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This Cajun pasta recipe is loaded with shrimp and smoked andouille sausage, with lots of flavorful Cajun seasonings, so easy to make, a perfect weeknight dinner!
Cajun Pasta Ingredients
- Cajun Holy Trinity: 1 medium onion, 1 stalk celery, 1 small green bell pepper, 1-2 jalapeno peppers, 2-3 cloves garlic
- Tomatoes: 28 ounces crushed or diced canned tomatoes, or fresh chopped tomatoes
- Cajun Seasoning: 1 tablespoon Cajun seasoning blend, salt and black pepper to taste
- Andouille: 4 ounces smoked andouille sausage, sliced
- Shrimp: 1 pound shrimp
- Creamy Option: 2-3 tablespoons sour cream or crema, or heavy cream/cream cheese
- Pasta Noodles: 8 ounces pasta, cooked al dente
- Garnish: Fresh chopped parsley, red pepper flakes, green onions, hot sauce
How to Make Cajun Pasta
- Cajun Holy Trinity:
- Heat olive oil in a large pan to medium high heat. Add onion, celery and peppers and cook for 5 minutes to soften, stirring.
- Garlic and Andouille:
- Add garlic and andouille and cook another minute, until the garlic becomes fragrant.
- Get the Sauce Going:
- Add crushed tomatoes and Cajun seasonings and stir. Bring to a boil, then reduce the heat and simmer for 20 minutes to 30 minutes (or longer) to let the flavors develop. Cook the pasta according to package instructions while the sauce simmers.
- The Shrimp:
- Tuck the shrimp into the sauce and cook for 5 minutes, or until the shrimp is cooked through and nicely pink.
- Pasta Noodles:
- Drain the pasta but retain 1/2 cup of the pasta water. Stir it into the sauce and add the pasta noodles. The pasta water helps thicken the sauce.
- Creamy Cajun Pasta:
- For a creamy version, stir in sour cream or crema. Heavy cream or cream cheese may also be used.
- Garnish and Serve:
- Garnish with parsley, chili flakes, green onions, and hot sauce. Serve immediately.
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Recipe Tips & Notes
The Seasonings. Cajun seasonings are key here for that authentic Cajun flavor. It typically consists of cayenne pepper, sweet paprika, smoked paprika, garlic powder, onion powder and a few other ingredients. Use your favorite Cajun spice. You can also use a good Creole Seasoning blend as well.
The Sauce. I love using crushed tomatoes for this, though any tomatoes will do. Try it with tomato sauce. If you'd like a thinner sauce, stir in some chicken broth or even a bit of water. The flavor develops even more the longer you simmer.
The Pasta. Vary up the type of pasta with your favorite kind. I used fettuccine noodles, but this works with pretty much anything. It's important to incorporate both shrimp and sausage to truly get the flavors we're going for, but maybe some crawfish would be nice as well, or even a seafood version.
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Heat Factor. You'll get a good amount of spice and heat, depending on your chosen Cajun seasoning blend. For a spicier version, use hotter peppers like I do, such as the jalapeno pepper, serrano pepper, or even hotter. You can also add in more Cajun seasonings, spicy chili flakes and/or some hot sauce.
Other Proteins. This recipe is great with chopped chicken breast or chicken thighs, crawfish, and even oysters.
Storage & Leftovers
Storing your Cajun Pasta in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.
Frequently Asked Questions
- → Can I make this dish creamier?
Yes, stir in sour cream, crema, heavy cream, or cream cheese at the end for a creamy version of the Cajun pasta.
- → What type of sausage is best for Cajun pasta?
Smoked andouille sausage is ideal for its bold flavor, but other spicy smoked sausages can be used as well.
- → Is this dish very spicy?
It can be! The spice level depends on your Cajun seasoning and the peppers used. Adjust for your preference.
- → What kind of pasta should I use?
Linguine, fettuccine, or any favorite pasta noodle works well. Just cook it al dente before combining.
- → Can I use other proteins instead of shrimp?
Yes, you can substitute with chicken, crawfish, or even oysters to vary the protein content.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.