Cajun Shrimp and Sausage Pasta

When sausage rounds hit a hot Dutch oven, they sizzle and leave browned bits behind. That’s where this Cajun Shrimp and Sausage Pasta starts building its deep, savory flavor before…

By Ava
•
November 14, 2026
•
Reading time: 9 min

Save to Pinterest



Print

Tip: save now, make later.

When sausage rounds hit a hot Dutch oven, they sizzle and leave browned bits behind. That’s where this Cajun Shrimp and Sausage Pasta starts building its deep, savory flavor before the cream even goes in. I like the contrast of tender shrimp with the firmer, smoky sausage, all tangled through wide fettuccine.

The sauce is rich, but it shouldn’t feel heavy or sit in a puddle at the bottom of the bowl. The finished pasta has a creamy coating, a little Cajun warmth, and enough bite from the sausage and shrimp to make each forkful feel complete. It’s a generous skillet meal that serves six, and it’s at its best just after the pasta gets tossed through the sauce.

Why This Cream Sauce Needs Pasta Water, Not More Cream

When a cream sauce seems too loose, adding more cream isn’t always the fix. In this pasta, the reserved cooking water brings starch from the fettuccine into the sauce. That starch helps the cream, Parmesan, and liquid cling together around the noodles instead of separating into a slick sauce and a pile of pasta.

The water also gives you a way to bring the finished dish together without making it heavier. The sauce simmers until it’s only slightly thickened, then the pasta, cheese, shrimp, and sausage go back into the Dutch oven with the reserved water. Tossing everything over low heat gives the fettuccine time to pick up the sauce while the Parmesan melts into it. Don’t expect a thick coating before the pasta goes in; the final toss is what brings the texture into balance.

That small reserve is easy to forget once the noodles are draining, so set it aside before you pour off the pot. If you skip it, the dish can still taste rich, but the sauce won’t cling in quite the same way.

What Andouille, Shrimp, and Parmesan Each Bring to This Cajun Pasta

• Fettuccine — Its wide ribbons hold onto the creamy sauce. Linguine works if that’s what you have, though the narrower noodles give you a slightly different bite; cook it al dente according to the package directions.
• Andouille sausage — Andouille brings smoke and seasoning that plain sausage won’t quite match. A smoked kielbasa can stand in, but the pasta will lose some of its characteristic peppery Cajun edge. An everyday brand works well here; the browning adds plenty of flavor.
• Large shrimp — Larger shrimp stay distinct beside the sausage and are less likely to disappear in the pasta. Fresh or frozen shrimp both work; if using frozen, thaw them fully and drain them before seasoning so excess water doesn’t interfere with cooking.
• Cajun seasoning — This blend supplies the dish’s defining heat and spice. The salt and heat level vary between brands, so choose one you already like; a basic store-brand blend is fine.
• Garlic — Freshly minced cloves give the sauce a clear, savory note. Jarred minced garlic can work in a pinch, but fresh garlic has a brighter flavor and cooks quickly into the broth and cream.
• Chicken broth and heavy cream — Low-sodium broth gives the sauce a savory base without adding as much salt as regular broth, while heavy cream supplies its body. Half-and-half makes a thinner sauce, so heavy cream is the better choice for the intended texture.
• Freshly grated Parmesan — Parmesan melts into the sauce and adds a salty, nutty finish. Grate it fresh from a wedge for the smoothest result; pre-grated cheese can stay grainy instead of blending in as evenly.
• Olive oil — A basic olive oil is all you need for browning the sausage. Save a more expensive bottle for a dish where its flavor will stand out uncooked.

From Browned Andouille to a Creamy, Coated Fettuccine

Cook the Fettuccine and Save the Starchy Water

Bring a large pot of water to a boil and stir in the kosher salt. Add the fettuccine and cook it al dente according to the package directions. Before draining, reserve the pasta cooking water; once it’s poured away, there’s no getting that starchy liquid back. Drain the pasta and keep it nearby for the finish.

Brown the Sausage, Then Cook the Shrimp

Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the sliced sausage and cook for 4 to 5 minutes, until the rounds are browned, then transfer them to a plate. Toss the shrimp with 1 teaspoon of the Cajun seasoning and cook them in batches in the same Dutch oven. Give them 1 to 2 minutes per side, until opaque and 145°F, then move them to the plate with the sausage.

Simmer the Garlic, Seasoning, Broth, and Cream

Add the minced garlic and remaining Cajun seasoning to the Dutch oven over medium heat. Stir constantly for 30 seconds so the garlic cooks without scorching. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer. Cook for 4 to 5 minutes, until the sauce is slightly thickened.

Toss Everything Until the Parmesan Melts

Add the drained fettuccine, browned sausage, shrimp, freshly grated Parmesan, and reserved pasta water to the Dutch oven. Toss over low heat for 1 to 2 minutes, moving the pasta through the sauce so it gets coated. The cheese should melt into the cream, and the sauce should cling to the noodles rather than collect in a thin layer at the bottom. Take the pan off the heat once everything is combined.

Three Ways to Adapt This Cajun Shrimp and Sausage Pasta

Questions I Get Asked About This Cajun Pasta

Cajun Shrimp and Sausage Pasta

Cajun shrimp and sausage pasta combines fettuccine, andouille, and shrimp in a creamy Cajun Parmesan sauce. The pasta is tossed in the Dutch oven until the cheese melts and every strand is coated.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Cajun

Calories: 850

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb fettuccine
• 1 tbsp kosher salt for the pasta water
• 1 tbsp olive oil
• 12 oz andouille sausage sliced into 1/4-inch rounds
• 1 lb shrimp large, peeled and deveined
• 1 tbsp Cajun seasoning divided
• 4 cloves garlic minced
• 1 cup chicken broth low-sodium
• 1.5 cup heavy cream
• 1 cup Parmesan cheese freshly grated
• 0.5 cup pasta cooking water reserved

Equipment

• 1 6-quart Dutch oven

Method

 

1. Bring a large pot of water to a boil.
2. Stir the kosher salt into the boiling water.
3. Add the fettuccine and cook according to the package directions until al dente.
4. Reserve 1/2 cup of the pasta cooking water.
5. Drain the pasta.
6. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
7. Add the sausage and cook for 4 to 5 minutes until browned.
8. Transfer the sausage to a plate.
9. Toss the shrimp with 1 teaspoon of the Cajun seasoning.
10. Cook the shrimp in batches in the Dutch oven for 1 to 2 minutes per side, until opaque and 145°F.
11. Transfer the shrimp to the plate with the sausage.
12. Add the garlic and remaining Cajun seasoning to the Dutch oven and cook over medium heat for 30 seconds, stirring constantly.
13. Pour in the chicken broth and heavy cream, bring to a gentle simmer, and cook for 4 to 5 minutes until slightly thickened.
14. Add the drained pasta, sausage, shrimp, Parmesan, and reserved pasta water.
15. Toss over low heat for 1 to 2 minutes until the cheese melts and the pasta is coated.

Notes

For the best coating, reserve the pasta water before draining and add it with the Parmesan. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. Gluten-free fettuccine can be used as a dietary swap.