Creamy Cajun Sausage & Shrimp Penne Skillet Tips, FAQ & printable recipe

Tips for success

For the best sear on the sausage and shrimp, make sure the skillet is hot before adding the oil. The oil should shimmer, not smoke, when you add the sausage.

Don’t move the sausage around too much—let it sit to develop a golden crust. When you flip it, you’ll see the browning. The same goes for the shrimp: they should be pink on both sides with a slight char in spots.

To keep the sauce creamy and avoid curdling, use heavy cream with a high fat content (at least 36%). When you add the cream to the hot skillet, reduce the heat to medium so it doesn’t boil too vigorously.

Stir gently but continuously as it simmers. If the sauce does start to look separated, remove the skillet from the heat and whisk in a tablespoon of cold butter to bring it back together.

Variations

• Chicken and Sausage: Swap the shrimp for 1 lb of sliced chicken breast. Sear the chicken until cooked through, about 5 minutes per side, then remove and proceed with the recipe. Adjust the cooking time for the chicken to ensure it reaches 165°F (74°C).
• Veggie-Packed: Add 1 cup of sliced mushrooms or zucchini along with the bell peppers. Sauté until tender before adding the cream. This adds extra vegetables and makes the dish more hearty without changing the flavor profile.
• Extra Spicy: Increase the Cajun seasoning to 3 tablespoons and add a pinch of cayenne pepper. For even more heat, stir in a few dashes of hot sauce before serving. Adjust to your tolerance.
• Dairy-Free: Use full-fat coconut milk instead of heavy cream and omit the parmesan or use a dairy-free alternative. The coconut milk adds a subtle sweetness and richness. Make sure your Cajun seasoning is gluten-free if needed.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

This dish can be frozen for up to 2 months, though the sauce may separate slightly upon thawing.

Reheat

Reheat gently on the stovetop over low heat, stirring often. Add a splash of cream or broth to bring back the creamy consistency.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to revive the sauce. The pasta will absorb some liquid as it sits, so a little extra cream helps restore the creamy texture.

You can cook the sausage and shrimp up to a day ahead and keep them in the refrigerator. When ready to serve, reheat them in the skillet with the sauce. You can also cook the pasta ahead and toss it with a little olive oil to prevent sticking. Assemble the dish as directed, but you may need to add a splash of broth or cream to loosen the sauce when reheating.

Serving ideas

Serve this skillet dinner straight from the pan for a casual, family-style meal. It pairs beautifully with a crisp green salad dressed with a simple vinaigrette to cut through the richness.

For a more filling spread, add a side of crusty bread or garlic bread to soak up every last bit of the creamy Cajun sauce. A cold beer or a glass of white wine like a Sauvignon Blanc complements the spicy, smoky flavors.

For a touch of brightness, squeeze a lemon wedge over the top just before serving—the acidity lifts the dish. You can also add a sprinkle of extra Cajun seasoning for those who like it hotter.

This recipe is generous, so it’s perfect for a hearty dinner for four, or you can stretch it with a side salad to serve six. Store any leftovers promptly and reheat gently to keep the sauce silky.

Frequently asked questions

Recipe card

Creamy Cajun Sausage & Shrimp Penne Skillet

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 10 oz penne pasta
• 2 tbsp olive oil, divided
• 8 oz andouille sausage, sliced into coins
• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1 cup diced bell peppers (any color)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated parmesan cheese
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside. While the pasta cooks, heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the sliced andouille sausage and cook until browned and crisp, about 3 minutes per side. Remove the sausage to a plate. Add the remaining tablespoon of olive oil to the skillet, then add the shrimp.
2. In the same skillet, add the diced bell peppers and garlic. Sauté over medium heat for 2-3 minutes, until the peppers are tender and the garlic is fragrant, scraping up any browned bits from the bottom of the skillet.
3. Pour the heavy cream and chicken broth into the skillet with the peppers and garlic. Stir in the remaining 1 tablespoon of Cajun seasoning. Bring the sauce to a simmer and let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly and turns a rich orange color.
4. Add the cooked penne, seared sausage, and shrimp to the skillet. Stir gently to coat everything in the creamy sauce. Sprinkle in the grated parmesan cheese and continue to toss until the cheese is melted and the sauce clings to every noodle.
5. Remove the skillet from the heat. Sprinkle the chopped parsley over the top. Serve immediately, twirling a forkful of pasta, shrimp, and sausage to enjoy the full experience.

Contains: gluten, crustaceans, milk

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.