Save A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce that makes for perfect weeknight comfort.
When I first tried combining Cajun flavors with Alfredo sauce, my family was amazed at how the smoky sausage and shrimp balanced perfectly with the creamy pasta. It quickly became one of our go-to dinners for busy nights when we crave something indulgent but easy to prepare.
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 Pasta:
- Boil pasta in salted water following package instructions until al dente. Drain and set aside.
- Brown Sausage:
- Heat skillet over medium, cook andouille sausage for 3–4 minutes until browned, then remove and set aside.
- Sauté Vegetables:
- Melt butter in the same skillet. Add onion and bell pepper; cook 3–4 minutes until softened. Add garlic and cook 1 minute.
- Cook Shrimp:
- Add shrimp and 1 tbsp Cajun seasoning, sauté 2–3 minutes until shrimp turn pink. Remove shrimp and set aside.
- Make Sauce:
- Pour in chicken broth and scrape the pan. Add heavy cream and remaining Cajun seasoning; bring to simmer.
- Add Cheese:
- Stir in Parmesan until melted and smooth. Season with salt and pepper.
- Combine & Toss:
- Add pasta, sausage, and shrimp to the skillet. Toss and heat through for 2–3 minutes.
- Garnish & Serve:
- Top with chopped parsley and serve hot.
Save The first time we made this together, my daughter insisted on being in charge of garnishing the pasta with fresh parsley, and her excitement made dinner extra special for all of us.
Required Tools
Large skillet, pot for boiling pasta, knife, cutting board, tongs or spatula for easy tossing.
Allergen Information
Contains dairy (cream, Parmesan), shellfish (shrimp), and wheat (pasta). May contain gluten depending on sausage and pasta used—check all labels if concerned.
Nutritional Information
Per serving: Calories 590, Total Fat 31 g, Carbohydrates 45 g, Protein 32 g.
Save With just one pan, you save cleanup time while enjoying restaurant-worthy flavors at home. Leftovers taste even better the next day!
Recipe FAQ
- → What type of sausage works best in this dish?
Andouille sausage is preferred for its smoky, spicy flavor, but smoked turkey or chicken sausage can be substituted.
- → Can I use a different pasta shape?
Penne or fettuccine work well, but other short or ribbon pastas can be used depending on preference.
- → How spicy is the Cajun seasoning in this meal?
The Cajun seasoning adds a moderate heat with a blend of spices; adjust amounts or add cayenne for extra kick.
- → Is it possible to make this dish gluten-free?
Yes, substitute regular pasta with gluten-free pasta and opt for gluten-free sausage options if needed.
- → What can I serve alongside this Alfredo skillet?
A crisp green salad and garlic bread complement the creamy and spicy flavors nicely, with a chilled Chardonnay as a great pairing.