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 dried 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 ground cumin; 1/4 teaspoon black pepper; OR 1 1/2 tablespoons Cajun seasoning (pre-made); 14 ounces pre-cooked smoked sausage, sliced; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 lb uncooked shrimp, peeled and deveined; 12 ounces fettuccine (gluten-free if needed); 1 (14.5 ounce) can fire roasted tomatoes; 2 1/4 cups chicken or vegetable broth; 1/2 cup coconut cream (or cashew cream); Chopped parsley for serving

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Introduction

This Dairy-Free Creamy Cajun Shrimp Pasta combines bold Cajun spices with tender shrimp and smoky sausage for a rich, flavorful dinner. Made creamy with coconut cream, it’s a comforting dish that’s perfect for weeknight meals or casual gatherings.

The image shows a white pan filled with a mix of cooked pasta, shrimp, and sausage. The bottom layer is light yellow pasta that looks soft and tangled. On top of the pasta, there are pink and slightly curled shrimp mixed evenly with round slices of reddish-brown sausage that have a cooked texture. Small green parsley pieces are scattered across the dish for a fresh touch. The dish is coated with a light reddish-orange sauce with visible small spices and bits of seasoning. Two shiny silver tongs rest inside the pan on the right side. The pan sits on a folded dark grey cloth 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: Combine the smoked paprika, oregano, dried thyme, garlic powder, onion powder, kosher salt, cayenne pepper, cumin, and black pepper in a medium bowl to make the Cajun seasoning. If using pre-made Cajun seasoning, skip this step and just measure out 1 1/2 tablespoons.
Step 2: Heat the olive oil in a deep skillet or Dutch oven over medium-high heat. Once hot, add the diced onion and smoked sausage. Cook while stirring frequently until the onion is soft and translucent, about 2 to 3 minutes. Add the minced garlic and half of the Cajun seasoning, cooking for another minute.
Step 3: Stir in the fire roasted tomatoes with their juice, broth, and uncooked fettuccine. Mix well, then cover with a lid and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 11 to 12 minutes, or according to the pasta package instructions, stirring every few minutes.
Step 4: While the pasta cooks, toss the shrimp with the remaining Cajun seasoning until evenly coated.
Step 5: When the pasta is nearly done, add the coconut cream and the seasoned shrimp to the skillet. Stir to combine and cook until the shrimp turn opaque, about 3 to 5 minutes. Garnish with chopped parsley and serve immediately.

Tips & Variations

For a vegetarian option, omit the sausage and substitute shrimp with sautéed mushrooms or firm tofu.
Use gluten-free pasta if you need to keep the dish gluten-free.
If you can’t find coconut cream, use full-fat canned coconut milk and stir well before measuring.
Adjust the cayenne pepper or Cajun seasoning amount to control the heat level to your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the sauce as needed. Shrimp may become firmer when reheated, so avoid overcooking.

How to Serve

A large white pan filled with a mix of cooked pasta, shrimp, and sausage slices. The pasta is light brown and curly, forming the base layer, with plump pink shrimp scattered evenly on top. Thick slices of browned sausage add a rich reddish-brown color, mixed throughout the dish. The food is speckled with chopped green herbs and small red chili flakes, adding little pops of color. Shiny metal tongs rest inside the pan on the right side. The pan sits on a gray cloth over 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 diced tomatoes. Roast them first for added flavor to mimic the fire roasted taste, or sauté them before adding to the dish.

Is this recipe spicy?

This dish has a moderate level of spice thanks to the Cajun seasoning and cayenne pepper, but you can adjust the amount of cayenne or omit it entirely to make it milder.