Cajun Shrimp & Andouille Sausage with Pasta

Shrimp, Andouille Sausage and Pasta, can it get any better? This recipe is made completely on top of the stove and is full of Cajun flavoring.

Recipe adapted from Laurie Lynard.


Cajun Shrimp & Andouille Sausage with Pasta




  • 3 Tbsp. olive oil
  • 1 pound shrimp, tails and shells removed
  • 1 Tbsp. dried Cajun spices
  • 1 medium onion, diced small
  • 13.5 oz. andouille sausage, cut into 1/2″ slices
  • 1 tsp. minced garlic 
  • 14 oz. chicken broth
  • 1 tsp. dried thyme 
  • 1 tsp. dried basil 
  • 1/2 tsp. pepper
  • 1 Tbsp. paprika
  • 1 tsp. salt
  • 1 tsp. dried oregano 
  • 1# linguine
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 tsp. cayenne pepper (optional)


  1. Heat 1 Tbsp. of olive oil in a large pan over medium heat.
  2. Season shrimp with Cajun seasoning mixing well. Place shrimp in the hot oil and cook until they are just cooked through, do not overcook. It should only take a few minutes and the shrimp will turn pink. Remove the shrimp and set aside.
  3. Add remaining oil and add onion, cooking until translucent.
  4. Add sausage and cook about 3 minutes, turning over halfway through cooking. Add garlic and sauté for 30 seconds.
  5. Add chicken broth scraping all the brown bits from the pan. Add heavy cream, thyme, basil, oregano, pepper, paprika, cayenne pepper (optional), salt, shrimp and cheese. Mix well and cook until hot. Keep warm on low.
  6. Boil linguine until tender, drain.
  7. Add pasta to the Cajun mixture and stir well. Let sit for 5-10 minutes so the liquid is absorbed.



    • Absolutely! Especially if you don’t want it as spicy since the Andouille Sausage is spicy. You could even eliminate the Cajun spices with the shrimp to cool it down too. Thank you for visiting!

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