Creamy Cajun Shrimp Turkey

It was supposed to be a quick Tuesday dinner after an exhausting day at work, but the smell of Cajun spices hitting the hot oil changed everything. My roommate wandered into the kitchen, phone abandoned, and just stood there breathing it in. That's when I knew this wasn't just going to be another pasta night.

Last summer, I made this for a group of friends who claimed they didn't like spicy food. By the end of dinner, they were asking for the recipe and debating who got to take home the leftovers. The Cajun seasoning isn't overwhelming—it's just this warm, complex heat that makes you want to keep taking another bite.

Ingredients

• 225 g (8 oz) large shrimp: I've learned that buying already peeled and deveined shrimp is worth the extra cost, and keep them icy cold until you're ready to cook
• 225 g (8 oz) turkey sausage: Turkey sausage brings a lighter, smoky flavor that pairs beautifully with the bold Cajun spices without overwhelming the dish
• 340 g (12 oz) penne or fettuccine: Penne catches all that creamy sauce in its tubes, but fettuccine works wonderfully if you want something more elegant
• 1 red bell pepper and 1 green bell pepper: The contrasting colors aren't just for show—red peppers are sweeter while green add a slight bitter note that balances the cream
• 1 small yellow onion: Slice it thin so it melts into the sauce rather than staying in distinct pieces
• 3 cloves garlic: Don't be tempted to add more—three is perfect for supporting the Cajun flavors without fighting them
• 180 ml (3/4 cup) heavy cream: This creates that luxurious restaurant-style sauce that clings to every strand of pasta
• 60 g (1/2 cup) grated Parmesan cheese: Freshly grated makes a huge difference in how well it melts into the sauce
• 120 ml (1/2 cup) low-sodium chicken broth: Using low-sodium broth lets you control the seasoning since the Cajun blend already has plenty of salt
• 2 tbsp Cajun seasoning: If you're sensitive to heat, start with 1 tablespoon and taste before adding more
• 1/2 tsp smoked paprika: This adds that gorgeous deep red color and an extra layer of smokiness
• 1/4 tsp crushed red pepper flakes: Optional, but I always add them because they give this background warmth that builds as you eat
• 2 tbsp olive oil: Split this between cooking the sausage and shrimp so nothing sticks to the pan
• 2 tbsp chopped fresh parsley: The bright green color and fresh flavor cut through all that rich creaminess

Instructions

Get your pasta going first:

Cook the pasta in salted water until it's just al dente, then drain and set aside, but absolutely save that half cup of pasta water—it's liquid gold for fixing too-thick sauce later

Crisp up the sausage:

Heat 1 tablespoon olive oil in your largest skillet over medium-high heat and cook those turkey sausage slices until they're beautifully browned, about 3 to 4 minutes, then remove them to a plate

Sear the shrimp:

Add the remaining olive oil to the same pan, toss in the shrimp with 1 tablespoon Cajun seasoning and a pinch of salt, and cook just 2 to 3 minutes until they turn pink and opaque—overcooking here makes them rubbery, so watch closely

Build the vegetable base:

In that same flavorful skillet, cook the onion and bell peppers for 4 to 5 minutes until softened, then add the garlic, smoked paprika, and red pepper flakes and let everything get fragrant for about 1 minute

Deglaze the pan:

Pour in the chicken broth and bring it to a simmer, using your wooden spoon to scrape up all those delicious browned bits from the bottom—they're packed with flavor

Create the creamy sauce:

Lower the heat to medium, stir in the heavy cream, remaining Cajun seasoning, and Parmesan cheese, and let it simmer for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon

Bring it all together:

Add the sausage, shrimp, and drained pasta back into the skillet, tossing everything until well coated, and add that reserved pasta water if the sauce seems too thick

Final touches:

Taste and adjust with salt and pepper as needed, then serve immediately with fresh parsley and extra Parmesan scattered on top

Save

This pasta has become my go-to for comfort food that still feels special. There's something about the combination of slightly spicy, creamy, and smoky flavors that just works on every level.

Making Your Own Cajun Seasoning

Once you start making your own Cajun seasoning blend, you'll never go back to store-bought. I keep a small jar mixed up with 1 teaspoon each of paprika, garlic powder, and onion powder, plus 1/2 teaspoon each of dried thyme, dried oregano, cayenne, black pepper, and salt. The homemade version tastes brighter and you can adjust the heat level exactly how you like it.

Perfecting the Sauce Consistency

The secret to that velvety restaurant-style sauce is adding the cream off the heat. I learned this after years of my sauce occasionally separating—pull the pan completely off the burner before pouring in the cream, then return it to low heat. This gentle temperature change helps the dairy emulsify properly and gives you that gorgeous, silky consistency that clings perfectly to the pasta.

Wine Pairing and Serving Suggestions

A crisp Sauvignon Blanc cuts through the richness of the cream sauce beautifully, while an ice-cold lager refreshes your palate between bites. I like serving this with a simple green salad dressed with lemon vinaigrette—the acidity balances the creamy pasta perfectly.

• Let the pasta rest for 5 minutes before serving so the sauce has time to thicken slightly
• If making ahead, undercook the pasta by 1 minute since it will continue absorbing sauce
• Reheat gently with a splash of cream to restore the sauce's silky texture

Save

Whether it's a busy weeknight or a casual dinner with friends, this pasta delivers big flavors without the fuss. Enjoy every bite!

Recipe Questions & Answers

→ What type of pasta works best for this dish?

Penne or fettuccine are ideal as they hold the creamy sauce well and complement the proteins and vegetables.

→ Can I adjust the heat level in this dish?

Yes, reduce or omit crushed red pepper flakes for milder heat or increase them for extra spice.

→ Is there a substitute for turkey sausage?

Andouille or chicken sausage can be used for a slightly different flavor profile while maintaining the dish's character.

→ How do I make the sauce creamier or lighter?

For a richer sauce, use full heavy cream; for lighter versions, substitute half-and-half instead.

→ What is the purpose of reserving pasta water?

Adding reserved pasta water helps achieve the desired sauce consistency and enhances its silkiness.