New Orleans Pasta Recipe: Spicy Cream Sauce with Shrimp and Sausage

This New Orleans-inspired pasta brings bold Creole flavors to your dinner table with a rich, spicy cream sauce that clings to every strand. The combination of shrimp, sausage, and Cajun seasoning creates a dish that’s hearty and deeply satisfying.

I developed this recipe after falling in love with the city’s vibrant food culture. The key is building layers of flavor—sautéing the holy trinity (onions, bell peppers, celery) before adding the proteins. It’s a one-pot wonder that comes together in under 45 minutes.

The sauce strikes the perfect balance between creamy and spicy, with just enough heat to keep things interesting. Andouille sausage adds smoky depth, while plump shrimp bring a touch of elegance to this rustic dish.

Serve it with crusty bread to soak up every last bit of that incredible sauce. Here’s how to make this taste of Louisiana at home.

Ingredients for New Orleans Pasta

Bold Creole flavors start with shrimp, sausage, and the trinity of veggies. Nothing complicated here.

The sausage makes this dish. Andouille from a good butcher (or Whole Foods if you’re in a pinch) has that smoky kick you need. I grab mine from Aidells brand at the grocery store—consistently great quality. Shrimp should be fresh or Individually Quick Frozen (IQF)—thaw in cold water if needed. For the holy trinity, equal parts onion, bell pepper, celery is key for authentic flavor.

No andouille? Kielbasa works in a pinch but lacks the smokiness—add a dash of smoked paprika to compensate. Chicken or turkey sausage if you want it lighter. Fresh shrimp not available? Frozen is fine (just avoid the pre-cooked kind). For extra depth, a splash of white wine when sautéing the trinity adds brightness. Don’t have Cajun seasoning? Mix paprika, garlic powder, oregano, cayenne.

Pasta and sauce taste even better the next day once flavors meld. Keeps 3-4 days in the fridge, freezes for 2 months. Reheat gently to avoid curdling the cream. Fresh herbs like parsley or green onions brighten it up if you’re serving leftovers.

Step-by-Step Instructions for Spicy Cream Pasta with Shrimp and Sausage

This method builds layers of flavor while keeping the process simple and foolproof.

Step 1: Sauté the Holy Trinity and Sausage

Heat 2 tbsp Butter in a large skillet over medium-high heat until melted. Add the diced Yellow Onion, Green Bell Pepper, and Celery Stalks, cooking for 5-6 minutes until softened and the onion becomes translucent.

Push the vegetables to one side, then add the sliced Andouille Sausage to the pan. Cook for 3-4 minutes until it develops a deep brown crust. This builds a flavor foundation that defines the dish.

Step 2: Cook the Shrimp and Build the Roux

Add the 1 lb Large Shrimp to the skillet and cook for 2-3 minutes per side until they turn opaque and pink. Remove the shrimp and set aside—it will finish cooking in the sauce later.

Reduce heat to medium and add the remaining 2 tbsp Butter. Once melted, whisk in the 2 tbsp All-Purpose Flour to create a roux. Cook for 1-2 minutes until it turns a light golden color, stirring constantly to prevent burning.

Step 3: Create the Creamy Cajun Sauce

Slowly pour in the 1 cup Chicken Broth and 1.5 cups Heavy Cream, whisking continuously to avoid lumps. Stir in the 2 tbsp Cajun Seasoning, 4 cloves Garlic Cloves, 1 tsp Salt, and 0.5 tsp Black Pepper.

Bring the mixture to a gentle simmer and let it thicken for 5-7 minutes, stirring occasionally. The sauce should coat the back of a spoon and have a rich, velvety texture that promises bold flavor in every bite.

Step 4: Combine Everything with the Pasta

Meanwhile, cook the 12 oz Fettuccine Pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water, then add the pasta directly to the sauce in the skillet.

Return the shrimp to the pan and toss everything together. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Let it all simmer together for 2 minutes so the pasta absorbs the flavors.

Step 5: Finish with Parmesan and Serve

Remove from heat and stir in the 0.5 cup Parmesan Cheese until it melts into the sauce. Taste and adjust seasoning if needed—sometimes it needs a pinch more salt or a dash of Cajun seasoning.

Serve immediately while hot, with extra Parmesan on the side if desired. The pasta should be perfectly coated in a creamy, spicy sauce with plump shrimp and flavorful sausage in every bite.

Dietary Considerations for This Recipe

Gluten-Free Swap

For gluten-free needs, use brown rice fettuccine or chickpea pasta. I love Jovial brand for texture that holds up well. The roux uses 2 tbsp All-Purpose Flour, so swap in gluten-free 1:1 baking flour or cornstarch slurry. 💪

Dairy-Free Version

Replace heavy cream with full-fat coconut milk and use vegan butter. For the Parmesan, try nutritional yeast or dairy-free alternatives. The spices still shine through beautifully.

Andouille can be swapped for vegan sausage—Field Roast makes a great option with that smoky kick.

Lower-Carb Option

Use zucchini noodles or shirataki noodles instead of pasta. Sauté the zoodles for 2-3 minutes before adding to the sauce. Reduce chicken broth to ½ cup to compensate for the moisture zucchini releases. 🥗

Seafood Allergy

Omit the shrimp entirely and double the sausage to 24 oz. Chicken or turkey sausage works well. For extra protein, add diced chicken breast that’s been seasoned with Cajun spice before cooking.

Lactose Intolerance

Use lactose-free heavy cream and aged Parmesan (naturally lower in lactose). The aged cheeses typically have 0-2g lactose per serving, making them much easier to digest.

Frequently Asked Questions