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.
- 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
Bring a large pot of salted water to as boil and cook the penne pasta according to the package instructions. Drain and set aside.
Combine the cajun seasoning and the shrimp in a small bowl and set aside. Heat a large cast iron skillet (or other heavy duty pan) over medium heat. Once the pan is hot, add the sausage and cook until browned. Do not stir constantly, allow the sausage to brown. Add the seasoned shrimp and cook about 2 minutes, until cooked through. Remove sausage and shrimp to a clean plate and set aside.
Turn down the heat to low. Place the butter in the skillet. Pour the cream in (it will bubble up) and stir the pan to mix all the seasonings into the cream. Add the lemon zest parmesan cheese and stir. Allow the cream sauce to simmer 1-2 minutes until slightly thickened. Add in the cooked sausage and shrimp and combine. Taste for seasonings and add additional salt and pepper if needed.
Add the cooked pasta and stir. Serve immediately, garnished with parsley and extra parmesan cheese, if desired.
You can double this recipe but don't mix the pasta in the skillet; it won't fit!
Cream sauces do not reheat particularly well, but the best way to do it is to reheat in a pot on the stove and add a little more cream.
Feel free to add red onion, bell pepper, or cooked chicken to the dish.
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