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This shrimp and sausage linguine is a rich, comforting pasta dish made with garlic butter shrimp, smoky andouille sausage, and a creamy Parmesan sauce. It’s simple enough for a weeknight dinner yet bold enough for weekend meals. If you love pasta with seafood and Cajun flair, you’ll also enjoy recipes like Cajun Shrimp and Sausage Pasta.
Cooking the shrimp first keeps it tender and juicy, while browning the sausage builds deep flavor in the pan that carries through the entire dish. Finished with lemon zest and fresh parsley, this creamy pasta strikes the perfect balance of savory, rich, and bright.
A Quick Look at the Recipe
🍝 Recipe Name: Shrimp and Sausage Linguine
⏱️ Ready In: About 35 minutes
👨👩👧👦 Serves: 4–6
🥣 Key Ingredients: Shrimp, andouille sausage, linguine, garlic butter, heavy cream, Parmesan
📖 Dietary Info: Contains dairy and shellfish
🔥 Why You’ll Love It: Creamy, flavorful pasta with tender garlic butter shrimp, smoky sausage, and a rich Parmesan sauce that comes together fast
Key Ingredients
Large Shrimp
Plump, juicy shrimp cook quickly in garlic butter and stay tender when seared first, giving this dish its signature seafood flavor.
Andouille Sausage
Smoky and slightly spicy, andouille sausage adds depth and bold Cajun flavor that balances the richness of the cream sauce.
Linguine Pasta
Long, flat noodles are ideal for holding onto the creamy garlic Parmesan sauce, ensuring every bite is full of flavor.
Garlic and Butter
This classic combination forms the foundation of the dish, infusing both the shrimp and sauce with rich, savory flavor.
Heavy Cream and Parmesan Cheese
Together, they create a smooth, velvety sauce that coats the pasta without overpowering the shrimp and sausage.
Cajun Seasoning
Adds warmth and subtle heat while enhancing the overall flavor profile without making the dish overly spicy.
Lemon Juice and Zest
A touch of citrus brightens the dish and cuts through the richness of the cream sauce for balance.
Fresh Parsley
Added at the end for a fresh, clean finish that brings color and lightness to the final dish.
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Drain, reserving about ½ cup of pasta water, and set aside.
Cook the Shrimp
In a large skillet over medium heat, melt the butter with 1 tablespoon olive oil. Add the garlic and sauté for about 1 minute until fragrant.
Add the shrimp and season lightly with salt, pepper, and a small pinch of Cajun seasoning. Cook for 2–3 minutes per side until the shrimp are pink and opaque. Squeeze lemon juice over the shrimp, toss gently, then remove from the skillet and set aside.
Brown the Sausage
In the same skillet, add the remaining olive oil if needed. Add the sliced andouille sausage and cook over medium-high heat until browned and slightly crispy around the edges. Remove from the skillet and set aside with the shrimp.
Make the Sauce
Lower the heat to medium. If using cherry tomatoes, add them and sauté briefly.
Pour in the chicken broth and let it simmer for about 2 minutes, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and slightly thickened.
Combine and Serve
Add the cooked linguine to the sauce and toss to coat. Use the reserved pasta water to loosen the sauce if needed.
Return the shrimp and sausage to the skillet and gently toss everything together. Season with additional Cajun seasoning, salt, and pepper to taste.
Remove from heat and finish with lemon zest and fresh parsley. Serve hot with extra Parmesan on top.
Variations & Serving Suggestions
Flavor Variations
- For even more Cajun spice, serve with a side of Shrimp Scampi garlic bread.
- Swap half the shrimp with lump crab meat for a seafood twist like Shrimp and Crab Alfredo.
- Turn it into a one-pot pasta night with creamier sauce and sausage slices inspired by Cajun Shrimp and Sausage Pasta.
What to Serve With It
- Garlic bread or crusty French bread
- Light green salad with lemon vinaigrette
- Roasted asparagus or grilled zucchini
- Classic Southern sides like Shrimp and Grits
If you tried these Shrimp and Sausage Linguine or any other recipe on my blog, please leave a star rating and let me know how it goes!
Summarize and Save
Shrimp and Sausage Linguine
Ingredients
- 12 oz linguine pasta
- 1 lb large shrimp peeled and deveined
- 6 oz andouille sausage sliced into half-moons
- 3 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese plus more for serving
- Juice of 1/2 lemon
- Zest of 1 lemon optional
- 1 –2 tsp Cajun seasoning to taste
- Salt and black pepper to taste
- Fresh parsley chopped
- 1 cup cherry tomatoes halved
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Drain, reserving ½ cup pasta water, and set aside.
- In a large skillet over medium heat, melt butter with 1 tablespoon olive oil. Add garlic and sauté for about 1 minute until fragrant.
- Season shrimp lightly with salt, pepper, and a pinch of Cajun seasoning. Cook 2–3 minutes per side until pink and opaque. Squeeze lemon juice over shrimp, toss gently, then remove from skillet and set aside.
- In the same skillet, add remaining olive oil if needed. Add sliced andouille sausage and cook over medium-high heat until browned and slightly crispy. Remove and set aside with shrimp.
- Lower heat to medium. If using cherry tomatoes, add them and sauté briefly.
- Pour in chicken broth and simmer 2 minutes, scraping up browned bits. Stir in heavy cream and Parmesan cheese until smooth and slightly thickened.
- Add cooked linguine to the sauce and toss to coat. Loosen with reserved pasta water if needed.
- Return shrimp and sausage to skillet and toss gently. Season with additional Cajun seasoning, salt, and pepper to taste.
- Remove from heat. Sprinkle with lemon zest and fresh parsley. Serve hot with extra Parmesan.
Notes
- Cooking the shrimp first keeps it tender and prevents overcooking.
- Reserved pasta water helps adjust sauce consistency without thinning flavor.
- Adjust Cajun seasoning based on desired heat level.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment below!
I made this and it was so good. Thanks AB! I have tried many of your recipes, and I have enjoyed all of them. You have gave me back the joy of cooking again. ❤️
Made this today, followed the recipe as written, and it was delicious. I will definitely make this again.
This was delicious. I prepped everything a head of time, so it truly was 30 minutes. I cut the cajun seasoning in half for less heat. Will definitely make again.