This Easy Creamy Cajun Shrimp Pasta recipe is made with andouille sausage, red and green peppers, and covered in a decadent heavy whipping cream sauce, a little similar to Alfredo. If you enjoy spicy, this seafood dish definitely has the kick!
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Do you miss a similar pasta from TGI Fridays? Or maybe you are looking for something BETTER! This dish really takes me back to New Orleans. You will absolutely love the cream sauce! Coupled with flavor from the sausage, this is definitely something to add to your dinner menu.
What Type of Pasta to Use
- Farfalle (Bow Tie Pasta)
Low Carb Pasta Options
- Palmini Hearts of Palm Linguine – This is what I use in the recipe and it’s fantastic. Prior to trying this I have always used zucchini noodles before. These work better than zucchini noodles in my opinion.
- Zucchini Noodles – Use a spiralizer to create these.
- Spaghetti Squash – Check out my post, How to Make Instant Pot Spaghetti Squash.
- Miracle Noodles – These are shirataki noodles. I have tried them once and they are ok. I’m not a huge fan.
How to Make Cajun Shrimp Pasta
- Boil the pasta in accordance with package instructions.
- Saute the shrimp in a pan on medium-high heat for 2-3 minutes on each side. Remove and set aside.
- Saute andouille sausage, green peppers, red peppers, and onions in the pan for 3-4 minutes. Remove and set aside.
- Melt butter in the pan on medium heat. Add heavy whipping cream, almond milk, Parmesan reggiano cheese, Cajun Seasoning, and cream cheese.
- Add the cooked shrimp, roasted tomatoes, sauteed vegetables, sausage, and pasta. Stir.
You can omit the sausage completely or substitute it if you wish. Andouille sausage is very traditional. The smoked flavor adds tremendous flavor to the dish. You can use any of the following:
- Chicken Sausage
- Turkey Sausage
- Turkey Bacon
You can substitute shrimp for just about anything.
- Chicken (Shred or cut into 1-inch chunks)
How Long Will it Last in the Fridge
Pasta dishes usually last in the fridge 3-4 days. I always find that they taste better the next day. All of the ingredients have commingled for a while together in the fridge. When you reheat it, it’s pretty magical!
How to Freeze the Dish
I like to use these soup molds for all of my freezing. They are super convenient. You can freeze the dish for up to a few months. You will likely notice some separation in the sauce when you reheat it. This is normal for cream sauces when frozen.
The Difference Between Cajun and Creole Seasoning
I have used both Cajun and Creole Seasoning in this recipe and I enjoy them both. It’s totally up to you with what you use. Do you want something spicy? Opt for Cajun. Do you want something well seasoned? Opt for Creole.
Cajun seasoning is often spicy with an emphasis on peppers, white pepper, black peppers, cayenne pepper, and bell peppers. It also has hints of paprika and garlic.
Creole Seasoning has more emphasis on herbs such as basil, oregano and thyme. It is milder than Cajun Seasoning. If you want to substitute Creole Seasoning, and you still want the added heat, add in a teaspoon or more of red cayenne pepper.
If you are looking for an option that’s less spicy Creole Seasoning may work better for you than Cajun.
What Type of Pan To Use
You will need a large pot to boil the water and pasta. To prepare the shrimp, vegetables, and cream sauce, you can use any skillet you wish. I prefer to use a cast-iron skillet. It adds a blackened layer to the shrimp that I love.
More Pasta Recipes
Easy Creamy Cajun Shrimp Pasta
Standard Pasta Noodles
- 8 oz linguine pasta
Low Carb Pasta Noodles
- 2 12 oz cans Palmini linguine You can also used the packaged version.
- 2 teaspoons olive oil Divided into 1 teaspoon servings.
- 1 pound raw shrimp Deveined and shells removed.
- 1 tablespoon Cajun Seasoning Divided into 1/2 tablespoon servings. You can also use Creole Seasoning.
- 4 oz andouille sausage Sliced into 1 inch pieces. You can use more if you like.
- 1/2 cup chopped red peppers
- 1/2 cup chopped green peppers
- 1/2 cup chopped yellow or white onions
- 1 cup fire roasted diced tomatoes Drained from a can.
- 1 tablespoon butter
- 1/2 cup heavy whipping cream
- 1/2 cup unsweetened almond milk
- 4 oz cream cheese Cut into chunks.
- 1/2 cup shredded Parmesan Reggiano Cheese
- Follow the instructions on the packaging for how to cook the pasta.
Low Carb Noodles
- Rinse the noodles. The packaging states you can boil the noodles to get them softer or you can use them immediately after rinsing. I like to boil the noodles.
- Heat a skillet or pan on medium high heat. I use a cast iron skillet. Add 1 teaspoon of olive oil to the pan.
- When hot, add the shrimp to the pan. Cook for 2-3 minutes on each side until it turns bright pink. Remove the shrimp and set aside.
- Add an additional teaspoon of olive oil to the pan along with the chopped sausage, onions, green peppers, and red peppers.
- Saute for 3-4 minutes until the vegetables are soft and the onions are translucent and fragrant. Remove the vegetables from the pan and set aside.
- Reduce the heat on the pan to medium. Add the butter to the pan and allow it to melt.
- Add in the heavy cream, almond milk, cream cheese, the remaining 1/2 tablespoon of Cajun or Creole Seasoning, and Parmesan Reggiano Cheese.
- Continue to stir the sauce until all of the cheese has fully melted. The cream cheese may take some time to melt. Add in the fire roasted tomatoes and stir. Allow the mixture to cook for 2 minutes.
- Add the shrimp, sausage, vegetables, and pasta to the pan and stir. Allow the pasta to cook for 4-5 minutes until combined.
- Macros noted above are for the low carb option. Here are the macros if regular pasta is used: Cals: 501 Fat:29G Net Carbs:32G Protein: 25G
- If you are looking for an option that’s less spicy Creole Seasoning may work better for you than Cajun.
- You can omit the andouille sausage if you want (it is the source of a lot of flavor in the recipe) or substitute it for chicken sausage, turkey sausage, bacon, or turkey bacon.
- To prepare the shrimp, vegetables, and cream sauce, you can use any skillet you wish. I prefer to use a cast-iron skillet. It adds a blackened layer to the shrimp that I love.
- You can substitute almond milk for whatever you prefer.
- You can omit the tomatoes if you wish, this will reduce the carbs in the recipe.