A flavor packed pasta recipe with Greenridge Naturals All-Natural Original Beef Sticks, shrimp, red bell pepper, a homemade Cajun seasoning blend, and more; all mixed into fettuccine pasta and a creamy Cajun sauce!

There’s a lot of flavor in this recipe, and it all comes together so well. The combination of shrimp and thinly sliced Beef Snack Sticks from Greenridge Naturals is SO good, and when they’re both combined with a creamy, slightly spicy Cajun sauce, red bell pepper, red onion, cherry tomatoes, and garlic … it turns into an incredible dinner the whole family will love.

This is a small-ish batch Cajun pasta recipe that makes about four servings, but you can definitely double or triple it as needed. It comes together in about 40 minutes, and you’ll find step-by-step photos below to help you make it!

A white plate full of creamy Cajun pasta with sausage and shrimp, with a package of Greenridge Beef Sticks resting nearby.

I partnered with Greenridge Naturals to bring you this awesome recipe, and couldn’t be more excited to tell you about them! They specialize in crafting all-natural, artisanal meat and cheeses in a uniquely European style. Michael and Sebastian Madej founded Greenridge Naturals in 2008, with a mission to create high-quality, clean label, deli meats, sausages, and snack sticks that are all-natural, hand-trimmed and naturally smoked. Their Polish and Italian heritage was a huge source of inspiration for them, and they actually import their spice blend from Europe!

The moment I tried the Snack Sticks and sausages from Greenridge Naturals, I was immediately excited to start brainstorming new recipes for you! These products have such an incredible flavor, and their quality absolutely speaks for themselves. I have been incredibly picky about recipe collaborations over the last couple of years, and only want to share the best of the best products with you in my recipes. This is it. These snack sticks and sausages are fantastic.

A package of Greenridge Naturals Original Beef Sticks with small slices of beef stick surrounding it.

Ingredients

1 Greenridge Naturals All-Natural Beef Snack Stick, sliced into 1/4″ thick slices
1 tbsp. Unsalted Butter
1 cup chopped Red Bell Pepper
1/2 cup quartered Cherry Tomatoes
1/2 cup chopped Red Onion (or yellow or white onion)
1 tbsp. low-sodium Cajun Seasoning (see below for homemade recipe)
2 cloves Garlic, minced
1 tbsp. Tomato Paste
1/2 lb. frozen Medium Shrimp (41/50), thawed and patted very dry
1/2 cup Heavy Cream, room temperature
1/3 cup finely shredded Parmesan Cheese,
1 tbsp. fresh Lemon Juice
8 oz. dried Linguine
finely chopped fresh Parsley or chopped Green Onions, optional – for garnish

Small Batch Homemade Cajun Seasoning

Chances are you’ve got everything you need to make your own Cajun seasoning at home. I love to make my own Cajun seasoning, so I’ve created a small batch recipe that makes a heaping tablespoon. It’s perfect for this pasta! Mix the following ingredients to create your own small batch of Cajun seasoning:

1 tsp. Smoked Paprika
½ tsp. Salt
½ tsp. Garlic Powder
¼ tsp. Oregano
¼ tsp. Cayenne
¼ tsp. Thyme
¼ tsp. Onion Powder
¼ tsp. White Pepper

A large skillet full of cooked pasta noodles tossed in a creamy Cajun sauce with shrimp and thin slices of sausage. Tongs rest in the skillet on the side.

Ingredient Notes and FAQs

Greenridge All-Natural Beef Snack Sticks

Yes, this is not a typical ingredient you’ll find in most (any?) Cajun pasta recipes, but trust me on this one. Because these Snack Sticks are much smaller in diameter than a typical sausage link, they’re SO easy to mix into nearly every bite of this pasta. I’m such a huge fan of packing as much flavor into every single bite, and using these smaller Snack Sticks is a surefire way to make that happen. I used the Original Beef Snack Sticks , but you could use the Black Forest, Jalapeño Cheddar, or Spicy Chili Snack Sticks instead (all are available at Walmart, but you can also find the Black Forest Snack Sticks on Amazon). Any of these flavors would go great with the other ingredients in this Cajun pasta!

Red Bell Pepper

Red bell pepper has a subtle sweetness that is perfect for the smoky and salty flavors in this Cajun shrimp pasta recipe. If you’d prefer another color of bell pepper, such as green bell pepper (or yellow or orange bell pepper), that works! The flavor will change slightly, but if that is your preference, please don’t hesitate to use ingredients that you love.

Cajun Seasoning

You can buy store-bought Cajun seasoning, but my small batch homemade version is quick and easy. My specific recipe makes a heaping tablespoon, which is exactly what you want for this recipe. Note: Not all Cajun seasoning blends are the same. Cajun seasoning in this recipe is not the same as Creole seasoning, or a super salty store-bought Cajun seasoning. If you’re looking to use a store-bought Cajun spice blend, check out the amount of sodium (salt content) on the back before using it. If the sodium is high, it is not the best option for this recipe. Look for one with minimum salt, or use the recipe provided in this post.

Shrimp

I used previously frozen, fully cooked shrimp in this pasta. I had some in the freezer, and they’re so easy to toss into this pasta towards the end of the recipe. I recommend using medium-sized shrimp, or 41/50 shrimp. They’re a little smaller, and easier to mix into the sauce (and eat in one bite)! If you’d prefer to use fresh shrimp, do it! Check to make sure the fresh shrimp are clean, deveined, and patted very dry before tossing into the sauce. Let them cook for a few minutes in the sauce, that way you can ensure they cook through properly.

To use fresh shrimp: Add them to the sauce (step five), cook for 2-3 minutes, then flip them over to cook another couple of minutes before mixing in the pasta and parmesan cheese.

Heavy Cream

Heavy cream is ideal for this pasta because of its rich, thick, creamy texture. Because it has a higher fat content than half and half or milk, it is less prone to separating, and thickens much faster. If you need to use a substitute, half and half should work, but you’ll have to cook it longer to let it thicken. If you absolutely must use milk, use whole milk; again, you’ll have to cook it quite a bit longer to achieve a creamy consistency for the sauce. 2% or 1% milk contains too much water content, and won’t work in this recipe. (And just note that even using whole milk could still make this sauce much thinner than the recipe intended it to be!)

Parmesan Reggiano

Use the good stuff. I always say this, so if you’re familiar with my recipes, I’m sorry for repeating myself so often! However, a small hunk of really good Parmesan cheese (Parmesan Reggiano) OR Grana Padano are ideal for this recipe, and any recipe really. The quality is well worth the cost, and you can find a small hunk of Parmesan Reggiano at most higher end grocery stores that have a specialty cheese section!

Pasta Choice

Fettuccine pasta is fantastic for Cajun pasta, but please don’t hesitate to use what you like / have on hand. Penne pasta, bowtie pasta, or linguine would also be fantastic.

A plate full of creamy cooked Cajun pasta with a fork resting in the pasta and a textured linen resting to the side.

Recipe Tips

Use your favorite Snack Stick flavor. Because there are so many great flavors going on in this pasta, a lot of the Snack Stick flavors will mix in perfectly. I really loved the Original flavor, but the Jalapeño Cheddar or even the Spicy Chili would be awesome here.
Use a low-sodium Cajun seasoning blend. I highly recommend using the recipe provided to make your own homemade Cajun seasoning blend, but I totally understand if you don’t feel like doing that! If you’re using a store-bought version, check the sodium / salt content first. Some Cajun seasonings (especially Creole seasonings) are super salty, and won’t work for this recipe. Use a generic brand, and taste it first to gage the level of saltiness before adding it to your pasta.
Use your favorite type of pasta. If you have penne, linguine, or bowtie pasta on hand, use it. Fettuccine is awesome, but you don’t have to make a special trip to the store for it!
Add more veggies if you have some! Zucchini, more bell peppers, jalapeños, poblano peppers, broccoli, and even summer squash are all great additions to this pasta! Just cut them into small pieces, and toss them in with the onions, red bell peppers, and cherry tomatoes.

This recipe only calls for one Snack Stick, and one package of Snack Sticks comes with four. You are more than welcome to use two sticks for this recipe and omit the shrimp, or just double the recipe! Leftover snack sticks are perfect for charcuterie boards, an easy on-the-go protein-packed snack, or even packing into school lunches.

If you’re looking to add a little kick in this pasta, add 1/2 teaspoon of red pepper flakes along with the Cajun seasoning blend in step three. You could also add some jalapenos along with the red bell pepper, onion, and cherry tomatoes. 🙂 There is cayenne pepper in the Cajun seasoning blend, but it doesn’t provide a ton of direct heat.

Directions

How to this Make this Cajun Pasta with Shrimp and Greenridge All-Natural Beef Stick Slices.

Mix the Cajun Seasoning together and Boil the Pasta. Blend the smoked paprika, garlic powder, salt, onion powder, thyme, cayenne, and pepper together in a small bowl. Set aside. Warm a large pot of salted water over high heat. Once the water starts boiling, add your pasta and cook until al dente; usually one minute shy of what the package directions say. (Note: Your pasta can boil while you start the next steps, and should finish shortly before it needs to be tossed in the finished sauce)!
Warm the Sliced Snack Stick. Melt butter in a large non-stick pan over medium heat. Cook the sliced Greenridge All-Natural Beef Stick slices in the butter for 2-3 minutes, stirring occasionally, until they are slightly crisp.
Cook Bell Pepper, Onion, and Tomatoes. Toss the chopped red bell pepper, chopped onion, and quartered cherry tomatoes into the pan with the Beef Stick slices. Sprinkle the Cajun seasoning over the vegetables, then stir to coat the vegetables in the melted butter and seasoning. Cook, stirring occasionally, for 5-6 minutes until the vegetables are softened.
Add Garlic, Tomato Paste, Heavy Cream, and Whipped Cream Cheese. Stir in the minced garlic and cook for about 30 seconds. Add the tomato paste and cook, mashing it into the softened vegetables, until it is mostly mixed in. Stir in the heavy cream and whipped cream cheese until fully combined.
Add Cooked Shrimp. Stir in the thawed, cooked shrimp until they are completely coated in the sauce. Allow the shrimp to cook in the sauce for 2-3 minutes until they are totally warmed through.
Toss with Pasta and Parmesan Cheese. Use tongs to transfer the cooked pasta to the pan, then sprinkle the grated Parmesan cheese over the pasta. Use the tongs to toss everything together thoroughly.
Serve hot! Divide the pasta between warm bowls and top with freshly chopped parsley and more parmesan cheese. Serve hot, and enjoy!

By using the cooked Snack Sticks from Greenridge and the cooked shrimp in this recipe, it cuts down on the guesswork and cooking time a bit.

If you’d rather use fresh shrimp, that works, too! Follow the recipe as directed, but cook the fresh shrimp in the sauce for about five minutes, flipping the shrimp over halfway through that cooking time, until they are firm and cooked through. Then add the pasta and parmesan cheese as directed.

Step-By-Step Recipe Guide

See below for step-by-step photos to help guide you through this Creamy Cajun Pasta recipe! This section differs slightly from the directions above (and in the recipe card), but offer more detail and a visual guide.

Mix the Cajun Seasoning together and Boil the Pasta. Blend the smoked paprika, garlic powder, salt, onion powder, thyme, cayenne, and pepper together in a small bowl. Set aside. Warm a large pot of salted water over high heat. Once the water starts boiling, add your pasta and cook until al dente; usually one minute shy of what the package directions say. (Note: Your pasta can boil while you start the next steps, and should finish shortly before it needs to be tossed in the finished sauce)!

A wooden spatula pushing small slices of sausages around in a skillet.

A skillet full of chopped vegetables and thin slices of vegetables.

Cook the sliced Beef Stick and add Chopped Vegetables. Melt butter in a large non-stick pan over medium heat. Cook the sliced Greenridge All-Natural Beef Stick slices in the butter for 2-3 minutes, stirring occasionally, until they are slightly crisp. Toss the chopped red bell pepper, chopped onion, and quartered cherry tomatoes into the pan with the Beef Stick slices.

A skillet full of chopped vegetables, Cajun seasoning, and small slices of sausage.

A skillet full of chopped vegetables, Cajun seasoning, and small slices of sausage being cooked and stirred by a wooden spatula.

Cook Bell Pepper, Onion, and Tomatoes. After tossing the chopped vegetables into the pan, sprinkle the Cajun seasoning over the vegetables, then stir to coat the vegetables in the melted butter and seasoning. Cook, stirring occasionally, for 5-6 minutes until the vegetables are softened. (Adding the seasoning at the beginning of the recipe allows the spices to toast, which enhances their flavor. Furthermore, the seasoning has a chance to permeate throughout the pasta, which creates a depth of flavor and limits adding additional salt and pepper at the end of the recipe).

A pan full of cooked vegetables with fresh minced garlic resting on top of them.

A wooden spatula pushing cooked vegetables and sausage slices around in a pan.

Stir in minced Garlic and Tomato Paste. Stir in the minced garlic and cook for about 30 seconds. Add the tomato paste and cook, mashing it into the softened vegetables, until it is mostly mixed in. The tomato paste may seem stubborn, but the heat will help it soften and mix into the vegetables. If a few smaller clumps of tomato paste remain, that’s okay! Just try to mash it in for a minute or two, then move on. It will break up once the cream is added.

A woman's hand pouring heavy cream from a measuring cup into a skillet full of cooked vegetables.

A skillet full of creamy Cajun sauce being stirred by a wooden spatula.

Stir in Heavy Cream and Whipped Cream Cheese. Stir in the heavy cream and whipped cream cheese until fully combined. This will only take a minute or two, as the heavy cream will thicken quickly with the other ingredients and the heat. Note: If you are using half and half or whole milk, please refer to the ingredient notes above; you will have to cook either of those options longer in order for the sauce to thicken.

A woman's hand dumping a bowl of cooked shrimp into a skillet full of creamy Cajun pasta sauce.

A skillet full of creamy Cajun pasta sauce with shrimp being stirred by a wooden spatula.

Add Cooked Shrimp. Stir in the thawed, cooked shrimp until they are completely coated in the sauce. Allow the shrimp to cook in the sauce for 2-3 minutes until they are totally warmed through. Note: If you are using fresh shrimp, please refer to the ingredient notes towards the top of the post. Fresh shrimp doesn’t need to cook long; only 2-3 minutes per side. Add the shrimp, cook for two minutes on one side, then flip the shrimp over and cook for another 2-3 minutes until firm and cooked through. Then toss the shrimp into the sauce before proceeding to the next step.

A woman's hand holding a pair of tongs and tossing cooked pasta noodles in a skillet full of creamy Cajun sauce.

A skillet full of creamy Cajun pasta sauce with cooked pasta noodles and finely shredded cheese resting in it, along with a pair of tongs.

Toss with Pasta and Parmesan Cheese. Use tongs to transfer the cooked pasta to the pan, then sprinkle the grated Parmesan cheese over the pasta. Use the tongs to toss everything together thoroughly.

A skillet full of creamy Cajun pasta with a pair of tongs resting in it.

Serve hot! Divide the pasta between warm bowls and top with freshly chopped parsley and more parmesan cheese. Serve hot, and enjoy!

By using the cooked Snack Sticks from Greenridge and the cooked shrimp in this recipe, it cuts down on the guesswork and cooking time a bit.

If you’d rather use fresh shrimp, that works, too! Follow the recipe as directed, but cook the fresh shrimp in the sauce for about five minutes, flipping the shrimp halfway through that cooking time until they are firm and cooked through. Then add the pasta and parmesan cheese as directed.

Working with brands I truly love is everything to me. When I develop these recipes, I only want to provide you with the best ingredient suggestions possible! Greenridge was kind enough to send me a few samples of not only their Meat Sticks, but also their Sun Dried Tomato & Basil Chicken Sausage, Mild Italian Style Chicken Sausage, and Black Forest Sausage. I cannot say enough great things about all of them.

If you’re looking to be more conscious with your food choices, this is a great place to start. They put such an emphasis on sourcing only the highest quality meats and ingredients for their products, and it truly shows in the flavor. Quality makes a difference in ingredients when you’re using them in your own kitchen!

You can find Greenridge Naturals products at Walmart, on Amazon, or on their website! The Original Beef Snack Sticks are also sold at Costco!

How to Store and Reheat Leftover Cajun Pasta

To Store: This pasta can be stored in an airtight container in the refrigerator for up to three days.

To Reheat: Reheat cold pasta in a non-stick pan over medium-low heat. (Add a splash of low-sodium chicken broth, vegetable broth, heavy cream, or half-and-half if the sauce seems too thick.) Reheating will take about 5-6 minutes; toss the pasts frequently as it reheats so it warms through evenly.

More Pasta Recipes

A plate full of creamy cooked Cajun pasta with a fork resting in the pasta.

If you ever need to increase the amount you want to make in the recipe card, there is a little slider bar near the “servings” portion on the recipe card if you’re on desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂

If you make this Cajun Pasta with Greenridge All-Natural Beef Stick Slices and Shrimp and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.

xx Sara