Creamy Cajun Sausage Pasta with Shrimp (with Cottage Cheese)

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Love Cajun flavors? Try my Creamy Cajun Chicken Orzo, this Caesar Pasta Bake with Cajun Shrimp, or Sundried Tomato Pesto Pasta with Cajun Chicken next!

About This Recipe

This Creamy Cajun Sausage Pasta with Shrimp is easy to make in just 30 minutes and full of the BEST spicy and smoky flavors!

We have here seared, sliced smoked andouille sausage, juicy Cajun shrimp, perfectly cooked pasta, veggies like sweet peppers, onion, and cherry tomatoes, lots of garlic, fresh chilies for spicy flavors, and a delectable lightly creamy sauce that’s seasoned to perfection!

Instead of cream cheese or heavy whipping cream, I’ve used protein-packed blended cottage cheese to make a creamy sauce for this spicy pasta dish. However, I’ve included other options below for making a creamy sauce so be sure to check out the ‘Variations’ section.

This creamy Cajun pasta with sausage and shrimp has been a huge hit in my home and on our regular rotation. I hope you make and enjoy it too as much as we do!

Ingredient Notes and Substitutes

• Seasoned Shrimp (or Prawns): I used peeled and deveined shrimp (size 16/20) and seasoned with Cajun seasoning and kosher salt. Adjust salt quantity if your Cajun seasoning already has salt added. Either fresh or thawed frozen shrimp can be used. Smaller sized shrimp will work too but larger shrimp are juicier and more flavorful.
• Smoked Andouille Sausage: I used Johnsonville New Orleans Andouille Recipe Smoked Sausage but any andouille sausage will work. If you can’t find andouille sausage, use any spicy sausage of your choice.
• Veggies: Thinly sliced red onion, assorted mini sweet peppers (red, green, orange and yellow), and fresh cherry tomatoes for natural sweetness and fresh flavors. Feel free to use bell peppers like yellow, green, or red bell pepper instead. You can use canned fire-roasted tomatoes for a smokier flavor or canned chopped tomatoes instead of cherry tomatoes if preferred.
• Aromatics: Fresh garlic and red chilies for a kick of heat. I used Thai Bird’s Eye red chilies but any variety can be used. Omit for milder dish.
• Pasta: I used bronze-cut lumache pasta (also known as shellbows and pipe rigate) but any short-cut pasta shape will work.
• Olive Oil and Unsalted Butter: For cooking.
• Seasonings & Spices: Kosher salt, black pepper, smoked paprika (hot or sweet), Cajun seasoning (store-bought or homemade), dried thyme, dried oregano, crushed red pepper flakes, and ground cayenne. Adjust the spicy seasonings to taste. You can leave out the chili flakes and cayenne entirely for a milder dish.
• Blended Whole Milk Cottage Cheese: I used blended whole milk cottage cheese and recommend it for the best texture and flavor. Low-fat cottage cheese (2%) will work too but the flavor may be slightly more tangy and less creamy than if using 4% cottage cheese.
• Sherry Vinegar: A type of wine vinegar made from sherry wine. It’s produced in Andalusia, Spain. The best substitute would be white wine vinegar but start with half a teaspoon. Or use 1 teaspoon balsamic vinegar for a delicious, but sweeter flavored take on this Cajun pasta.
• Pasta Cooking Water: Don’t forget to reserve some before draining! It’ll help make our cottage cheese pasta sauce creamy.
• To Serve (optional): Sliced fresh basil, chopped fresh parsley or cilantro (coriander) to add greenery and fresh herbaceous flavors.

Full ingredient list and amounts are in the recipe card below.

How to Make Creamy Cajun Sausage Pasta with Shrimp

Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Prep: Thaw the frozen shrimp and rinse thoroughly. Pat-dry and season with Cajun seasoning and kosher salt. Slice the andouille sausage into coins. Chop/slice the veggies and aromatics.

Serving Suggestions

This Creamy Cajun Sausage Pasta with Shrimp is a well-balanced and satisfying complete meal on its own with veggies, pasta for carbohydrates, and protein. However, you can serve it with a simple side green salad and some garlic bread or salted baguette slices if desired.

Storing and Reheating Leftovers

• Storing: Store leftovers in a sealed airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the microwave on high for 2 minutes, stirring halfway through, until hot throughout. You can also reheat in a pan on the stovetop over medium-high heat. Add a splash of water to help loosen up the sauce.

Variations

Dietary Modifications:

• Gluten-free. Use gluten-free pasta of choice and ensure that the Cajun seasoning and sausage you are using are free of any hidden gluten ingredients.
• Dairy-free. Use blended silken tofu instead of cottage cheese and a vegan parmesan cheese. You could also try using full fat coconut milk instead of the cottage cheese for a sweeter, nutty flavor.
• Vegetarian. Skip the shrimp and use a plant-based sausage instead. Field Roast has a great spicy chipotle vegan sausage.  

Flavor/Preference Customizations:

• Use more shrimp. Add more shrimp to make the dish go further. Or you could use 8 ounces/227 grams shrimp and just 1 andouille sausage link (66-85 grams). Double the Cajun seasoning for the shrimp if doing so.
• Use chicken sausage or other sausage. For a leaner and higher protein option. A few brands that make smoked andouille chicken sausage are Johnsonville, Al Fresco, and Amylu Foods. Trader Joe’s also has a great one. Or use any smoked sausage of your choice.
• Add heavy cream. Stir in ⅓ to ½ cup heavy cream before adding the pasta, cooked sausage and Cajun shrimp. You could also use a combination of whole milk and half and half if preferred.
• Use a different pasta shape. Other short-cut pasta shapes that would work great in this dish would be farfalle (bowtie pasta), penne pasta, ziti, and fusilli.
• Make a creamy sauce with milk. Add flour to the pan after sautéing the aromatics and cook until a roux forms. Lower the heat and gradually pour in whole milk while stirring. Cook over low heat and stir in the seasonings. Add a quarter cup of grated Parmigiano Reggiano cheese and mix until the sauce thickens. Proceed with the recipe as indicated but no need to add the cottage cheese.
• Use cream cheese. Instead of cottage cheese, stir in ½ cup (4 ounces/113 grams) of softened cream cheese over low heat until melted to form a creamy sauce.

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