Cast Iron Skillet Cajun Pasta
A quick and easy dinner has never been so delicious as this cajun shrimp and sausage pasta skillet. Spicy, creamy, delicious.
Servings: 6
Calories: 391kcal
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
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
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