Easy Cajun Pasta Recipe (Shrimp & Andouille, Creamy Option)

Cajun Pasta Recipe

It's pasta night in the Chili Pepper Madness kitchen, my friends. This easy Cajun pasta is one of my favorite dishes on the entire site, loaded with juicy shrimp and smoky andouille sausage in a bold tomato sauce seasoned with copious amounts of Cajun seasonings. Some folks call this Cajun noodles, and whatever you call it, it brings all of those big jambalaya flavors and tosses them up into one big, satisfying bowl of pasta.

You can serve the sauce as-is, or make it a creamy Cajun pasta by stirring in a bit of sour cream or crema at the end. It adds no time at all. Either way, this recipe is FAST, ready in about 40 minutes, ideal for lunch or dinner in a hurry.

Let's talk about how to make Cajun pasta, shall we?

Ingredients Needed

• 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

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.

Is This a New Orleans-Style Pasta?

Cajun pasta isn't a traditional Louisiana dish the way gumbo or jambalaya is, but it uses the same foundation. You start with the Cajun holy trinity of onion, celery and bell pepper, add garlic, smoky andouille and lots of shrimp, and season it all generously. It's the New Orleans flavor profile served over noodles. If you love Louisiana cooking like I do, this is weeknight comfort food with serious soul.

Patty and I both go a little crazy over Cajun flavors. Such powerful food when it comes to big flavor. The seasonings blends are potent and can truly liven up any type of a dish. 

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. Try my easy, creamy Rasta Pasta recipe next - I think you'll like it, too!

Storage & Leftovers

Store leftover Cajun pasta in an airtight container in the fridge for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly. I do not recommend freezing pasta, as it can affect the texture.

More Spicy Pasta Recipes

• Creamy Cajun Chicken Pasta
• Cajun Chicken and Sausage Jambalaya
• Cajun Shrimp Pasta with Red Sauce
• Pastalaya
• Creamy Taco Style Pasta
• Buffalo Chicken Pasta
• Dirty Spaghetti
• Chicken Riggies (Spicy Chicken Rigatoni)

Also Try Some of My Popular Cajun Recipes

• Creole Chicken and Sausage Gumbo
• Shrimp Creole
• Easy Creole Sauce
• Cajun Shrimp
• Jambalaya

FAQs

What is Cajun pasta?

Cajun pasta is a Louisiana-inspired pasta dish made with the Cajun holy trinity of onion, celery and bell pepper, plus garlic, Cajun seasoning, and proteins like shrimp and andouille sausage. The sauce is usually tomato-based or creamy, seasoned generously for bold, spicy flavor.

Is Cajun pasta spicy?

This recipe is medium heat from the jalapenos and Cajun seasoning. You control the heat level. Use serranos or hotter chilies to spice it up, or skip the jalapeno and use a milder Cajun blend to tone it down. Mild to wild, my friends.

How do I make creamy Cajun pasta?

Stir 2-3 tablespoons of sour cream or crema into the finished sauce just before serving. Heavy cream or cream cheese work as well. It takes no extra time and gives you a rich, creamy Cajun sauce.

What is the best pasta for Cajun pasta?

Any pasta works here. I often use fettuccine or linguine, but penne, spaghetti, and short shapes are all great. Use what you love or what you have on hand.

What's the difference between Cajun and Creole pasta?

The flavor bases are similar, but Creole cooking typically leans more on tomatoes and a wider spice profile, while Cajun cooking is more rustic and pepper-forward. This recipe uses a tomato base with Cajun seasonings, so it sits happily between the two. A good Creole seasoning blend works perfectly here.