Cajun Sausage Shrimp Alfredo (Printable)
Creamy Cajun Alfredo with smoky sausage, tender shrimp, and pasta in one skillet.
# What You'll Need:
→ Proteins
01 - 8 oz andouille sausage, sliced
02 - 8 oz large shrimp, peeled and deveined
→ Pasta
03 - 10 oz penne or fettuccine pasta
→ Vegetables
04 - 1 small onion, finely chopped
05 - 1 red bell pepper, sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 1 cup heavy cream
09 - ½ cup grated Parmesan cheese
10 - ½ cup chicken broth
→ Seasonings
11 - 1½ tbsp Cajun seasoning, plus additional to taste
12 - Salt and black pepper, to taste
13 - 2 tbsp chopped fresh parsley, for garnish
# How-to Steps:
01 - Boil pasta in salted water according to package directions until al dente. Drain and set aside.
02 - Heat a large skillet over medium heat and cook the andouille sausage for 3 to 4 minutes until browned. Remove from skillet and set aside.
03 - In the same skillet, melt butter then add chopped onion and sliced red bell pepper. Sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Add shrimp and 1 tablespoon Cajun seasoning to the skillet. Sauté for 2 to 3 minutes until shrimp turn pink. Remove shrimp and set aside.
05 - Pour in chicken broth, scraping browned bits from the pan. Add heavy cream and remaining Cajun seasoning. Bring to a gentle simmer.
06 - Stir in Parmesan cheese until melted and sauce is smooth. Season with salt and black pepper to taste.
07 - Return cooked pasta, sausage, and shrimp to the skillet. Toss thoroughly to coat with sauce and heat through for 2 to 3 minutes.
08 - Sprinkle with chopped parsley before serving hot.
# Expert Pointers:
01 -
- One pan convenience
- Rich Cajun Alfredo flavor
02 -
- Contains dairy cream Parmesan shellfish shrimp and wheat pasta
- Use gluten free pasta for gluten sensitive diets
03 -
- Do not overcook shrimp to avoid rubbery texture
- Use fresh parsley for a bright garnish