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This creamy Cajun shrimp and sausage pasta was a huge hit in our house this year - the boyfriend would not stop talking about it and hoarded the leftovers.
Because who can say no to a spicy, creamy, flavor packed sauce served over pasta with chunks of juicy shrimp and spicy smoked sausage?
Seriously though, this recipe was really really good. It's one of those where you grab a bowl and just want to curl up next to the fire and eat it forever. Kinda like this one pot cajun pasta or this spicy chicken pasta.
PLUS...it's just so ultra easy to make. Takes about 30 minutes, so it works perfect for weeknight too.
Jump to:
Why This Recipe Works
- It comes together as a one pot meal, making it perfect for weeknight meals.
- The spice level can be adjusted to your preference.
- The ingredients are interchangeable and you can add/remove anything you want.
If you're a fan of one pot meals, you'll want to check these out oo:
- Instant pot jambalaya
- Claypot chicken rice
- Instant pot paella
- Bacon and pea risotto
- Instant pot chili mac
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Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
The recipe calls for Andouille sausage, a pork sausage smoked with spices, but any smoked sausage can be substituted if needed.
For this recipe, I typically try to use 26/30 or 31/35 sized shrimp for the best results. Not too big, not too small.
I like to use my own homemade Cajun seasoning, but store bought works fine as well.
Step By Step Instructions
Heat the olive oil in a large high sided skillet or Dutch oven over medium heat and add the sausage. Brown on both sides. Remove and set aside.
Add the shrimp and cook 1 minute per side, until pink throughout. Remove and set aside.
Add the onions, green pepper and mushrooms and cook 5-7 minutes, until mushrooms have released their liquid.
Add sherry and cook 1 minute.
Add the tomatoes, chicken stock, Cajun seasoning, bay leaf and cream and simmer for 5-10 minutes, until cream starts to reduce.
Add the sausage, shrimp and cooked pasta and toss to coat the pasta with the sauce.
Serve topped with grated parmesan cheese and green onions (optional).
Serving Options
One thing I love about a one pot meal is it's versatility - you can substitute and/or add really anything you want. Try some of these options:
- Add in different cooked vegetables like this air fryer broccoli, steamed squash, air fryer cauliflower, peas, or cooked carrots.
- Serve it with this air fryer garlic bread or air fryer cornbread (instant pot cornbread is good too);
- Serve it with a salad like this blackened shrimp salad or spinach salad;
- Serve it alongside these southern green beans, honey balsamic brussels sprouts, or jalapeno hushpuppies.
Expert Tips
- If the sauce is too thin, add 1-2 tablespoons of the reserved pasta water and cook until sauce thicken slightly (it will also thicken as it cools).
- For more heat, add ¼ to ½ teaspoon of cayenne pepper.
- make sure to use heavy cream for the best results - milk will not work correctly.
- If the sauce is too thick, add additional chicken stock until it has reached desired consistency.
- You can substitute a dry white wine for the sherry if needed.
- Stir in a handful of Parmesan cheese at the end for an extra boost of flavor (highly recommend!).
- Cook the pasta al dente (leave a little bite in the pasta) so it doesn't overcook when you add it back in the pan with the sauce.
Frequently Asked Questions
I do not recommend using milk as it will not result in a nice creamy sauce. I recommend using heavy cream for the sauce.
The pasta water has starch in it and will aid in thickening your sauce if it is too thin. Just add a little to the sauce while over the heat and stir until it is thick enough.
Storage and Reheating
Leftovers can be store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in a skillet. If the sauce is too thick, add additional chicken broth until the desired consistency is reached.
I do not recommend freezing this dish as the pasta will become very mushy.
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Cajun Shrimp and Sausage Pasta
Ingredients
- 8 ounces Andouille sausage sliced
- 2 teaspoons olive oil
- 1 pound medium sized shrimp peeled and deveined
- 12 ounces dried bowtie pasta (farfalle) cooked according to package instructions (reserve pasta water)
- 1 green pepper diced
- ½ onion diced
- 8 ounces sliced white mushrooms
- ¼ cup sherry
- 1-15 ounce can diced tomatoes drained
- ½ cup chicken stock
- 2 teaspoons Cajun seasoning
- 1 bay leaf
- 1 cup heavy cream
- Grated parmesan cheese optional for serving
- Diced green onions optional for serving
Instructions
- Heat the olive oil in a large high sided skillet or Dutch oven over medium heat and add the sausage. Brown on both sides. Remove and set aside.
- Add the shrimp and cook 1 minute per side, until pink throughout. Remove and set aside.
- Add the onions, green pepper and mushrooms and cook 5-7 minutes, until mushrooms have released their liquid.
- Add sherry and cook 1 minute.
- Add the tomatoes, chicken stock, Cajun seasoning, bay leaf and cream and simmer for 5-10 minutes, until cream starts to reduce.
- Add the sausage, shrimp and cooked pasta and toss to coat the pasta with the sauce.
- Serve topped with grated parmesan cheese and green onions (optional).
Expert Tips:
- If the sauce is too thin, add 1-2 tablespoons of the reserved pasta water and cook until sauce thicken slightly (it will also thicken as it cools).
- For more heat, add ¼ to ½ teaspoon of cayenne pepper.
- make sure to use heavy cream for the best results - milk will not work correctly.
- If the sauce is too thick, add additional chicken stock until it has reached desired consistency.
- You can substitute a dry white wine for the sherry if needed.
- Stir in a handful of Parmesan cheese at the end for an extra boost of flavor (highly recommend!).
- Cook the pasta al dente (leave a little bite in the pasta) so it doesn't overcook when you add it back in the pan with the sauce.
Nutrition
henry
I cannot wait to try this! The flavors sound absolutely amazing - I love creamy and spicy together!
Danielle
I hope you love it!