Description

This Louisiana Shrimp and Sausage Pasta Bake is loaded with plump shrimp, smoky andouille sausage, and tender pasta, all tossed in a creamy, spicy Cajun sauce. Baked to perfection with melty cheese, this dish is an easy, crowd-pleasing dinner that delivers bold flavors in every bite!

Ingredients

Scale

For the Pasta:

12 oz penne or rigatoni pasta

For the Cajun Shrimp and Sausage:

1 lb large shrimp, peeled and deveined
6 oz andouille sausage, sliced
1 tablespoon olive oil
1 tablespoon Cajun seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional for heat)

For the Sauce:

2 tablespoons butter
1 small onion, diced
1 bell pepper, diced (red or green)
3 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Cajun seasoning (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

For Baking:

1/2 cup shredded mozzarella cheese (for topping)
1/2 cup shredded cheddar cheese (for topping)
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.

2. Cook the Sausage and Shrimp

In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add sliced andouille sausage and cook for 3–4 minutes until browned. Remove and set aside.
In the same skillet, add shrimp. Sprinkle with Cajun seasoning, smoked paprika, garlic powder, onion powder, and red pepper flakes.
Cook for 2–3 minutes per side until shrimp turn pink and opaque. Remove and set aside with the sausage.

3. Make the Creamy Cajun Sauce

In the same skillet, melt 2 tablespoons butter over medium heat. Add onion and bell pepper and sauté for 3–4 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in heavy cream, chicken broth, Worcestershire sauce, Cajun seasoning, black pepper, and red pepper flakes. Stir and let simmer for 3–4 minutes to slightly thicken.
Gradually stir in cheddar cheese, mozzarella, and Parmesan, mixing until smooth and creamy.

4. Assemble the Bake

Preheat oven to 375°F (190°C).
In a greased 9×13-inch baking dish, combine the cooked pasta, shrimp, and sausage. Pour the Cajun sauce over the pasta and mix well.
Top with ½ cup mozzarella cheese and ½ cup cheddar cheese.

5. Bake

Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.

6. Serve

Garnish with fresh parsley and serve hot!

Notes

Spice Level: Adjust Cajun seasoning and red pepper flakes to your heat preference.
Protein Swap: Use chicken instead of shrimp, or mix both for extra flavor.
Extra Kick: Add a dash of hot sauce or sliced jalapeños for heat.
Lighter Option: Use half-and-half instead of heavy cream for a lower-calorie version.
Gluten-Free: Use gluten-free pasta and ensure all ingredients are GF.