Cajun Shrimp and Sausage Pasta Bake

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Cajun Shrimp and Sausage Pasta Bake

If there’s one dinner that gets everyone to the table without a single complaint, it’s this Cajun Shrimp and Sausage Pasta Bake. I made it on a whim one evening when we had shrimp in the freezer and some leftover andouille sausage in the fridge, and it’s been on constant rotation ever since. It’s creamy, just the right amount of spicy, and has that hearty, comforting feel that makes it perfect for weeknights or casual gatherings.

What I love most about this dish is how easily it comes together—just a quick sauté, a simple creamy Cajun sauce, toss everything in a casserole dish, and into the oven it goes. It feels like something you’d order at a cozy Southern bistro, but it’s completely doable on a hectic Tuesday night. The combination of smoky sausage, tender shrimp, and pasta drenched in creamy, cheesy sauce is pure magic. My husband couldn’t stop raving about it, and even the kids—who usually pick around anything remotely spicy—cleaned their plates.

It’s become one of those meals that I know I can rely on when I want something comforting but still exciting. And let’s be honest—any recipe that makes enough for leftovers the next day is a win in my book. If you’re looking for a meal that’s flavorful, family-approved, and irresistibly creamy, this pasta bake checks every box. Trust me, it’s the one you’ll keep coming back to.

Questions I Often Get Asked About This Recipe

Can I make this ahead of time?
Absolutely! Assemble the entire dish, cover, and refrigerate for up to 24 hours. Just bake it when you’re ready—add an extra 10–15 minutes to the baking time if it’s coming straight from the fridge.

What kind of sausage works best?
Andouille sausage gives this dish that authentic Cajun flavor, but smoked sausage or even kielbasa work just fine if that’s what you have on hand.

Is this dish very spicy?
It has a little kick, but it’s not overwhelming. You can easily adjust the heat by using less Cajun seasoning or choosing a milder sausage.

Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.

What pasta shape is best?
Penne works beautifully because it holds the sauce well, but rigatoni or rotini are also great options.

What You Need to Make Cajun Shrimp and Sausage Pasta Bake

Ingredients:

12 oz penne pasta

1 lb raw shrimp, peeled and deveined

12 oz andouille sausage, sliced

1 tbsp olive oil

1 red bell pepper, diced

3 cloves garlic, minced

2 tsp Cajun seasoning (plus more to taste)

2 tbsp butter

2 tbsp all-purpose flour

2 cups whole milk

1/2 cup heavy cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Special Tools:

Large skillet

9×13-inch baking dish

Medium saucepan

Whisk

How to Make Cajun Shrimp and Sausage Pasta Bake

Cook the pasta: Boil the penne in salted water until al dente. Drain and set aside.

Sauté sausage and shrimp: In a large skillet over medium heat, add olive oil. Cook sliced sausage until browned. Remove and set aside. Add shrimp to the same pan with a sprinkle of Cajun seasoning and cook for 2–3 minutes until just pink. Set aside.

Cook the veggies: In the same skillet, add bell pepper and garlic. Sauté for 2–3 minutes until softened.

Make the sauce: In a medium saucepan, melt butter. Stir in flour and cook for 1 minute. Slowly whisk in milk and cream. Simmer until slightly thickened, then stir in Cajun seasoning, mozzarella, and Parmesan. Season with salt and pepper.

Combine everything: In a large mixing bowl (or right in the baking dish), combine pasta, sausage, shrimp, sautéed veggies, and sauce. Mix well.

Bake: Transfer to a greased 9×13 baking dish. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden on top.

Serve: Let it sit for 5 minutes before serving. Garnish with parsley if desired.

Tips for Making the Best Cajun Shrimp and Sausage Pasta Bake

Don’t overcook the shrimp: They’ll continue cooking in the oven, so keep them just slightly underdone in the skillet.

Customize the spice level: For a milder version, reduce the Cajun seasoning or use a sweet sausage instead.

Add veggies: Mushrooms, spinach, or zucchini make great additions to bulk up the dish.

Cheese swaps: Pepper Jack adds an extra kick, while Gouda lends a smoky twist.

Make it ahead: Assemble up to a day in advance and refrigerate. Perfect for busy weeknights or hosting.

Reader Reviews

⭐⭐⭐⭐⭐ “This was a hit! My whole family devoured it and asked for seconds. Super flavorful and easy to make.” – Amanda R.

⭐⭐⭐⭐ “Great weeknight meal! I added some spinach for extra greens and it worked perfectly.” – Jenna M.

⭐⭐⭐⭐⭐ “Absolutely delicious. Creamy, spicy, and so comforting. Will be making this again soon!” – Mark T.

⭐⭐⭐ “It was tasty but a bit too mild for our liking—I’ll definitely amp up the Cajun seasoning next time.” – Rachel P.

⭐⭐⭐⭐⭐ “Perfect for busy nights! I prepped it in the morning and just popped it in the oven after soccer practice.” – Emily K.

Printable Recipe

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