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Voodoo Pasta Recipe

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★★★★★

4.5 from 132 reviews

Voodoo Pasta is a flavorful Cajun-inspired dish combining al dente fusilli pasta with succulent shrimp, spicy andouille sausage, and vibrant bell peppers all tossed in a creamy Alfredo sauce seasoned with Cajun spices and smoked paprika. This one-pan skillet recipe delivers a spicy, creamy, and savory meal perfect for a comforting dinner.

Ingredients

Scale

Pasta

  • 8 ounces Fusilli Pasta (or penne or rotini)
  • ½ cup Pasta Water (reserved from cooked pasta)

Proteins

  • 1 pound Large Shrimp (peeled and deveined; or chicken breast as an alternative)
  • 8 ounces Andouille Sausage (or regular smoked sausage)

Vegetables

  • 1 medium Red Bell Pepper (or yellow/orange bell peppers)
  • 1 medium Green Bell Pepper (optional)
  • 1 medium Onion (yellow or sweet onion preferred)
  • 3 cloves Garlic (minced)

Sauce & Seasoning

  • 1 cup Alfredo Sauce (jarred or homemade)
  • 2 tablespoons Cajun Seasoning (Tony Chachere’s recommended)
  • 1 teaspoon Smoked Paprika (or regular paprika)

Garnish

  • ½ cup Parmesan Cheese (or Pecorino Romano)
  • 2 tablespoons Minced Parsley (optional)

Instructions

  1. Preparation: Gather and prepare all ingredients by chopping the vegetables and mincing the garlic. Peel and devein the shrimp if not already done.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add fusilli pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
  3. Sauté the shrimp: Heat a skillet over medium-high heat and add a splash of olive oil. Cook the shrimp for 1-2 minutes on each side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
  4. Brown the sausage: In the same skillet, add the sliced andouille sausage and cook for 3-4 minutes until browned and slightly crispy on the edges.
  5. Sauté the vegetables: Add chopped red and green bell peppers and diced onion to the skillet. Cook for about 5 minutes until they soften. Add the minced garlic and sauté for an additional minute until fragrant.
  6. Make the sauce: Pour in the Alfredo sauce along with the reserved pasta water. Stir in Cajun seasoning and smoked paprika. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Combine pasta and shrimp: Return the cooked shrimp to the skillet, then add the drained pasta. Toss everything together thoroughly to coat the pasta and shrimp with the sauce. If needed, add a bit more pasta water to loosen the sauce.
  8. Serve: Plate the Voodoo Pasta and garnish generously with minced parsley and grated Parmesan cheese for added flavor and color. Serve immediately while hot.

Notes

  • You can substitute the shrimp with diced chicken breast for a different protein option.
  • Adjust the amount of Cajun seasoning to control the level of spiciness to your preference.
  • Using freshly grated Parmesan cheese will enhance the flavor compared to pre-grated cheese.
  • Reserved pasta water helps to achieve a smooth, silky sauce consistency.
  • For a gluten-free version, use gluten-free pasta.

Keywords: Voodoo Pasta, Cajun Pasta, Shrimp Pasta, Andouille Sausage, Creamy Cajun Pasta, Spicy Pasta, Alfredo Pasta

Find it online: https://nataliereeve.com/voodoo-pasta-recipe/