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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
Cook Time 20 minutes
Total Time 35 minutes
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.