New Orleans Pasta Recipe: Cajun Cream Sauce With Shrimp and Andouille

This New Orleans-style pasta brings bold Cajun flavors to your dinner table with a creamy sauce that clings to every noodle. I developed this recipe to capture the spirit of the Big Easy in a single dish.

The combination of shrimp, andouille sausage, and a spiced cream sauce creates a restaurant-quality experience at home. Each bite delivers smoky, spicy, and rich flavors that define Creole cooking.

What makes this dish special is the balance of heat and creaminess, with just the right amount of kick from Cajun seasoning. The sauce comes together in 20 minutes, making it perfect for weeknight dinners.

Serve this pasta with crusty bread to soak up every drop of the flavorful sauce. Here’s how to make it.

Ingredients for New Orleans Pasta

Bold flavors start with good ingredients. Nothing too fancy, just authentic Cajun vibes.

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The sausage is non-negotiable here. Andouille from a good butcher or aidells brand at the grocery store gives that smoky kick you need. Shrimp should be wild-caught if possible (I grab mine from Whole Foods when they have it fresh). For the pasta, fettuccine or penne holds the cream sauce best—avoid those tiny shapes that get lost in the mix.

No andouille? Kielbasa in a pinch but add extra Cajun seasoning to compensate. Fresh out of heavy cream? Half-and-half plus a tbsp of flour thickens it up fine. The holy trinity (onion, bell pepper, celery) can be swapped for pre-diced mirepoix from Trader Joe’s (saves 5 minutes). Skip the alcohol in Worcestershire? Use extra broth with a dash of soy sauce instead.

Sauce thickens as it cools, so don’t stress if it seems thin at first. Leftovers keep 3-4 days in the fridge—reheat gently with a splash of milk. Freezes well for 2 months if you double the batch (and you should).

Step-by-Step Instructions for Cajun Cream Pasta With Shrimp and Andouille

This is the method I use every time for rich, bold flavor that tastes like the French Quarter.

Step 1: Cook the Pasta and Prep the Protein

Bring a large pot of salted water to a boil and cook the 12 oz Fettuccine Pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water for the sauce.

Meanwhile, pat the 1 lb Large Shrimp dry with paper towels and season with 1 tablespoon of the 2 tbsp Cajun Seasoning. Slice the 12 oz Andouille Sausage into half-moons as noted in the ingredients. This prep ensures even cooking and maximum flavor distribution in every bite.

Step 2: Sauté the Holy Trinity and Andouille

In a large, deep skillet, melt 2 tbsp of the 4 tbsp Unsalted Butter over medium-high heat. Add the 1 whole Yellow Onion, 1 whole Green Bell Pepper, and 2 pieces Celery Stalks, all finely diced. Cook for 5-6 minutes until the vegetables soften and the onion turns translucent.

Push the vegetables to one side of the pan and add the sliced Andouille Sausage. Cook for 3-4 minutes until the sausage begins to brown and release its smoky flavor into the pan. This builds the base layer of Cajun flavor that defines the dish.

Step 3: Cook the Shrimp and Build the Roux

Add the seasoned Large Shrimp to the skillet and cook for 1-2 minutes per side until they turn opaque and pink. Remove the shrimp and set aside. In the same pan, melt the remaining 2 tbsp Unsalted Butter over medium heat.

Stir in the 3 tbsp All-Purpose Flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color. This step thickens the sauce and removes the raw flour taste.

Step 4: Create the Cajun Cream Sauce

Slowly whisk in the 1 cup Chicken Broth, scraping up any browned bits from the bottom of the pan. Stir in the 1.5 cups Heavy Cream, 0.5 cup Whole Milk, remaining 1 tbsp Cajun Seasoning, 4 cloves minced Garlic Cloves, 1 tsp Worcestershire Sauce, and 1 tsp Hot Sauce.

Bring the mixture to a simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning if needed—this is where the magic happens.

Step 5: Combine and Serve

Return the cooked shrimp and Fettuccine Pasta to the skillet with the sauce. Toss everything together over low heat for 1-2 minutes until the pasta is well coated and heated through. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Serve immediately, garnished with extra Cajun seasoning or chopped parsley if you like. Each forkful should deliver tender shrimp, smoky sausage, and creamy sauce clinging perfectly to the pasta.

Best Sauces and Condiments for new orleans pasta

Hot Sauce Drizzle

I always keep Crystal Hot Sauce on the table for this dish. A few dashes right before serving adds that authentic New Orleans kick. The vinegar tang cuts through the creaminess perfectly. 🔥

Garlic Butter Bread

Mix ¼ cup melted butter with 1 tsp garlic powder and brush on crusty French bread. Toast until golden for the perfect sauce-soaking side. This is non-negotiable for me.

Fresh Herb Garnish

Sprinkle with chopped green onions or flat-leaf parsley just before serving. The freshness brightens up the rich, smoky flavors. It’s a simple touch that makes a big difference.

Lemon Wedges

A squeeze of fresh lemon over each serving lifts all the flavors. The acidity balances the cream and enhances the seafood. I always serve with 4-6 lemon wedges on the side.

Extra Cajun Spice

Keep a small bowl of Tony Chachere’s Cajun Seasoning handy. Some guests love an extra sprinkle on top. It’s also great for adjusting the heat level to taste.

Parmesan Finish

Grated Parmesan cheese adds a salty, nutty note that complements the Cajun spices. I use about ¼ cup for the whole dish, letting everyone add more at the table. ✨

Frequently Asked Questions