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Cajun Shrimp and Sausage Alfredo Pasta

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This Cajun Shrimp and Sausage Alfredo Pasta is a flavorful, creamy dish that combines juicy shrimp, smoky sausage, and a rich Alfredo sauce spiced with Cajun seasoning. Perfect for a comforting dinner packed with bold flavors and hearty ingredients.

Ingredients

Scale

For the Protein:

  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb smoked sausage, sliced (e.g., andouille or kielbasa)
  • 2 tsp Cajun seasoning

For the Pasta:

  • 12 oz fettuccine or penne pasta

For the Alfredo Sauce:

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 3/4 cup grated Parmesan cheese
  • 1/2 tsp Cajun seasoning (adjust for spice level)
  • Salt and black pepper, to taste

Optional Toppings:

  • Fresh parsley, chopped
  • Crushed red pepper flakes

Instructions

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Season and Cook the Shrimp:
    • Toss the shrimp with 1 tsp Cajun seasoning.
    • Heat a large skillet over medium-high heat. Add 1 tbsp of butter and cook the shrimp for 2–3 minutes per side until pink and opaque. Remove from the skillet and set aside.
  3. Cook the Sausage:
    • In the same skillet, add the sliced sausage and cook for 3–4 minutes until browned. Remove and set aside with the shrimp.
  4. Prepare the Alfredo Sauce:
    • Lower the heat to medium and melt the remaining butter in the skillet. Add the minced garlic and sauté for 1 minute until fragrant.
    • Stir in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then whisk in the Parmesan cheese until melted and smooth.
    • Add 1/2 tsp Cajun seasoning (or more to taste), and season with salt and black pepper. Simmer for 2–3 minutes to thicken slightly.
  5. Combine Everything:
    • Add the cooked pasta to the sauce and toss to coat. Stir in the shrimp and sausage, mixing until evenly combined. Cook for 1–2 minutes to heat everything through.
  6. Serve:
    • Garnish with fresh parsley and crushed red pepper flakes, if desired. Serve immediately.

Notes

  • Substitute half-and-half for a lighter sauce or add more Parmesan for extra richness.
  • For added veggies, toss in sautéed bell peppers or spinach.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Find it online: https://ukfinda.com/cajun-shrimp-and-sausage-alfredo-pasta/