Quick & Easy Cast Iron Skillet Cajun Pasta in 30 Minutes
This cajun shrimp and sausage pasta is perfect if you’re looking for a quick and flavorful dinner. It combines soft pasta, juicy shrimp, and smoky andouille sausage in a creamy, spicy sauce. It seems like a dish that took hours to make, but you can get it ready in 30 minutes. The best thing? You only need one skillet, making cleaning up super easy! Whether making dinner for your family or having friends over, this delicious pasta recipe delivers incredible taste on a regular evening. It’s comfort food with a spicy Cajun twist, and if you happen to have leftovers, they reheat wonderfully.

Cast Iron Skillet Cajun Pasta
Equipment
- Large pot
- cast iron skillet
- Colander
- Measuring spoons
- Zester or microplane
- small bowl
- Grater
Ingredients
- ½ pound penne pasta
- 1 pound large shrimp (peeled and deveined)
- 8 ounces andouille sausage (sliced)
- 1 tablespoon cajun seasoning
- 2 tablespoons butter
- ¾ cup heavy cream
- ½ teaspoon lemon zest
- ¼ cup grated parmesan cheese
- salt and pepper to taste
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Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Then, add the penne pasta and cook according to the package instructions until al dente, typically about 9-11 minutes. Next, drain the pasta, reserving about ¼ cup of the pasta water, and set both aside.
- Season the shrimp. In a small bowl, combine the Cajun seasoning and shrimp, making sure all shrimp are evenly coated. Set aside to let the flavors absorb while you prepare the sausage.
- Cook the sausage and shrimp. Heat a large cast iron skillet over medium heat. Once the skillet is hot, add the sliced andouille sausage. Then, cook for 3-5 minutes, allowing the sausage to brown on both sides without stirring constantly. Next, add the seasoned shrimp to the skillet and cook for about 2 minutes, flipping halfway, until the shrimp turn pink and are fully cooked. Transfer the cooked sausage and shrimp to a clean plate and set aside.
- Make the cream sauce. Reduce the heat to low and add the butter to the skillet. Once melted, pour in the heavy cream. The cream will bubble slightly—stir the mixture, scraping up any browned bits from the bottom of the skillet. Then, stir in the lemon zest and grated parmesan cheese. Allow the sauce to simmer gently for 1-2 minutes, stirring occasionally, until it thickens slightly and can coat the back of a spoon.
- Combine the sausage, shrimp, and pasta. Return the cooked sausage and shrimp to the skillet, stirring to combine with the cream sauce. Then, taste and adjust the seasoning with salt and pepper if needed. Next, add the cooked pasta to the skillet, stirring well to make sure the pasta is evenly coated with the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
- Serve. Serve immediately, garnished with freshly chopped parsley and extra parmesan cheese if you want.
Notes
This pasta recipe is my go-to for those busy nights when I want something delicious yet quick. I love how the smoky sausage blends with the tender shrimp and the creamy, slightly spicy sauce, all in a single skillet. It’s also ready in about 30 minutes, making it perfect for serving a hungry crowd or just whipping up quickly after a long day. Plus, since everything cooks in one pan, there’s hardly any cleanup, leaving me more time to savor a delicious, comforting meal. Honestly, this dish has become a favorite of mine for those times when I’m craving some easy Cajun goodness!
For another quick and hearty pasta dinner, try this Sausage and Broccoli Pasta – it’s another one-pan wonder that’s perfect for any night of the week!

I’m confident you’ll find it just as delicious.
Key Ingredients and Tools
Here are some key items and spices you’ll need to make your pasta really stand out. Some you might already have, and a few might be new, but each one is important for the recipe.

- Shrimp: Go for large shrimp, fresh or frozen. Just remember to peel and remove the veins before cooking. If they’re frozen, let them thaw first. You could use cooked chicken or scallops as a backup, but it won’t taste the same. If you’re a fan of shrimp dishes, you might also enjoy these Deep Fried Shrimp—crispy on the outside, tender on the inside.
- Andouille sausage: This spicy, smoky sausage is crucial for getting that authentic Cajun flavor in your dish. Look for it where sausages are sold. If you don’t have Andouille sausage, you can use smoked sausage or kielbasa for a somewhat similar smoky taste.
- Cajun seasoning: This mix of spices like paprika, garlic powder, and cayenne pepper adds the spicy kick typical of Cajun dishes. If you’re not into spicy food, just use less or make your own blend with less cayenne pepper. If unavailable, mix some paprika, garlic powder, and a bit of cayenne pepper as a replacement.
- Heavy cream: It’s the heart of the creamy sauce, adding richness and helping balance the spice. If you’re out of heavy cream, half-and-half is an option, though your sauce won’t be as thick and creamy.
- Cast iron skillet: Great for keeping heat and browning the sausage and shrimp just right. If you don’t have one, pick a heavy pan, but steer clear of nonstick ones since they don’t brown food as well.
- Lemon zest: A bit of fresh lemon zest can lift the dish, cutting through the creamy sauce’s richness. Always choose fresh lemons; dried zest just doesn’t bring the same zing.
Knowing what each of these brings to your cooking can take this dish to the next level.
Troubleshooting and Help
You can, but I’d recommend sticking with raw shrimp if possible. Pre-cooked shrimp can get overcooked and rubbery when you heat them again. If you only have pre-cooked shrimp, just add them at the very end, right before serving, to warm them through without overcooking.
Absolutely! Penne works great because it holds the sauce well, but you can use any pasta you like—fusilli, rigatoni, or even fettuccine would all be delicious. Just make sure to cook it al dente so it doesn’t get too soft when mixed with the sauce.
Definitely! Bell peppers, spinach, or even cherry tomatoes would be great additions. Just sauté them with the sausage to get everything cooked at the same time. It adds a little extra color and flavor to the dish.
It’s got a nice kick, but it’s not overwhelmingly spicy. If you’re worried about the heat, you can always start with a little less Cajun seasoning and add more to taste. And if you love spice, feel free to sprinkle in some extra cayenne or red pepper flakes!
Definitely! You can swap out the heavy cream for half-and-half or even a dairy-free alternative like coconut milk. Just keep in mind the sauce won’t be as rich, but it’ll still be tasty!
Yes, you can! Just swap the regular pasta for your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free, so it’s an easy change to make.
This dish is best served fresh because the cream sauce can thicken when it sits. But if you want to make it ahead, just store the pasta and sauce separately and reheat gently on the stove, adding a splash of cream to loosen the sauce.
This pasta mixes everything great about home cooking: bold flavors, easy-to-find ingredients, and not much work. With tasty shrimp, savory sausage, and a rich, spicy sauce, it’s a special yet simple dish perfect for busy evenings. The best bit? You only need one pan for everything, making cleaning up super easy. So try this recipe now for a tasty dinner without much trouble!


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.