Description
This Cajun Shrimp and Sausage Pasta is a delicious and creamy dish that combines spicy Cajun-seasoned shrimp, flavorful andouille sausage, and sautéed bell peppers and onions, all tossed with pasta in a rich Alfredo sauce. Ready in just 30 minutes, this meal is perfect for a quick weeknight dinner that’s full of bold flavors and comforting textures.
Ingredients
Seafood and Meat
- 1/2 pound large shrimp, peeled and deveined
- 1 pound andouille sausage, sliced (Hillshire Farms recommended)
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
Pasta and Sauce
- 12 ounces fusilli pasta (or penne, spaghetti, bowtie pasta)
- 15 ounce jar Alfredo sauce
- 1/2 cup pasta water (reserved from cooking pasta)
Seasonings and Garnish
- 1 teaspoon Cajun seasoning (Tony Chachere’s recommended)
- 1/2 teaspoon smoked paprika
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced parsley (optional garnish)
- Olive oil, for cooking (quantity approximately 1-2 tablespoons)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- Sear the Shrimp: Heat olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp and sear for about 1 minute on each side until just cooked through. Remove the shrimp from the skillet and place on a plate.
- Cook Sausage and Vegetables: In the same skillet, add the sliced andouille sausage and cook until browned on the first side, approximately 3 minutes. Flip and brown the other side. Add the sliced red and green bell peppers and onion to the skillet and sauté for 5 minutes until the vegetables soften. Add the minced garlic for the last minute of cooking and continue to sauté until fragrant.
- Prepare the Sauce: Stir in the jar of Alfredo sauce, 1/4 cup of the reserved pasta water, Cajun seasoning, and smoked paprika into the skillet with the sausage and vegetables. Bring the sauce to a simmer and let it cook for 3 to 4 minutes until warmed through and slightly thickened.
- Combine Shrimp and Pasta: Return the cooked shrimp to the skillet. Add the cooked pasta and toss everything together until the pasta is well coated with the creamy, spicy sauce. Stir in half of the Parmesan cheese. If the sauce is too thick, add the remaining 1/4 cup of pasta water gradually to loosen it.
- Serve: Garnish the pasta with minced parsley if desired, and sprinkle the remaining Parmesan cheese over the top. Serve immediately and enjoy your flavorful Cajun Shrimp and Sausage Pasta!
Notes
- Andouille sausage can be substituted with smoked sausage or kielbasa if unavailable.
- Adjust Cajun seasoning to your preferred spice level.
- Reserve pasta water as it helps to thin and emulsify the sauce for a better texture.
- This dish can be made with other pasta shapes, but fusilli or penne hold the sauce well.
- For a lighter version, use a low-fat Alfredo sauce or substitute some cream with milk.
- Fresh parsley adds a nice color and slight freshness but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
