Quick & Easy Cast Iron Skillet Cajun Pasta in 30 Minutes

Name: Cast Iron Skillet Cajun Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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.

Prep Time:10

Cook Time:20

Total Time:30

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

Large or extra-large are best for this recipe because they stay juicy and tender. If you use smaller shrimp, watch them closely so they don’t overcook.

If you want your sauce creamier, add more heavy cream or some pasta water to thin it out and enrich it. Adding a bit extra is okay—the sauce should nicely cover the pasta.

Before mixing everything, taste the sauce to check if it needs more seasoning. You might want to add more salt, pepper, or a squeeze of lemon to brighten it up.

You can also throw red onion, bell pepper, or cooked chicken.

Since Cajun seasoning can vary in spiciness, start with a small amount and add more as needed. It’s easier to add more spice than to fix something too spicy!

Adding sautéed bell peppers, onions, or spinach is a great idea. They bring more flavor and texture and make the meal more rounded.

After cooking the shrimp and sausage, reduce the heat before adding the cream. Too high heat can make the cream split. Aim for a gentle simmer for a smooth and rich sauce.

Using freshly grated parmesan is better than pre-grated for a smoother, creamier sauce with a deeper, more authentic flavor.

If you have fresh parsley or basil, sprinkle some on top before serving. Fresh herbs add a fresh touch and a splash of color, making the dish even more inviting.

If you’re making a double batch, don’t try to mix the pasta in the skillet; it’ll be too much!

Nutrition

Servings:

Calories: 391kcal

Author: Katie Shaw

Did You Make This?

I would love it if you would !

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!

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plate of penne pasta with sausage and shrimp

I’m confident you’ll find it just as delicious.

Tips for the Best Cast Iron Skillet Cajun Pasta

This recipe is quick to make, so it’s best to have everything ready to go—peel the shrimp, slice the sausage, and measure your ingredients before you start. This keeps you from rushing around while you’re cooking.
Let your shrimp, sausage, and cream warm up by taking them out of the fridge 10-15 minutes before cooking. This helps them cook more evenly because cold ingredients can react badly, as the cream might curdle in the pan.
Before you cook the shrimp, dry them off with a paper towel. This makes them brown better in the pan, making them tastier and a bit crispy on the outside.
Use a cast iron skillet if you have one because it’s great at keeping heat, which helps you get a nice brown on your sausage and shrimp. If you don’t have one, any thick pan will do, but try to avoid nonstick pans since they don’t brown the food as well. Make sure you are handling your cast iron by seasoning it well!
Shrimp cook quickly, in just 1-2 minutes on each side. Once they’re pink and not see-through, get them out of the pan. If you cook them too long, they become chewy, so watch them closely.
Don’t put too much in the pan at once when cooking the sausage and shrimp. If it’s too packed, they’ll steam instead of getting that nice brown color, which means less flavor. Cook in batches for the best results. For more tips on making sure your sausage and shrimp are cooked to perfection, check out this helpful guide on determining if meat is cooked properly.
Let the sausage cook without moving it around too much at first. This lets it get a nice brown crust, which makes it taste better. If you stir it too much, it won’t brown right.
If your sauce is too thick, you can thin it out with some water you cooked the pasta in. The starch from the pasta water makes the sauce stick to the pasta better and smoother.

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.

sausage, shrimp, pasta, and lemon zest on counter

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.

Serving Suggestions

You can serve this dish with Cajun chicken tenders, garlic bread, a side salad with a light vinaigrette, roasted vegetables like broccoli or asparagus, cornbread, or grilled zucchini.

Troubleshooting and Help

Can I use pre-cooked shrimp instead of raw shrimp?

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.

Can I use a different type of pasta?

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.

Can I add vegetables to this dish?

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.

How spicy is this 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!

Is there a way to make this dish lighter?

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!

Can I make this dish gluten-free?

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.

Can I make this ahead of time?

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.

Storage Instructions

To store this dish, transfer any leftovers into an airtight container and place it in the refrigerator. It will keep well for up to 3 days. When reheating, do so gently on the stovetop or in the microwave, adding a splash of cream or milk to keep the sauce creamy. Stir occasionally while reheating to prevent the sauce from separating or becoming too thick.

This dish does not freeze well due to the creamy sauce. Cream-based sauces tend to break and become grainy when frozen and reheated, which will affect the texture and taste of the dish. It’s best to enjoy it fresh or within a few days after refrigerating.

Sticking to these tips will make sure your leftovers stay tasty!

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!

3 Comments

Lori says:

January 18, 2025 at 6:14 pm

Another of your delicious recipes. The Cajun seasoning gave it a nice kick. Only thing I altered was to change out the sausage for another kind and adapted the cooking accordingly. We will make this one again often.

1. HC Farmhouse says:
  
  January 19, 2025 at 4:17 am
  
  Hey Lori, thank you so much for trying the recipe! I’m glad you enjoyed it, and I love that you made it your own with a different sausage, great idea!
  
Matt says:

March 24, 2021 at 12:43 am

So delicious. 10/10 loved it. Made my own Cajun seasoning and added a little extra to the sauce while simmering to spice it up. Turned out great.