Cajun Sausage Shrimp Alfredo Pasta

This creamy Cajun Sausage & Shrimp Alfredo Pasta Skillet is pure comfort in a pan. Smoky sausage and sweet shrimp come together with a bold but smooth Cajun Alfredo sauce that clings to every strand of pasta. I turn to this recipe when I want a weeknight meal that tastes richly indulgent but comes together quickly in just one skillet without a pile of dishes.

I first whipped this up when we had friends drop by on short notice I doubled the batch and everyone went for seconds The best part is there are always leftovers for next-day lunch

Ingredients

• Andouille sausage: This is where the smoky backbone comes from If you can find authentic andouille at the butcher grab it otherwise any smoked sausage works well
• Large shrimp: Choose raw shrimp with the shells already removed for easy prep Look for plump and firm shrimp as they’ll stay juicy
• Penne or fettuccine: Both shape and texture work well here Pick quality pasta with a rough surface for sauce to stick better
• Onion: The base of the Cajun flavor Go for freshly chopped over pre-cut as the flavor is sharper
• Red bell pepper: Adds sweetness and a bit of crunch Bright peppers mean freshness
• Garlic: Use fresh minced garlic for that punch Avoid jarred garlic if possible
• Unsalted butter: You control the salt level plus it gives silkiness to the sauce
• Heavy cream: The backbone of Alfredo sauce Choose fresh cream for the best texture
• Parmesan cheese: Grate it yourself for smooth melting Pre-shredded can get gritty
• Chicken broth: Lifts and loosens the Alfredo sauce A low-sodium broth lets you adjust seasoning freely
• Cajun seasoning: The star of the dish Find a blend with real pepper and herbs or mix your own for maximum freshness
• Salt and black pepper: Season to your taste Grind pepper straight onto finished pasta for bite
• Chopped fresh parsley: Brings color and a clean pop at the end Only use bright green bunches

Instructions

Cook the Pasta:

Boil pasta in generously salted water according to the package until just al dente Drain promptly and set aside Toss the pasta with a touch of olive oil if it sticks together

Brown the Sausage:

Heat your largest skillet over medium Once hot add the sliced andouille sausage and cook for four minutes until deeply browned Both flavor and richness develop in this step Remove the sausage and leave any drippings in the skillet

Sauté the Vegetables:

In the same skillet melt the butter over medium Add chopped onion and bell pepper Stir and cook for about four minutes until fragrant and softened The vegetables should be glossy and almost melting Add in minced garlic and stir for another minute until the garlic is sweetly aromatic

Sear the Shrimp:

Add the shrimp and one tablespoon of Cajun seasoning to the pan Spread out evenly so each piece cooks through Let the shrimp turn pink and curl about two to three minutes Remove shrimp so they do not overcook

Build the Alfredo Sauce:

Pour in chicken broth and use a spatula to scrape any yummy bits stuck to the pan Lower heat and add heavy cream plus the rest of the Cajun seasoning Stir frequently until the sauce gently simmers This is where your kitchen smells amazing

Finish the Sauce:

Sprinkle in grated Parmesan cheese stirring until it melts into a smooth rich sauce Taste and adjust salt and pepper

Combine Everything:

Add in cooked pasta plus the reserved sausage and shrimp Toss gently so every piece is coated in sauce Heat through for two to three minutes until piping hot

Garnish and Serve:

Turn off the heat and sprinkle with plenty of fresh parsley Serve straight from the skillet for family-style comfort

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Our family’s favorite part is the way the Cajun seasoning ties everything together The very first time I used a homemade Cajun blend and the result was brighter than any store-bought I still save a portion of my blend just for this skillet

Storage tips

Keep leftovers covered in the fridge for up to three days Warm gently on the stovetop adding a splash of cream or milk to refresh the sauce Avoid microwaving shrimp too long to keep them tender

Ingredient substitutions

Swap smoked turkey or chicken sausage if pork isn’t your thing For more veggies try adding spinach or even sliced zucchini toward the end Gluten-free penne or chickpea pasta works well and keeps the original creamy texture

Serving suggestions

Always pair this dish with a crisp green salad and fresh bread for sopping up extra sauce A glass of slightly chilled white wine lifts the creamy notes This is a decadent main so I usually keep sides light

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Try this skillet when you want big flavor with little fuss. The creamy sauce and bold Cajun notes turn an easy weeknight into something memorable.

Recipe Questions & Answers

→ What type of sausage works best for this dish?

Andouille sausage brings authentic smoky flavor, but smoked turkey or chicken sausage are tasty alternatives.

→ Can I make this meal gluten-free?

Yes, simply use certified gluten-free pasta and check your sausage label to avoid wheat ingredients.

→ What vegetables can be added?

Bell peppers and onions add sweetness and texture, but mushrooms or spinach also work well.

→ How spicy is the final dish?

Cajun seasoning adds bold heat; adjust spiciness by using less seasoning or adding cayenne for extra kick.

→ What sides pair well with this meal?

Crisp green salads and garlic bread balance the rich flavors; a light Chardonnay works nicely as a beverage.

→ Can I prepare this in advance?

The components may be cooked separately and combined before serving; reheat gently to maintain creaminess.