Cajun Shrimp and Sausage Pasta is creamy, delicious comfort food that can be on the table in less than 30 minutes. This quick pasta dish is perfect for a weeknight dinner. Andouille sausage and cream cheese add spice and tang to the dish- no one will believe how quick and simple the recipe is.
The base of Cajun Shrimp and Sausage Pasta is andouille sausage and a mixture of vegetables known as the Holy Trinity. The mixture is the backbone for so many different Cajun and Creole dishes.
Diced green bell pepper, onions and celery are all you need to transport yourself to bayous of Louisiana. A little andouille doesn’t hurt either. Don’t try to substitute a red bell pepper either.
I typically choose red bell peppers, but the unique flavor of a green bell pepper is important to the Holy Trinity. For this recipe, I used green onions instead of the more standard white onion. That’s purely for convenience since the green tops are the perfect garnish.
Cajun Shrimp and Sausage Pasta comes together with humble ingredients and a half hour. It will blow your mind with how tasty it is!
What is Andouille sausage?
Andouille sausage is a spicy pork sausage that is commonly associated with cuisine in Louisiana. It has a slightly drier texture than typical beef sausages, but it is still rich and flavorful. Spruce Eats has a great article about it if you’re interested in learning more.
Andouille can be found in most grocery stores, but if you’re having trouble finding it, the closest substitute flavor-wise is chorizo. Be warned though, you will want to drain some of the fat off if you’re using chorizo.
Are frozen shrimp okay to use?
Absolutely. I’m in a landlocked state, so frozen seafood is pretty much the standard. Being born and raised on the Gulf Coast, I was previously a snob about frozen seafood, but there is great frozen product out there for those of us that don’t wake up by the ocean.
My favorite blackening seasoning
I love Chef Paul Blackened Redfish Magic Seasoning. It’s the perfect balance of flavors without being too spicy or salty. Unfortunately, I’ve never seen it at a grocery store, but you can order through Amazon by following this link.
There are plenty of blackening seasonings at your local grocery store. Feel free to try anyone that you like but taste a little bit of it before adding to the recipe. If it’s salty, omit the salt from the recipe.
Can the recipe be made in advance?
Definitely, but there are a couple of things to keep in mind. First, reserve all of the garnishes and add them just before serving. That will include the roma tomato, parsley, green onion tops, lemon and parmesan.
Also, the pasta will soak up the sauce the longer that it sits. I would recommend upping the amount of pasta water to 1 cup if you plan to refrigerate the pasta before serving. The sauce will look thin, but once it sits and then reheats, it will be perfect.
The pasta can be stored in the fridge in an airtight container for up to three days. Reheat with a quick zap in the microwave and then garnish and toss to combine.
Cajun Shrimp and Sausage Pasta should definitely make it into your weeknight dinner rotation. You won’t regret it! If you like this recipe, be sure to check out my version of Shrimp and Grits– it’s one of my favorites on the blog!
Cajun Shrimp and Sausage Pasta
- 8 oz rotini
- 2 Tb olive oil
- 1 Tb butter
- 6 oz andouille sausage
- 3 green onions
- 1 green bell pepper
- 2 celery stalks
- 1 lb large peeled and deveined shrimp 16-20 size
- 1 Tb blackening seasoning*
- 1 tsp minced garlic
- 1 Tb tomato paste
- ½ C cream
- 4 oz cream cheese
- ½ C pasta water
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- black pepper to taste
- 1 roma tomato
- Italian flat leaf parsley
- 1 lemon
- shredded parmesan
- Cook pasta according to package instructions. Reserve ½-cup pasta water for the sauce.
- Cut the green onions into ¼-piece, reserving the green tops for garnish. Dice the bell pepper and celery into ¼-inch pieces.
- Place olive oil and butter in a large skillet over medium-high heat. Slice the andouille sausage into ¼-inch thick rounds. Once the oil is hot, add the sausage. Cook for 2-3 minutes, stirring often.
- Once the sausage is browned, add the diced pepper, celery, and white portion of green onions to the pan. Cook for another 2 minutes or until veggies are softened.
- While the veggies cook, toss the shrimp in blackening seasoning. Once the veggies are soft, add the shrimp and stir to combine. After one minute, turn the shrimp over and cook for another 1-2 minutes.
- Turn the heat down to medium and add the garlic and tomato paste. Stir to combine and cook for another one minute.
- Add cream, cream cheese, pasta water, Italian seasoning, salt and pepper. Stir continuously until the cream cheese is totally melted and the sauce is smooth.
- Dice the tomato into ¼-inch pieces. Finely mince roughly one tablespoon of parsley. Garnish with diced tomato, minced parsley and reserved green onions. Serve with a dusting of grated parmesan and a lemon wedge.
FREQUENTLY ASKED QUESTIONS
Yes, they are totally acceptable. Just be sure to completely thaw before using.
Yes. Increase the amount of pasta water in the recipe to 1 cup. Reserve the garnishes (roma tomato, parsley, green onion tops, lemon and parmesan) and add just before serving. The prepared recipe (less garnish) can be kept in an airtight container in the fridge for up to 3 days.