Creole & Cajun/ Dinner/ Fish and Seafood/ Foods of the World/ Pasta/ Southern Recipes

Creamy Cajun Style Pasta

June 26, 2015 (Last Updated: March 18, 2021)

Creamy Cajun Style Pasta is such a delicious fusion of bold flavors that combines spicy Andouille sausage, succulent Cajun flavored Gulf shrimp, and fresh fettuccine noodles smothered in a thick, creamy cheese sauce consisting of parmesan and goat cheese with a hint of Cajun spice to tie everything in.

I love anything that calls for Cajun Spices, and I decided to try a new recipe for a pasta dish with some leftover ingredients from making my Jambalaya the other night. After all, I still had a good pound of raw Gulf shrimp and fresh Andouille sausage leftover. The idea of combining them with a creamy homemade cheese sauce and fresh pasta was making me super excited!

 

Creamy Cajun Style Pasta

I decided to add more flavor to the Creamy Cajun Style Pasta and thought that diced Rotel tomatoes might be that extra layer of character I was looking for. Rotel tomatoes that I love are the addition of chiles to the canned tomatoes, making them perfect for adding a bold flavor to almost any recipe that calls for tomatoes.

I also wanted to keep the dish neat and clean with minimal ingredients, which would keep the andouille and shrimp the key focus in my Cajun Style Pasta dish tonight. I love veggies, but sometimes I crave an excellent meat and cheese recipe without all the other ingredients taking the flavor.

 

 

 

Creamy Cajun Style Pasta

  • Sixteen ounces fresh fettuccine noodles/ or dry
  • Eight ounces Andouille sausage sliced
  • One pound of raw gulf shrimp, shells removed
  • One tablespoon of olive oil
  • 1/2 of a teaspoon Cajun seasoning for shrimp
  • One teaspoon of hot sauce
  • Two and 1/2 cups heavy cream
  • 1/2 cup fresh lemon juice
  • 3/4 of a cup of unsalted butter
  • Four ounces of goat cheese
  • Two cups grated Parmesan
  • One (10 ounces) can of Ro*Tel diced tomatoes
  • zest of one lemon
  • One teaspoon of Cajun seasoning or to taste
  • One pinch of Cayenne pepper
  • Pinch of nutmeg
  • kosher salt
  • freshly ground  pepper

 

 

Directions for Creamy Cajun Style Pasta

  1. Cook the pasta in a large pot of boiling salted water until tender but still firm, occasionally stirring, about 3-4 minutes for fresh or 8 minutes for dried pasta. Drain pasta without rinsing.
  2. In a metal skillet over medium heat, place sliced andouille sausage and cook through until done about 5 minutes. Remove andouille sausage and put it on a plate until ready.
  3. Meanwhile, place 1 pound of clean, shell-free shrimp in a glass bowl along with olive oil, Cajun seasoning, and hot sauce. Lightly toss the ingredients till the shrimp is thoroughly coated.
  4. In the same metal skillet used for cooking the andouille sausage, place raw shrimp in the pan on medium heat and cook for 4-5 minutes or completely done. Remove from heat and place on the plate with andouille sausage.
  5. Stir two cups of the cream and the lemon juice in a large skillet to blend. Add the real butter and goat’s cheese and cook over medium heat until the butter melts, occasionally stirring about 3 minutes.
  6. Add one can of Ro*Tel diced tomatoes, cook three minutes on low heat, then wholly remove skillet from the heat.
  7. Add the pasta and toss. Add the remaining 1/2 cup of cream, andouille sausage, shrimp, and Parmesan to the cream sauce in the skillet. Add the lemon zest, one teaspoon of Cajun seasoning, a nutmeg pinch, salt, and freshly ground pepper.
  8. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. 
  9. Serve immediately.
 

 

 

Creamy Cajun Style Pasta - The McCallums Shamrock Patch Blog

Creamy Cajun Style Pasta

hmccallum
Creamy Cajun Style Pasta is such a delicious fusion of bold flavors that combines spicy Andouille sausage, succulent Cajun flavored Gulf shrimp, and fresh fettuccine noodles smothered in a thick, creamy, cheese sauce
5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
0 mins
Total Time 45 mins
Course Main Course
Cuisine American, Cajun
Servings 8 People
Calories 939 kcal

Ingredients
  

  • 16 ounces fresh fettuccine noodles
  • 8 ounces Andouille sausage sliced
  • 1 pound raw gulf shrimp shells removed
  • 1 tablespoon olive oil
  • ½ teaspoon Cajun seasoning
  • 1 teaspoon hot sauce
  • cups heavy cream
  • ¼ cup fresh lemon juice
  • ¾ cup unsalted butter
  • 4 ounces goat cheese
  • 2 cups Parmesan grated
  • 1-10- ounce can of Ro*Tel diced tomatoes
  • 1 lemon zest of
  • 1 teaspoon Cajun seasoning + more if desired
  • 1 pinch cayenne pepper
  • 1 Pinch nutmeg
  • Kosher salt to taste
  • freshly ground pepper to taste

Instructions
 

  • Cook the pasta in a large pot of boiling salted water until tender but still firm, occasionally stirring, about 3-4 minutes for fresh and 8 minutes for dried pasta. Drain the pasta without rinsing.
  • In a metal skillet on medium heat, place the sliced andouille sausage and cook through until done, about 5 minutes. Remove andouille sausage and place on a plate until ready.
  • Meanwhile, place one pound of clean, shell-free shrimp in a glass bowl along with olive oil, Cajun seasoning, and hot sauce. Lightly toss the ingredients until the shrimp are thoroughly coated.
  • In the same metal skillet used for cooking the andouille sausage, place raw shrimp in the pan on medium heat and cook for 4-5 minutes or completely done. Remove from heat and place on the plate with andouille sausage.
  • Stir 2 cups of the cream and the lemon juice in a large skillet to blend. Add the real butter and goat's cheese and cook over medium heat until the butter melts, occasionally stirring for about 3 minutes.
  • Add 1 can of Ro*Tel diced tomatoes, cook 3 minutes on low heat, then completely remove skillet from the heat.
  • Add the pasta and toss. Add the remaining ½ cup of cream, andouille sausage, shrimp, and Parmesan to the cream sauce in the skillet. Add the lemon zest, 1 teaspoon of Cajun seasoning, a pinch of cayenne, and nutmeg, salt, and freshly ground pepper.
  • Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
 

Nutrition

Calories: 939kcalCarbohydrates: 46gProtein: 39gFat: 67gSaturated Fat: 38gTrans Fat: 1gCholesterol: 385mgSodium: 1204mgPotassium: 398mgFiber: 2gSugar: 2gVitamin A: 2212IUVitamin C: 14mgCalcium: 481mgIron: 3mg
Keyword Cajun Pasta with seafood, Creamy Cajun Pasta
Tried this recipe?Let us know how it was!

 

 

 

If you enjoyed this recipe, here are a few other suggestions you might like.

  • Cajun flavored Spicy Penne Pasta with Andouille Sausage is made with pure Southern love combining penne pasta, grilled Andouille sausage, a deliciously creamy cheese sauce, diced tomatoes with chiles, Roasted Red Peppers, onions, fresh garden-grown herbs, and Cajun spices.
  • Shrimp and Grits  They have been thought of as the ultimate classic dish in the South for years. Shrimp and Grits can now be found lingering on The Bluegrass State’s menus, clear to The Sunshine State.
  • Skillet Mac and Cheese with Kielbasa is a super easy comforting pasta dish to make and seriously cheesy. The Polish Kielbasa and cheese’s wonderful flavor takes ordinary weeknight dinner to a whole new level of deliciousness.

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4 Comments

  • Reply
    Carrie Cline
    November 30, 2020 at 9:51 am

    Good afternoon! This pasta was so awesome! The instructions were spot on!!!

    • Reply
      hmccallum
      November 30, 2020 at 12:13 pm

      Thanks so much, Carrie! Glad you enjoyed the pasta

  • Reply
    islandlady91
    June 28, 2015 at 2:25 pm

    I’m kind of new here, but this really caught me. I love Italian food and Cajun food, and this would be such a fantastic combo, I just taste it! Or wish I could actually eat some now.

    • Reply
      Heidy L. McCallum
      June 29, 2015 at 5:23 pm

      Thank you, Island Lady, I love Cajun and Creole food and come from an Italian family so this was a win-win dinner item for me.

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