Save A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce—perfect for weeknight comfort.
I was inspired to create this dish after a memorable dinner in New Orleans, where the bold flavors of Cajun cuisine won my heart. Whenever I crave a taste of Louisiana at home, this skillet pasta brings that zesty spirit to my table.
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
- Boil 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.
- 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 2–3 minutes.
- Garnish and serve:
- Garnish with chopped parsley and serve hot.
Save Whenever I make this dish, my family gathers in the kitchen, drawn by the irresistible aroma. Serving it sizzling from the skillet always makes dinnertime feel extra special.
Required Tools
Large skillet, pot for boiling pasta, knife and cutting board, tongs or spatula
Notes
For extra heat, add cayenne or hot sauce. You can substitute turkey sausage or chicken, use gluten-free pasta, and serve with salad or garlic bread. This pairs well with a chilled Chardonnay.
Nutritional Information
Per serving: 590 calories, 31 g fat, 45 g carbohydrates, 32 g protein
Save Try this skillet Cajun Alfredo to spice up your weeknight routine. One pan, loads of flavor, and smiles at your table!
Kitchen Questions
- → How do I prevent shrimp from overcooking?
Cook shrimp just until they turn pink and opaque, usually 2–3 minutes. Remove promptly to avoid toughness.
- → Can I substitute the andouille sausage?
Yes, smoked turkey sausage or chicken sausage are great alternatives for a milder flavor and lighter option.
- → Is this dish spicy?
The Cajun seasoning adds a moderate heat, which can be adjusted by adding cayenne or reducing spice according to preference.
- → What pasta types work best?
Penne or fettuccine hold the sauce well, but any medium-cut pasta ensuring good coating will work.
- → How do I make this gluten-free?
Use gluten-free pasta and verify that the sausage is gluten-free to accommodate dietary needs.
- → Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but you can refrigerate leftovers and gently reheat on the stove with a splash of cream or broth to maintain sauce consistency.