LOUISIANA SHRIMP AND SAUSAGE PASTA BAKE
Louisiana Shrimp and Sausage Pasta Bake is a spicy, creamy casserole full of smoky sausage, tender shrimp, and cheesy pasta. This Southern-inspired dish brings bold Cajun flavour to your table in a warm, comforting bake.
Ingredients
- 12 oz pasta penne or rotini
- ½ lb medium shrimp peeled and deveined
- ½ lb smoked sausage sliced
- 1 tablespoon Cajun seasoning
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley or green onions optional, for garnish
Instructions
Cook Pasta:
- Boil pasta in salted water until al dente. Drain and set aside.
Sauté Sausage & Shrimp:
- In a large skillet, melt butter over medium heat. Cook sausage until browned, then add shrimp and half the Cajun seasoning. Cook 2–3 minutes until shrimp turns pink. Remove and set aside.
Make Sauce:
- In the same skillet, sauté onion and garlic until softened. Stir in cream and broth. Bring to a simmer, then stir in cheeses and remaining Cajun seasoning. Cook until cheese melts and sauce thickens.
Combine and Bake:
- Add cooked pasta, sausage, and shrimp into the sauce. Stir to coat. Pour into a greased 9x13-inch baking dish. Sprinkle extra cheese on top if desired.
Bake:
- Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden on top.
Serve:
- Garnish with parsley or green onions and serve hot.
Notes
- Make Ahead: Assemble fully and refrigerate, then bake when ready to serve.
- Variations: Add bell peppers, spinach, or mushrooms for extra texture.
- Serving Suggestions: Great with garlic bread or a crisp salad.
- Allergy-Friendly: Contains shellfish, dairy, and gluten; adjust ingredients as needed.