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)
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.