Easy Creamy Cajun Shrimp Pasta

This Easy Creamy Cajun Shrimp Pasta recipe is made with andouille sausage, red and green peppers, and covered in a decadent cream sauce, a little similar to Alfredo. If you enjoy spicy, this seafood dish definitely has the kick!

Ingredients

• 8 ounces linguine pasta
• 2 teaspoons olive oil, divided
• 1 pound raw shrimp, deveined, shells removed
• 1 tablespoon Cajun seasoning, divided
• 4 ounces andouille sausage, sliced into 1-inch pieces
• ½ cup red peppers, chopped
• ½ cup green peppers, chopped

½ cup yellow or white onion, chopped

• 1 tablespoon butter
• ½ cup heavy whipping cream

½ cup unsweetened almond milk

• 4 ounces cream cheese, chunked
• ½ cup Parmigiano Reggiano cheese, shredded

Directions

Key ingredients

Olive Oil

1. Follow the instructions on the packaging for how to cook the pasta.
2. Place the shrimp in a bowl along with ½ tablespoon of Cajun Seasoning.
3. Heat a cast-iron skillet or pan on medium-high heat. Add 1 teaspoon of olive oil to the pan.
4. 23
5. 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.

6. Add an additional teaspoon of olive oil to the pan along with the chopped sausage, onions,

green peppers, and red peppers.

7. Sauté for 3-4 minutes until the vegetables are soft and the onions are translucent and
8. fragrant. Remove the sausage and vegetables from the pan and set aside.
9. Reduce the heat on the pan to medium. Add the butter to the pan and allow it to melt.
10. Add in the heavy cream, almond milk, cream cheese, the remaining ½ tablespoon of Cajun
11. or Creole Seasoning, and Parmigiano Reggiano Cheese.
12. Continue to stir the sauce until all of the cheese has fully melted. The cream cheese may

take some time to melt.

13. Add the shrimp, sausage, vegetables, and pasta to the pan and stir. Allow the pasta to cook
14. for 4-5 minutes until combined.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Brandi Crawford. Recommended cookware: Classic Cast Iron.