Creamy Cajun Garlic Shrimp & Sausage Rigatoni in 20 Minutes Step-by-step instructions

Before you start

Before starting, set out all your ingredients and equipment. Bring a large pot of salted water to a boil for the pasta. Slice the andouille sausage into thin coins, mince the garlic, and chop the parsley.

Measure the cream, broth, and Cajun seasoning so they're ready to go. Have a plate ready to hold the cooked sausage and shrimp. The entire dish moves quickly once you start, so having everything prepped and within reach makes the process smooth and enjoyable.

Instructions

Phase 1: Pasta and Proteins

1. 1Cook the Pasta
   Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
   Look for Pasta is tender but still firm to the bite.
   Tip Don't overcook—the pasta will finish cooking in the sauce.
2. 2Brown the Sausage
   In a large skillet over medium-high heat, melt the butter. Add the sliced andouille sausage in a single layer and cook, undisturbed, for 2–3 minutes until browned and crisp on one side. Flip and cook another 2 minutes until browned on both sides. Transfer the sausage to a plate, leaving the drippings in the skillet.
   Look for Sausage coins are deeply browned and crisp at the edges.
   Tip Don't crowd the pan—work in batches if needed for even browning.

By the end of this phase, the rigatoni is cooked al dente and drained, the andouille sausage is browned and crisp, and the shrimp are seared pink and opaque. The skillet should have a rich layer of browned bits and drippings, which will flavor the sauce.

The sausage and shrimp are set aside on a plate, ready to be added back at the end. The kitchen smells of smoky sausage and buttery shrimp—a promising start.

Phase 2: The Cream Sauce

3. 3Sear the Shrimp
   Add the shrimp to the same skillet with 1 tablespoon of the Cajun seasoning. Cook over medium-high heat for 1–2 minutes per side until pink and opaque. Remove the shrimp to the plate with the sausage.
   Look for Shrimp are pink, curled, and just cooked through.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cook shrimp quickly—they become rubbery if overdone.
4. 4Sauté the Garlic
   Reduce the heat to medium. Add the minced garlic to the skillet and cook, stirring constantly, for 30–60 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
   Look for Garlic is golden and aromatic but not burnt.
   Tip If the garlic browns too fast, lower the heat.
5. 5Make the Cream Sauce
   Pour in the heavy cream and chicken broth. Add the remaining 1 tablespoon of Cajun seasoning. Bring to a simmer, then cook, stirring occasionally, for 3–4 minutes until the sauce thickens slightly and turns a rich orange color.
   Look for Sauce is velvety and coats the back of a spoon.
   Tip Simmer gently—high heat can cause the cream to separate.

The garlic has been sautéed until fragrant, and the cream, broth, and Cajun seasoning are simmering together. The sauce is turning a deep orange and thickening slightly, with a velvety texture that coats the back of a spoon. The aroma is spicy, creamy, and inviting. The sauce should be smooth and glossy, with no separation. This is the heart of the dish, so take a moment to appreciate the color and richness.

Phase 3: Combining and Finishing

6. 6Combine Pasta and Sauce
   Add the drained rigatoni and the grated Parmesan to the skillet. Toss well to coat every piece of pasta in the sauce. If the sauce is too thick, splash in a little reserved pasta water to loosen it.
   Look for Pasta is glossy and fully coated with sauce.
   Tip Use tongs to toss, ensuring even distribution.
7. 7Return the Proteins
   Add the cooked shrimp and sausage back to the skillet. Gently fold everything together until the shrimp and sausage are reheated and coated with the sauce.
   Look for Shrimp and sausage are hot and evenly distributed.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Fold gently to avoid breaking the shrimp.
8. 8Garnish and Serve
   Remove the skillet from the heat. Sprinkle with the chopped fresh parsley and serve immediately. Twirl a giant forkful of rigatoni, shrimp, and sausage, and enjoy the ultimate comfort dinner.
   Look for Parsley adds a fresh green contrast to the orange sauce.
   Tip Serve straight from the skillet for a rustic presentation.

The rigatoni and Parmesan are folded into the sauce, coating every tube. The shrimp and sausage are returned, and everything is gently combined until hot and glossy. The final dish is a vibrant orange, studded with pink shrimp, browned sausage, and flecks of parsley. The sauce clings to the pasta, and the aroma is intoxicating. Serve immediately, with extra parsley on top if desired.

Common mistakes

A common mistake is overcooking the shrimp, which makes them tough and rubbery. Keep an eye on them and remove them from the pan as soon as they turn pink. Another pitfall is letting the garlic burn—it turns bitter and can ruin the sauce.

Stir it constantly and lower the heat if it browns too quickly. Finally, don't overcook the pasta; al dente is essential because it will continue to cook slightly when tossed with the hot sauce. If the sauce becomes too thick, loosen it with a splash of reserved pasta water.

How to tell it’s done

The dish is done when the rigatoni is tender but still has a slight bite, and the sauce has thickened to a velvety consistency that coats the pasta. The shrimp should be pink, opaque, and just cooked through—reach an internal temperature of 145°F (63°C).

The sausage should be browned and crisp at the edges. Everything should be hot and well combined, with the sauce clinging to every piece of pasta. Taste and adjust the seasoning with extra Cajun seasoning or salt if needed.

• Shellfish: 145°F (63°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part