One-Pot Cajun Shrimp and Sausage Pasta
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Spicy Cajun shrimp, smoky sausage, and peppers all simmer with pasta in one pot — a bold Creole-inspired weeknight dinner.
Potent, smoky, and alive with heat — this one-pot Cajun shrimp and sausage pasta brings a little Cajun-country energy to a weeknight. Plump shrimp, seared smoked sausage, peppers, and garlic mingle with pasta in a juicy tomato-cream sauce kissed with Cajun seasoning. It's bold and satisfying, with everything cooking in a single pot in about twenty-eight minutes. We love it for the nights you want real flavor and street-food energy without a trip to New Orleans or a dozen dirty dishes.
🥄 Ingredients
- 🫗 200g pasta (penne or rotini)
- 🫗 200g smoked sausage, sliced into coins
- 🫗 250g shrimp, peeled and deveined
- 🫗 1 tbsp olive oil
- 🫗 1 red bell pepper, sliced
- 🫗 1/2 onion, sliced
- 🫗 3 garlic cloves, minced
- 🫗 1–2 tbsp Cajun seasoning, to taste
- 🫗 1 can (400g) diced tomatoes
- 🫗 1/2 cup (120ml) heavy cream (or half-and-half)
- 🫗 1.5 cups (360ml) chicken broth
- 🫗 Salt, black pepper, and fresh parsley (or scallions) to finish
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Heat the oil** in a wide pot or high-sided skillet over medium-high; brown the sausage 3–4 minutes. Remove.
**Add the shrimp**, sear 1 minute per side until just pink; remove with the sausage.
**Add the peppers and onion** and cook 4 minutes until softened; add garlic and Cajun seasoning for 1 minute.
**Add the pasta, tomatoes, broth, and cream**; stir and bring to a simmer.
**Cook 12–14 minutes** until the pasta is tender and the sauce clings, stirring occasionally.
**Return the shrimp and sausage**, warm 2 minutes, then finish with parsley.
⚠️ Common Mistakes
- ✕
Overcooked shrimp — they're done the moment they turn pink.
- ✕
Flat, under-spiced sauce — Cajun food wants bold seasoning.
- ✕
Scorched pasta bottom from an unwatched flame; lower to a gentle bubble.
- ✕
Greasy finish — render the sausage first and pour off excess fat.
🔄 Variations
Chicken version: sub diced chicken for shrimp; cook a few minutes longer.
Skillet jambalaya style: use rice instead of pasta (adjust liquid).
Extra veggies: mushrooms, celery, or okra.
Butter kick: swirl in a spoon of butter at the end.
🧊 Storage
- 📦
Keeps 3 days refrigerated; the flavor deepens, though shrimp taste best first.
💡 Chef Tips
Go easy on the Cajun at first — you can always add more heat.
Shrimp flash-seared and rested stay plump, never rubbery.
Stir the pasta often in the final few minutes to prevent sticking.
Cream at the start of the simmer keeps the sauce silky.
❓ FAQ
How spicy is it?
Depends on the Cajun blend — start with 1 tbsp and taste.
Can I use andouille sausage?
Absolutely — andouille is the classic Creole choice.
Is the cream necessary?
It smooths the heat; for lighter, skip it and add a splash more broth.
How many calories?
About 590 per serving — a generous, bold-flavored dinner.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →