Save A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce. This dish brings comfort and bold flavor in a single skillet—perfect for weeknight meals that feel special.
I first made this skillet pasta after a long day when I wanted something comforting but exciting. The creamy sauce with a spicy Cajun kick won over my whole family, and the leftovers were just as tasty the next day!
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:
- Boil in salted water according to package instructions until al dente. Drain and set aside.
- Brown the sausage:
- In a large skillet over medium heat, cook andouille sausage for 3 4 minutes until browned. Remove and set aside.
- Sauté vegetables:
- In the same skillet, melt butter. Add onion and red bell pepper. Sauté for 3 4 minutes until softened. Add garlic and cook for 1 minute.
- Cook the shrimp:
- Add shrimp and 1 tbsp Cajun seasoning. Sauté for 2 3 minutes until pink. Remove and set aside.
- Prepare the sauce:
- Add chicken broth to skillet and scrape any browned bits. Add heavy cream and remaining Cajun seasoning. Bring to a simmer.
- Melt 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 skillet. Toss to coat in sauce and heat through for 2 3 minutes.
- Garnish and serve:
- Sprinkle with chopped parsley and serve hot.
Save Sharing this dish with my family around the dinner table was a true comfort moment. We laughed and reached for seconds, and everyone agreed it was a new favorite for busy weeknights.
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, garlic bread, and a lightly chilled Chardonnay for a complete meal.
Save This creamy Cajun skillet is sure to deliver bold flavors in every bite. Enjoy leftovers the next day—they reheat beautifully!
Recipe FAQ
- → What type of sausage works best for this dish?
Andouille sausage is preferred for its smoky, spicy profile, but smoked turkey sausage or chicken sausage can be substituted for a milder flavor.
- → Can I use a different pasta than penne or fettuccine?
Yes, any pasta that holds sauce well, like rigatoni or linguine, will work nicely in this one-pan skillet.
- → How can I adjust the spice level?
Increase Cajun seasoning or add cayenne pepper for extra heat, or reduce the seasoning for a milder taste.
- → Is there an option for a gluten-free version?
Yes, simply replace regular pasta with gluten-free pasta to accommodate gluten sensitivities.
- → What sides complement this creamy Cajun pasta?
A crisp green salad and garlic bread provide a refreshing contrast and complete the meal perfectly.
- → Can this dish be prepared in advance?
It’s best enjoyed fresh, but leftovers can be refrigerated and gently reheated without compromising flavor.