Cajun Baked Pasta with Shrimp and Andouille

Name: Cajun Baked Pasta with Shrimp and Andouille
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Cajun & Creole
Ingredients: 1 lb (450 g) penne pasta; 1½ lb (680 g) large shrimp (16–20 count), peeled and deveined; 10 oz (280 g) andouille sausage, halved lengthwise and sliced into half-moons; 1 large (about 180 g) (180 g) yellow onion, diced; 2 stalks (75 g) celery, diced; 1 large (about 300 g) (300 g) red bell pepper, diced; 4 cloves (20 g) garlic, minced; 3 tbsp (43 g) unsalted butter, divided; 2 tbsp (30 ml) olive oil; 1½ cup (360 ml) chicken broth; 1 cup (240 ml) heavy cream; 2 tbsp (14 g) Cajun seasoning blend, divided (1 tsp for shrimp, 1 tbsp for sauce); 1 tsp (5 ml) hot sauce (optional); 1 cup (100 g) Parmesan cheese, finely grated; ¼ cup (10 g) fresh flat-leaf parsley, finely chopped; kosher salt, to taste; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

A baked pasta dish featuring succulent Gulf shrimp and smoky andouille sausage with onion, celery, and bell pepper cooked in a spiced cream sauce, topped with melted Parmesan. Bold Cajun flavors, bubbly and golden, ready in under 90 minutes.

Prep: 20 min
Cook: 30 min
Wait: 30 min
Total: 1 hr 20 min
Makes: 4–6 servings (one 9×13-inch baking dish)

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Ingredients

6 servings

1 lb (450 g) penne pasta
1½ lb (680 g) large shrimp (16–20 count), peeled and deveined
10 oz (280 g) andouille sausage, halved lengthwise and sliced into half-moons
1 large (about 180 g) (180 g) yellow onion, diced
2 stalks (75 g) celery, diced
1 large (about 300 g) (300 g) red bell pepper, diced
4 cloves (20 g) garlic, minced
3 tbsp (43 g) unsalted butter, divided
2 tbsp (30 ml) olive oil
1½ cup (360 ml) chicken broth
1 cup (240 ml) heavy cream
2 tbsp (14 g) Cajun seasoning blend, divided (1 tsp for shrimp, 1 tbsp for sauce)
1 tsp (5 ml) hot sauce (optional)
1 cup (100 g) Parmesan cheese, finely grated
¼ cup (10 g) fresh flat-leaf parsley, finely chopped
kosher salt, to taste
freshly ground black pepper, to taste

Equipment (8)

Large pot (6 quart / 6 liter)
Large skillet or sauté pan (12-inch / 30 cm)
9×13-inch (23×33 cm) baking dish
Colander
Large mixing bowl
Wooden spoon or rubber spatula
Slotted spoon
Measuring spoons and cups

Steps

Before you start

Peel and devein shrimp if using frozen; thaw in the refrigerator
Preheat oven to 375°F (190°C) about 15 minutes before baking
Prep all vegetables (mise en place) so you can move quickly through the skillet steps
Have a 9×13-inch (23×33 cm) baking dish ready and lightly buttered

1
Preheat oven and cook pastaOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil.
- Add the penne and cook, stirring occasionally, until al dente (just tender with a slight bite), about 8–10 minutes according to package directions.
- Drain in a colander and set aside.
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Ready when: pasta is al dente, tender with a slight bite, not soft or mushy
Tip: Slightly undercook the pasta by one minute—it will finish softening in the oven. This prevents mushiness.
2
Brown the andouille sausage
- Heat the olive oil in a large (12-inch / 30 cm) skillet over medium-high heat until shimmering.
- Add the sliced andouille and sauté for 5–7 minutes, stirring occasionally, until the edges are well-browned and the sausage has rendered some of its fat into the pan.
- Use a slotted spoon to transfer to a plate.
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Ready when: sausage is deeply browned at the edges and has rendered fat
Tip: Don't skip browning the sausage; this develops the deep Cajun flavor that anchors the whole dish.
3
Sauté the shrimp
- In the same skillet, add 1 tablespoon of the butter and let it foam.
- Add the shrimp and sprinkle with 1 teaspoon of the Cajun seasoning.
- Sauté for 2–3 minutes per side until the shrimp turn opaque throughout and feel firm to the touch, with a slight curl.
- Transfer to the plate with the sausage.
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Ready when: shrimp are opaque throughout and firm, with a slight curl at the edges
Tip: Shrimp cook very quickly—remove them the moment they turn opaque or they will become rubbery and tough.
4
Cook the Cajun trinity vegetables
- Add the remaining 2 tablespoons of butter to the same skillet over medium heat.
- Add the diced onion, celery, and bell pepper.
- Cook, stirring often, for 6–8 minutes until the vegetables are soft and the onion is translucent.
- Add the minced garlic and cook 1 minute more until fragrant.
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Ready when: vegetables are soft and onion is translucent
5
Build the cream sauce
- Sprinkle the remaining 1 tablespoon of Cajun seasoning over the vegetables and stir well for about 30 seconds to toast the spices and release their aromatics.
- Pour in the chicken broth, scraping the bottom and sides of the skillet with a wooden spoon to release any browned bits (fond).
- Add the heavy cream and, if desired, 1–2 teaspoons of hot sauce for extra heat.
- Simmer gently for 2–3 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and black pepper as needed.
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Ready when: sauce is well-blended and slightly thickened
Tip: Don't skip deglazing the pan with broth—those browned bits are concentrated flavor.
6
Assemble the pasta dish
- In a large mixing bowl, combine the cooked penne, browned andouille, cooked shrimp, and the warm cream sauce.
- Toss gently but thoroughly to coat all the pasta, ensuring the shrimp and sausage are evenly distributed.
- Transfer the entire mixture to a buttered 9×13-inch (23×33 cm) baking dish, spreading it in an even layer.
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Tip: Use a gentle hand when mixing—you want whole shrimp, not fragments.
7
Top with cheese and bakeOven 375°F / 190°C
- Sprinkle the grated Parmesan cheese evenly over the surface of the pasta mixture, covering it completely.
- Bake uncovered at 375°F (190°C) for 20–25 minutes until the top is golden-brown and the sauce is bubbling at the edges of the dish.
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Ready when: top is golden-brown and sauce is bubbly at the edges
Tip: Don't cover the dish—you want the cheese to brown, not steam.
8
Rest and serve
- Remove the baking dish from the oven and let the pasta rest for 5 minutes at room temperature.
- This allows the sauce to set slightly and the flavors to meld.
- Garnish generously with the fresh chopped parsley.
- Serve hot directly from the baking dish or onto individual plates.
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Tip: The pasta will continue to absorb sauce as it rests—this brief pause helps achieve perfect consistency.

Good to know

Tips

Use a quality Cajun seasoning blend with paprika, cayenne, garlic, oregano, and thyme as the foundation of the dish's flavor.
If your skillet is crowded when browning the sausage, work in batches; proper browning is essential for deep flavor.
If the sauce seems too thick after baking, stir in a splash of broth or cream. If too thin, a slurry of 1 tsp cornstarch + 1 tbsp cold water stirred into the sauce before baking will thicken it.
For extra richness, swirl in a dollop of sour cream or crème fraîche just before serving.

Make ahead

The assembled unbaked pasta dish can be covered tightly and refrigerated for up to 24 hours. Add 10–15 minutes to the baking time if baking directly from the cold state. Alternatively, prepare all components (pasta, proteins, sauce, toppings) separately and assemble just before baking.

Storage & reheating

Room temperature: up to 2 hours, covered loosely. Refrigerator: up to 3 days in an airtight container. Reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes, stirring gently. Freezer: up to 2 months (freeze within 1 hour of cooking). Thaw overnight in the refrigerator and reheat as above. The texture is best within 1 day of cooking.

Substitutions

andouille sausage → smoked chorizo, hot Italian sausage, or kielbasa. Adjust the heat level to your taste—some sausages will be spicier or less spicy than andouille.
large shrimp (16–20 count) → bay scallops, mahi-mahi chunks, or crawfish tail meat. Scallops and crawfish cook in about the same time as shrimp; white fish may cook slightly faster, so adjust accordingly.
heavy cream → half-and-half mixed with an equal amount of chicken broth. The sauce will be lighter but may be slightly thinner. You can add 1 tsp cornstarch mixed with 1 tbsp cold water to the sauce before baking to thicken if needed.
penne pasta → rotini, farfalle, orzo, or ziti. Use any pasta shape that holds sauce well. Avoid very thin noodles, which may become overcooked.