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.
Looking for another shrimp pasta? Consider trying our Lemon Garlic Pasta with Shrimp and Scallops next!
*This post was sponsored by DeLallo. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
- 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 trying our homemade blackening spice. It’s made with dried oregano, sweet paprika (or smoked paprika), Kosher salt, dried thyme, garlic powder, onion powder, crushed red pepper flakes, and black pepper.
- 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.
- DeLallo Bucatini: This is our all time favorite bucatini, perfect every single time!
- DeLallo extra virgin olive oil: For browning the sausage.
- Unsalted butter: To cook the shallots in.
- Shallot: A more mild onion flavor that adds a subtle sweetness to the pasta.
- Garlic: Fresh garlic adds a robust flavor to the already rich sauce.
- Heavy cream: The base of the creamy sauce.
- Grated Parmesan cheese: Freshly grated Parmigano Reggiano adds a delicious nutty and cheesy flavor to the sauce.
- Fresh parsley: For a pop of green and a fresh herbaceous flavor!
You’ll need a large pot for cooking the pasta as well as a skillet with deep sides to sauté the shrimp and sausage, and then to toss everything together.
How To Make Creamy Cajun Shrimp Pasta
- 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.
- Season the shrimp with our homemade blackening blend or your favorite Cajun seasoning. This is the main flavor profile of the dish, so be really generous with the spice!
- 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.
- Cook the shrimp until they just turn pink on both sides. Remove the cooked shrimp with a slotted spoon.
- Sweat the shallots and garlic. These will cook in the same pan as the sausage and shrimp.
- 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.
- You absolutely must devein the shrimp.
- For a spicier dish, add more Cayenne pepper to the seasoned shrimp.
- To save time, you can prepare the homemade blackening spice blend in advance and store it in an airtight container for up to 3 months.
- If you don’t have homemade blackening spice blend, you can use a store-bought blend. Just be sure to adjust the amount of spice to your liking.
- Don’t have andouille sausage? You can use any type of smoked sausage you like.
- Be sure not to overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and opaque.
Yes, just be sure to thaw the shrimp completely before cooking. Pat dry with paper towels before tossing with the blackening spice blend to remove excess moisture.
Yes! We recommend a long, thin pasta, but you can certainly use any shape of noodles you like.
The leftovers will keep for up to 3 days. Remember, seafood has a shorter shelf life than other proteins. Store in an airtight container in a fridge.
The spice level can be adjusted to your preference. The homemade blackening seasoning blend provides a mild to medium level of heat, but you can increase or decrease the amount of cayenne pepper to make it spicier or milder.
We do not recommend freezing, as cream sauces tend to break when frozen and thawed. This one is best enjoyed fresh!
Substitutions and Variations
- Vegetables: Consider adding vegetables to the pasta recipe, such as bell peppers, zucchini, even mushrooms would be a delicious addition.
- Proteins: 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 proteins 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 chicken broth and sausage are gluten-free.
Our Favorite Side Dishes For Pasta
- Side salad: consider pairing this with our Broccoli Caesar Salad, Shredded 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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Creamy Cajun Shrimp Pasta with Andouille Sausage
- 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
- 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.
- 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 other proteins.