One Pot Cajun Shrimp Pasta for a Crowd
A big pot of creamy, spicy Cajun-style pasta loaded with shrimp, andouille sausage, and the classic bell pepper and onion base—everything cooks in one pot, including the pasta, for easy cleanup.
Equipment
- Large heavy Dutch oven or wide stockpot
- Small bowl (for seasoning mix)
- Large bowl (for seasoning shrimp)
- Wooden spoon or spatula
- Plate (for holding browned sausage and shrimp)
- Paper towels
Ingredients
Cajun seasoning mix
- 2 tbsp smoked paprika
- 1 tbsp sweet paprika or use all smoked
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2–3 tsp kosher salt to taste
- 1½–2 tsp freshly ground black pepper
- ½–1 tsp cayenne pepper adjust heat
For the pasta pot
- 3 tbsp olive oil
- 450 g andouille sausage sliced into 1/2 cm (1/4 inch) rounds; smoked kielbasa works
- 1.3–1.4 kg large raw shrimp peeled and deveined (tails off if you like)
- 1 large yellow onion finely chopped
- 2 green bell peppers sliced or diced
- 2 celery stalks finely chopped (optional)
- 5 cloves garlic minced
- 2 tbsp Cajun seasoning mix for the shrimp
- 1 tbsp Cajun seasoning mix for the pot to start; more to taste later
- 960 g short pasta (penne or rotini)
- 1.4 L low-sodium chicken broth or 4 cups broth + 2 cups water
- 480 ml heavy cream half-and-half works but sauce will be thinner
- 1 can diced tomatoes drained (400 g / 14.5 oz); fire-roasted if possible
- 60 g grated Parmesan cheese plus more for serving
- 1 lemon juice, plus extra wedges for serving
- 15 g fresh parsley or green onions chopped, for garnish
Instructions
- Mix the Cajun seasoning. In a small bowl, stir together the smoked paprika, sweet paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and cayenne. Taste a tiny pinch so you know how spicy and salty your blend is before it hits the pot.
- Season the shrimp. Pat the shrimp dry with paper towels. Toss in a large bowl with 2 tbsp of the Cajun seasoning until coated. Set aside while you start the pot.
- Brown the sausage. Heat a large heavy Dutch oven or wide stockpot over medium-high and add the olive oil. Add the andouille in a single layer and cook, stirring occasionally, until browned and fat has rendered, about 5–7 minutes. Scoop onto a plate, leaving the fat in the pot.
- Quickly sear the shrimp. In the same pot, sear half the shrimp in a single layer until they start turning opaque with light golden spots, about 1–2 minutes per side. Transfer to the plate and repeat with remaining shrimp.
- Soften the vegetables. Lower heat to medium. If dry, add another splash of oil. Add onion, bell peppers, and celery with a pinch of salt and cook, stirring and scraping browned bits, until softened and onions begin to turn golden, about 6–8 minutes.
- Add garlic and bloom the spices. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 tbsp Cajun seasoning mix and stir 30 seconds more until toasty.
- Build the sauce base. Pour in chicken broth and scrape the bottom well. Add drained diced tomatoes and heavy cream. Stir, then taste and adjust Cajun seasoning and/or salt.
- Add the pasta. Bring to a gentle boil, add uncooked pasta, and stir well. Reduce to medium-low and simmer uncovered, stirring every couple minutes, until pasta is just shy of al dente, 10–12 minutes.
- Adjust thickness. If liquid dips below the pasta before it’s cooked, add more broth or hot water, about 120 ml (1/2 cup) at a time. Sauce should look loose; it thickens as starch releases and as it cools.
- Finish the pasta with cheese and lemon. When pasta is al dente, reduce heat to low. Stir in Parmesan a handful at a time, then add lemon juice. Taste and adjust heat with cayenne or more Cajun seasoning if needed.
- Reunite shrimp and sausage. Add sausage and shrimp (plus any juices) back to the pot. Fold gently and warm on low 2–3 minutes, just until shrimp are opaque and firm.
- Rest and garnish. Remove from heat and rest uncovered about 5 minutes. Garnish with chopped parsley or green onions right before serving.
Nutrition
Calories: 780kcalCarbohydrates: 71gProtein: 39gFat: 38gSaturated Fat: 16gCholesterol: 260mgSodium: 1150mgPotassium: 720mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 35mgCalcium: 180mgIron: 4.2mg
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