Why You’ll Love Voodoo PastaRecipe
This Voodoo Pasta combines spicy, smoky, and creamy flavors in every bite. It’s quick and easy enough for a weeknight dinner yet impressive enough to serve guests. The combination of shrimp and sausage with Cajun spices makes it both comforting and exciting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces fusilli (or your favorite pasta)
½ pound large shrimp, peeled and deveined
1 pound andouille sausage, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
3 cloves garlic, minced
15 ounce jar Alfredo sauce
½ cup reserved pasta water
1 teaspoon Cajun seasoning (or to taste)
½ teaspoon smoked paprika
½ cup grated Parmesan cheese
2 tablespoons minced parsley (optional garnish)
Directions
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Cook the pasta in a large pot of salted boiling water according to package directions. Save ½ cup of the pasta water and drain the rest.
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Heat olive oil in a large skillet over medium heat. Add the shrimp and sear for about 1 minute per side until just opaque, then remove and set aside.
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Add the sliced andouille sausage to the skillet and brown on both sides. Add the bell peppers and onions and sauté for about 5 minutes until softened. Add the garlic and cook until fragrant.
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Stir in the Alfredo sauce, ¼ cup of the reserved pasta water, Cajun seasoning, and smoked paprika. Bring the sauce to a simmer for 3–4 minutes.
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Return the cooked shrimp to the skillet and add the cooked pasta. Toss everything together so the pasta is well coated in the sauce. Add half of the Parmesan and stir; if the sauce feels thick, add the remaining ¼ cup pasta water.
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Serve hot, garnished with parsley and the remaining Parmesan cheese.
Servings and timing
Servings: 6
Prep time: ~15 minutes
Cook time: ~15 minutes
Total time: ~30 minutes
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 2–3 days.
Freezer: Not recommended because the cream sauce can separate.
Reheating: Warm in a skillet over medium‑low heat for about 5 minutes, adding a splash of water or milk if needed. You can also reheat individual portions in the microwave.
FAQs
What makes this pasta “voodoo” pasta?
The term “voodoo” here refers to the bold, spicy Cajun flavors inspired by Louisiana cuisine combined with a creamy sauce that feels a bit magical.
Is Voodoo Pasta spicy?
Yes, it has a mild to moderate spice level thanks to Cajun seasoning and andouille sausage, but you can adjust the heat to your preference.
Can I make this dish without shrimp?
Yes, you can substitute the shrimp with diced chicken or simply increase the sausage for a meat‑only version.
What pasta shape works best?
Fusilli is traditional for this version, but you can use penne, bowtie, spaghetti, or your favorite pasta shape.
Can I use homemade Alfredo sauce?
Absolutely — homemade Alfredo will elevate the dish, but store‑bought works well for convenience.
How do I reduce the spice?
Use mild smoked sausage instead of andouille and reduce the Cajun seasoning.
Can I add vegetables?
Yes! Additions like mushrooms, zucchini, or spinach can add more texture and nutrition.
What side dishes pair well with this pasta?
Garlic bread, a crisp green salad, or roasted vegetables complement the rich sauce nicely.
Is this dish suitable for meal prep?
It’s best eaten fresh, but you can prepare the components ahead and combine them when ready to serve.
Can I make it gluten‑free?
Yes, just use gluten‑free pasta.
Conclusion
Voodoo Pasta is a delicious, creamy Cajun pasta dish that’s perfect for busy weeknights or casual gatherings. With its spicy sausage, succulent shrimp, and rich Alfredo sauce, it delivers bold flavor without a lot of fuss. It’s versatile, easy to make, and sure to become a favorite in your recipe rotation.
Voodoo Pasta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
Voodoo Pasta is a spicy, creamy Cajun-style pasta dish packed with bold flavors from Andouille sausage, shrimp, and colorful bell peppers. It’s a restaurant-quality meal you can easily make at home in under an hour.
Ingredients
- 12 oz penne pasta
- 1 tablespoon olive oil
- 12 oz Andouille sausage, sliced
- 1 lb large shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon red pepper flakes (optional for extra heat)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook penne pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced Andouille sausage and cook until browned. Remove and set aside.
- In the same skillet, add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the sausage.
- Add bell peppers and red onion to the skillet. Sauté until tender, about 5 minutes.
- Add garlic, Cajun seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
- Stir in heavy cream and chicken broth. Bring to a simmer.
- Stir in Parmesan cheese until melted and sauce is slightly thickened.
- Add cooked pasta, sausage, and shrimp back into the skillet. Toss to combine and coat with the sauce.
- Season with salt and pepper to taste. Garnish with chopped parsley and serve hot.
Notes
- Adjust Cajun seasoning based on your spice preference.
- Use smoked sausage if Andouille is not available.
- For a lighter version, substitute half and half for heavy cream.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 725
- Sugar: 5g
- Sodium: 1450mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 220mg
