Introduction

Hey there, friend! Remember those nights when you crave something ridiculously flavorful, a little bit comforting, but you just don’t have hours to spend in the kitchen? Yeah, we’ve all been there. That’s exactly why this Easy Skillet Cajun Shrimp and Sausage Pasta recipe is about to become your new best friend. It’s like bringing a little taste of the Louisiana bayou right into your cozy kitchen, but without any fuss. It’s quick enough for a busy Tuesday but feels special enough for a casual Friday night get-together. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: Seriously, we’re talking 30 minutes, start to finish. Perfect for those “what’s for dinner?” moments.
Easy: One skillet (mostly!) and straightforward steps mean less cleanup and less stress.
Giftable: Okay, maybe not the whole dish (unless you’re bringing it to a potluck!), but the joy it brings? Totally shareable. Plus, it’s a guaranteed crowd-pleaser!
Crowd-pleasing: Who doesn’t love juicy shrimp, savory sausage, and a creamy, slightly spicy sauce clinging to perfect pasta? It’s a hit every time.

Ingredients

Gather up these simple goodies, and let’s get cooking!

1 lb large shrimp, peeled and deveined: Fresh is great, but frozen (thawed properly!) works perfectly too. Those little pink beauties are the star!
2 sausages (Andouille or your choice), sliced: Andouille brings that authentic Cajun kick, but a smoked sausage or even kielbasa works if you prefer less heat. Slice ’em up!
8 oz linguine pasta: Or really, any long pasta like fettuccine or even spaghetti. Use what you have and love!
2 tbsp olive oil: Our base for getting everything beautifully browned.
1 tbsp Cajun seasoning: This is where the magic happens! Use your favorite blend.
1/2 tsp smoked paprika: Adds a lovely depth and smokiness that complements the Cajun spice perfectly.
2 cloves garlic, minced: Because almost everything is better with garlic, right?
1/2 cup heavy cream: Creates that luscious, creamy sauce. A little indulgence never hurt anyone!
1/2 cup chicken broth: Helps build the sauce and keeps it from being too rich.
Fresh parsley, chopped: For a pop of color and freshness at the end. Don’t skip it!

How to Make It

Alright, apron on? Let’s do this! It’s super simple, I promise.

First things first, get your pasta water going. Big pot, lots of water, and don’t forget to salt it like the sea! Cook your linguine according to the package directions until it’s perfectly al dente (that means cooked, but still with a little bite). Drain it well and just set it aside for a minute. Don’t rinse it!
While that pasta is doing its thing, grab your largest skillet – the one you love! Heat your olive oil over medium-high heat.
Toss in your sliced sausage. Cook it until it’s nicely browned and cooked all the way through. This usually takes a few minutes. Once it looks good, scoop it out of the skillet and set it aside with the pasta for a moment. Leave that flavorful oil behind!
Now, add your shrimp to the same skillet. Cook them for just 2-3 minutes per side. You’ll know they’re ready when they turn pink and are opaque all the way through. Be careful not to overcook them, or they’ll get tough! Scoop the shrimp out and add them to the plate with the sausage.
Reduce the heat on your skillet to medium. Add the minced garlic. Stir it around for about 30-60 seconds, just until you can really smell that amazing garlic aroma. Don’t let it burn!
Stir in the Cajun seasoning and smoked paprika. Let them cook for just 1 minute, stirring constantly. This toasts the spices and really brings out their flavor.
Pour in the chicken broth and heavy cream. Give it a good stir, scraping up any yummy browned bits stuck to the bottom of the pan. Bring this mixture to a gentle simmer.
Reduce the heat slightly and let the sauce simmer for 3-5 minutes. You want it to thicken up just a little bit. It should coat the back of a spoon nicely.
Return your cooked sausage and shrimp back into the skillet with the sauce. Give it a gentle stir to coat everything.
Add your cooked linguine right into the skillet. Use tongs to toss everything together so the pasta is completely coated in that beautiful, creamy Cajun sauce.
Finally, sprinkle in your chopped fresh parsley right before serving. Give it one last gentle toss. Serve immediately and watch it disappear!

Substitutions & Additions

Want to mix things up? Go for it! This recipe is super forgiving.

Pasta: Short pasta like penne or rotini works too! Or try whole wheat pasta for a different twist.
Protein: No sausage or shrimp? Use sliced chicken breast or even firm tofu. Just adjust cooking times.
Veggies: Sauté some chopped bell peppers, onions, or mushrooms with the sausage. A handful of spinach wilts beautifully into the sauce at the end.
Spice Level: For more heat, add a pinch of cayenne pepper with the Cajun seasoning, or a splash of hot sauce to the finished dish. Less heat? Use a milder sausage and reduce the amount of Cajun seasoning slightly.
Creaminess: You can use half-and-half instead of heavy cream for a lighter sauce, though it won’t be quite as rich.

Tips for Success

A few little pointers to make sure your pasta turns out perfect every time:

Pasta Water is Gold: Never rinse your pasta! The starch on the noodles helps the sauce cling better. You can even reserve about a cup of the pasta water before draining, and if your sauce seems a little thick at the end, you can add a splash to loosen it up.
Don’t Crowd the Pan: When cooking the sausage and especially the shrimp, make sure they have space in the skillet. If they’re too crowded, they’ll steam instead of brown. Cook in batches if needed.
Quality Cajun Seasoning: The flavor of your dish heavily relies on your Cajun seasoning. Use a blend you love! They vary in saltiness and heat.
Taste and Adjust: Before adding the protein and pasta back in, taste the sauce! Does it need a pinch more salt? A little more seasoning? Adjust it to your liking.

How to Store It

Got leftovers? Lucky you!

Store any leftover Cajun Shrimp and Sausage Pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over medium-low heat, adding a splash of chicken broth or cream if the sauce seems a little dry. Microwaving works too, but low and slow is best to avoid making the shrimp rubbery.

FAQs

Quick answers to common questions!

Q: Can I use frozen shrimp?
A: Absolutely! Just make sure they are completely thawed and patted dry before adding them to the hot skillet.

Q: Is this dish very spicy?
A: It depends on your Cajun seasoning blend and the type of sausage you use. Andouille sausage adds heat, as does some Cajun seasoning. You can control the spice by choosing a milder sausage or adjusting the amount of seasoning.

Q: Can I add vegetables?
A: Yes, and I highly recommend it! Chopped bell peppers, onions, celery (the holy trinity!), or spinach are great additions. Sauté firmer veggies with the sausage.

Q: What’s the best sausage for this?
A: Andouille sausage gives the most authentic Cajun flavor and heat. If you prefer milder, smoked sausage or kielbasa are good options.

Easy Skillet Cajun Shrimp and Sausage Pasta

A quick and easy one-skillet recipe bringing the flavors of the Louisiana bayou to your table in just 30 minutes. Features juicy shrimp, savory sausage, and linguine tossed in a creamy, slightly spicy Cajun sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Equipment

Skillet Largest skillet
Pot For cooking pasta
Tongs

Ingredients

Hauptzutaten

1 lb large shrimp peeled and deveined
2 sausages Andouille or your choice, sliced
8 oz linguine pasta or any long pasta
2 tbsp olive oil
1 tbsp Cajun seasoning
0.5 tsp smoked paprika
2 cloves garlic minced
0.5 cup heavy cream
0.5 cup chicken broth
Fresh parsley chopped

Instructions

First things first, get your pasta water going. Big pot, lots of water, and don't forget to salt it like the sea! Cook your linguine according to the package directions until it's perfectly al dente (that means cooked, but still with a little bite). Drain it well and just set it aside for a minute. Don't rinse it!
While that pasta is doing its thing, grab your largest skillet – the one you love! Heat your olive oil over medium-high heat.
Toss in your sliced sausage. Cook it until it's nicely browned and cooked all the way through. This usually takes a few minutes. Once it looks good, scoop it out of the skillet and set it aside with the pasta for a moment. Leave that flavorful oil behind!
Now, add your shrimp to the same skillet. Cook them for just 2-3 minutes per side. You'll know they're ready when they turn pink and are opaque all the way through. Be careful not to overcook them, or they'll get tough! Scoop the shrimp out and add them to the plate with the sausage.
Reduce the heat on your skillet to medium. Add the minced garlic. Stir it around for about 30-60 seconds, just until you can really smell that amazing garlic aroma. Don't let it burn!
Stir in the Cajun seasoning and smoked paprika. Let them cook for just 1 minute, stirring constantly. This toasts the spices and really brings out their flavor.
Pour in the chicken broth and heavy cream. Give it a good stir, scraping up any yummy browned bits stuck to the bottom of the pan. Bring this mixture to a gentle simmer.
Reduce the heat slightly and let the sauce simmer for 3-5 minutes. You want it to thicken up just a little bit. It should coat the back of a spoon nicely.
Return your cooked sausage and shrimp back into the skillet with the sauce. Give it a gentle stir to coat everything.
Add your cooked linguine right into the skillet. Use tongs to toss everything together so the pasta is completely coated in that beautiful, creamy Cajun sauce.
Finally, sprinkle in your chopped fresh parsley right before serving. Give it one last gentle toss. Serve immediately and watch it disappear!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. Don't rinse pasta; the starch helps the sauce cling. Don't crowd the pan when cooking sausage and shrimp; cook in batches if needed. The flavor depends heavily on the Cajun seasoning blend. Taste and adjust seasoning before adding protein and pasta back in. You can reserve some pasta water to loosen the sauce if needed. Substitutions are welcome: short pasta, chicken breast, tofu, vegetables (bell peppers, onions, mushrooms, spinach), different spice levels (cayenne, hot sauce), or half-and-half for less richness.