Cajun shrimp and sausage pasta is the weeknight comfort bowl you’ll make on repeat: smoky sausage, juicy shrimp, and a silky Cajun cream sauce that clings to every bite of pasta. Below you’ll find exact times and temperatures, a quick-reference table, and pro tips so your shrimp stay tender and the sauce never breaks.
| Step | Heat | Time |
|---|---|---|
| Boil penne in chicken stock | High → rolling boil | ~10–11 min (al dente) |
| Brown smoked sausage | Med–high | 5–7 min |
| Sauté shrimp (seasoned) | Med–high | 2–3 min/side (just pink) |
| Simmer cream sauce | Medium → low | 5 min (slight thicken) |
| Toss pasta + cheeses | Low | 1–2 min (melted & glossy) |
Cajun Shrimp and Sausage Pasta Ingredients
8 oz penne pasta
2 Tbsp olive oil, divided (1 Tbsp for pasta water, 1 Tbsp for skillet)
4 cups chicken stock (low-sodium recommended)
12 oz smoked sausage, sliced
1 lb shrimp, peeled & deveined
2 Tbsp Cajun seasoning, divided (plus more to taste)
1 cup half-and-half (or heavy cream for extra rich)
2 Tbsp butter
½ cup sharp cheddar, shredded
½ cup mozzarella, shredded
Fresh parsley (or dried flakes), for garnish
Kosher salt & black pepper, to taste
Optional heat: pinch red pepper flakes
Cajun Shrimp and Sausage Pasta (Creamy, 30–40 Minutes)
Ingredients
Equipment
Method
- Boil pasta: In a large pot, bring chicken stock and 1 Tbsp olive oil to a rolling boil. Add penne and cook to al dente (package time minus 1 minute). Drain (reserve 1/2 cup starchy stock if desired).
- Brown sausage: Heat 1 Tbsp olive oil in a large skillet over medium–high. Add sliced sausage; cook 5–7 minutes until browned. Transfer to a bowl.
- Cook shrimp: Toss shrimp with 1 Tbsp Cajun seasoning, a pinch of salt and pepper. Sauté 2–3 minutes per side until just pink. Transfer to the bowl with sausage.
- Start sauce: Reduce heat to medium; add butter. When melted, pour in half-and-half (or cream). Bring to a gentle simmer, then reduce to low and cook 5 minutes, stirring, until slightly thickened.
- Finish sauce & combine: Stir in cheeses and remaining 1 Tbsp Cajun seasoning until melted and smooth. Add cooked penne, sausage, and shrimp; toss on low heat 1–2 minutes until glossy and coated. If too thick, loosen with a splash of reserved starchy stock.
- Taste & serve: Adjust salt/pepper/Cajun to taste. Garnish with parsley (and red pepper flakes if you like heat). Serve hot.
Notes
How to Make Cajun Shrimp and Sausage Pasta (Step-by-Step)
Boil pasta: In a large pot, bring 4 cups chicken stock + 1 Tbsp olive oil to a boil. Add penne; cook to al dente (package minus 1 minute). Drain (reserve ½ cup starchy stock if you want to loosen sauce later).
Brown sausage: Heat 1 Tbsp olive oil in a large skillet (med–high). Add sausage; cook 5–7 min until browned. Remove to a bowl.
Cook shrimp: Toss shrimp with 1 Tbsp Cajun seasoning, a pinch of salt & pepper. Sauté 2–3 min/side until just pink. Remove to the sausage bowl.
Make cream base: Lower to medium. Add butter; once melted, pour in half-and-half (or cream). Bring to a gentle simmer, then reduce to low and cook 5 min, stirring, until slightly thickened.
Cheese & combine: Add the cheeses and remaining 1 Tbsp Cajun seasoning; stir until melted and smooth. Add cooked penne, sausage, and shrimp; toss on low heat 1–2 min until glossy and coated. If too thick, splash in reserved starchy stock a tablespoon at a time.
Finish: Taste and adjust salt/pepper/Cajun. Garnish with parsley (and red pepper flakes if you like heat). Serve hot.
Pro Tips — Silky, Spicy & Juicy
- Don’t overcook shrimp: 2–3 minutes per side, pull when just pink and opaque.
- Silky sauce: keep cream below a hard boil; melt cheese on low to prevent graininess.
- Salt balance: Cajun blends + sausage are salty—use low-sodium stock, then salt at the end.
- Glossy finish: loosen thick sauce with a splash of the starchy pasta stock.
- Heat control: add red pepper flakes at the end so spice doesn’t overpower the sauce.
- Make-ahead smart: cook pasta & sausage earlier; cook shrimp and finish sauce right before serving.
Cajun Shrimp and Sausage Pasta Tips & Substitutions
For the best Cajun shrimp and sausage pasta, keep the heat medium and the sauce gentle—cream splits when it boils hard. Use large shrimp (16/20) so they stay juicy; pat dry and season before they hit the pan. Andouille is classic, but any smoked sausage works. Short pasta that grabs sauce—penne, rigatoni, ziti—beats long strands.
- Cream choices: Heavy cream = richest and most stable; half-and-half works but simmer low. Dairy-free? Use full-fat coconut milk + 1 tsp cornstarch slurry to thicken.
- Spice level: Start with 1–2 tsp Cajun seasoning; add more to taste. For extra kick, finish with cayenne or hot sauce; for milder, blend in more cream.
- Veggie add-ins: Bell pepper, onion, and celery (the “trinity”) add body. Sauté before the sausage.
- Cheese swaps: Mozzarella melts glossy; parmesan adds salt and bite. Use either—or both.
- Gluten-free: Use GF pasta and thicken with a cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) if needed.
- Sauce control: Too thick? Loosen with hot pasta water or milk 1–2 Tbsp at a time. Too loose? Simmer on low 1–2 minutes or melt in a small handful of mozzarella.
- Prevent curdling: Kill the heat, then stir in cream and cheese. Keep everything just below a simmer.
Storage & Reheat for Cajun Shrimp and Sausage Pasta
Cool the Cajun shrimp and sausage pasta quickly, then store in shallow airtight containers.
- Fridge: 3–4 days.
- Freeze: Up to 2 months (sauce can separate slightly; rewarm gently and whisk).
- Stovetop reheat (best): Add 1–3 Tbsp milk/cream or pasta water per serving; warm on low 3–5 minutes, stirring, until glossy. Do not boil.
- Microwave: 50% power in 45–60-second bursts, stirring and adding a splash of liquid as needed.
- Oven: Covered at 300°F (150°C) for 12–15 minutes with a splash of liquid.
- Revive flavor: Finish with a pinch of Cajun seasoning, black pepper, and a squeeze of lemon; add a sprinkle of mozzarella if it looks dry.
These keep the keyword natural, answer real user needs, and help Rank Math tick the boxes without stuffing.
Can I use heavy cream instead of half-and-half?
Yes—heavy cream makes a richer, thicker sauce and is less likely to split.
What pasta works best?
Short shapes with ridges or tubes (penne, rigatoni) hold sauce and sausage bites well.
Too spicy—how do I fix it?
Stir in a little more cream and a small handful of mozzarella; add a squeeze of lemon to brighten.
Can I make it lighter?
Use half-and-half, reduce cheese slightly, and add a ½ cup of sautéed bell peppers/onions for volume.
Storage & reheat?
Fridge 3–4 days. Reheat gently with a splash of stock or milk to loosen.
