Creamy Cajun Sausage & Shrimp Pasta Skillet Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality Cajun seasoning that includes paprika, garlic powder, onion powder, and cayenne. If you like it spicier, add a pinch of cayenne or a dash of hot sauce.

To get a nice sear on the sausage, make sure the skillet is hot before adding it, and don't stir it too often—let it develop a crust. If the sauce becomes too thick, use the reserved pasta water to thin it out, adding a splash at a time.

This recipe is all about balance—the smoky sausage, sweet shrimp, and creamy sauce with a kick. Taste as you go and adjust the seasoning to your preference. For a more indulgent version, you can stir in an extra tablespoon of butter at the end for extra richness. If you have leftover sauce, it's great over rice or as a dip for crusty bread.

Variations

• Chicken Cajun Pasta: Replace the shrimp with sliced chicken breast. Season the chicken with Cajun seasoning and cook in the skillet until no longer pink and reaches 165°F (74°C). Proceed with the recipe as written, adding the cooked chicken back with the pasta.
• Vegetarian Cajun Pasta: Omit the sausage and shrimp. Add extra bell peppers, mushrooms, and zucchini. Sauté the vegetables in olive oil until tender, then proceed with the sauce. Use vegetable broth instead of chicken broth. This version is hearty and full of flavor.
• Spicy Andouille & Shrimp: For an extra kick, add 1/2 teaspoon of cayenne pepper or a few dashes of hot sauce to the sauce. Use a spicy andouille sausage and increase the Cajun seasoning to 3 tablespoons. Adjust the heat to your preference.
• Creamy Cajun Shrimp Scampi: Skip the sausage and increase the shrimp to 1 1/2 pounds. Add 1/2 cup of white wine to the skillet after sautéing the garlic, letting it reduce before adding the cream. This version is lighter but still rich and flavorful.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or milk to restore the creamy texture.

Freezer

This dish can be frozen for up to 2 months. Cool completely, transfer to a freezer-safe container, and thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce. Stir frequently until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits; add a splash of milk or broth when reheating to bring it back to a creamy consistency. For best results, reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.

You can prep the ingredients ahead of time—slice the sausage, dice the peppers, mince the garlic, and peel the shrimp. Store them separately in the refrigerator for up to a day.

The dish itself is best cooked fresh, but you can cook the pasta a day ahead, toss it with a little oil, and refrigerate. When ready to cook, just proceed with the recipe, adding the pasta to the sauce as directed.

Serving ideas

Serve this creamy Cajun pasta hot, straight from the skillet, for maximum visual appeal. Garnish with extra chopped parsley and a sprinkle of Cajun seasoning if desired.

A side of crusty bread is perfect for sopping up the extra sauce. This dish is hearty enough to be a complete meal on its own, but it also pairs well with a simple green salad dressed with vinaigrette to cut through the richness.

For a more substantial meal, you can serve it alongside grilled vegetables or a simple coleslaw. The pasta is also great for entertaining—it looks impressive and comes together quickly.

If you're feeding a crowd, you can easily double the recipe and use a larger skillet. Just be sure not to overcrowd the pan when browning the sausage and shrimp; work in batches if needed.

Frequently asked questions

Recipe card

Creamy Cajun Sausage & Shrimp Pasta Skillet

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 10 oz penne pasta
• 2 tbsp olive oil
• 8 oz andouille sausage, sliced into coins
• 1 lb jumbo shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1 cup diced bell peppers (any color)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water before draining, then drain the pasta and set it aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage in a single layer and cook without stirring for 2-3 minutes until browned on the bottom. Flip and cook for another 2 minutes until caramelized. Remove the sausage with a slotted spoon and set aside.
3. In the same skillet, add the shrimp and sprinkle with 1 tablespoon of the Cajun seasoning. Sear for 1-2 minutes per side until pink and opaque. Remove the shrimp and set aside with the sausage.
4. Reduce the heat to medium. Add the diced bell peppers to the skillet and cook for 2-3 minutes until they begin to soften. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
5. Pour in the heavy cream, chicken broth, and the remaining 1 tablespoon of Cajun seasoning. Stir well and bring to a gentle simmer. Let it cook for 2-3 minutes until the sauce thickens slightly and turns a rich orange color.
6. Add the cooked penne, seared sausage, and shrimp to the skillet. Toss everything together until the pasta is fully coated in the sauce and the shrimp and sausage are evenly distributed. If the sauce is too thick, add the reserved pasta water a little at a time.
7. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy. Sprinkle with chopped fresh parsley and serve immediately.

Contains: gluten, crustaceans, milk

Estimated nutrition per serving

Calories

720

Protein

35 g

Carbohydrates

55 g

Fat

40 g

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