If you love creamy Cajun shrimp and sausage pasta, this New Orleans Marry Me Pasta takes those bold flavors to the next level. Tender Cajun-seasoned shrimp and smoky andouille sausage are tossed with rigatoni in my rich Parmesan cream sauce made with sun-dried tomatoes, garlic, and Italian herbs. Everything comes together in one creamy, slightly spicy, restaurant-quality pasta that's perfect for an easy weeknight dinner or a special date night.
Quick Look: New Orleans Marry Me Pasta
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍤 Servings: 5 helpings
- ⚡ Calories: 781 calories per serving
- 🍂 Flavor Profile: Creamy, smoky, savory, and slightly spicy with Cajun seasoning, andouille sausage, Parmesan, and sun-dried tomatoes.
- 👌 Difficulty: Easy - This one-pan creamy pasta is perfect for a busy weeknight.
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What Is New Orleans Marry Me Pasta?
Traditional Marry Me Pasta is known for its rich Parmesan cream sauce and sun-dried tomatoes. My New Orleans-inspired version adds Cajun-seasoned shrimp, smoky andouille sausage, smoked paprika, fresh garlic, and bold spices. It combines the creamy, comforting sauce of classic Marry Me Pasta with the smoky, slightly spicy flavors of Cajun shrimp and sausage pasta.
If you are looking for similar dishes that have a sun-dried tomato flavor, make sure to check out my Marry Me Shrimp and Rice, Marry Me Chicken and Rice and my Creamy Bolognese (A Creamy Twist on a Classic).
I have you covered for desserts too! Dairy Free Carrot Cake is easy to make and always a crowd favorite. Lemon Blackberry Loaf is another simple cake with a wonderful glazed top.
Jump to:
- Quick Look: New Orleans Marry Me Pasta
- What Is New Orleans Marry Me Pasta?
- Why You'll Love This Recipe
- Ingredients and Why They Matter
- Other Sausage Options
- How To make New Orleans Marry Me Pasta
- Expert Tips
- New Orleans Marry Me Pasta Frequently Asked Questions
- More "Marry Me" Recipes to Try
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- Packed with Protein: Cajun-seasoned shrimp and smoky andouille sausage make this a hearty, protein-packed pasta that's satisfying enough for dinner or weekly meal prep.
- Two Recipes in One: This recipe combines the creamy Parmesan and sun-dried tomato flavors of classic Marry Me Pasta with the smoky, slightly spicy flavors of Cajun shrimp and sausage pasta.
- Easy to Customize: Adjust the Cajun seasoning for more or less heat, swap the andouille for another smoked sausage, or use your favorite pasta shape.
Ingredients and Why They Matter
See the recipe card below for a list of exact measurements.
Cajun-seasoned shrimp
Use large shrimp to ensure your pasta is hearty and has plenty of shrimp in every bite. The bold flavors of the Cajun seasoning are easily absorbed by the shrimp. Cooking them in sun-dried tomato oil also helps create a flavorful sear on the outside.
Andouille Sausage
Andouille gives this pasta its smoky, savory flavor and helps separate it from traditional Marry Me Pasta. I brown the sliced sausage before making the sauce so the flavorful drippings left in the skillet become part of the cream sauce.
Garlic
Cooking the garlic and onion with Cajun seasoning releases their aromas and gives the sauce more depth. It complements the smoky andouille sausage and sun-dried tomatoes too. I prefer fresh garlic here because it provides a stronger, more aromatic flavor than garlic powder alone.
Tomato Paste
The tomato paste combines with the fond in the skillet and creates a beautiful caramelized flavor for the base of the sauce. It is also complemented by the fresh onion in this New Orleans Marry Me Pasta.
Sun-Dried Tomatoes
Sun-dried tomatoes provide concentrated sweetness and the signature tangy flavor that makes my Marry Me recipes. The depth of flavor is a big part of why I use this ingredient. I also use oil from that same jar to help intensify the flavors in the cream sauce.
Other Sausage Options
- Smoked Sausage: My second favorite option for this dish is smoked sausage because it has a similar smoky flavor. It's a milder option for this shrimp and sausage pasta.
- Kielbasa: This slightly sweeter sausage is a good choice if you want plenty of smoky flavor without as much heat.
- Italian Sausage: You have two options: mild or hot. I go with the hot option when I need to put some spice in this dish!
- Turkey Sausage: Turkey sausage is typically lower in fat than traditional andouille, making it an easy substitution if you want a lighter option for meal prep.
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"This one is a smash! I grew up on Cajun food and I swear it took me right back home to my momma's kitchen. The sausage is perfect with those shrimp too! I will be having seconds for sure."
-Kathy S.
How To make New Orleans Marry Me Pasta
Step 1. Bring a large pot of water to a boil and cook the pasta until al dente according to the package directions. Before draining, reserve about ½ cup of pasta water and set it aside. While the pasta cooks, add the shrimp to a medium bowl and season with Cajun seasoning, smoked paprika, garlic powder, salt, and thyme.
Step 2. In a large skillet, add the sun-dried tomato oil on medium heat. Once hot, place the shrimp in a single layer. Let them cook for 90 seconds, then flip. Cook until the shrimp are pink, pearly and opaque, and just firm to the touch. For a temperature check, shrimp should reach 145°F. Remove the shrimp from the pan and set aside.
Step 3. Next, add the sliced andouille sausage to the same pan. Cook the sliced andouille for about 3–4 minutes, stirring occasionally, until the edges are lightly browned. Remove them from the pan and let them sit with the cooked shrimp while you make the creamy Cajun sauce.
Step 4. Add the diced onion, fresh garlic, Cajun seasoning, Italian seasoning, garlic powder, salt, thyme, and basil to the skillet. Cook for about 2 minutes, stirring frequently, until the onion begins to soften and the garlic and seasonings become fragrant. Push the mixture to one side of the skillet and add the butter. Once melted, add the sun-dried tomatoes and tomato paste. Stir everything together and cook briefly before reducing the heat to medium-low.
Step 5. Now add the flour and stir for about 30 seconds. This will let it cook into the butter and create a nice roux. Next, whisk in the chicken broth and let it mix with the roux. Stir until the clumps are gone and then add in your heavy cream. Stir and allow the sauce to thicken for about 5 minutes. Reduce the heat to low before adding the Parmesan and spinach. Lowering the heat helps the Parmesan melt smoothly into the sauce without clumping or becoming grainy.
Step 6. Add the cooked pasta, cooked shrimp, and the cooked andouille sausage back to the skillet.
Step 7. Stir until heated through and everything is evenly coated in sauce. Serve and enjoy!
Expert Tips
- Build Your Flavor in Layers: Follow the cooking order by searing the shrimp first and browning the andouille second. Next, cook the aromatics, seasonings, and tomato base before building the roux and cream sauce. Each step leaves behind another layer of flavor in the skillet.
- Cook the Proteins Separately: Sear the shrimp first, remove them, then brown the andouille sausage. Cooking them separately gives each protein the right texture while leaving flavorful browned bits behind for the sauce.
- Add the Liquids Slowly: Slowly whisk in the chicken broth before adding the heavy cream. Gradually incorporating the liquid makes it easier to create a smooth sauce without flour clumps.
- Save Some Pasta Water: Reserve about ½ cup before draining your rigatoni. If the Parmesan sauce becomes too thick after adding the pasta, a splash of starchy pasta water can loosen it without watering down the flavor.
New Orleans Marry Me Pasta Frequently Asked Questions
This is my version of Marry Me Pasta featuring smoky andouille sausage and savory Cajun-seasoned shrimp tossed in a creamy Parmesan sauce. It also features sun-dried tomatoes, a staple ingredient in my Marry Me sauces.
Andouille sausage is what I recommend for my Marry Me shrimp and sausage pasta. It has a great combination of smoke and savory flavors that pair wonderfully with the cream sauce.
Yes! You can substitute smoked sausage while making this recipe. I would recommend one of the following options: smoked sausage, kielbasa, hot or mild Italian sausage, or turkey sausage.
Of course! You should let the shrimp thaw before seasoning and cooking them.
Keep the cream sauce at a gentle simmer instead of a hard boil, then reduce the heat to low before adding the Parmesan. High heat can cause a cream sauce to separate and can prevent the Parmesan from melting smoothly.
The best way to reheat this creamy cajun shrimp and sausage pasta is in a pan on the stove. Set the heat to low and allow the pasta to warm gradually, stirring occasionally. Add a splash of heavy cream, broth, or milk if the refrigerated sauce has become too thick. Allow the sauce to get to your desired thickness and temperature before serving. If you want to use a microwave, use 30-second intervals for a similar result.
Yes! This recipe is gluten-free but can be made using the same directions with regular flour and regular pasta.
Yes! The pasta and flour in my recipe are gluten-free to ensure this dish is safe for anyone with celiac disease. All the recipes on my website are gluten-free but can be made with regular gluten ingredients as long as you are not allergic to gluten.
More "Marry Me" Recipes to Try
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📖 Recipe
New Orleans Marry Me Pasta
Equipment
- 1 Tongs
Ingredients
The Sausage
- 6 oz Andouille Sausage about 2 links sliced
The Shrimp
- ¾ pound large shrimp preferably 31/40 count, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon thyme
- 2 tablespoon sun dried tomato oil from the sun-dried tomato jar
The Pasta and Cream Sauce
- ½ cup sundried tomato diced
- 3 tablespoon Cento tomato paste
- 2 teaspoon Cajun seasoning
- 2 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon basil dried
- 1 cup spinach roughly chopped
- ¼ red onion diced
- 3 cloves garlic diced
- 2 cups chicken broth
- 1 ¼ cup heavy cream measure ¼ out separately
- 2 tablespoon butter
- 2 tablespoon gluten free flour
- 1 cup parmesan cheese
- fresh basil optional, for garnish
- 10 oz gluten free rigatoni or pasta of your choice
Instructions
- Start by boiling water to make pasta and cook your pasta to al dente per the instructions on the box. Once done remove and drain it. Save some pasta water to the side.
- While the pasta is boiling add the shrimp into a bowl and season with the following: Cajun, smoked paprika, garlic powder, salt, thyme.
- In a large skillet, add the sun-dried tomato oil on medium heat. Once hot, place the shrimp in a single layer. Let them cook for 90 seconds then flip. Cook until the shrimp are pink, pearly and opaque, and just firm to the touch. For a temperature check, shrimp should reach 145°F. Remove the shrimp from the pan and set aside.
- Next, add the sliced andouille sausage to the same pan. Cook the sliced andouille for about 3–4 minutes, stirring occasionally, until the edges are lightly browned. Remove them from the pan and let them sit with the cooked shrimp while you make the creamy Cajun sauce.
- Scrape the bottom of the skillet with a mixing spoon to release the browned bits from the shrimp and sausage. This is known as "fond" and is loaded with flavor. After scraping, add the diced onion, garlic, Cajun seasoning, Italian seasoning, garlic, salt, thyme, and basil to the pan. Allow them to cook together for about two minutes or until they are fragrant.
- Push the mixture to one side of the skillet and add the butter. Once melted, add the sun-dried tomatoes and tomato paste. Stir everything together and cook briefly before reducing the heat to medium-low. Now add the flour and stir for about 30 seconds. This will let it cook into the butter and create a nice roux.
- Next, whisk in the chicken broth and let it mix with the roux. Stir until the clumps are gone and then add in your heavy cream. Stir and allow the sauce to thicken for about 5 minutes.
- Then, turn the heat low and add in the Parmesan cheese and spinach. Turning the stove down protects the Parmesan.
- Add the cooked pasta, cooked shrimp, and the cooked andouille sausage back to the skillet. Stir until heated through and everything is evenly coated in sauce. Serve and enjoy!
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