Save A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce is perfect for weeknight comfort, bringing a taste of Louisiana home.
I first made this Cajun sausage & shrimp Alfredo pasta skillet for a family dinner when everyone craved something hearty but quick. It instantly became a favorite, combining our love of spicy sausage and creamy pasta in a single dish.
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)
- 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.
- Brown 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 the butter. Add onion and red bell pepper; 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.
- Deglaze & Start Sauce:
- Pour in chicken broth and scrape any browned bits from the pan. Add heavy cream and remaining Cajun seasoning; bring to a simmer.
- Finish Sauce:
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine & Heat:
- Add cooked pasta, sausage, and shrimp to the skillet. Toss to coat in the sauce and heat through for 2–3 minutes.
- Serve:
- Garnish with chopped parsley and serve hot.
Save We love making this dish on chilly evenings and sharing stories around the table as the spicy aroma fills the kitchen. Even picky family members return for seconds, especially when there's garlic bread on the side.
Serving Suggestions
Serve this Cajun pasta skillet with a crisp green salad and warm garlic bread for a complete, comforting meal.
Variations
Try using smoked turkey sausage or even chicken instead of andouille or swap the pasta with a gluten-free version for a lighter option. For extra heat, sprinkle in a pinch of cayenne or your favorite hot sauce.
Nutrition Facts
Each serving delivers about 590 calories, with 31 g fat, 45 g carbohydrates, and 32 g protein to fuel your day.
Save This skillet brings authentic spicy Cajun flavor to your table fast. Enjoy with loved ones for a weeknight treat or casual gathering.
Recipe Help
- → What type of sausage is best for this dish?
Andouille sausage provides a smoky, spicy flavor that complements the Cajun seasoning well. Smoked turkey or chicken sausage can be used for a milder taste.
- → Can I use a different pasta shape?
Penne and fettuccine work best to hold the creamy sauce, but other medium-width pasta like rigatoni or linguine can also be used.
- → How can I adjust the spice level?
Adjust the Cajun seasoning amount or add a pinch of cayenne pepper for extra heat. Reducing seasoning will mellow the spice.
- → What is the best way to cook shrimp for this meal?
Sauté peeled, deveined shrimp briefly until just pink to avoid overcooking, ensuring tender and juicy seafood.
- → Can this be made gluten-free?
Yes, by substituting regular pasta with gluten-free pasta and checking that sausage and broth are gluten-free.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator and consume within 2 days. Reheat gently to preserve texture and flavor.