If you’re craving a dinner that’s bursting with bold flavors, creamy richness, and a delightful kick, this Cajun Shrimp and Sausage Alfredo Pasta Recipe is your new go-to. With succulent shrimp seasoned to perfection, smoky andouille sausage, and a velvety homemade Alfredo sauce that clings beautifully to every strand of pasta, this dish truly brings the taste of Louisiana right to your kitchen. It’s a perfect harmony of spicy, creamy, and savory elements that will have you coming back for seconds and sharing the recipe with friends.
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient here is straightforward but plays an essential role in crafting the perfect balance of flavors, textures, and visual appeal in this Cajun Shrimp and Sausage Alfredo Pasta Recipe.
- 12 ounces fettuccine or linguine pasta: These noodles are ideal for soaking up the creamy Alfredo sauce, giving each bite richness and body.
- 1 pound large shrimp, peeled and deveined: Juicy and tender, they bring a fresh seafood taste that pairs wonderfully with Cajun spices.
- 8 ounces andouille sausage, sliced into ¼-inch rounds: Adds a smoky, spicy depth that’s a signature of Cajun cuisine.
- 2 tablespoons olive oil: Perfect for sautéing shrimp and sausage, imparting a subtle fruitiness without overpowering the dish.
- 2 tablespoons Cajun seasoning, divided: The heart of the recipe that spices everything just right, split between shrimp and sauce for layered flavor.
- 3 tablespoons unsalted butter: Gives the sauce a velvety base and enhances garlic’s aroma.
- 4 cloves garlic, minced: Fresh garlic provides a fragrant, savory punch that wakes up the creamy sauce.
- 1 ½ cups heavy cream: Delivers the luscious, rich consistency you expect from the best Alfredo sauces.
- ½ cup grated Parmesan cheese: Adds sharpness and depth, melting into the sauce for a savory umami boost.
- ½ cup shredded mozzarella cheese: Keeps the sauce smooth and stringy, adding another cheesy dimension.
- ½ teaspoon salt: Enhances and balances all the flavors harmoniously.
- ¼ teaspoon black pepper: Provides just a touch of gentle heat and complexity.
- 2 tablespoons chopped fresh parsley: A fresh, herbaceous note that brightens the final dish.
- Juice of ½ lemon: Adds a wonderful tang that cuts through the creaminess for balance.
How to Make Cajun Shrimp and Sausage Alfredo Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook your fettuccine or linguine according to the package instructions until al dente. This ensures the pasta has a perfect bite and won’t get mushy once mixed with the sauce. Drain and set aside, keeping it ready for that final toss.
Step 2: Sauté the Cajun-Spiced Shrimp
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Toss the peeled shrimp with half of the Cajun seasoning to coat them evenly with that signature spice blend. Then sauté the shrimp for about 2 to 3 minutes on each side until they turn pink and opaque—this is the moment when the shrimp develop flavor and a slight caramelized edge. Remove and set aside carefully so they don’t overcook.
Step 3: Brown the Andouille Sausage
Using the same skillet, add the sliced andouille sausage. Let it cook until it’s nicely browned and the edges crisp up slightly, about 4 minutes. This step is important as it releases the sausage’s smoky oils, which will infuse the entire dish with a deeper, more savory flavor. Remove the sausage and set it with the shrimp.
Step 4: Create the Creamy Cajun Alfredo Sauce
Turn the stove heat down to medium and add unsalted butter to the skillet. Once melted, toss in the minced garlic and cook just until fragrant—about a minute—to avoid any bitterness. Pour in the heavy cream and stir continuously as you add Parmesan, mozzarella, the remaining Cajun seasoning, salt, and black pepper. Keep simmering gently for 3 to 4 minutes until the sauce thickens to that perfect creamy consistency that clings to the pasta beautifully.
Step 5: Combine Pasta, Shrimp, and Sausage
Now the magic happens. Toss the cooked pasta, sautéed shrimp, and browned sausage right back into the skillet with your rich Cajun Alfredo sauce. Mix everything thoroughly to ensure every bite is loaded with flavor and creaminess. Let it cook for an additional 1 to 2 minutes to warm through and marry the ingredients perfectly. Finally, take the skillet off the heat, squeeze fresh lemon juice over the top to brighten the dish, and sprinkle with chopped parsley for a burst of color and freshness.
How to Serve Cajun Shrimp and Sausage Alfredo Pasta Recipe
Garnishes
A sprinkle of fresh parsley isn’t just for looks; it adds a lovely herbal note that balances the richness. Consider a little extra Parmesan for cheese lovers or a pinch of crushed red pepper flakes if you want that extra spicy flair to shine through.
Side Dishes
This creamy Cajun Shrimp and Sausage Alfredo Pasta Recipe pairs effortlessly with garlic bread, which is perfect for sopping up every last bit of sauce. A crisp green salad with a tangy vinaigrette also works wonderfully to cut through the richness and keep the meal feeling light and fresh.
Creative Ways to Present
For a special dinner, serve this pasta in shallow bowls to showcase the plump shrimp and sausage rounds on top. Garnish with a lemon wedge on the side to let guests add a bit more brightness if desired. For a family-style meal, place the skillet on the table and let everyone dive in—this dish is meant to bring people together over hearty and satisfying flavors.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Cajun Shrimp and Sausage Alfredo Pasta Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making next-day meals just as delightful.
Freezing
Avoid freezing if possible, as seafood and creamy sauces tend to separate during thawing. However, if you must freeze, portion out the pasta and sauce separately without shrimp or sausage, which freeze less successfully. Thaw gently in the fridge before reheating.
Reheating
When reheating, do so gently over low heat, stirring often. Add a splash of cream or milk to re-liquefy the sauce and prevent it from drying out. Microwaving is possible but be cautious to avoid overheating, which can toughen the shrimp and cause the sauce to curdle.
FAQs
Can I use a different type of pasta?
Absolutely! While fettuccine or linguine are perfect for holding the creamy sauce, feel free to swap in penne, rigatoni, or spaghetti—just make sure to cook it al dente for the best texture.
How spicy is the Cajun Shrimp and Sausage Alfredo Pasta Recipe?
The spice level is moderate thanks to the Cajun seasoning, but you can easily adjust it by adding more or less seasoning or including extra cayenne pepper if you like it fiery.
Is it possible to make a lighter version of this recipe?
Yes! Substitute half-and-half or whole milk for the heavy cream to reduce the richness and fat content, although this will make the sauce slightly less thick and creamy.
Can I prepare parts of this recipe in advance?
You can cook the pasta and sauté the sausage ahead of time; just reheat everything gently before serving. Cooked shrimp is best added fresh to maintain its tender texture.
What’s the best way to serve leftovers?
Leftovers reheat beautifully with a splash of cream added when warming up to keep the sauce nice and smooth. Serve with a fresh sprinkle of parsley and a wedge of lemon again to brighten the flavors.
Final Thoughts
This Cajun Shrimp and Sausage Alfredo Pasta Recipe is a delightful celebration of creamy comfort food with a spicy twist that is bound to become a favorite in your recipe arsenal. It’s perfect for impressing guests or indulging in a flavorful weeknight treat. Trust me, once you whip this up, it will be hard not to make it again and again, sharing the joy of bold Cajun flavors alongside cheesy, creamy pasta goodness!
Print
Cajun Shrimp and Sausage Alfredo Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Description
This Cajun Shrimp and Sausage Alfredo Pasta combines tender shrimp and smoky andouille sausage in a rich, creamy Alfredo sauce with a spicy Cajun kick. Cooked with perfectly al dente pasta and finished with fresh parsley and lemon juice, this dish offers a flavorful twist on classic comfort food that’s quick and satisfying for any weeknight dinner.
Ingredients
Pasta
- 12 ounces fettuccine or linguine pasta
Protein
- 1 pound large shrimp, peeled and deveined
- 8 ounces andouille sausage, sliced into ¼-inch rounds
Seasonings and Sauces
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning, divided
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Juice of ½ lemon
Instructions
- Cook the pasta: Prepare the fettuccine or linguine according to the package instructions until al dente. Drain well and set aside to keep warm.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Toss shrimp with 1 tablespoon of Cajun seasoning. Sauté the shrimp for 2 to 3 minutes per side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
- Cook the sausage: In the same skillet, add the sliced andouille sausage. Cook for about 4 minutes until browned and slightly crispy. Remove sausage and set aside with the shrimp.
- Make the Alfredo sauce: Reduce heat to medium. Add butter to the skillet and let it melt. Add minced garlic and cook for about 1 minute until fragrant. Slowly pour in heavy cream while stirring constantly. Add Parmesan cheese, mozzarella cheese, remaining 1 tablespoon Cajun seasoning, salt, and black pepper. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly.
- Combine and finish: Add the cooked pasta, shrimp, and sausage back to the skillet with the Alfredo sauce. Toss everything gently to coat evenly. Cook together for 1 to 2 minutes until heated through.
- Serve: Remove from heat, squeeze fresh lemon juice over the pasta, and sprinkle with chopped parsley. Serve immediately.
Notes
- Adjust the amount of Cajun seasoning to make the dish more or less spicy according to your taste preference.
- For a lighter dish, substitute half-and-half for the heavy cream to reduce richness and calories.
- This pasta goes well with garlic bread or a crisp green salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to restore creaminess.
