Save A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce, perfect for weeknight comfort.
Making this Cajun Sausage & Shrimp Alfredo Pasta Skillet always reminds me of how satisfying comfort food can be after a busy day. The combination of smoky sausage and tender shrimp with the creamy sauce quickly became a family favorite in my kitchen.
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 the pasta:
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Brown 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.
- Sauté vegetables:
- In the same skillet, melt the butter. Add onion and red bell pepper and sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute.
- Cook the 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 and bring to a simmer.
- Stir in 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.
- Serve:
- Garnish with chopped parsley and serve hot.
Save After sharing this dish with my family, I noticed how everyone reached for seconds, especially when I paired it with garlic bread and a crisp green salad. It has become a go-to meal for nights when we crave something special but easy.
Required Tools
Large skillet, pot for boiling pasta, knife and cutting board, tongs or spatula
Nutritional Information
Per serving: Calories: 590, Total Fat: 31 g, Carbohydrates: 45 g, Protein: 32 g
Serving Suggestions
Serve with a crisp green salad and garlic bread. Pairs well with a lightly chilled Chardonnay.
Save This pasta skillet brings Cajun flair to your table and is sure to please seafood and sausage lovers alike.
Recipe FAQs
- → What type of sausage works best in this dish?
Andouille sausage provides a smoky, spicy depth that complements the Cajun flavors well, but smoked turkey or chicken sausage can be substituted.
- → Can I use other pasta shapes for this skillet?
Penne and fettuccine are ideal for holding the creamy sauce, but rigatoni or linguine also work nicely.
- → How can I add extra heat to the dish?
Adding cayenne pepper or a dash of your favorite hot sauce intensifies the spiciness without overpowering the creamy sauce.
- → Is it possible to make this gluten-free?
Yes, simply substitute gluten-free pasta and ensure the sausage you use contains no gluten ingredients.
- → What wine pairs well with Cajun sausage and shrimp Alfredo?
A lightly chilled Chardonnay complements the creamy sauce and balances the spices smoothly.