Creamy Shrimp and Sausage Pasta – A Weeknight Favorite With Bold Southern Flair
If you’re searching for a recipe that strikes the perfect balance between comfort, spice, and indulgence, this Shrimp and Sausage Pasta is the dish for you. It’s rich, creamy, and bursting with smoky sausage, tender shrimp, and a velvety cheese sauce that clings beautifully to pasta. Perfect for weeknight dinners, entertaining guests, or even meal prepping for the week ahead, this dish is as versatile as it is satisfying.
In today’s post, we’re diving into a hearty Southern-inspired classic that’s both easy to make and impressive enough to serve to company. Whether you’re a fan of Cajun cuisine, love a good creamy pasta, or just want something that’ll leave you full and happy, this recipe has your name written all over it.
Why You’ll Love This Shrimp and Sausage Pasta
This recipe is ideal for anyone who enjoys bold flavors and one-skillet simplicity. The mix of smoked sausage (or spicy Andouille), succulent shrimp, and sautéed peppers creates layers of flavor. A creamy, cheesy sauce brings it all together, and it’s ready in under an hour.
Here’s why it’s a winner:
- Quick and satisfying – Comfort food that’s weeknight-friendly.
- Easy to customize – Mild or spicy, low-carb or indulgent.
- One-skillet meal – Less cleanup, more flavor-building.
- Great for leftovers – The flavor only gets better the next day.
Ingredients You’ll Need
Here’s everything you’ll need to whip up this savory, creamy pasta dish:
- 1 lb penne pasta (or any pasta you love)
- 1 lb shrimp, peeled and deveined
- 2 smoked sausages, sliced (use Andouille for more spice)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil, divided
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Kitchen Equipment Needed
- Large skillet or sauté pan
- Large pot for boiling pasta
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Colander
- Wooden spoon or spatula
Step-by-Step Instructions
1. Cook the Pasta
Start by cooking the pasta according to package instructions. Drain it and set aside. You’ll want it al dente, so it doesn’t become mushy when tossed with the sauce.
2. Brown the Sausage
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage slices and cook until they’re browned and crispy at the edges. This brings out their smoky flavor. Remove and set aside.
3. Cook the Shrimp
In the same skillet, add the second tablespoon of olive oil. Season the shrimp with paprika, garlic powder, onion powder, salt, and pepper. Cook for 2–3 minutes per side until pink and opaque. Remove and set aside with the sausage.
4. Sauté the Vegetables
Add sliced bell peppers, onion, and garlic to the skillet. Sauté for 4–5 minutes until softened and fragrant. Scrape up any brown bits left from cooking the shrimp and sausage—this is where the flavor lives.
5. Make the Cream Sauce
Pour in the heavy cream and bring to a simmer. Stir in the mozzarella and Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning with salt, pepper, and cayenne (if you want a kick).
6. Combine Everything
Add the cooked pasta, sausage, and shrimp back to the skillet. Toss to coat evenly in the creamy sauce. Heat through for a couple of minutes, letting everything come together.
7. Serve and Garnish
Serve hot, topped with chopped fresh parsley and extra Parmesan if desired. It’s a cozy, crowd-pleasing plate that looks as good as it tastes.
Tips and Variations
- Spice it up: Add more cayenne or swap in hot Italian sausage.
- Lighten it: Use half-and-half instead of heavy cream or swap in Greek yogurt for a tangy twist.
- Add veggies: Spinach, mushrooms, or sun-dried tomatoes add extra color and flavor.
- Low-carb option: Substitute penne with zucchini noodles or spaghetti squash.
- Make it gluten-free: Use your favorite gluten-free pasta and double-check your sausage for wheat content.
How to Store and Reheat
This dish stores beautifully and makes excellent leftovers.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: You can freeze it, though the cream sauce may separate a bit on reheating. Freeze for up to 2 months.
- Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of cream or milk to loosen the sauce. Microwave reheating works too—use a microwave-safe bowl and cover loosely.
Suggested Pairings
This rich pasta pairs beautifully with:
- Garlic bread or crusty French baguette
- Simple green salad with vinaigrette to balance the richness
- Roasted broccoli or asparagus
- Crisp white wines like Sauvignon Blanc or Pinot Grigio
- Light beer or sparkling water with lemon
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just be sure to thaw and pat them dry before cooking. Excess moisture will prevent proper searing.
What kind of sausage works best?
Smoked sausage or Andouille is ideal. Kielbasa also works well. If you want more spice, Andouille is the way to go.
Can I make it ahead of time?
Absolutely. You can prepare the entire dish, refrigerate, and reheat before serving. You may need a splash of cream to revive the sauce.
What if I don’t have mozzarella?
You can substitute with shredded provolone, Monterey Jack, or even a little cream cheese for added richness.
Is it very spicy?
The cayenne is optional, and Andouille sausage adds heat too. You can make it mild by using regular smoked sausage and skipping the cayenne.
Final Thoughts
Shrimp and Sausage Pasta is everything you want in a comforting meal—creamy, cheesy, spicy (if you choose), and packed with flavor. It’s one of those dishes that feels gourmet without being fussy. It’s also highly adaptable, so you can make it your own with whatever proteins or veggies you have on hand.
