Save to Pinterest A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce is perfect for weeknight comfort. This dish brings the bold flavors of Cajun cuisine together in a hearty skillet everyone will love.
I made this Cajun sausage & shrimp Alfredo pasta on a cool Friday after a long work week, and the whole skillet was gone by the end of the night. The creamy, spicy sauce was a huge hit and made dinner feel special without lots of cleanup.
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)
Instructions
- Cook Pasta:
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Sear Sausage:
- In a large skillet over medium heat, add the andouille sausage and cook for 3–4 minutes until browned. Remove and set aside.
- Sauté Vegetables:
- In the same skillet, melt butter. Add onion and red bell pepper and sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute.
- Cook Shrimp:
- Add the shrimp and 1 tbsp Cajun seasoning. Sauté for 2–3 minutes until the 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 and 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 2–3 minutes.
- Garnish & Serve:
- Garnish with chopped parsley and serve hot.
Save to Pinterest This recipe brings my family to the table quickly—everyone eagerly grabs a bowl. Even picky eaters love the creamy sauce, and we joke that there are never leftovers!
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 used. Double-check all labels if concerned about allergens.
Nutritional Information
Per serving: Calories: 590, Total Fat: 31 g, Carbohydrates: 45 g, Protein: 32 g.
Save to Pinterest This skillet is weeknight comfort with a spicy twist. Pair it with a simple salad or garlic bread for a satisfying meal that brings a kick of Cajun heat to your table.
Recipe FAQs
- → What type of sausage works best in this dish?
Andouille sausage is ideal for its smoky, spicy flavor that complements the creamy sauce, but smoked turkey or chicken sausage can be used as alternatives.
- → Can I use different pasta shapes?
Penne or fettuccine work well due to their shape and texture, but you can substitute with other firm pasta types like rigatoni or rotini.
- → How spicy is this skillet?
The Cajun seasoning provides moderate heat balanced by the creamy Alfredo sauce, but you can adjust spiciness by adding cayenne or hot sauce to taste.
- → Is it possible to make this dish gluten-free?
Yes, by using gluten-free pasta and ensuring the sausage contains no gluten additives, you can enjoy a gluten-free version.
- → What sides pair well with this dish?
A crisp green salad and garlic bread complement the rich, creamy flavors, while a lightly chilled Chardonnay makes a nice beverage pairing.