Creamy Cajun Shrimp Pasta with Andouille Sausage

This Creamy Cajun Shrimp Pasta is a flavor-packed meal that’s ready in just over 30 minutes. Sweet, succulent shrimp are tossed with our homemade blackening seasoning blend then pan fried alongside smoky andouille sausage. Toss with bucatini and our rich cream sauce that helps to balance the heat from the spices. It’s completely irresistible!

This Creole-inspired pasta offers just the right blend of spice and creaminess. Note: this is not an Alfredo sauce, which is made with a béchamel and can feel heavy. This definitely has a lighter feel to it, which we appreciate on hot summer days!

Quick enough for busy weeknights! You’ll definitely make this pasta dish for dinner again and again. And honestly I could eat shrimp pasta weekly. A few of my other favorites are shrimp scampi pasta with garlic butter sauce, shrimp fra diavolo in spicy tomato sauce, and this irresistibly garlic lemon scallop and shrimp pasta!

Ingredients Notes

• Shrimp: you can use any size or variety, but we recommend jumbo shrimp that are peeled and deveined. You absolutely must use raw shrimp!
• Blackening seasoning: You can use a store-bought Cajun seasoning blend, but we recommend making homemade blackening spice (it’s a great way to use up leftover spices!). With the leftovers, season up some shrimp and fry them to make crispy shrimp po’ boys!
• Andouille sausage: This is a smoked sausage originating from Louisiana. It’s made from seasoned pork, typically with garlic, paprika, and cayenne pepper. It has a distinct smoky flavor and is often used in Cajun and Creole cuisine.

How To Make Creamy Cajun Shrimp Pasta

1. Bring a large pot of water to a boil, then cook pasta until al dente. Before you drain, be sure to reserve some of the cooking liquid to help make the sauce later.
2. Season the shrimp with our homemade blackening spice blend or your favorite Cajun seasoning. This is the main flavor profile of the dish, so be really generous with the spice!
3. Cook the andouille sausage. We like to do this before cooking the shrimp so that the shellfish can cook in the rendered sausage drippings. Yum! Transfer to a bowl.
4. Cook the shrimp until they just turn pink on both sides. Remove the cooked shrimp with a slotted spoon.
5. Sweat the shallots and garlic. These will cook in the same pan as the sausage and shrimp.
6. Make the creamy sauce! To the pan, add heavy cream, reserved pasta water, and grated Parmesan cheese, then whisk well and simmer over medium heat. Add the cooked pasta, then return the shrimp and sausage to the pan along with fresh parsley. Toss, taste, and adjust seasonings then serve with lemon wedges.

Substitutions and Variations

• Vegetables: Consider adding vegetables to the pasta recipe, such as bell peppers, zucchini, even mushrooms would be a delicious addition.
• Other meats: Add chicken or chicken sausage in place of andouille. Kielbasa or chorizo would also be delicious.
• Vegetarian: Obviously this recipe features blackened shrimp and andouille sausage, which we love, but if you’re wanting a similar flavor profile in a vegetarian pasta, simply omit both and toss the pasta with our blackening spice blend.
• Gluten-Free Option: Substitute the bucatini pasta with gluten-free pasta of your choice and ensure the sausage is gluten-free.
• Have leftover blackening spice? Use it to make my Cajun-spiced salmon fillet!

Our Favorite Side Dishes For Pasta

• Side salad: consider pairing this with my broccoli Caesar salad, thinly sliced Brussels sprouts salad, or our go-to 5 minute Arugula Salad.
• Vegetables: Oven roasted broccoli or grilled asparagus would be simple and tasty!
• Crusty bread! Sop up all that delicious sauce with some crusty baguette or homemade garlic bread!

If you make this Creamy Cajun Shrimp Pasta recipe, please let us know by leaving a review and rating below!

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Print Recipe

4.67 from 3 reviews

Creamy Cajun Shrimp Pasta with Andouille Sausage

This Creamy Cajun Shrimp Pasta is a flavorful and easy weeknight meal made with blackened shrimp, andouille sausage, and a rich, creamy sauce. We love to serve it with bucatini, but any long, thin pasta would be great. If you love the spicy, smoky flavor of blackening spice, you'll love this deeply flavored Creole-inspired pasta!

Prep10 minutes mins

Cook25 minutes mins

Total35 minutes mins

Course: Dinner

Cuisine: American, Creole, Southern

Keyword: blackened shrimp pasta, elevated pasta recipe, restaurant-worthy pasta, shrimp and andouille sausage

Servings: 8 servings

Calories: 552kcal

Author: Ari Laing

Video

Equipment

Large pot for boiling water

Large pan or skillet with deep sides

Spatula

Slotted spoon

Ingredients

• 1 lb DeLallo Bucatini
• 1½ lb jumbo shrimp raw, peeled, and deveined
• 2 Tbsp Blackening seasoning
• ½ lb (8 oz) andouille sausage cut into ¼-½ inch thick rounds
• 2 Tbsp DeLallo Extra Virgin Olive Oil
• 2 Tbsp unsalted butter
• 1 large shallot finely chopped
• 3 large garlic cloves finely chopped
• 1 cup heavy cream
• ½ cup grated Parmesan plus more for serving
• ½ cup loosely packed fresh parsley roughly chopped, plus more for serving
• Flaky sea salt for serving
• Lemon wedges for serving

Instructions

• Cook the pasta. Bring a large pot of water to a rapid boil, then add a generous 2-3 tablespoons of Kosher salt. Add the DeLallo Buccatini, then cook to al dente according to package directions. Before draining, reserve 1 cup of pasta cooking water.
• Season the shrimp. Place 1½ lb of raw jumbo shrimp in a large bowl. Season with 2 Tbsp blackening blend. Toss well to thoroughly coat.
• Brown the sausage. In a large skillet with deep sides, heat 2 Tbsp olive oil over medium-high heat. Add sliced andouille sausage then cook undisturbed for about 3 minutes. Stir well, then allow the sausage to cook on the other side for an additional 2-3 minutes. Use a slotted spoon to transfer the sausage to a large bowl.
• Cook the shrimp. To the same pan, add the seasoned shrimp, making sure they’re in a single layer. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Use a slotted spoon and add the shrimp to the bowl with the sausage.
• Sweat the shallot. Reduce the heat to medium, then add 2 Tbsp unsalted butter to the pan. Add 1 chopped shallot, then cook, stirring occasionally, until translucent, about 3-4 minutes. Add 3 chopped garlic cloves, then stir and cook for 1 minute more.
• Make the sauce. Pour in 1 cup heavy cream, ½ cup reserved pasta water, and ½ cup of grated Parmesan. Stir to combine, then add the cooked pasta, andouille, and shrimp. Add chopped parsley, then stir until very well mixed. Taste, adjust seasoning, then serve immediately with additional grated Parmesan, fresh parsley, lemon wedges, and a sprinkle of flaky sea salt.

Notes

• Shrimp: Any size will work, but note that larger shrimp may take longer to cook, while smaller shrimp will take less time. Whatever size you use, make sure they are raw, peeled, and deveined. You can leave the tails on for presentation or remove them, whichever you prefer.
• Andouille sausage: If you can’t find or don’t want to use andouille, you can substitute with Kielbasa, chorizo, or even chicken sausage. Alternatively, chicken breasts or thighs that are cut into small pieces can be used.
• Gluten-free: Simply use your favorite gluten-free pasta!
• Leftovers: Store in an airtight container in a fridge for up to 3 days. Remember, seafood has a shorter shelf life than meats or poultry.

Nutrition

Calories: 552kcal | Carbohydrates: 46g | Protein: 27g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 1102mg | Potassium: 396mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 2mg

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