Save A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce—perfect for weeknight comfort.
I first cooked this skillet for my family after a trip to New Orleans. The aroma of sizzling sausage and creamy Cajun sauce always brings us together around the dinner table.
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Ingredients
- Andouille sausage: 225 g (8 oz), sliced
- Large shrimp: 225 g (8 oz), peeled and deveined
- Pasta: 300 g (10 oz) penne or fettuccine
- Onion: 1 small, finely chopped
- Red bell pepper: 1, sliced
- Garlic: 2 cloves, minced
- Unsalted butter: 2 tbsp
- Heavy cream: 240 ml (1 cup)
- Parmesan cheese: 60 g (½ cup) grated
- Chicken broth: 120 ml (½ cup)
- Cajun seasoning: 1½ tbsp (plus extra to taste)
- Salt and black pepper: to taste
- Fresh parsley: 2 tbsp, chopped (for garnish)
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Instructions
- Prepare Pasta:
- Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Brown Sausage:
- In a large skillet over medium heat, add andouille sausage and cook for 3 to 4 minutes until browned. Remove and set aside.
- Sauté Vegetables:
- In the same skillet, melt butter. Add onion and red bell pepper. Sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute.
- Cook Shrimp:
- Add shrimp and 1 tbsp Cajun seasoning. Sauté 2 to 3 minutes until shrimp turn pink. Remove shrimp and set aside.
- Make Sauce:
- Pour in chicken broth and scrape any browned bits from the pan. Add heavy cream and remaining Cajun seasoning. Bring to a simmer.
- Add Cheese:
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine:
- Add cooked pasta, sausage, and shrimp to the skillet. Toss to coat in the sauce and heat through for 2 to 3 minutes.
- Garnish and Serve:
- Garnish with chopped parsley and serve hot.
Save Sharing this pasta reminds me of enjoying lively family dinners, with laughter echoing and plates cleaned in no time thanks to its irresistible flavors.
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Required Tools
Large skillet, pot for boiling pasta, knife and cutting board, tongs or spatula.
Allergen Information
Contains dairy (cream, Parmesan), shellfish (shrimp), and wheat (pasta). May contain gluten depending on sausage and pasta. Double-check labels for allergens.
Nutritional Information
Per serving: Calories: 590, Total Fat: 31 g, Carbohydrates: 45 g, Protein: 32 g.
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This pasta skillet is rich, comforting, and guaranteed to be a weeknight favorite. Enjoy every creamy, Cajun-spiced bite with a chilled glass of wine.
Recipe Help & FAQs
- → Can I substitute the andouille sausage?
Yes, smoked turkey sausage or chicken can be used as alternatives to andouille sausage for a different flavor while maintaining the dish’s heartiness.
- → What pasta types work best here?
Penne or fettuccine are ideal as they hold the creamy Cajun Alfredo sauce well, but feel free to use your favorite pasta shape.
- → How do I add extra heat?
For more spice, add a pinch of cayenne pepper or a few drops of your preferred hot sauce while cooking the sauce.
- → Is this dish gluten-free?
Use gluten-free pasta and check the sausage ingredients to make this dish suitable for gluten-free diets.
- → Can I prepare this in advance?
It’s best enjoyed fresh, but leftovers can be stored in the refrigerator and reheated gently to preserve flavor and texture.
