Save A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce is perfect for weeknight comfort.
The first time I made this pasta, everyone requested seconds. The combination of tender shrimp, smokey sausage, and velvety Alfredo instantly became a household favorite.
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 the pasta:
- Cook penne or fettuccine in salted boiling water according to package instructions until al dente. Drain and set aside.
- Sear the sausage:
- In a large skillet over medium heat, add the andouille sausage and cook for 3–4 minutes until browned. Remove and set aside.
- Cook 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.
- Sauté shrimp:
- Add the shrimp and 1 tbsp Cajun seasoning. Sauté for 2–3 minutes until the shrimp turn pink. Remove shrimp and set aside.
- Prepare the 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 ingredients:
- Add cooked pasta, sausage, and shrimp to the skillet. Toss to coat in the sauce and heat through for 2–3 minutes.
- Garnish and serve:
- Garnish with chopped parsley and serve hot.
Save This skillet meal often brings everyone to the kitchen, eager to help and excited for the first cheesy bite. It is a dish that always feels like a celebration around our table.
Required Tools
Large skillet, pot for boiling pasta, knife and cutting board, tongs or spatula
Notes
For extra heat, add a pinch of cayenne or hot sauce. Substitute smoked turkey sausage or chicken for a different twist. Use gluten-free pasta if needed. Serve with a green salad and garlic bread for a complete meal.
Nutritional Information (per serving)
Calories: 590. Total Fat: 31 g. Carbohydrates: 45 g. Protein: 32 g.
Save Try this Cajun Alfredo pasta when you want a satisfying, flavorful dinner. The blend of sausage, shrimp, and silky sauce is always a hit.
Recipe Guide
- → What type of sausage works best for this dish?
Andouille sausage is traditionally used for its smoky, spicy flavor that complements the Cajun seasoning. Substitutes like smoked turkey sausage or chicken sausage also work well.
- → Can I use a different pasta for this skillet?
Penne or fettuccine are ideal for holding the creamy sauce, but any pasta shape that holds sauce well like rigatoni or rotini can be substituted.
- → How do I adjust the spice level in this pasta?
Adjust Cajun seasoning amounts to taste or add a pinch of cayenne pepper or hot sauce for extra heat according to your preference.
- → What is the best way to cook the shrimp to keep them tender?
Sauté shrimp just until they turn pink and opaque, about 2–3 minutes, to avoid overcooking which can make them tough.
- → Can this dish be made gluten-free?
Yes, by substituting the pasta with a gluten-free variety and ensuring the sausage and seasoning are gluten-free, this dish can suit gluten-sensitive diets.