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 Recipe
It's pasta night in the Chili Pepper Madness kitchen, my friends. Everyone loves pasta night, don't they? Pasta is very satisfying and it's usually super easy to prepare. There are so many ways to make it. For me, the secret is in the sauce and the seasonings. And the fun extras!
This particular recipe is one of my favorite pasta dishes. It's perfect for the spicy food lover, seasoned with copious amounts of Cajun seasonings and filled with loads of shrimp and smoky andouille sausage.
We're talking Cajun Pasta, and I think you're going to love it!
The sauce is a tomato-based sauce. You have the option to serve it as-is, or as a creamy version, which adds no time at all to your cooking time. Very simple. If you enjoy jambalaya, you'll enjoy this recipe that brings all of those flavors and tosses them up into a big bowl of pasta.
Another great thing about this recipe is that it is FAST.
Yep. Quick and Easy, ideal for lunch or dinner in a hurry. Of course you can leave the sauce to cook and simmer awhile to let the ingredients mingle and develop with even MORE flavor, but this hit that sweet spot I was looking for without any additional time.
Let's talk about how to make Cajun pasta, shall we?
Cajun Pasta Ingredients
- Cajun Holy Trinity. The traditional Cajun Holy Trinity consists of onion, celery and bell peppers, along with garlic. I like to use 1 medium onion, 1 stalk celery, 1 small green bell pepper and 1-2 jalapeno peppers (sometimes serrano peppers for extra heat) and 2-3 cloves fresh garlic.
- Tomatoes. Use 28 ounces (1 large can) of crushed tomatoes, or you can use diced. You can also use fresh chopped tomatoes, though you may need to break them apart and simmer for longer.
- Cajun Seasoning. Use 1 tablespoon of your favorite Cajun seasoning blend. I like to add in more for myself. Try it with my Homemade Cajun Seasoning blend. You can also use salt and black pepper to taste as well.
- Andouille. Use 4 ounces smoked andouille sausage, sliced, though you can very easily include more to your preference.
- Shrimp. Use 1 pound shrimp.
- For Creamy Cajun Pasta. Use 2-3 tablespoons of sour cream or crema for a creamy version of the recipe. You can also use heavy cream or even cream cheese.
- Pasta Noodles. Use 8 ounces of your favorite pasta noodles, cooked to al dente. I used linguine today, though I often use other noodles. This recipe works with any type of pasta.
- Garnish. I like to garnish with fresh chopped parsley and spicy red pepper flakes. Chopped green onions are great here. Don't forget your favorite hot sauce!
How to Make Cajun Pasta - the Recipe Method
Cajun Holy Trinity. Heat the 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. You can cook the pasta according to package instructions while the sauce is simmering.
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. When the pasta is al dente, drain it but retain 1/2 cup of the pasta water. Stir it into the sauce and add the pasta noodles as well. The starchy pasta water when you stir in the pasta thickens the sauce.
For Creamy Cajun Pasta. If you prefer a CREAMY VERSION, stir in the sour cream or crema at this time. Here is what the creamy version looks like.
Garnish and Serve. Garnish with fresh chopped parsley and chili flakes and serve.
Boom! Done! Your quick and easy Cajun pasta is ready to serve. Looks wonderful, doesn't it? I love this dish. Such a great recipe. So easy to make and so delicious. Perfect for spicy food lovers.
Patty and I both go a little crazy over Cajun flavors. Such powerful food when it comes to flavor. The seasonings blends are potent and can truly liven up any type of a dish.
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.
- 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.
That's it, my friends. I hope you enjoy my Cajun pasta recipe. Such a great pasta dish. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
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.
Try Some of My Other Popular Recipes
Also Try Some of My Popular Cajun Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Cajun Pasta Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 stalk celery chopped
- 1 jalapeno pepper chopped (optional, for more spicy)
- 1 small green pepper chopped (or use half a large one)
- 2 cloves garlic minced
- 28 ounces crushed tomatoes (or use equivalent fresh)
- 4 ounces smoked andouille sausage sliced
- 1 pound large shrimp peeled and deveined
- 1 tablespoon Cajun seasoning (or more to taste - I usually use 2 tablespoons)
- 2-3 tablespoons sour cream or crema (optional, for a creamy version)
- 8 ounces prepared pasta noodles
- Chopped parsley and chili flakes for serving
Instructions
- Heat the olive oil in a large pan to medium heat. Add onion, celery and peppers and cook for 5 minutes to soften, stirring.
- Add garlic and andouille and cook another minute, until the garlic becomes fragrant.
- Add crushed tomatoes and Cajun seasonings and stir. Bring to a boil, then reduce the heat and simmer for 20 minutes (or longer) to let the flavors develop. You can prepare your pasta while the sauce is simmering.
- Tuck the shrimp into the sauce and cook for 5 minutes, or until the shrimp is cooked through and nicely pink.
- When the pasta is ready, drain it but retain 1/2 cup of the pasta water. Stir it into the sauce along with the cooked pasta noodles.
- If you prefer a CREAMY VERSION, stir in the sour cream or crema at this time.
- Garnish with fresh chopped parsley and chili flakes and serve.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 4/16/21 to include new information, photos and video. It was originally published on 4/18/16.
James Dantin says
A cramen is great
Charlotte Ogden says
This was so delicious. I added more andouille to mine and used penne pasta.
Mike H. says
Awesome, glad you've customized it to your liking, Charlotte!
Venessa Rutherford says
Hi, this recipe was the bomb! It was easy and delicious! I have already signed up for your newsletters and I’m so glad that I did! I love all of your recipes. I’ve also tried your Salmon recipe too and it was great as well! Thank you so much for sharing!
Mike Hultquist says
Awesome! Thanks so much, Vanessa! Glad you enjoyed it, and I hope you find many recipes you like!
Judy says
DELICIOUS!!!!!
Mike Hultquist says
Thanks, Judy!
Ed Moder says
Five of us all loved this recipe. I am amazed at how detailed everything is. I just noticed that when printing, you can select how many to serve and ingredients are then adjusted accordingly. WOW!
Mike Hultquist says
Glad you enjoyed it, Ed! Happy to see you cooking and enjoying it! =)
Shannon says
WOW! So much flavor and very spicy! We loved this! I used green chilis instead of the jalapeno & green pepper. We also added a little Old Bay to the shrimp before we added them in. Loved the heat!
Mike Hultquist says
Sounds like perfection to me, Shannon! Thanks for sharing!!
Dorothy Dillon says
I made this for supper tonight an me and my husband loved it. I used chunk tomatoes with green peppers and onions. But I also added fresh peppers and onions too. I subbed the noodles for spaghetti, it was great.
Mike Hultquist says
Great to hear, Dorothy! Glad you enjoyed it! Thanks for sharing!
David C Fowler says
Great recipe. I will be making it again as soon as I can afford the shrimp and sausage. I made your Cajun seasoning spice mix which to me is way better than store bought.
Looking forward to trying other recipes.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, David!
Gloria says
This is one of the most delicious recipes I've ever tasted. I mean just YUMMY and hot! Love it. Thanks, Mike. 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks, Gloria! We definitely love this recipe!
Paul Anderson says
Like the looks of this recipe, but am dealing with a shrimp allergy. I know I live in Louisiana with a seafood allergy! How do you feel about Blackened Chicken in lieu of Shrimp?
Michael Hultquist - Chili Pepper Madness says
Paul, most definitely. This is GREAT with blackened chicken. Enjoy!