Pin it 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 for a weekday dinner when we wanted something a bit special without a lot of fuss. The combination of shrimp and sausage quickly became a family favorite that everyone requests!
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 & 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.
- 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:
- Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
- Combine & Toss:
- Add cooked pasta, sausage, and shrimp to the skillet. Toss to coat in the sauce and heat through for 2–3 minutes.
- Garnish & Serve:
- Garnish with chopped parsley and serve hot.
Pin it We love sharing this skillet at the table—everyone digs in and the kids always ask for seconds. It's a meal that brings laughs and stories together with every bite!
Required Tools
Large skillet, pot for boiling pasta, knife and cutting board, tongs or spatula.
Nutritional Information
Calories: 590. Total Fat: 31 g. Carbohydrates: 45 g. Protein: 32 g per serving.
Serving Suggestions
Serve with a crisp green salad and garlic bread. Pairs well with lightly chilled Chardonnay.
Pin it Enjoy this skillet straight from the pan for full comfort effect. Every bite has bold flavor and creamy richness.
Recipe FAQs
- → What type of sausage works best for this dish?
Andouille sausage offers a smoky, spicy flavor that complements the Cajun seasoning, but smoked turkey sausage or chicken sausage can be used as alternatives.
- → Can I substitute the pasta with gluten-free options?
Yes, gluten-free pasta works well and can be used as a direct replacement to accommodate dietary needs.
- → How can I add more heat to this skillet?
Increase the Cajun seasoning or add a pinch of cayenne pepper or hot sauce during cooking for extra spice.
- → What side dishes pair well with this skillet?
A crisp green salad and garlic bread complement the creamy and spicy flavors nicely, balancing the richness of the dish.
- → Is it necessary to devein the shrimp before cooking?
Yes, peeling and deveining shrimp ensures better texture and appearance, and removes any grit or impurities.
- → Can this skillet be prepared in advance?
While best served fresh to maintain texture and flavor, the skillet can be reheated gently; however, shrimp should be added fresh to avoid overcooking.