Save A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce—perfect for weeknight comfort.
I first made this skillet for my family on a busy weeknight, hoping to bring a taste of Louisiana to our table without much fuss. The combination of shrimp and smoky sausage instantly became a favorite in our house.
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 (1/2 cup) grated
- Chicken broth: 120 ml (1/2 cup)
- Cajun seasoning: 1 1/2 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 and 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 and Simmer 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.
- Add Cheese and Season:
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine and Finish:
- 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 Serving this pasta, we often gather around the table for a little extra warmth and laughter, everyone easily going back for seconds. Even picky eaters have asked for leftovers the next day.
Serving Suggestions
Pair this Cajun pasta with a crisp green salad or garlic bread for a satisfying meal. A lightly chilled Chardonnay makes an ideal companion.
Recipe Variations
Try smoked turkey sausage or chicken instead of andouille for a lighter twist, or toss in extra vegetables such as spinach or zucchini for more color and nutrition.
Nutritional Information
Per serving: 590 calories, 31 g total fat, 45 g carbohydrates, 32 g protein. Nutrition may vary based on specific ingredients used.
Save This Cajun skillet comes together in one pan for an easy, crowd-pleasing dinner. Try it next time you crave something bold and comforting!
Recipe FAQ Section
- → What type of sausage works best?
Andouille sausage is preferred for its smoky, spicy flavor, but smoked turkey sausage or chicken can be good alternatives.
- → Can I use different pasta varieties?
Penne or fettuccine both hold the creamy sauce well, but you can substitute with gluten-free pasta if needed.
- → How spicy is the dish?
The Cajun seasoning provides moderate heat, adjustable by adding cayenne or hot sauce for more kick.
- → What sides complement this skillet?
A crisp green salad and garlic bread pair nicely, balancing the creamy and savory flavors.
- → Can I prepare this ahead of time?
It’s best served fresh, but leftovers reheat well, although the sauce may thicken after refrigeration.