Pin A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce is perfect for easy weeknight comfort when you want bold flavor in every bite.
I first made this skillet on a busy Tuesday after a long day when I craved something indulgent but simple to prepare. The Cajun spices brought back memories of holidays spent in New Orleans, and every bite disappeared fast!
Ingredients
- Andouille sausage: 225 g (8 oz), sliced
- Shrimp: 225 g (8 oz) large, 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.
- Brown sausage:
- In a large skillet over medium heat, add 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 shrimp and 1 tbsp Cajun seasoning. Sauté for 2–3 minutes until shrimp turn pink. Remove shrimp and set aside.
- Make sauce:
- Pour in chicken broth and scrape any browned bits from pan. Add heavy cream and remaining Cajun seasoning. Bring to a simmer.
- Add cheese and season:
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine:
- Add cooked pasta, sausage, and shrimp to skillet. Toss to coat in sauce and heat through for 2–3 minutes.
- Garnish and serve:
- Garnish with chopped parsley and serve hot.
Pin This creamy Cajun pasta quickly became a family favorite, especially when everyone gathers around after soccer practice and the aroma fills the kitchen. Serving it with garlic bread always gets an extra smile!
Required Tools
To make this recipe you need a large skillet, a pot for boiling pasta, and a good knife for prep. Tongs or a spatula are helpful for combining everything smoothly.
Allergen Information
This dish contains dairy (cream, Parmesan), shellfish (shrimp), and wheat (pasta). Gluten-free pasta or meat swaps can help accommodate dietary needs.
Nutritional Information
Each serving provides about 590 calories, 31 g total fat, 45 g carbohydrates, and 32 g protein, making it a satisfying main dish.
Pin Whip up this Cajun Alfredo skillet whenever you want something flavorful and filling in under an hour. Enjoy the leftovers, if there are any!
Recipe Q&A
- → What type of sausage works best for this dish?
Andouille sausage provides a smoky, spicy flavor that complements the Cajun seasoning, but smoked turkey or chicken sausage can also be used.
- → Can I substitute the pasta used here?
Penne or fettuccine works well, but any sturdy pasta shape that holds sauce can be substituted, including gluten-free options.
- → How do I adjust the spice level?
Increase or decrease Cajun seasoning to taste. Adding cayenne pepper or hot sauce can elevate heat if desired.
- → What is the best way to cook the shrimp?
Sauté shrimp quickly until pink and opaque to keep them tender and juicy before mixing into the sauce.
- → Can I make this dish ahead of time?
This pasta is best served fresh, but leftovers can be refrigerated and gently reheated, adding a splash of broth or cream to maintain sauce consistency.