Dump-and-Bake Cajun Shrimp and Sausage Pasta
User Reviews
5
4 reviews
Excellent
Dump-and-Bake Cajun Shrimp and Sausage Pasta
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This easy weeknight dinner bakes entirely in one dish!
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Ingredients
- 1 (16 ounce) penne pasta uncooked, package
- 1 (12-14 ounce) andouille sausage sliced into rounds
- 1 (14.5 ounce) diced tomatoes drained, fire roasted, canned
- 1 red bell pepper seeded and finely diced
- 1 green bell pepper seeded and finely diced
- 3 cups chicken broth or sub with water, low sodium or unsalted
- 1 (22 ounce) Alfredo sauce about 2 ½ cups, jar
- 1 tablespoon Cajun seasoning for a less spicy or less salty dish, reduce to 1 ½ teaspoons, or Creole seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 lb. Shrimp I use medium (41-50 count shrimp, raw, peeled and deveined
- 1 cup cheddar cheese grated sharp
- parsley optional garnish, fresh parsley and/or sliced green onion
- green onion optional garnish, fresh parsley and/or sliced green onion
Instructions
- Preheat oven to 425°F. Grease a 13 x 9-inch baking dish or spray with nonstick cooking spray. In the prepared baking dish, stir together the uncooked pasta, sausage, tomatoes, and bell peppers.
- In a separate bowl, whisk together the broth, Alfredo sauce, Cajun seasoning, garlic powder, and onion powder.
- Pour the sauce mixture into the dish with the pasta and other ingredients. Cover tightly with aluminum foil and bake for 45 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (still firm but just about finished cooking). You don’t want it to be tender yet, because it will continue baking in the oven. If the pasta is too hard, cover the dish and return it to the oven until the pasta is al dente. Then move on to the next step.
- Once the pasta is al dente, stir in the uncooked shrimp. Sprinkle the cheese over top. Bake uncovered for 5-10 more minutes (I find that 8 minutes is perfect for medium shrimp). The dish is finished when the cheese melts, the shrimp turns pink, and the pasta is tender. Keep a close eye on your shrimp during the final few minutes of baking, because you don’t want to overcook the shrimp and have it turn out rubbery!
- Garnish with chopped fresh parsley and sliced green onion, if desired.
Nutrition Information
Show Details
Serving
1/8 of the recipe
Calories
579kcal
(29%)
Carbohydrates
51g
(17%)
Protein
24g
(48%)
Fat
31g
(48%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
102mg
(34%)
Sodium
1067mg
(44%)
Potassium
528mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1000IU
(20%)
Vitamin C
36mg
(40%)
Calcium
139mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 579kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 102mg | 34% |
| Sodium | 1067mg | 44% |
| Potassium | 528mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 36mg | 40% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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