This Creamy Cajun Shrimp Pasta is a flavorful and easy weeknight meal made with blackened shrimp, andouille sausage, and a rich, creamy sauce. We love to serve it with bucatini, but any long, thin pasta would be great. If you love the spicy, smoky flavor of blackening spice, you’ll love this deeply flavored Creole-inspired pasta!


  • 1 lb. large shrimp (peeled and deveined)
  • Kosher salt and fresh cracked black pepper (to taste)
  • 1 teaspoon Cajun seasoning (or Creole seasoning)
  • ½ teaspoon dried Oregano
  • 2 tablespoons Olive oil
  • 6 oz andouille sausage or smoked sausage (thinly sliced)
  • 10 ounces fettuccine pasta
  • ½ yellow onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 4 teaspoons Cajun seasoning (or Creole seasoning)
  • 1 teaspoon brown sugar
  • 2-3 cloves garlic (chopped)
  • ½ cup crushed tomatoes
  • 1 cup chicken broth sodium free
  • 1 cup heavy cream
  • ⅔ cup Grated Parmesan
  • 1 tablespoon parsley (chopped)

  • Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil.
  • Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 – 5 minutes. Remove to plate, set aside.
  • Add pasta to salted boiling water and cook until al dente.
  • Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
  • Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes.
  • Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2 – 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
  • Serve with chopped parsley.
  • Enjoy !

  • Course: Dinner
  • Cuisine: American, Creole, Southern
  • Keyword: blackened shrimp pasta, shrimp and andouille sausage, shrimp and sausage pasta
  • Servings: 8 servings
  • Calories: 552kcal

  • Shrimp: Any size will work, but note that larger shrimp may take longer to cook, while smaller shrimp will take less time. Whatever size you use, make sure they are raw, peeled, and deveined. You can leave the tails on for presentation or remove them, whichever you prefer.
  • Andouille sausage: If you can’t find or don’t want to use andouille, you can substitute with Kielbasa, chorizo, or even chicken sausage. Alternatively, chicken breasts or thighs that are cut into small pieces can be used.
  • Gluten-free: Simply use your favorite gluten-free pasta!
  • Leftovers: Store in an airtight container in a fridge for up to 3 days. Remember, seafood has a shorter shelf life than other proteins.