Cajun Penne with Andouille Sausage & Shrimp

In my kitchen I have a menu vision board. Its a guide of sorts for me. I use the board to scribble proteins or flavor profiles I want to cook in the coming days. This month I scribbled Lamb, Andouille Sausage, and Scallops. Considering the finesse that goes into lamb and scallops, the fact that it was close to 8 pm, and I hadn’t decided on what to eat for dinner yet I chose Andouille Sausage. This would definitely be what I coined as a “Lazy Girl” meal. This recipe took less than 30 minutes to make. Allowing just enough time for me to eat, pop my bra straps loose, and have a binge-worthy discussion with my remote. Its Monday, don’t judge.


  • Penne (1/2 container or 8 ounces)
  • Shrimp (1 pound)
  • Andouille Sausage (1/2 pound)
  • Paprika (1 tablespoon)
  • Crushed Red Pepper(1 tablespoon)
  • Garlic ( 2 cloves, finely chopped)
  • Green Onion (1 stalk, chopped)
  • Red Bell Pepper ( 1, sliced)
  • Oregano ( 2 teaspoons)
  • Thyme (1 tablespoon)
  • Black Pepper (1 tablespoon)
  • Salt ( 2 teaspoons)
  • Unsalted Butter ( 1 tablespoon)
  • Olive Oil (1 tablespoon)
  • Heavy Cream ( 1 cup)
  • Shredded Parmesan ( 1/2 cup)


  1. Boil penne for 6 minutes or until Al Dente.
  2. While penne is boiling chop bell pepper, green onion, garlic and Andouille Sausage.
  3. Drain penne and set aside.
  4. Saute garlic with olive oil for 30 seconds in a large skillet and add sausage. Cook for 8 minutes on medium heat.
  5. While sausage is cooking season shrimp with black pepper, crushed red pepper, oregano, paprika, salt and thyme.
  6. Stir in seasoned shrimp, sliced bell pepper, and butter to the skillet with sausage. Cover and cook for 5 minutes.
  7. Turn heat down to simmer. Stir in heavy cream and Parmesan. Simmer for 2 minutes.
  8. After sauce is consistent mix in penne and green onion.
  9. Serve and enjoy.

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