Pin A creamy, spicy one-pan pasta featuring smoky sausage, succulent shrimp, and a rich Cajun Alfredo sauce—perfect for weeknight comfort.
The first time I made this skillet, everyone went back for seconds. The sausage adds a smoky depth while shrimp cooks quickly for fuss-free weeknights.
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)
- 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
- Chopped fresh parsley: 2 tbsp (for garnish)
Instructions
- Cook Pasta:
- Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
- Brown Sausage:
- In a large skillet over medium heat, cook the andouille sausage for 3&4 minutes until browned. Remove and set aside.
- Sauté Vegetables:
- Melt butter in the same skillet. Add onion and red bell pepper. Sauté 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 shrimp and set aside.
- Prepare Sauce:
- Pour in chicken broth. 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 black pepper.
- Combine and Toss:
- Add cooked pasta, sausage, and shrimp into the skillet. Toss to coat with sauce and heat through for 2&3 minutes.
- Garnish and Serve:
- Garnish with chopped parsley. Serve hot.
Pin 
This dish always brings everyone together, especially on busy nights when we crave something comforting.
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). Double-check all labels if concerned about allergens.
Nutritional Information
Calories: 590, Total Fat: 31 g, Carbohydrates: 45 g, Protein: 32 g per serving
Pin This Cajun Alfredo skillet is a crowd-pleaser—the flavors only deepen as leftovers rest, making tomorrow’s lunch even better.
Recipe Questions & Answers
- → What type of sausage pairs best with this dish?
Andouille sausage is recommended for its smoky, spicy flavor that complements the creamy sauce. Turkey or chicken sausage can be used as substitutions.
- → Can I use a different pasta shape?
Penne or fettuccine works well to hold the sauce, but you can also use other medium-sized pasta shapes like rigatoni or shells.
- → How spicy is the Cajun seasoning in this dish?
The Cajun seasoning adds a moderate level of heat and smokiness, which can be adjusted by adding extra seasoning or a pinch of cayenne pepper.
- → Is it possible to make this dish gluten-free?
Yes, by selecting gluten-free pasta and ensuring the sausage does not contain gluten, you can create a gluten-free version without losing flavor.
- → What is the best way to reheat leftovers?
Reheat gently in a skillet over low heat, adding a splash of cream or broth to restore the sauce's creamy texture and prevent drying out.
- → Can this be prepared ahead of time?
The components can be pre-cooked and refrigerated separately. Combine and warm just before serving to maintain freshness and texture.