Nourishing Recipe...

The sausage leaves a trail of browned bits across the skillet, and that’s where this Cajun shrimp and sausage pasta starts tasting like more than a quick cream sauce. I cook the penne while the andouille browns, then use the same pan for the shrimp and vegetables. Nothing gets left behind, and there’s no extra skillet to wash.

What I like about this order is that the shrimp gets a brief turn in the pan, then waits on a plate while the sauce comes together. That keeps it from simmering through the whole time the cream thickens. The penne, sausage, and shrimp go back in at the end, where the sauce clings to the pasta and the last bites still have a little kick from the Cajun seasoning.

Why Browning the Andouille Before the Vegetables Changes the Sauce

The sausage gets its own time in the skillet before the onion and pepper go in. As it browns, it leaves savory bits behind, and the vegetables soften right in that same pan. Those browned bits become part of the sauce instead of being lost when the skillet is washed or swapped out.

There’s also a texture reason to cook the sausage first and set it aside. If it stayed in the pan while the vegetables softened and the cream sauce simmered, it would spend longer cooking than it needs. Returning it at the end warms it through without giving up the browned edges. It’s a small change in order, but it gives the finished pasta a more layered, savory taste than stirring sliced sausage into a plain cream sauce.

The Ingredients That Give This Cajun Cream Sauce Its Character

• Andouille sausage — Its smoky, peppery flavor seasons the skillet before the sauce is even started. Choose a sausage you enjoy eating on its own; a milder smoked sausage works as a swap, though the finished dish will have less Cajun heat.
• Large shrimp — Peeled and deveined shrimp make the skillet work straightforward, and large shrimp are less likely to overcook while you turn them. Fresh or thawed frozen shrimp both work; the important prep detail is getting the surface dry before seasoning.
• Cajun seasoning — The blend brings the dish’s defining spice and savory notes. Brands vary in salt and heat, so taste the sauce after the Parmesan goes in before deciding it needs any extra seasoning.
• Heavy cream and Parmesan — Heavy cream gives the sauce enough body to coat the pasta, while Parmesan brings saltiness and a nutty edge. Finely grated Parmesan melts more smoothly; freshly grated is worth choosing if you have it, but packaged grated Parmesan works in a pinch.
• All-purpose flour — This thickens the broth and cream into a sauce that clings to penne. For a gluten-free version, a cup-for-cup gluten-free flour blend is the most direct replacement.
• Penne — The open tubes catch sauce and small pieces of onion and pepper. A ridged version holds onto the creamy coating especially well, though smooth penne works too.

How to Layer the Skillet Without Overcooking the Shrimp

Cook the Penne Until It Still Has a Bite

Bring a large pot of water to a boil, add the kosher salt and penne, and cook according to the package directions until al dente. Drain it while the pasta still has a slight firmness at the center; it will be tossed with the hot sauce before serving. Start this first so the pasta is ready as the skillet components come together.

Brown the Sausage, Then Cook the Shrimp Briefly

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the sliced andouille and cook for 4 to 5 minutes, turning occasionally, until browned, then transfer it to a plate. Toss the shrimp with 1 teaspoon of Cajun seasoning and cook them in the same skillet for 1 to 2 minutes per side, until opaque and 145°F; move them to the plate with the sausage.

Soften the Vegetables and Wake Up the Seasoning

Add the diced onion and red bell pepper to the skillet and cook for 4 to 5 minutes, stirring occasionally, until softened. The onion should look translucent at the edges, and the pepper should give easily when stirred. Add the garlic and remaining Cajun seasoning, then cook for 30 seconds; garlic needs only that brief moment before the liquid goes in.

Thicken the Cream Sauce and Bring Everything Together

Stir the flour into the vegetables and cook for 1 minute. Gradually whisk in the chicken broth and heavy cream, then bring the mixture to a gentle simmer and cook for 3 to 5 minutes, stirring, until slightly thickened. Stir in the Parmesan and black pepper, add the drained penne, sausage, and shrimp, and toss until everything is coated and heated through.

Easy Swaps That Keep the Pasta Sauce in Balance

Questions That Come Up With Cajun Shrimp and Sausage Pasta

Cajun Shrimp and Sausage Pasta

Cajun shrimp and sausage pasta brings penne, browned andouille, and tender shrimp together in a creamy Cajun-seasoned sauce. The skillet sauce thickens with Parmesan, then coats every bite of pasta for a hearty dinner.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Southern

Calories: 850

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp kosher salt for the pasta water
• 1 lb penne pasta
• 1 tbsp olive oil
• 12 oz andouille sausage sliced into 1/4-inch rounds
• 1 lb shrimp large, peeled, deveined, and patted dry
• 2 tsp Cajun seasoning divided
• 1 yellow onion medium, diced
• 1 red bell pepper medium, diced
• 3 cloves garlic minced
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1.5 cups heavy cream
• 0.75 cup Parmesan cheese grated
• 0.25 tsp black pepper

Equipment

• 1 12-inch skillet

Method

 

1. Bring a large pot of water to a boil, add the kosher salt and penne, and cook according to package directions until al dente; drain.
2. While the pasta cooks, heat the olive oil in a 12-inch skillet over medium-high heat, add the sausage, and cook for 4 to 5 minutes, turning occasionally, until browned; transfer to a plate.
3. Toss the shrimp with 1 teaspoon of the Cajun seasoning, then cook in the same skillet for 1 to 2 minutes per side, until opaque and 145°F; transfer to the plate with the sausage.
4. Add the onion and bell pepper to the skillet and cook for 4 to 5 minutes, stirring occasionally, until softened; add the garlic and remaining 1 teaspoon Cajun seasoning and cook for 30 seconds.
5. Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth and heavy cream; bring to a gentle simmer and cook for 3 to 5 minutes, stirring, until slightly thickened.
6. Stir in the Parmesan and black pepper, then add the drained pasta, sausage, and shrimp; toss until coated and heated through, and serve.

Notes

For tender shrimp, remove them from the skillet as soon as they are opaque and reach 145°F. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream sauce may separate. For a gluten-free variation, use gluten-free penne and a gluten-free all-purpose flour blend.