If you love a dish that’s rich, creamy, spicy, and downright comforting, then this Cajun Shrimp and Sausage Fettuccine is about to become your new favorite go-to meal. We’re talking about tender shrimp, smoky sausage, and a silky Cajun-spiced sauce, all tossed together with perfectly cooked fettuccine. This dish is a powerhouse of flavor that brings the heart and soul of Louisiana straight to your dinner table. Whether it’s a weeknight meal or a special gathering, this one’s gonna be a hit every time!
Why You Need to Make This Dish
Listen, if you’ve never had the magic of Cajun cooking in your kitchen, now’s the time to change that. This Cajun Shrimp and Sausage Fettuccine is:
- Bold and Flavorful: The combination of Cajun seasoning, smoked sausage, and garlic creates a deep, robust taste that’ll keep you coming back for more.
- Creamy Yet Spicy: The balance of rich cream with a hint of heat from the spices makes this dish a perfect comfort meal.
- Quick and Easy: Even though it tastes like something straight out of a restaurant, this dish comes together in under an hour.
- Customizable: Whether you like it extra spicy, with more seafood, or even a low-carb version, there are endless ways to make this your own.
- Perfect for Entertaining: This is the type of dish that brings people together, whether it’s a casual dinner or a family gathering.
Now that you’re convinced, let’s get into what you need to make it happen.
Ingredients
For the Shrimp
- 1 lb raw shrimp, peeled and deveined
- 2 tsp Cajun or Creole seasoning
- 1/4 tsp black pepper
For the Pasta & Sauce
- 1 lb (454 g) fettuccine pasta
- 2 tbsp olive oil
- 1 lb smoked sausage (andouille or spicy Sicilian), sliced
- 1 large onion, thinly sliced
- 6 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup heavy cream (or half-and-half)
- 2 cups crushed tomatoes
- 1 tsp Worcestershire sauce
- 3 sprigs fresh thyme
- 1–2 tbsp Cajun or Creole seasoning
- 1 tbsp granulated sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cayenne pepper (optional, adjust for spice preference)
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 cup freshly grated Parmesan cheese (or a Parmesan rind), plus extra for garnish
- 2 tbsp fresh chopped parsley (or preferred herbs) for garnish
Step-by-Step Guide to Making Cajun Shrimp and Sausage Fettuccine
1. Season the Shrimp
Toss the shrimp with Cajun seasoning and black pepper until fully coated. Set aside to absorb the flavors.
2. Prep the Ingredients
Slice the sausage, julienne the onion, and mince the garlic so everything is ready when it’s time to cook.
3. Cook the Pasta
Bring a large pot of water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
4. Cook the Shrimp
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–4 minutes, flipping halfway, until they turn pink and are just cooked through. Remove from the skillet and set aside.
5. Brown the Sausage
In the same pan, add another drizzle of olive oil if needed. Cook the sliced sausage for 4–5 minutes, until browned on both sides. Transfer to a plate and set aside.
6. Sauté the Aromatics
Add a little more olive oil if necessary, then sauté the onions, garlic, and thyme over medium heat. Stir occasionally until the onions soften and everything becomes fragrant, about 5 minutes.
7. Build the Sauce
Pour in the chicken broth, heavy cream, crushed tomatoes, and Worcestershire sauce. Stir to combine and bring to a simmer, making sure to scrape up any flavorful bits from the bottom of the pan.
8. Season the Sauce
Mix in the Cajun seasoning, sugar, garlic powder, onion powder, dried oregano, cayenne (if using), smoked paprika, and black pepper. Stir well and let the sauce simmer for 5 minutes, allowing the flavors to meld.
9. Add the Parmesan
Stir in the Parmesan cheese (or Parmesan rind) and continue to cook for another 5 minutes, stirring occasionally, until the cheese melts into the sauce for a creamy, rich texture.
10. Bring it All Together
Return the cooked pasta and sausage to the skillet, tossing to coat in the sauce. Let everything heat through for 2–3 minutes. Add the shrimp, give it a final stir, and remove from heat.
11. Garnish & Serve
Sprinkle with fresh parsley, extra Parmesan, and freshly cracked black pepper. Serve immediately and enjoy!
Expert Tips and Tricks
- Use Fresh Shrimp for the best flavor and texture.
- Don’t Overcook the Shrimp—they cook fast and can turn rubbery if left on the heat too long.
- For Extra Smokiness, try using smoked paprika or fire-roasted tomatoes.
- Adjust the Spice Level to your preference by adding or reducing cayenne pepper.
- Let the Sauce Simmer—this helps deepen the flavors and thicken it up nicely.
15 Variations to Try
- Substitute shrimp with crawfish or crab.
- Use penne or linguine instead of fettuccine.
- Add bell peppers for more Cajun-style flavor.
- Use spicy Italian sausage instead of andouille.
- Make it extra creamy by adding more heavy cream.
- Try a dairy-free version with coconut cream.
- Use gluten-free pasta for a GF-friendly option.
- Add mushrooms for extra umami.
- Throw in some spinach or kale for added greens.
- Top with crispy bacon for extra crunch.
- Use white wine instead of chicken broth for a richer sauce.
- Add a squeeze of fresh lemon juice for brightness.
- Swap shrimp for grilled chicken.
- Make it extra cheesy with shredded mozzarella.
- Add some heat with diced jalapeños.
What to Serve with Cajun Shrimp and Sausage Fettuccine
- Garlic Bread
- Cornbread
- Side Salad
- Roasted Vegetables
- Cajun Fries
- Fried Okra
- Hush Puppies
- Red Beans and Rice
- Sweet Potato Fries
- Coleslaw
- Baked Mac and Cheese
- Sauteed Greens
- Pickled Jalapeños
- Grilled Asparagus
- Southern Green Beans
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stove with a splash of broth or cream to bring back the sauce’s consistency.
- Freeze for up to 2 months for future easy meals.
Cajun Shrimp and Sausage Fettuccine: A Flavor-Packed Comfort Dish
Ingredients
- For the Pasta & Protein:
- 1 lb raw shrimp peeled and deveined
- 2 tsp Cajun or Creole seasoning
- 1/4 tsp black pepper
- 1 lb fettuccine pasta
- 2 tbsp olive oil
- 1 lb smoked sausage andouille or spicy Sicilian, sliced
- 1 large onion thinly sliced
- 6 cloves garlic minced
- For the Sauce:
- 1 cup chicken broth
- 3/4 cup heavy cream or half-and-half
- 2 cups crushed tomatoes
- 1 tsp Worcestershire sauce
- 3 sprigs fresh thyme
- 1 –2 tbsp Cajun or Creole seasoning
- 1 tbsp granulated sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cayenne pepper optional, adjust to spice preference
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 cup freshly grated Parmesan cheese or Parmesan rind
- For Garnish:
- 2 tbsp fresh chopped parsley or preferred herbs
- Extra Parmesan for topping
- Freshly cracked black pepper to taste
Instructions
- Toss shrimp with Cajun seasoning and black pepper. Set aside.
- Boil water, cook fettuccine to al dente, drain, and set aside.
- Heat 1 tbsp olive oil in a skillet over medium-high. Sauté shrimp for 2–4 minutes, flipping halfway. Remove and set aside.
- In the same skillet, add a bit more oil if needed and cook sausage slices for 4–5 minutes until browned. Remove and set aside.
- Add more oil if necessary. Sauté onions, garlic, and thyme for about 5 minutes until fragrant and softened.
- Add chicken broth, heavy cream, crushed tomatoes, and Worcestershire. Stir and bring to a simmer.
- Add Cajun seasoning, sugar, garlic powder, onion powder, oregano, cayenne (if using), smoked paprika, and black pepper. Simmer for 5 minutes.
- Stir in Parmesan (or Parmesan rind) and simmer for another 5 minutes until smooth and creamy.
- Toss cooked pasta and sausage into the sauce. Heat for 2–3 minutes. Add shrimp, stir well, and remove from heat.
- Top with fresh parsley, extra Parmesan, and cracked black pepper. Serve hot and enjoy!
