Name: Dairy-Free Creamy Cajun Shrimp Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 2 teaspoons smoked paprika; 1 teaspoon oregano; 1 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon cumin; 1/4 teaspoon black pepper; 1 1/2 tablespoons Cajun seasoning (pre-made); 2 tablespoons olive oil; 14 ounces pre-cooked smoked sausage, sliced; 1 medium yellow onion, diced; 3 cloves garlic, minced; 12 ounces fettuccine (gluten-free if needed); 1 (14.5 ounce) can fire roasted tomatoes; 2 1/4 cups chicken or vegetable broth; 1 pound uncooked shrimp, peeled and deveined; 1/2 cup coconut cream (or cashew cream); Chopped parsley for serving

Jump to Recipe

Introduction

This Dairy-Free Creamy Cajun Shrimp Pasta brings together smoky spices, tender shrimp, and a rich coconut cream sauce for a comforting meal with a flavorful kick. It’s easy to prepare, making it perfect for weeknight dinners or casual gatherings.

A large silver pan filled with a mix of long, twisted pasta noodles in a light reddish-brown sauce, scattered with small cooked shrimp that are pale pink with a slightly glossy texture, and round slices of browned sausage with a reddish hue. The dish is sprinkled with small pieces of chopped green herbs and some red spice flakes. The pan is placed on a gray cloth, all sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons smoked paprika
1 teaspoon oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon black pepper
OR 1 1/2 tablespoons cajun seasoning
2 tablespoons olive oil
14 ounces pre-cooked smoked sausage, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
12 ounces fettuccine (gluten-free if needed)
1 (14.5 ounce) can fire roasted tomatoes
2 1/4 cups chicken or vegetable broth
1 pound uncooked shrimp, peeled and deveined
1/2 cup coconut cream (or cashew cream)
Chopped parsley for serving

Instructions

Step 1: In a medium bowl, combine smoked paprika, oregano, dried thyme, garlic powder, onion powder, kosher salt, cayenne pepper, cumin, and black pepper to make the cajun seasoning. Alternatively, use 1 1/2 tablespoons of pre-made cajun seasoning. Set aside.
Step 2: Heat olive oil in a deep skillet or Dutch oven over medium-high heat. When the oil is hot and shimmering, add diced yellow onion and smoked sausage slices. Cook, stirring often, until the onion is soft and translucent, about 2 to 3 minutes. Stir in garlic and half of the cajun seasoning, cooking for another minute.
Step 3: Pour in the fire roasted tomatoes with their juice, broth, and uncooked fettuccine. Stir everything together, cover with a lid, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 11 to 12 minutes, or according to the pasta package instructions. Stir every few minutes to prevent sticking.
Step 4: While the pasta cooks, toss the shrimp with the remaining cajun seasoning until evenly coated.
Step 5: When the pasta is nearly finished, stir in the coconut cream and shrimp. Cook until the shrimp turn opaque and are cooked through, about 3 to 5 minutes. Garnish with chopped parsley and serve immediately.

Tips & Variations

Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
For extra heat, add a pinch more cayenne or a dash of hot sauce.
Swap smoked sausage for chicken sausage or omit for a lighter version.
Cashew cream can be used instead of coconut cream for a milder, less coconutty flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce. Shrimp is best eaten fresh but will keep well when properly stored.

How to Serve

A large silver pan filled with three main layers: the bottom layer is long, thin, light orange-yellow cooked pasta strands tangled together; the middle layer consists of round, thick slices of browned, reddish sausage evenly mixed throughout; the top layer shows curled, pink shrimp with some reddish seasoning sprinkled on them, scattered around and resting on the pasta and sausage. Small pieces of green herbs and red chili flakes are sprinkled over the whole dish. Two shiny silver tongs rest inside the pan on the right side, and the pan sits on a folded gray cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned fire roasted tomatoes?

Yes, you can use fresh tomatoes finely chopped or pureed. Roasting them beforehand will help develop a similar smoky flavor.

Is this recipe spicy?

It has a moderate level of spice from the cajun seasoning and cayenne pepper, but you can adjust the heat by reducing or increasing the cayenne amount.