How to Make Cajun Fettuccine Alfredo: The Perfect Creamy, Spicy Dinner

Creamy, spicy, and loaded with hearty shrimp and sausage, this cajun fettuccine alfredo is a filling meal that will keep you satisfied. It’s also beautifully colorful from all the fresh veggies and has the yummiest slightly spicy creamy sauce.

You’ll love how quickly it comes together, ready in about 30 minutes in just one pan. One of the best pasta dinner recipes for a busy night.

plate of finished pasta.

One-Pan Cajun Fettuccine Alfredo

Creamy, spicy, and loaded with fresh flavor and color. Once you see how quickly this dish comes together, it will become a staple at your house
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 6


  • ½ pound fettucine pasta (approximately 225g)

Cajun Seasoning

  • ½ tablespoon salt
  • ½ tablespoon paprika
  • ½ tablespoon garlic powder
  • ½ tablespoon chili powder
  • 1 teaspoon cayenne papper
  • 1 teaspoon red pepper flakes

Meat and Veggies

  • 2 tablespoons vegetable oil
  • 1 yellow onion (finely chopped)
  • 1 red pepper (cored, seeded, and diced)
  • 1 green pepper ( cored, seeded, and diced)
  • 1 orange pepper (cored, seeded, and diced)
  • 1 pound large shrimp (peeled and deveined)
  • 8 ounces andouille sausage (sliced into ¼-inch thick rounds)

Alfredo Sauce

  • 2 tablespoons butter
  • cups heavy cream
  • ½ teaspoon lemon zest (finely grated)
  • ¼ cup grated parmesan cheese
  • salt and pepper to taste


  • Mix seasoning. Mix the salt, paprika, garlic powder, chili powder, cayenne pepper, and red pepper flakes in a small bowl. Set aside.
    small bowl of cajun seasoning.
  • Cook the pasta. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, tossing with a little oil to prevent sticking.
  • Cook veggies. Heat a large cast iron skillet or other heavy-duty pan over medium heat. Add the vegetable oil. Once hot, add the chopped onion and diced bell peppers. Sprinkle with 1 tablespoon of the prepared Cajun seasoning. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened. Transfer the vegetables to a clean plate and set aside.
    peppers and onions before and after cooking.
  • Cook meats. In the same skillet, increase heat to medium-high. Add the sliced andouille sausage and cook for 3-4 minutes until browned and slightly crispy on the edges. Stir occasionally to make sure an even browning. Then, add the shrimp and another tablespoon of Cajun seasoning. Cook for 2-3 minutes, stirring occasionally, until the shrimp are pink and cooked. Remove the shrimp and sausage to the plate with the veggies.
    cooked and uncooked shrimp and sausage.
  • Make sauce. Reduce heat to low and add the butter to the skillet. Once melted, pour in the heavy cream and stir to combine with the pan drippings. Add the lemon zest and grated Parmesan cheese. Simmer for 1-2 minutes, stirring frequently, until the sauce is slightly thickened. Taste and adjust seasoning with salt and black pepper if necessary.
    alfredo sauce in metal skillet.
  • Add pasta and garnish. Return the cooked sausage, shrimp, and veggies to the skillet with the sauce. Stir to combine and reheat for about 1 minute. Add the drained pasta to the skillet and toss everything together to coat the pasta evenly with the sauce. Serve immediately, garnished with chopped parsley and additional Cajun seasoning if desired.
    pan filleldd with homemade cajun fettucine.


To make sure that all the vegetables cook evenly, chop them into uniform sizes. If you want a smoother texture, consider julienning the bell peppers instead of dicing them.
If you’re using frozen shrimp, make sure you completely thaw them and pat them dry with paper towels before cooking to avoid excessive moisture in the dish.
Allow the sausage and shrimp to brown slightly before stirring to enhance the flavor of the sauce.
To get the best flavor from your lemon zest, use a fine grater or zester, and only zest the yellow part of the skin, avoiding the bitter white pith.
You can increase the quantity of this recipe, but avoid mixing the pasta in the skillet, as it may not fit.
Calories: 391kcal | Carbohydrates: 14g | Protein: 28g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 267mg | Sodium: 1007mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1063IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 3mg

More Tips:

For this recipe, a skillet with a deep base is recommended.

To enhance the flavor, season the vegetables first, then the meat, and then the sauce. Before serving, it is always good to taste the dish and adjust the seasoning if necessary.

To get the best flavor, cook the sausage and shrimp until they are nicely browned. Avoid stirring too much, as it may affect the texture.

If the sauce is too thick, you can add a few tablespoons of pasta cooking water to thin it. On the other hand, if it is too thin, you can let it simmer for a couple of minutes.

If the sauce is not thickening, allow it to simmer longer. Remember, it will thicken as it cools down. If the sauce gets too thick, add some pasta water to thin it out.

The sauce is spicy, but you can adjust the spiciness by reducing or leaving out the cayenne or red pepper flakes.

This dish pairs nicely with a crisp green salad and a loaf of crusty bread, which can soak up the delicious sauce.

stainless skillet with cajun alfredo.

Serving Suggestions

Cajun Fettuccine Alfredo is best served with rustic French bread, green salad, fresh blackberry lemonade, and creamy lemon pie.

What You’ll Need for Sausage and Shrimp Alfredo

Here’s a simple list of ingredient substitutions for this recipe:

  • Fettuccine Pasta: Use spaghetti or linguine instead of fettuccine. Gluten-free pasta is also an option for those who are gluten-sensitive.
  • Andouille Sausage: Chorizo or smoked sausage are great substitutes for a similar spicy and smoky flavor.
  • Heavy Cream: If you want a lighter version, use full-fat coconut milk or a mixture of milk and butter instead of heavy cream. However, this will slightly change the creaminess of the dish.
  • Parmesan Cheese: Grated Asiago or Romano cheese can be used instead of Parmesan cheese.
  • Vegetable Oil: If you prefer a richer taste and health benefits, you can use olive oil for sautéing.
  • Shrimp: If you’re not a fan of shrimp or have seafood allergies, you can substitute it with chicken breast cut into small pieces.
ingredients on wooden board.

Remember that these substitutions may slightly alter the flavor and texture of the dish, but that doesn’t mean it won’t be delicious either way. Don’t be afraid to try them out!

Storage Instructions

Let the cooked pasta cool down to room temperature before storing it to avoid making it soggy due to condensation.

After cooling, put the pasta in an airtight container to keep it fresh. You can store it in the refrigerator for up to three days.

If you have leftover ingredients, such as raw shrimp or sausage, you can freeze them separately. Raw shrimp can be frozen for up to six months, and sausage can be frozen for up to two months.

Slowly reheat the refrigerated Alfredo on the stove on low heat for best results. If the sauce has thickened in the refrigerator, you can add milk or cream to make it smoother and looser.

My cajun fettuccine alfredo dish is perfect for those busy weeknights when you want something quick, easy, and delicious. This pasta is the ultimate comfort food, loaded with hearty shrimp, flavorful sausage, and plenty of veggies. 

close up view of cajun alfredo pasta with parsley on top.
How to Make Cajun Fettuccine Alfredo: The Perfect Creamy, Spicy Dinner

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