Creamy Cajun Garlic Shrimp & Sausage Rigatoni in 20 Minutes Tips, FAQ & printable recipe

Tips for success

To get the most flavor from your andouille, make sure the skillet is hot before adding the sausage. Let the coins brown without moving them too often—this creates a nice crust. The rendered fat from the sausage will season the butter and the entire dish.

If you're using a nonstick skillet, you may need less butter, but the browning will be less pronounced. For extra depth, you can deglaze the pan with a splash of chicken broth after removing the sausage, but this recipe doesn't require it.

The sauce comes together quickly, so keep the heat at a gentle simmer rather than a rolling boil. Boiling can cause the cream to separate and become grainy. If the sauce does separate, a quick whisk often brings it back together.

Adding the Parmesan off the heat helps it melt smoothly without clumping. If you prefer a spicier dish, add extra Cajun seasoning to taste, or serve with hot sauce on the side for those who want even more heat.

Variations

• Chicken and Sausage: Swap the shrimp for boneless, skinless chicken breast cut into bite-sized pieces. Cook the chicken in the same way as the shrimp, until no longer pink and cooked through to 165°F (74°C). This makes a hearty version that's just as flavorful.
• Extra Veggies: Add sliced bell peppers and onions along with the garlic for extra color and sweetness. Sauté them until tender before adding the cream. You can also stir in a handful of spinach at the end until wilted for a fresh, green addition.
• Spicy Andouille: For more heat, use hot andouille sausage and add a pinch of cayenne pepper to the sauce along with the Cajun seasoning. Serve with extra hot sauce on the side for those who want an even bigger kick.
• Creamy Tomato Version: Add 1/2 cup of crushed tomatoes to the sauce along with the cream and broth. This creates a slightly tangy, rosé-style sauce that pairs beautifully with the shrimp and sausage. Adjust the Cajun seasoning to taste.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring occasionally, until hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of broth or water when reheating to loosen it. Reheat gently on the stovetop or in the microwave, stirring occasionally, until hot. The shrimp and sausage will remain tender if reheated gently.

To make ahead, cook the sausage and shrimp as directed, then cool and refrigerate separately. The sauce can also be made ahead and stored in the refrigerator for up to 2 days. When ready to serve, reheat the sauce, cook the pasta fresh, and combine everything. This allows you to have a quick dinner on a busy night. The pasta is best cooked fresh, as it will absorb sauce and become soft if stored.

Serving ideas

Serve this creamy Cajun rigatoni hot, straight from the skillet, for a rustic and inviting presentation. Garnish with extra chopped parsley for a pop of color.

This dish pairs well with a simple green salad dressed with a light vinaigrette to cut through the richness. Crusty bread is also great for sopping up any extra sauce. For a complete meal, add a side of sautéed greens or roasted vegetables.

This pasta is satisfying enough to stand alone as a main course. It's perfect for a weeknight dinner when you want something comforting and flavorful without a lot of fuss.

The combination of shrimp, sausage, and creamy spicy sauce makes it a crowd-pleaser. Set out extra Cajun seasoning and hot sauce for guests who like more heat. Enjoy it with a cold beer or a glass of white wine, such as a Sauvignon Blanc.

Frequently asked questions

Recipe card

Creamy Cajun Garlic Shrimp & Sausage Rigatoni in 20 Minutes

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 300 g rigatoni pasta
• 2 tbsp unsalted butter
• 200 g andouille sausage, sliced into coins
• 300 g jumbo shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
2. In a large skillet over medium-high heat, melt the butter. Add the sliced andouille sausage in a single layer and cook, undisturbed, for 2–3 minutes until browned and crisp on one side. Flip and cook another 2 minutes until browned on both sides. Transfer the sausage to a plate, leaving the drippings in the skillet.
3. Add the shrimp to the same skillet with 1 tablespoon of the Cajun seasoning. Cook over medium-high heat for 1–2 minutes per side until pink and opaque. Remove the shrimp to the plate with the sausage.
4. Reduce the heat to medium. Add the minced garlic to the skillet and cook, stirring constantly, for 30–60 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
5. Pour in the heavy cream and chicken broth. Add the remaining 1 tablespoon of Cajun seasoning. Bring to a simmer, then cook, stirring occasionally, for 3–4 minutes until the sauce thickens slightly and turns a rich orange color.
6. Add the drained rigatoni and the grated Parmesan to the skillet. Toss well to coat every piece of pasta in the sauce. If the sauce is too thick, splash in a little reserved pasta water to loosen it.
7. Add the cooked shrimp and sausage back to the skillet. Gently fold everything together until the shrimp and sausage are reheated and coated with the sauce.
8. Remove the skillet from the heat. Sprinkle with the chopped fresh parsley and serve immediately. Twirl a giant forkful of rigatoni, shrimp, and sausage, and enjoy the ultimate comfort dinner.

Contains: gluten, crustaceans, milk

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

55 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.