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Bowl of creamy Cajun rigatoni with seared shrimp, sliced smoked sausage and chopped parsley, toasted baguette slices on the side

Cajun Shrimp and Sausage Pasta

Creamy Cajun shrimp and sausage pasta with rigatoni, a homemade spice blend and a smooth Parmesan cream sauce, made in one skillet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cajun
Calories: 760
Ingredients Method Notes

Ingredients
  

For the Cajun spice blend
  • 1 tbsp paprika smoked or sweet
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper 1/4 tsp for milder
  • 1/2 tsp red pepper flakes
For the pasta
  • 1 lb rigatoni 450 g
  • 1 lb medium shrimp peeled, deveined, tails removed
  • 8 oz smoked andouille or Cajun sausage sliced into coins
  • 4 tbsp butter divided
  • 1 1/2 cups heavy cream
  • 1 cup Parmesan finely grated from a block, about 85 g
  • 2 tbsp fresh parsley chopped
To serve
  • 1/2 baguette sliced
  • 2 tbsp butter for toasting

Method
 

  1. Mix the spice blend. Pat the shrimp dry, then toss the shrimp and sliced sausage with half of the blend; keep the rest for the sauce.
  2. Bring a large pot of salted water to a boil. Melt 1 tbsp butter in a large skillet over medium heat and brown the sausage, 4 to 5 minutes.
  3. Add 1 tbsp butter and the shrimp. Cook 1 to 1 1/2 minutes per side, until pearly white and opaque. Move shrimp and sausage to a plate.
  4. Cook the rigatoni until al dente, reserving 1 cup pasta water before draining. Toast the baguette slices in 2 tbsp butter until golden.
  5. Lower the skillet to medium-low, melt the remaining 2 tbsp butter, scraping up the browned bits. Add the cream and remaining spice blend and simmer gently, stirring, 3 to 4 minutes.
  6. Turn the heat to low and stir in the Parmesan a handful at a time until smooth. Adjust salt and cayenne.
  7. Toss in the pasta, then the shrimp and sausage, loosening with pasta water as needed. Top with parsley and serve with the toasted baguette.

Notes

Doneness: shrimp are cooked when the flesh is pearly white and opaque. If you use raw sausage instead of smoked, cook it through completely.
Storage: refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently over low heat with a splash of milk or water until steaming hot (165°F / 74°C). Cream sauces do not freeze well.
Substitutions: penne instead of rigatoni; chicken andouille or smoked kielbasa instead of pork andouille; 2 tbsp store-bought Cajun seasoning instead of the blend (reduce the salt if it already contains some).
Nutrition is an estimate calculated from standard ingredient values, excluding the baguette, not a laboratory analysis.