Save A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce is perfect for weeknight comfort.
I first tried this recipe on a busy evening, craving something bold and satisfying without a pile of dishes. It quickly became a favorite for its richness and effortless preparation in a single pan.
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; 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 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 and Season:
- 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
- Finish and Serve:
- Garnish with chopped parsley and serve hot
Save This dish has become a family request for movie nights or any time we want something comforting and lively to share together.
Required Tools
Large skillet, pot for boiling pasta, knife and cutting board, tongs or spatula
Allergen Information
Contains dairy (cream, Parmesan), shellfish (shrimp), and wheat (pasta). May contain gluten depending on sausage and pasta used. Double-check all labels if concerned about allergens
Nutritional Information
Calories per serving: 590. Total Fat: 31 g. Carbohydrates: 45 g. Protein: 32 g
Save Enjoy this flavorful skillet with a crisp salad and garlic bread, and savor the rich Cajun-inspired sauce in every bite.
Recipe Q&A
- → What type of sausage is best for this dish?
Andouille sausage brings a smoky and spicy flavor that complements the Cajun seasoning well. Smoked turkey sausage is a lighter substitute.
- → Can I use different pasta types?
Penne or fettuccine work best to hold the sauce, but other short or ribbon pastas can be used based on preference.
- → How is the Cajun seasoning incorporated?
Cajun seasoning is added during shrimp cooking and combined in the sauce to balance heat and flavor throughout the dish.
- → What is the purpose of chicken broth in the sauce?
Chicken broth adds depth and helps thin the cream sauce slightly, creating a smooth and rich consistency.
- → How can I adjust the spice level?
Add cayenne pepper or hot sauce for more heat, or reduce Cajun seasoning to soften spice intensity.
- → What garnishes enhance this skillet?
Fresh chopped parsley adds a bright herbal note and color contrast to the rich creamy sauce.