Creamy Cajun Sausage & Shrimp Pasta Skillet Step-by-step instructions

Before you start

Before you begin, set out all your ingredients and have them prepped. Slice the andouille sausage into coins, dice the bell peppers, mince the garlic, and chop the parsley. Peel and devein the shrimp if not already done.

Measure out the cream, broth, Cajun seasoning, and Parmesan. Bring a large pot of salted water to a boil for the pasta. Having everything ready will make the cooking process smooth and quick, as the steps move fast once you start.

Instructions

Phase 1: Sear and Boil

1. 1Cook the Pasta
   Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water before draining, then drain the pasta and set it aside.
   Look for The pasta should be tender but still firm to the bite.
   Tip Reserve some pasta water; it helps loosen the sauce if it gets too thick.
2. 2Brown the Sausage
   Heat the olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage in a single layer and cook without stirring for 2-3 minutes until browned on the bottom. Flip and cook for another 2 minutes until caramelized. Remove the sausage with a slotted spoon and set aside.
   Look for The sausage coins should have deep golden-brown edges.
   Tip Don't overcrowd the pan; work in batches if needed to get a proper sear.
3. 3Sear the Shrimp
   In the same skillet, add the shrimp and sprinkle with 1 tablespoon of the Cajun seasoning. Sear for 1-2 minutes per side until pink and opaque. Remove the shrimp and set aside with the sausage.
   Look for The shrimp should be pink with a slight golden crust.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcook the shrimp; they will finish cooking in the sauce later.

By the end of this phase, you'll have a pot of perfectly cooked penne, a plate of nicely browned sausage, and a plate of seared shrimp.

The skillet should have a rich, smoky aroma, and the sausage should have deep golden edges. The shrimp should be pink and just cooked through. The pasta should be al dente and ready to be tossed into the sauce.

Phase 2: Build the Sauce

4. 4Sauté the Aromatics
   Reduce the heat to medium. Add the diced bell peppers to the skillet and cook for 2-3 minutes until they begin to soften. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
   Look for The peppers should be tender-crisp and the garlic aromatic but not browned.
   Tip If the pan looks dry, add a splash of olive oil or broth.
5. 5Build the Creamy Cajun Sauce
   Pour in the heavy cream, chicken broth, and the remaining 1 tablespoon of Cajun seasoning. Stir well and bring to a gentle simmer. Let it cook for 2-3 minutes until the sauce thickens slightly and turns a rich orange color.
   Look for The sauce should coat the back of a spoon and be slightly thickened.
   Tip Simmer gently to prevent the cream from curdling.
6. 6Combine Pasta, Sausage, and Shrimp
   Add the cooked penne, seared sausage, and shrimp to the skillet. Toss everything together until the pasta is fully coated in the sauce and the shrimp and sausage are evenly distributed. If the sauce is too thick, add the reserved pasta water a little at a time.
   Look for Every piece of pasta should be glossy with the creamy sauce.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use tongs or a wooden spoon to toss gently, keeping the shrimp intact.

The sauce should be a vibrant orange, simmering gently and thickening slightly. The bell peppers should be tender-crisp, and the garlic fragrant. The cream and broth should have combined into a smooth, velvety liquid that coats a spoon. The aroma of Cajun spices and garlic will fill the kitchen, promising a bold, flavorful dish.

Phase 3: Combine and Finish

7. 7Finish with Parmesan and Parsley
   Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and creamy. Sprinkle with chopped fresh parsley and serve immediately.
   Look for The cheese should melt into the sauce, making it silky and rich.
   Tip Add the Parmesan off the heat to prevent it from clumping.

The pasta should be fully coated in the creamy sauce, with the sausage and shrimp evenly distributed. The Parmesan should be melted, creating a silky, glossy sauce. The parsley adds a pop of green and fresh flavor. The dish should look vibrant and inviting, with steam rising and the scent of spices and cream mingling.

Common mistakes

One common mistake is overcooking the shrimp, which makes them rubbery. Keep an eye on them and remove them from the skillet as soon as they turn pink. Another pitfall is curdling the cream by boiling it too vigorously; simmer gently instead.

Don't skip browning the sausage—this step builds flavor. Also, avoid adding too much Cajun seasoning at once; you can always add more, but you can't take it out. Finally, don't rinse the pasta after draining; the starch helps the sauce adhere.

How to tell it’s done

The dish is done when the shrimp are pink and opaque, with an internal temperature of 145°F (63°C), and the sauce has thickened to a creamy consistency that clings to the pasta. The pasta should be al dente—tender but with a slight bite.

The sauce should be glossy and coat the back of a spoon. Taste and adjust seasoning with salt and pepper if needed. The Parmesan should be fully melted, and the parsley adds a fresh, bright finish.

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