Save A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce—perfect for weeknight comfort.
I made this skillet pasta for our family game night, and everyone reached for seconds. The blend of spicy sausage, tender shrimp, and cheesy sauce brought the Louisiana flavor right to our kitchen.
Ingredients
- Andouille sausage: 225 g (8 oz), sliced
- Large shrimp: 225 g (8 oz), peeled and deveined
- Penne or fettuccine: 300 g (10 oz)
- Onion: 1 small, finely chopped
- Red bell pepper: 1, sliced
- Garlic: 2 cloves, minced
- Unsalted butter: 2 tbsp
- Heavy cream: 240 ml (1 cup)
- Grated Parmesan cheese: 60 g (1/2 cup)
- Chicken broth: 120 ml (1/2 cup)
- Cajun seasoning: 1 1/2 tbsp (plus extra to taste)
- Salt and black pepper: to taste
- Chopped fresh parsley: 2 tbsp (for garnish)
Instructions
- Cook Pasta:
- Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
- Brown Sausage:
- Place andouille sausage in a large skillet over medium heat, cooking for 3–4 minutes until browned. Remove and set aside.
- Sauté Vegetables:
- Melt butter in the same skillet. Add onion and bell pepper; sauté for 3–4 minutes until softened. Add garlic, cook 1 minute.
- Cook Shrimp:
- Add shrimp and 1 tbsp Cajun seasoning. Sauté 2–3 minutes until shrimp turn pink. Remove shrimp and set aside.
- Prepare Sauce:
- Pour in chicken broth, scraping any browned bits. Add heavy cream and remaining Cajun seasoning; bring to a simmer.
- Add Cheese & Season:
- Stir in Parmesan until melted and smooth. Season with salt and pepper.
- Combine Ingredients:
- Add pasta, sausage, and shrimp to skillet. Toss to coat and heat through for 2–3 minutes.
- Garnish & Serve:
- Sprinkle chopped parsley over top and serve hot.
Save This dish became a favorite ever since my uncle shared it at our family reunion. Now we make it every time someone asks for something bold and comforting.
Required Tools
Large skillet, pot for boiling pasta, knife and cutting board, tongs or spatula make this recipe speedy and simple.
Allergen Information
This dish contains dairy, shellfish, and wheat. Always check product labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 590 Protein: 32 g Total Fat: 31 g Carbohydrates: 45 g
Save Serve up this Cajun classic with a crisp salad and garlic bread for an easy, irresistible dinner that's sure to impress.
Recipe FAQ
- → What type of sausage works best?
Andouille sausage adds a smoky, spicy flavor ideal for this dish, but smoked turkey sausage or chicken sausage can be used as alternatives.
- → Can I substitute the pasta with gluten-free options?
Yes, gluten-free pasta like penne or fettuccine works well without sacrificing texture or taste.
- → How do I prevent the shrimp from overcooking?
Sauté the shrimp quickly until just pink and opaque, usually 2-3 minutes, then remove them from the heat to avoid toughness.
- → What adds the Cajun flavor in the sauce?
Cajun seasoning is incorporated during cooking along with sautéed vegetables, creating a spicy, smoky depth in the creamy sauce.
- → Can I add extra heat if desired?
For more spice, add a pinch of cayenne pepper or a few dashes of hot sauce during cooking to enhance the heat level.
- → What side dishes pair well with this meal?
A crisp green salad and garlic bread complement the creamy pasta, while a lightly chilled Chardonnay provides a balanced accompaniment.