Creamy Cajun Sausage & Shrimp Pasta Skillet

This creamy Cajun sausage and shrimp pasta skillet brings the bold, spicy flavors of New Orleans straight to your kitchen in under twenty minutes.

Smoky andouille sausage, seared jumbo shrimp, and al dente penne are tossed in a fiery orange cream sauce that clings to every noodle. The recipe is a one-pan wonder, perfect for busy weeknights when you crave something deeply satisfying without hours of effort.

Imagine a dish that combines the smoky depth of andouille sausage, the sweet snap of jumbo shrimp, and the comforting richness of a creamy sauce, all infused with the vibrant warmth of Cajun seasoning. This skillet pasta delivers exactly that, and it does so in record time.

The magic lies in building layers of flavor: browning the sausage first to render its fat, searing the shrimp in that same pan, and then creating a luscious sauce that picks up all those browned bits. The result is a deeply savory, slightly spicy, and utterly satisfying meal that will become a weeknight favorite.

Ingredients

Why this recipe works

The method here is all about maximizing flavor with minimal effort. Browning the andouille sausage first renders its smoky fat, which becomes the base for the entire sauce.

That fond—the browned bits left in the pan—adds an incredible depth that you simply can't get from adding sausage later. Searing the shrimp in the same fat gives them a caramelized exterior while keeping them juicy inside, and the residual oil carries the flavor into the sauce.

Building the sauce directly in the skillet means every drop of flavor is captured. The cream and broth pick up the spices and the browned bits, creating a cohesive, velvety sauce that coats the pasta beautifully. Tossing the pasta in the sauce rather than pouring sauce over the pasta ensures every piece is evenly coated, and finishing with Parmesan off the heat keeps the sauce smooth and glossy.

Notes and substitutions

Andouille sausage is the star here—it's a smoked, spicy sausage that brings authentic Cajun flavor. If you can't find it, a good smoked sausage or kielbasa will work, but the flavor will be milder.

For the shrimp, choose jumbo or extra-large, peeled and deveined for convenience. The Cajun seasoning is key; a store-bought blend is fine, but check the label for salt content and adjust the amount accordingly.

A large cast-iron skillet is ideal for this recipe because it holds heat well and gives the sausage a beautiful sear. If you don't have one, any heavy-bottomed skillet will do. Penne is a great choice because its ridges catch the sauce, but any short pasta will work. Heavy cream gives the sauce its luxurious texture; half-and-half will work but will yield a thinner sauce.

• Andouille sausage: Smoked sausage or kielbasa can stand in, though the flavor will be milder. For extra heat, use a spicy chorizo.
• Heavy cream: Half-and-half works but yields a thinner sauce. For a dairy-free version, use full-fat coconut milk.
• Penne pasta: Any short pasta such as rigatoni, rotini, or farfalle works well. Cook to al dente for best texture.
• Chicken broth: Vegetable broth or even water can be used in a pinch. The broth adds depth, but water will still produce a creamy sauce.

Equipment

• Large skillet or cast iron skillet
• Large pot for pasta
• Colander
• Wooden spoon or spatula
• Measuring cups and spoons
• Chef's knife
• Cutting board