New Orleans Pasta from Cheddar's Scratch Kitchen features tender penne pasta tossed in a creamy Cajun Alfredo sauce, mixed with sauteed shrimp, crawfish tails, and Andouille sausage, garnished with fresh herbs and Parmesan cheese, delivering a rich and spicy Southern seafood flavor.
Equipments
- Large pot
- Colander
- Large skillet
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Grater (for Parmesan cheese)
- Ladle
- Serving bowls
Ingredients
- 12 oz (340g) penne pasta
- 1 lb (450g) shrimp, peeled and deveined
- 8 oz (225g) crawfish tails (cooked, thawed if frozen)
- 8 oz (225g) Andouille sausage, sliced
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan cheese, for garnish
You should use fresh, peeled, and deveined shrimp to ensure the best texture and flavor in your New Orleans Pasta. The Andouille sausage adds authentic Cajun spice, so select a high-quality, smoked variety for the richest taste. Use heavy cream and freshly grated Parmesan cheese to create the creamy Alfredo sauce that perfectly complements the bold seafood ingredients. Adjust Cajun seasoning and crushed red pepper flakes to match your preferred spice level. This copycat version of New Orleans Pasta from Cheddar's Scratch Kitchen delivers the creamy, spicy Southern seafood flavor right to your kitchen.
Instructions
- Cook penne pasta in a large pot of salted boiling water until al dente; drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add Andouille sausage; sauté until browned. Remove and set aside.
- Add shrimp to skillet; cook until pink. Remove and set aside with sausage.
- Add butter to the same skillet; melt over medium heat.
- Add onion, red bell pepper, and garlic; sauté until softened.
- Pour in heavy cream; stir and bring to a gentle simmer.
- Stir in Cajun seasoning, smoked paprika, black pepper, salt, and red pepper flakes (if using).
- Add grated Parmesan cheese to the sauce; stir until melted and sauce thickens.
- Return cooked sausage, shrimp, and crawfish tails to the skillet; toss to combine.
- Add cooked penne pasta to the skillet; gently toss until evenly coated in sauce.
- Sprinkle with fresh parsley and extra Parmesan cheese.
- Serve hot in serving bowls.
Substitution
New Orleans Pasta from Cheddar's Scratch Kitchen copycat menu offers a creamy Cajun Alfredo sauce with shrimp, crawfish, and Andouille sausage over penne pasta. If you cannot find crawfish tails, substitute with lump crab meat or extra shrimp to maintain the seafood profile. Andouille sausage can be replaced with smoked kielbasa or chorizo for a similar spicy, smoky flavor. Using half-and-half instead of heavy cream can lighten the sauce but may require simmering longer for thickness. Be cautious with Cajun seasoning levels to match your spice preference and prevent overpowering the dish.
Tips
Cook the penne pasta until al dente to prevent it from becoming mushy when mixed with the creamy Cajun Alfredo sauce. When sauteing shrimp and Andouille sausage, avoid overcrowding the skillet to ensure even browning and proper cooking. Stir the grated Parmesan cheese into the sauce gradually to achieve a smooth, thick consistency without clumping. Your fresh herbs and extra Parmesan garnish enhance the dish's flavor and presentation, so don't skip these final touches.
Nutritions
New Orleans Pasta from Cheddar's Scratch Kitchen provides a nourishing blend of protein, healthy fats, and carbohydrates, featuring shrimp, crawfish tails, and Andouille sausage that contribute essential amino acids and minerals like zinc and iron. The creamy Cajun Alfredo sauce, made with heavy cream and Parmesan cheese, offers a rich source of calcium and fat-soluble vitamins, while penne pasta supplies complex carbohydrates for energy. The inclusion of red bell pepper and garlic adds antioxidants and vitamin C, supporting immune function. You can enjoy this flavorful Southern seafood dish as a balanced meal that combines protein, creamy fats, and a moderate amount of carbohydrates.
Storage
Store any leftover New Orleans Pasta in an airtight container and refrigerate within two hours of cooking to maintain freshness. Consume refrigerated pasta within 3 to 4 days for optimal flavor and texture. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of cream or milk if needed to restore the creamy consistency of the Cajun Alfredo sauce.
Variation or Alternatives
You can substitute penne pasta with fettuccine or linguine for a different texture that still holds the creamy Cajun Alfredo sauce well. For a lighter option, replace heavy cream with half-and-half or coconut milk, balancing richness and flavor. Swap Andouille sausage with smoked kielbasa or chorizo to bring a different smoky depth and spice profile to the dish. Consider adding sauteed mushrooms or spinach to increase vegetable content and introduce an earthy note without overpowering the seafood.
Allergies
Your New Orleans Pasta contains common allergens such as shellfish from the shrimp and crawfish tails, as well as dairy products like heavy cream and Parmesan cheese. The Andouille sausage may also contain sulfites and other preservatives that can trigger allergic reactions. People with allergies to shellfish, dairy, or certain preservatives should exercise caution when enjoying this dish.
Why this recipe?
New Orleans Pasta at Cheddar's Scratch Kitchen features a rich blend of Cajun spices, creamy Alfredo sauce, and tender grilled chicken or shrimp, creating a flavorful and indulgent dish. The combination of fresh vegetables like bell peppers and mushrooms adds a vibrant texture that appeals to diverse palates. You'll appreciate the balanced heat and creaminess that captures the essence of Louisiana cuisine while remaining approachable. Trying to make the copycat version allows you to enjoy this restaurant-quality meal at home with customizable ingredients to suit your taste.