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
Scale
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.
