My favorite Cajun pasta, with shrimp and smoked andouille in a spicy tomato sauce with big jambalaya flavor. Easy weeknight recipe with a creamy version.
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.
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. 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.
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, crema, or heavy cream (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
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.
NOTE: This recipe was updated on 7/20/26 with new information, including FAQs, clearer heat-level guidance, and updated internal links. The recipe itself hasn't changed.
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!
Tracy Jack says
Great recipe. I made it a bit spicy for my wife. I Will make it again after I find some more andouille.
Michael Hultquist - Chili Pepper Madness says
Thanks, Tracy!!
Arpita Patel says
This recipe is in our dinner rotation- we love it. I make it exactly as written although I may need to try adding some onion and garlic as recommended by others. But it is good as is.
Michael Hultquist - Chili Pepper Madness says
Great! Glad you enjoyed it!
Long says
Look so delicious and good for health. Amazing food. I followed your recipe. It works. I had a really good meal. It took me a long time to cook, but the results were great. Thanks for your useful article. Can I add more pepper on this recipe, is it okay? What do you think?
Michael Hultquist - Chili Pepper Madness says
Thanks, Long. Absolutely, you can adjust to your own personal tastes. Enjoy!
Jazz says
Outstanding!!! In fact, I completely forgot to add the sour cream, and it was STILL super yummy!!!
Michael Hultquist - Chili Pepper Madness says
Perfect! Glad you enjoyed it.
Caroline R Young says
Made this tonight (doubled the recipe), with only minor adjustments. I tasted the sauce and felt it needed some depth, so I added thyme, oregano and green onions. It balanced out the heat perfectly. Everyone had seconds, some had thirds and one had fourths! Definitely a keeper!
Caroline R Young says
PS Also a little brown sugar to tone down the acid of the tomato sauce.
Michael Hultquist - Chili Pepper Madness says
Great additions, Caroline. Always good to tweak recipes to your own flavor preferences. Sounds perfect! Glad you enjoyed it.
Brian says
This recipe looks awesome. Big question, how many does this recipe serve ?? I have a family of four.
REPLY: Thanks, Brian. This recipe serves 2-4, though it can easily be upscaled. -- Mike from Chili Pepper Madness.
Barbara Jean says
I'm gonna do this tonight but sub chicken for the proteins... Look so yummy.
Brian says
How many does this recipe serve ?
REPLY: Brian, this will serve 2-4 people. -- Mike from Chili Pepper Madness.
Casey says
Do you add the sour cream to the fettuccine while the water, or do you drain and then add sour cream?
REPLY: Casey, drain the pasta first. Add the sour cream or crema to the pan and stir, then add in the drained pasta. -- Mike from Chili Pepper Madness.
roy spray says
I made this with very few changes and doubled it. What a great recipe! Going to get some crusty french bread for leftovers tomorrow.. Only added ingredients was one chicken buillon, finishing with parmesan and I put dried chives. We didn't to the parsley garnish but only because we forgot it on the shopping list. Thanks so much. I love it. I have to post my simple crawfish and or shrimp easy creole sometime.
REPLY: Super happy it turned out! -- Mike from Chili Pepper Madness.
Tez @ Chile and Salt says
This looks ``Rock Star`` good Mike. I love all things Cajun & this is right up my alley! Going on my to make list really soon. Like tonight! Keep coming with the awesome recipes!
REPLY: ROCK ON!!! -- Mike from Chili Pepper Madness.
Karly Campbell says
I think I'd change my middle name to "cajun pasta" if I could. Honestly, my obsession is getting out of hand. But I don't think that's enough to keep me from trying this recipe... Looks amazing!
Michael Hultquist - Chili Pepper Madness says
That is so awesome. Me too!