Voodoo Pasta
Transform your weeknight dinner into a bold and flavorful feast with this irresistible Voodoo Pasta recipe! Featuring tender linguine smothered in a creamy Cajun-spiced sauce, this dish is packed with juicy shrimp, smoky andouille sausage, and a vibrant trio of bell peppers. A luscious blend of heavy cream, parmesan cheese, and chicken broth creates the velvety base, while a kick of Cajun seasoning, paprika, and red pepper flakes (optional for heat seekers) adds a fiery touch. Perfectly balanced with fragrant garlic, thyme, and fresh parsley, this one-pan wonder delivers a satisfying meal in just under 45 minutes. Whether you’re craving restaurant-quality Cajun pasta or looking for a zesty seafood twist, Voodoo Pasta is guaranteed to enchant your taste buds!
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 8 ounces andouille sausage
- 1 pound raw shrimp, peeled and deveined
- 2 medium bell peppers (red, yellow, or green), sliced
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup parmesan cheese, grated
- 2 tablespoons parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional, for extra heat)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the andouille sausage slices and cook until browned, about 4-5 minutes. Remove the sausage and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the shrimp and season with 1 tablespoon of Cajun seasoning. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
Add the bell peppers and onion to the skillet. Sauté for 5 minutes, or until softened. Add the minced garlic and cook for an additional minute until fragrant.
Pour in the heavy cream and chicken broth. Stir to combine. Add the remaining 1 tablespoon of Cajun seasoning, paprika, dried thyme, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a simmer.
Reduce the heat to low and stir in the grated parmesan cheese until melted and the sauce is smooth.
Return the cooked sausage and shrimp to the skillet, along with the cooked pasta. Toss everything together until well coated in the sauce.
Cook for 2-3 minutes to allow the flavors to meld and the pasta to heat through.
Garnish with chopped parsley and additional parmesan cheese, if desired. Serve hot and enjoy your flavorful Voodoo Pasta!
Nutrition Facts
Calories |
3853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1558 mg | 519% | |
| Sodium | 11588 mg | 504% | |
| Total Carbohydrate | 238.4 g | 87% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 28.0 g | ||
| Protein | 223.7 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1447 mg | 111% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3545 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
