This Cajun shrimp pasta combines bold, spicy flavors with a creamy tomato sauce to create a delicious seafood pasta dish.
Andouille sausage adds smokiness and depth, complementing the Cajun-seasoned shrimp perfectly.
Using linguine as the pasta base allows the sauce to coat every strand, making each bite flavorful and satisfying.
Why You’ll Love This Recipe
- The combination of Cajun seasoning with andouille sausage brings authentic Louisiana flavors.
- Creamy tomato sauce balances the heat from the spices, making it enjoyable for those who like a moderate kick.
- Using fresh shrimp cooked to the FDA-recommended internal temperature ensures both great taste and food safety.
Spicy Cajun Shrimp Pasta with Andouille Sausage
This spicy Cajun shrimp pasta features shrimp and sliced andouille sausage simmered in a creamy tomato sauce served over linguine for a flavorful seafood pasta.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 8 ounces linguine pasta (about 225 g)
- 1 pound large shrimp, peeled and deveined (450 g)
- 8 ounces andouille sausage, sliced (225 g)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream (240 ml)
- 1 cup diced tomatoes, drained (240 ml)
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Juice of half a lemon
Instructions
- Cook the Pasta Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup pasta water.
- Prepare the Shrimp and Sausage While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and cook until browned, about 3–4 minutes. Remove sausage and set aside.
- Cook the Aromatics and Shrimp In the same skillet, add onion and cook until translucent, about 3 minutes. Add garlic and cook for 1 minute more. Add shrimp and Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Cook until shrimp turn pink and reach an internal temperature of 145°F (63°C), about 3–4 minutes.
- Make the Sauce Add diced tomatoes and heavy cream to the skillet. Stir to combine and simmer for 3 minutes until heated through. Return sausage to the skillet and stir.
- Combine Pasta and Sauce Add cooked linguine to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water a little at a time if the sauce is too thick. Stir in lemon juice and chopped parsley.
- Serve Divide pasta among plates and garnish with extra parsley if desired. Serve immediately.
Helpful Tips
- For best flavor, use freshly peeled and deveined shrimp.
- If you prefer less heat, reduce or omit the cayenne pepper.
- Ensure shrimp reach an internal temperature of 145°F (63°C) for safety.
- Use andouille sausage for authentic flavor; substitute with smoked sausage if unavailable.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat, adding a splash of cream or pasta water to loosen the sauce.
Do not freeze this dish as the cream-based sauce may separate upon thawing.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, feel free to use fettuccine or penne if you prefer. The sauce pairs well with most pasta shapes.
Is this recipe gluten-free?
No, this recipe uses regular linguine. For a gluten-free option, substitute gluten-free pasta.
Can I prepare the sauce ahead of time?
You can prepare the sauce and cook the sausage a few hours ahead and refrigerate. Add cooked shrimp and pasta just before serving.
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