Save A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce is perfect for weeknight comfort.
When I first made this Cajun Sausage & Shrimp Alfredo Pasta Skillet for my family, I was amazed at how fast it disappeared from the dinner table. The combination of sausage and shrimp in a creamy, spicy sauce makes each forkful memorable.
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)
- Grated Parmesan cheese: 60 g (½ cup)
- 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:
- Boil pasta in salted water until al dente. Drain and set aside.
- Brown sausage:
- Add andouille sausage to a large skillet over medium heat. Cook for 3–4 minutes until browned. Remove and set aside.
- Sauté vegetables:
- Melt butter in the same skillet. Sauté onion and red bell pepper 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 and set aside.
- Prepare sauce:
- Pour in chicken broth and scrape up bits from the skillet. Add 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 and heat through for 2–3 minutes.
- Finish:
- Garnish with chopped parsley and serve hot.
Save My kids asked for seconds and everyone enjoyed sharing funny stories around the table as we tucked into this flavorful meal.
Required Tools
Large skillet, pot for boiling pasta, knife and cutting board, tongs or spatula.
Allergen Information
This dish contains dairy, shellfish, and wheat. May contain gluten depending on sausage and pasta. Always double-check labels if you have specific allergies.
Nutritional Information (per serving)
Calories: 590 Protein: 32 g Carbohydrates: 45 g Total Fat: 31 g
Save Savor this Cajun classic straight from the skillet with fresh parsley on top. Leftovers taste just as delicious the next day.
Kitchen Help
- → What type of sausage works best for this dish?
Andouille sausage provides a smoky, spicy flavor that complements the creamy sauce, but smoked turkey or chicken sausage can be used as alternatives.
- → Can I substitute the shrimp with another protein?
Yes, chicken or extra sausage can replace shrimp if preferred, maintaining the dish's hearty nature.
- → How do I achieve the creamy Alfredo sauce?
Simmer butter, heavy cream, chicken broth, and Parmesan cheese with Cajun seasoning until smooth and flavorful.
- → Which pasta types are recommended?
Penne or fettuccine both work well, holding the sauce while providing good texture.
- → Can this dish be made gluten-free?
Yes, substitute regular pasta with gluten-free pasta and use gluten-free sausage to accommodate dietary needs.
- → How spicy is this dish?
The first measure of Cajun seasoning offers a moderate heat, adjustable to preference by adding more or a pinch of cayenne.