutes. Be sure to salt the water generously and reserve about half a cup of that starchy pasta water before draining it will help create a silky sauce later.

Prepare the Shrimp

Pat the shrimp completely dry with paper towels this ensures proper searing. Season them all over with Cajun seasoning making sure each piece is evenly coated. The seasoning forms a flavorful crust when cooked.

Cook the Proteins

Cook the andouille sausage slices in a large hot frying pan until they develop a nice brown crust about 3 minutes per side. Remove and set aside. In the same pan without cleaning it add butter and oil then cook the seasoned shrimp just until pink and opaque about 2 minutes per side. The residual heat will continue cooking them so slight undercooking is better than overcooking. Remove and set aside.

Build the Flavor Base

Using the same pan with all those beautiful browned bits add butter and oil. Sauté the diced onions until they become translucent and slightly golden about 4 minutes. Add the sliced garlic and cook for another 60 seconds until fragrant but not browned which would make it bitter.

Create the Sauce

Pour in the heavy cream and bring to a gentle simmer over medium heat. This is where the magic happens. Add all the seasonings Cajun seasoning lemon pepper paprika chili powder sugar oregano and parmesan cheese. Stir continuously until everything is incorporated and the sauce begins to thicken slightly about 3 minutes.

Combine Everything

Add about a quarter cup of the reserved pasta water to the sauce followed by the cooked pasta. Toss everything together ensuring each strand gets coated in the creamy sauce. The starch in the pasta water helps the sauce cling to the pasta. Add the lemon juice and continue stirring for another minute.

Finish the Dish

Stir in the final tablespoon of butter along with the cooked shrimp and sausage. The butter adds a beautiful sheen to the sauce. Mix everything together for just a minute to warm the proteins through without overcooking them. Remove from heat immediately.

Garnish and Serve

Top generously with additional grated parmesan cheese and freshly chopped parsley for color and freshness. Serve immediately while piping hot for the best texture and flavor.

This dish reminds me of my grandmother who taught me that cooking with love means never skimping on butter or cream. She always said a good cajun sauce should have enough personality to make you smile but not so much spice that you cant taste the delicate seafood.

Spice Level Customization

The beauty of this Cajun pasta is how easily you can adjust the heat level to suit your preference. The recipe as written provides a medium spice level with a pleasant warmth rather than overwhelming heat. For those who enjoy milder flavors reduce the Cajun seasoning to 1 teaspoon and omit the chili powder entirely. The dish will still maintain its characteristic Cajun flavor profile without the burn. Spice lovers can kick things up by adding a diced jalapeño with the onions or incorporating a few dashes of hot sauce into the cream mixture. Remember that the spiciness will intensify slightly as the sauce reduces so taste and adjust accordingly.

Make Ahead and Storage Tips

This Cajun shrimp pasta is at its absolute best when served immediately after cooking when the sauce is silky and the pasta perfectly al dente. However life happens and leftovers can still be delicious when handled properly. Store any remaining pasta in an airtight container in the refrigerator for up to 2 days. The sauce will thicken considerably when cold so when reheating add a splash of cream or milk to restore the silky consistency. Warm it gently over medium low heat stirring frequently to prevent the cream from separating. Microwaving works in a pinch but use 50% power and stir halfway through. I don't recommend freezing this dish as the cream sauce can break upon thawing and the pasta texture will suffer.

The Perfect Pasta Pairing

While this recipe calls for pappardelle pasta its wide ribbons beautifully capturing the creamy sauce the dish works wonderfully with several pasta alternatives. Fettuccine makes an excellent substitute providing substantial surface area for the sauce to cling to. For a shorter pasta option rigatoni or penne work beautifully their tubes capturing pockets of the flavorful sauce. If youre looking for a lighter option try serving the shrimp and sausage with sauce over zucchini noodles or spaghetti squash. For a traditional New Orleans approach serve the entire dish over steamed white rice which soaks up the sauce magnificently while providing textural contrast.

Recipe FAQs

→ What can I substitute for andouille sausage?

If you can't find andouille sausage, you can substitute with chorizo, kielbasa, or any smoked sausage. Each will provide a slightly different flavor profile, but will work well with the Cajun seasonings in this dish.

→ Can I use a different type of pasta?

Absolutely! While pappardelle works beautifully to hold the creamy sauce, you can substitute with fettuccine, linguine, or even penne. The key is choosing a pasta that can stand up to the hearty sauce and toppings.

→ How spicy is this dish?

The spice level is moderate with 2 teaspoons of Cajun seasoning in the sauce, but you can easily adjust to your preference. For a milder version, reduce the Cajun seasoning and omit the chili powder. For more heat, increase the Cajun seasoning or add red pepper flakes.

→ Can I make this dish ahead of time?

This dish is best enjoyed fresh, as the pasta may absorb too much sauce and become soggy when reheated. If needed, you can prepare the components separately (cook the shrimp, sausage, and make the sauce) and combine with freshly cooked pasta just before serving.

→ What sides pair well with this pasta?

A simple green salad with a light vinaigrette provides a nice contrast to the rich, creamy pasta. Garlic bread is also excellent for soaking up any extra sauce. For a complete Louisiana-inspired meal, consider serving with a small cup of gumbo as a starter.

→ Can I use frozen shrimp?

Yes, frozen shrimp works well. Just make sure to thoroughly thaw and pat dry before cooking to ensure they properly sear rather than steam, which gives better flavor and texture in the final dish.