Creamy Gluten Free Cajun Shrimp and Sausage Pasta

What Makes This Recipe Great

Tonight I had no plan for dinner and decided to scour the fridge and pantry. I found a sugar-free kielbasa and a box of Jovial Foods gluten-free penne, and then this idea came to me. I bet I could make an incredible Creamy Cajun Shrimp and Sausage Pasta using a cashew cream sauce. 

I’ve made some tweaks to the recipe over the years to include Cajun sausage and sauteed shrimp, but one thing remains true: the flavor is out of this world! The combination of shrimp, savory sausage, and super simple cream sauce is perfect! It tastes just like a copycat of Chili’s Cajun pasta made completely gluten-free and with a dairy-free option! 

And…in the Instant Pot to make for the easiest meal ever! I’ve been experimenting with cooking pasta in the Instant Pot lately, and it couldn’t be easier. I’ve also included stovetop instructions if you don’t have an Instant Pot. Both methods come together seamlessly and turn out absolutely delicious! A meal the whole family will love. 

Ingredient Notes

The ingredients list may look long, but it’s only because of the spices! You can always buy Cajun seasoning blends from your local grocery store, but it’s super easy to make your own with spices you already have on hand. 

This combo of spices makes an incredible homemade Creole seasoning. I use it in my Shrimp and Grits and Instant Pot Jambalaya Soup, as well! The rest are simple ingredients that can be thrown together in one pot to make the most amazing creamy cajun shrimp pasta. Yum! 

See the recipe card below for ingredient amounts and details. 

Cajun Seasoning Blend

• Salt
• Garlic Powder
• Onion Powder
• Paprika
• Oregano 
• Thyme
• Cayenne Pepper: Use more or less depending on spice preferences. 

Pasta

• Olive oil
• Fresh Shrimp (or frozen deveined shrimp): Optional. Devein and peel to prep if needed. 
• Andouille Sausage: I used chicken sausage cut into 1/4-inch rounds. You can also use pork sausage. You can also use smoked sausage if that’s what you have on hand. 
• Onion 
• Red Bell Pepper
• Gluten-Free Penne Pasta: I used the Jovial Foods brand, which is my favorite gluten-free pasta. You can use another pasta like bowtie pasta, Rotini, or whatever you have on hand. 
• Chicken broth or Chicken stock
• Arrowroot Powder
• Water
• Half & Half: Can substitute heavy cream. Or use original Nutpods for dairy-free.
• Parmesan Cheese: Substitute nutritional yeast for dairy-free.
• Salt & Black pepper to taste (garnish)
• Red pepper flakes to taste (garnish)

Cashew Cream Option (If Dairy-Free)

• Raw Unsalted Cashews: Soaked in boiling water for 30 mins. No need to soak if you have a high-powered blender!
• Water

How To Make Cajun Shrimp and Sausage Pasta

Stovetop Instructions

Step 1

Combine the salt, garlic powder, onion powder, paprika, oregano, thyme, and cayenne in a bowl and mix to combine.

Step 2

Heat 1 tbsp oil in a large skillet over medium heat. Add the shrimp and 2 tsp of the cajun spice mixture. Cook for 1-2 minutes on each side, or until cooked through. Remove using a slotted spoon and set aside.

Step 3

Add the remaining 1 tbsp oil along with the sliced sausage, onion, and red pepper. Saute for 3-4 minutes. 

Step 4

Add in the pasta, 4.5 cups of chicken broth, and the remaining spice mixture. Stir to combine. 

Step 5

Cover and bring to a boil. Reduce heat to medium and cook while stirring occasionally, for 12-13 minutes or until the pasta is cooked through and a lot of the broth has reduced. Test it to make sure it’s not getting overcooked!

Step 6

Combine the arrowroot powder and water to create a slurry. Add the shrimp back into the pan along with the slurry. The sauce will thicken as it bubbles. 

Step 7

Remove from heat and add in the cashew cream (or half & half and parmesan, if using).

Step 8

Stir and top with chopped green onions. Enjoy!

Instant Pot Instructions

1. Combine the salt, garlic powder, onion powder, paprika, oregano, thyme, and cayenne in a small bowl and mix to combine.
2. Press the “saute” button on the Instant Pot and add the oil. After it heats up, add in the shrimp. Sprinkle the shrimp with 2 tsp of the cajun seasoning. Cook for 1-2 minutes on each side until cooked through and no longer opaque. Remove the shrimp using a slotted spoon and set aside. 
3. Add the remaining 1 tbsp oil along with the sausage rounds, onion, and bell peppers. Saute them for 3-4 minutes. Add in the pasta, the broth, and the remaining spice mixture. Give everything a good stir. The broth should mostly cover everything.
4. Lock the lid, turn the vent to “sealing”, and cook on high pressure for 4 minutes.*
5. While the Instant Pot comes to pressure, make the cashew cream (if using). Add the cashews and water to a high-powered blender, and blend for 1 minute or until very creamy and smooth.
6. When the Instant Pot timer goes off, manually release the steam. Combine the arrowroot and water to form a slurry. Turn the pot to “saute mode” and pour it in along with the shrimp. It will thicken as it bubbles. 
7. Stir in the cashew cream or half & half and parmesan to the cooked pasta mixture. Taste it and adjust seasonings to your liking (add salt, a little more cayenne, etc). Serve with fresh chopped green onions, if desired. Enjoy!

Expert Tips

• As mentioned, I used Jovial Foods gluten-free penne for this recipe. The cooking time on the box says 12 minutes. The rule of thumb when it comes to cooking any pasta in the Instant Pot is to cut the time in half and minus two minutes. 12 minutes / 2 = 6 mins minus 2 mins = 4 mins of cooking time. This resulted in PERFECT, al dente penne. You can use any type of pasta you want for this, but please be aware I haven’t tested it with chickpea pasta or any other type!
• Nutrition info is for 1/4 of the total recipe using half & half & parmesan – not cashew cream.
• If using a different type of pasta, make sure to check the label for cooking time. Divide it in half, then subtract 2 minutes. For example, if the box says 10 minutes, divide it by 2 = 5. Minus 2 minutes = 3 minutes on high pressure.

Storage Tips

Store leftover Cajun shrimp and sausage pasta in an airtight container in the refrigerator for up to 4 days. Reheat over the stove top or for 2-3 minutes in the microwave, using a little chicken brother or butter to break up the pasta. 

More Gluten-Free Hearty Pasta Recipes

Easy Marry Me Chicken Pasta

Sausage and Fennel Pasts Recipe

TikTok Viral French Onion Pasta

Sausage Broccolini Pasta