Cajun Shrimp Pasta
Pasta is always a good choice, especially when it involves sausage, shrimp, and cajun flavors! This Cajun Shrimp Pasta is ready in under 30 minutes, serves 6, and will spice up your typical weeknight dinner rotation! Member’s Mark™ Cajun Seasoning adds a hot and pungent blend of garlic, peppers, herbs, salt, onion, and red pepper that delivers an authentic Cajun punch.
Types of Sausage to Use in Cajun Shrimp Pasta
Sausage is a great add-in for Cajun shrimp pasta because it boosts smokiness, spice, and depth. The best choice depends on how authentic, spicy, or mild you want the dish.
Best sausage choices for Cajun shrimp pasta
Andouille sausage (most traditional)
This is the classic choice for Cajun cooking. It’s smoky, garlicky, and lightly spicy. It holds up well in creamy pasta and gives the most “restaurant-style” Cajun flavor.
Smoked sausage
A milder, widely available option (like Hillshire Farm-style sausage). It’s less spicy than andouille but still adds good smokiness and a meaty bite. Great if you want flavor without much heat.
Kielbasa
Similar to smoked sausage but slightly more garlicky and smooth in texture. Works well if you want a less Cajun-forward but still savory version.
Spicy Italian sausage
Not traditional Cajun, but it adds bold seasoning and a little heat. It shifts the dish toward an Italian-Cajun fusion but still works surprisingly well with creamy pasta.
Chorizo
Very bold and smoky with paprika-heavy flavor. Use it if you want a deeper red, spicier, more intense pasta—just be aware it can overpower the shrimp and Cajun seasoning if you use too much.
Chicken sausage or Turkey sausage
Lighter options with less fat but still good flavor. Best if you want a slightly healthier version—look for Cajun-seasoned or smoked varieties for best results.
Quick tip
For the most balanced Cajun shrimp pasta, a combo works really well:
- andouille + shrimp (classic)
- or smoked sausage + shrimp (milder, family-friendly)
Cajun Shrimp Pasta
Ingredients
- 16 oz Member’s Mark™ Penne Pasta
- 16 oz Zatarain's® Andouille Smoked Sausage
- 2 cups Member’s Mark™ Organic Chicken Broth
- 2 cups Green Giant® Whole Kernel Sweet Corn
- 2 lbs Member’s Mark™ Raw Jumbo Shrimp, peeled and deveined
- 1 tbsp Member's Mark™ Cajun Seasoning
- 1/3 cup Scallions, sliced
- 2 tbsp ReaLemon® 100% Lemon Juice
- 1 tbsp Member’s Mark™ Thyme Leaves
Instructions
- Cook pasta in salted water according to package directions. Drain and transfer to a large serving bowl; cover to keep warm.
- While pasta cooks, cook sausage in a large pan over medium-high heat, stirring occasionally, until browned. Drain and discard pan drippings. Stir in broth and corn. Bring to a boil; reduce heat to medium-low heat and simmer about 5 minutes.
- Add shrimp and 1 tbsp Member's Mark™ Cajun Seasoning to sausage mixture; stir to combine. Cover and cook until shrimp are done, about 2 to 4 minutes. Remove from heat and stir in scallions and lemon juice.
- Add shrimp mixture to pasta; toss gently to combine. Sprinkle with Member’s Mark™ Thyme Leaves.
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