Dump-and-Bake Cajun Shrimp and Sausage Pasta
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The Seasoned Mom · by Blair Lonergan★ 5.0 (2)

Dump-and-Bake Cajun Shrimp and Sausage Pasta

NUTRITION · PER SERVING63M COOK
CAL 28%·PRO 73%
CARBS 51G36% OF CAL
3G FIBER42G OTHER6G TOTAL SUGAR
FAT 24G38% OF CAL
13G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-dish baked pasta with shrimp, sausage, tomatoes, and alfredo sauce seasoned with Cajun spices. An easy weeknight dinner that feeds a crowd.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 (16 ounce) package uncooked penne pasta
  • 1 (12-14 ounce) package andouille sausage, (sliced into rounds)
  • 1 (14.5 ounce) can fire roasted diced tomatoes, (drained)
  • 1 red bell pepper, (seeded and finely diced)
  • 1 green bell pepper, (seeded and finely diced)
  • 3 cups low sodium or unsalted chicken broth ((or sub with water))
  • 1 (22 ounce) jar Alfredo sauce ( (about 2 ½ cups))
  • 1 tablespoon Cajun or Creole seasoning ((for a less spicy or less salty dish, reduce to 1 ½ teaspoons))
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 lb. raw peeled and deveined shrimp ((I use medium (41-50 count shrimp)))
  • 1 cup grated sharp cheddar cheese
  • Optional: fresh parsley and/or sliced green onion for garnish
PREP
10M
SODIUM
1447MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.