Spice up your weeknight with this creamy Cajun chicken chorizo and shrimp pasta. Made from simple ingredients, this recipe is perfect any night of the week. The entire dish comes together in 30-40 minutes and only requires two pans. This dish is quick, easy to make, and delicious.

Creamy Cajun Chicken Chorizo and Shrimp Pasta – Healthyish Foods

For this creamy Cajun chicken chorizo and shrimp pasta recipe, I used two Boar’s Head chicken chorizo sausage links and cut them down into coins. I like the chicken sausage because it is lighter than traditional sausage but just as flavorful. Plus, the chorizo spice adds an extra level of flavor that is hard to resist.

Creamy Cajun Chicken Chorizo and Shrimp Pasta – Healthyish Foods

To make this recipe dairy free, simply use vegan butter and a splash of coconut milk instead of the cream cheese. The coconut milk might make the sauce less creamy, but it is a good substitute.

Creamy Cajun Chicken Chorizo and Shrimp Pasta – Healthyish Foods

For some extra spice, I added some fresh sliced jalapeno to my dish. This step is entirely optional. I recommend enjoying this dish with a light simple salad or a slice of crusty bread to soak up the creamy sauce. No matter what, this recipe is delicious.

Looking for more pasta recipes? Try my shrimp scampi with linguini and broccoli rabe or my creamy penne with seared scallops.

Creamy Cajun Chicken Chorizo and Shrimp Pasta – Healthyish Foods
Creamy Cajun Chicken Chorizo and Shrimp Pasta – Healthyish Foods

Creamy Cajun Chicken Chorizo and Shrimp Pasta

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Ingredients

Seasoning mixture:

  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Few turns cracked black pepper

Pasta, chorizo chicken sausage, shrimp, and sauce:

  • 8 ounces mini rigatoni, or preferred noodle
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup diced white or yellow onion
  • 2 teaspoons minced garlic
  • 10 ounces cherry tomatoes
  • 2 links chicken chorizo sausage , I used Boar’s Head then sliced them into coins
  • 1 can diced tomatoes with juice – 14.5 ounces
  • 3 ounces cream cheese
  • 8-10 shrimp – peeled and deveined

Equipment

  • pasta pot
  • 3.5 quart saucepan

Instructions 

Prepare the pasta:

  • Boil a pot of water and cook your pasta according to the package. I cooked mine al dente since it will continue to soften in the sauce. Drain off the water using a colander and drizzle the pasta with olive oil. Set it aside.

Prepare the sauce, chorizo and shrimp:

  • In a 3.5-quart saucepan add butter and olive oil over medium heat.
  • Next, add the minced garlic and diced onion.
  • Once the onion begins to soften, add the cherry tomatoes and sliced chicken chorizo sausage.
  • Let this simmer in the pan until the sausage begins to brown and the cherry tomatoes begin to blister.
  • Next, you’ll add the seasoning mixture. Stir well.
  • Add 1 can of diced tomatoes with juice and stir well.
  • Add the cream cheese and stir until it is melted and well combined.
  • Toss in the raw shrimp and simmer over low heat until they are pink in color and fully cooked.
  • Finally, toss in your cooked pasta and serve warm.