Description
Creamy Cajun-Style Seafood Alfredo with shrimp, sausage, and a spicy kick. This satisfying dish is easy to make and perfect for a comforting meal!
Ingredients
Scale
- Main Ingredients:
- 12 oz fettuccine or linguine pasta
- 1 lb large shrimp, peeled and deveined
- 8 oz Andouille sausage, sliced into rounds
- 2 cups heavy cream
- Flavor Boosters:
- 4 cloves garlic, minced
- 1/2 medium yellow onion, diced
- Seasonings & Spices:
- 2 tbsp Cajun seasoning (or more, to taste)
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- Finishing Touches:
- 1 cup freshly grated Parmesan cheese, plus more for garnish
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Prep Your Pasta & Sausage:: Get a big pot of water boiling for your pasta. Don’t forget to salt it generously; the pasta needs flavor from the inside out! While that’s heating up, slice your Andouille sausage. In a large skillet or Dutch oven, cook the sausage over medium heat until it’s beautifully browned and crispy. Oh, the smell of that sausage cooking, it fills the whole kitchen – that’s when you know good things are coming. Remove the sausage, leaving behind that glorious rendered fat. That fat? It’s flavor gold, don’t dump it!
- Sauté Aromatics & Shrimp:: Toss your pasta into the boiling water now, cooking it according to package directions until al dente. While that’s bubbling, add your diced onion to the skillet with the sausage fat. Sauté until softened, about 3-4 minutes. Then, add your minced garlic and cook for another minute until fragrant – seriously, don’t let it burn, that’s a mistake I’ve made too many times and it makes everything bitter. Next, add the shrimp to the pan. Cook them for just 2-3 minutes per side, until they turn pink and opaque. They cook super fast, so watch them closely! Remove the shrimp and set aside with the sausage.
- Craft the Cajun-Style Seafood Alfredo Sauce:: This is where the magic happens! Lower the heat to medium-low. Pour in the heavy cream and let it gently warm through. Stir in your Cajun seasoning, smoked paprika, and cayenne pepper (if you’re using it). Whisk it all together until it’s smooth and the spices are fully incorporated. I always take a little sniff here; the aroma of those spices blooming in the cream is just heavenly. Let it simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly. You want it to coat the back of a spoon, not be watery.
- Add the Cheese & Bring it Together:: Once the sauce has thickened a bit, gradually stir in your freshly grated Parmesan cheese, a handful at a time. Keep stirring until each addition is fully melted and incorporated into the creamy sauce. This is where you get that luscious, silky texture for your Cajun-Style Seafood Alfredo. Taste and adjust seasonings – maybe a little more salt, or another pinch of Cajun if you’re feeling bold. If it feels too thick, a splash of pasta water can loosen it up.
- Combine & Toss:: Drain your cooked pasta, but remember to reserve about a cup of that starchy pasta water! Add the drained pasta directly to the skillet with your creamy Cajun-Style Seafood Alfredo sauce. Then, gently fold in the cooked sausage and shrimp. Toss everything together, making sure every strand of pasta and every piece of seafood is coated in that glorious, spicy, cheesy sauce. This is where I sometimes get a bit messy, sauce flying around, but it’s all part of the fun, right?
- Serve & Garnish:: Divide your Cajun-Style Seafood Alfredo among serving bowls. Give it a final flourish with a sprinkle of fresh chopped parsley and, if you’re feeling extra fancy (or just love cheese like me!), a little more grated Parmesan on top. Serve it up immediately, while it’s warm and wonderfully aromatic. The flavors truly sing when it’s fresh off the stove. Enjoy this taste of comfort, my friend!