Description
This Cajun Shrimp and Sausage Alfredo Pasta is a rich and flavorful dish combining succulent Cajun-spiced shrimp, savory smoked sausage, and creamy Alfredo sauce tossed with tender fettuccine or penne pasta. It’s a perfect weeknight dinner that balances spicy, smoky, and creamy elements in one satisfying bowl.
Ingredients
Scale
Pasta
- 12 oz fettuccine or penne pasta
Seafood and Sausage
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound smoked sausage, sliced
Seasonings and Sauce
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning, divided
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Garnish
- Chopped fresh parsley
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside to keep warm.
- Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with half of the Cajun seasoning, then add them to the skillet. Cook shrimp for 2 to 3 minutes per side, or until they turn pink and opaque. Remove shrimp from skillet and set aside.
- Cook Sausage: Using the same skillet, add the sliced smoked sausage. Cook for about 4 to 5 minutes until the sausage is browned and heated through. Remove and set aside with the shrimp.
- Prepare Sauce: Reduce heat to medium. Add butter and minced garlic to the skillet and sauté for about 1 minute until fragrant. Stir in heavy cream, grated Parmesan cheese, the remaining Cajun seasoning, black pepper, and smoked paprika. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly.
- Combine Ingredients: Add the cooked pasta, shrimp, and sausage back into the skillet with the Alfredo sauce. Toss well to coat everything evenly. Cook for an additional 1 to 2 minutes to heat through thoroughly.
- Garnish & Serve: Garnish the finished dish with chopped fresh parsley. Serve immediately while warm and creamy.
Notes
- For extra heat, add a pinch of cayenne pepper to the sauce.
- You can substitute chicken for shrimp if preferred.
- Use half-and-half instead of heavy cream for a lighter version of the sauce.
- To keep this recipe gluten-free, use gluten-free pasta and ensure the sausage is gluten-free.
