Creamy Shrimp Sausage

If you want a bowl of comforting, bold-tasting pasta, this creamy Cajun-style dish with shrimp and sausage is a must. The moment it’s on the stove, the kitchen smells awesome, and everyone’s too busy grabbing seconds to talk. This one comes together fast enough for a weeknight but impresses guests too. It’s got just the right kick and the shrimp-sausage combo always wins folks over.

When my family first tasted this for Sunday dinner, everybody begged for the details and the pickiest eater was piling up seconds.

Yummy Ingredients

• Butter plus olive oil: gives extra richness and helps everything brown up Golden olive oil with a pat of butter never fails
• Fresh garlic: cranks up the flavor Crush those cloves for the best taste
• Smoked sausage: brings smoky deep flavors Kielbasa and andouille have heat but swap in chicken links for a lighter vibe Just pick sausages that’ve got some snap
• Shrimp: they go sweet and tender in minutes I like them peeled and deveined for speed Medium or big ones both work
• Pasta: gives the meal some heft and soaks up the sauce Big noodles like rigatoni or penne hold onto that creamy stuff best
• Fresh parmesan (optional): finishes things off with a salty, nutty kick Grate yourself—it really melts better
• Old Bay: packs that signature Cajun spice and a gentle burn Make sure your tin's not old
• Canned tomatoes (crushed): make a tangy sauce Go with a no-sugar brand if you can
• Canned coconut milk: brings creamy vibes and a little sweetness Dairy fans—use whole milk for major richness

Easy Step-by-Step

Get Everything Together:

Mix up shrimp and pasta along with browned sausage in the pan right before serving. Pour in about half your blended sauce and toss well. Add extra sauce till it’s as saucy as you like.

Melt Cheese and Serve:

Top everything with fresh parmesan, letting it melt in. Eat straight from the pan or spoon into bowls and set out hot.

Brown Up Sausage:

Without cleaning the shrimp pan, toss in your sliced sausages and brown till they’ve got crispy edges, about three minutes per batch. Add oil if you went with lean sausage.

Sear Shrimp:

In the biggest pan you have, add butter and olive oil over medium-high heat. Throw in defrosted shrimp, toss on some Old Bay, and cook them a few minutes a side till fully pink and just firm, then move them to a plate.

Boil Pasta:

Boil a big pot of salted water. Add your pasta, cook it just al dente like the package says, then drain (keep a splash of pasta water).

Blend the Sauce:

Use an immersion or regular blender to blitz your cooked tomato-Old Bay-milk mixture until smooth and silky. This gives you a sauce where no one finds a random tomato chunk.

Start the Sauce:

Pound garlic and add with canned tomatoes, milk (or coconut milk), and a couple teaspoons Old Bay in a medium pot. Bring it up to a gentle bubble, then dial down to let things mingle and soften the garlic a bit.

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Old Bay always gives this dish a cozy warmth. I keep a stash because it just works—spices shrimp perfectly without being too much. Fun fact: the cousin who usually hates anything spicy asked for thirds when I made this at our summer get-together.

Storage Advice

Keep leftovers sealed up in the fridge and they'll be good for up to three days. When you reheat, toss in a little water or milk to help loosen up the thickened sauce. For freezing, try storing pasta and sauce apart so the texture stays nice.

Swapping Ingredients

Out of coconut milk? Just grab regular milk or even half and half for a really cozy sauce. Turkey sausage, veggie links, or only shrimp all work, so it fits your taste. Any nice pasta shape will do—rigatoni, penne, or toss in some rotini if that's what you have.

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Serving Ideas

Dish it up steaming hot with bread for soaking or a pile of salad for crunch. Squeeze fresh lemon over top for a zippy finish. Add red pepper flakes and parmesan for anyone who wants a real kick.

Background

This dish blends both classic Italian pasta vibes and Cajun Gulf Coast favorites. Using both sausage and shrimp is an old-school Gulf thing, while creamy tomato sauce gives an Italian twist. The result? Pure comfort fusion at its coziest.

Recipe FAQs

→ Which sausage flavor works best here?

Go for options like Andouille, Kielbasa, or chicken sausage. Each adds its distinct smoky taste to the dish.

→ Can I skip regular milk in the sauce?

You sure can! Swap in canned coconut milk or any plant-based option for a creamy touch with a hint of sweetness.

→ How much spice is in this?

The heat depends on Old Bay seasoning and sausage choice. Add or reduce based on how much kick you want.

→ What pasta types pair well?

Shapes like penne, fettuccine, or rigatoni do great since they hold the sauce and toppings perfectly.

→ Can I prep this ahead of time?

Yes, you can make the sauce and cook the proteins early. Just boil the pasta fresh and mix everything right before eating.