This Voodoo Pasta is full of cooked pasta, tender shrimp, spicy andouille sausage, all coated in a cajun alfredo sauce that makes this dish lip-smacking good. With this recipe, you can bring all of the flavors of New Orleans and cajun food right to your very own dinner table.
Jump to:
- The magic behind this voodoo pasta
- Voodoo Pasta Recipe
- What you'll need: ingredients
- Swaps to make this voodoo pasta work for you
- Step-by-step instructions
- Frequently asked questions (FAQ's)
- Deb's tips creamy, spicy pasta
- How to store leftovers
- Repurpose your leftovers
- More Cajun favorites
- Dinner just got a little more fun
The magic behind this voodoo pasta
I'll be honest-when I first tried this recipe, I wasn't convinced it would turn out the way I hoped. Turns out, I was very wrong. This dish comes together in under 30 minutes and delivers bold, spicy flavor wrapped in a rich, creamy sauce that coats every bite. I caught myself scraping the plate just to make sure not a single drop went to waste.
Voodoo Pasta Recipe
Equipment
- 1 Large skillet
Ingredients
- 12 ounces fusilli pasta penne, spaghetti, bowtie pasta, really whatever you have on-hand.
- ½ pound large shrimp peeled and deveined
- 1 pound andouille sausage sliced (I used Hillshire farms)
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 3 cloves garlic minced
- 15 ounce jar of Alfredo sauce
- ½ cup pasta water
- 1 teaspoons Cajun seasoning or to taste (my favorite brand is Tony Chachere's)
- ½ teaspoon smoked paprika
- ½ cup grated Parmesan cheese
- 2 tablespoons minced parsley optional garnish
Instructions
- In a large pot of salted boiling water, cook the pasta according to package instructions. Drain, saving ½ cup of pasta water.
- Heat the olive oil in a large skillet over medium heat. Add the shrimp and sear about a minute on each side, remove and place on a plate.
- Next, add the sliced sausage to the skillet and cook until browned on the first side, about 3 minutes. Flip and brown the second side. Add the sliced bell peppers and onions to the skillet and saute for 5 minutes until softened. Add the garlic for the last minute and continue to saute until it's fragrant.
- Stir in the jar of Alfredo sauce, ¼ cup pasta water, Cajun seasoning, and smoked paprika. Bring the sauce to a simmer and let it cook for 3-4 minutes until heated.
- Return the cooked shrimp to the skillet and toss in the cooked pasta. Mix everything until the pasta is coated in the creamy, spicy sauce. Add ½ the Parmesan cheese and stir. If the pasta sauce is stiff, stir in the remaining ¼ cup of pasta water.
- Serve garnished with chopped parsley and sprinkle the remaining Parmesan cheese over the top of the pasta. Enjoy!
Notes
Nutrition
Love this recipe? Join the free membership group!
What you'll need: ingredients
Please refer to the printable recipe card for the exact measurements.
Swaps to make this voodoo pasta work for you
- Not a fan of shrimp? Swap out the shrimp for diced chicken breast pieces.
- Need a little less spice? Use regular smoked sausage instead of the andouille sausage slices. It will tone down the heat a little bit.
- Out of cajun seasoning? You can use Creolo seasoning or blackened seasoning as well, it will alter the flavor slightly but it's still delicious.
Step-by-step instructions
#1 Sauté the shrimp until no longer pink, remove.
#2 Next brown the sausage on both sides.
#3 Add the bell peppers & onions and sauté until soft.
#4 Then add the sauce and seasoning. Stir to combine.
#5 Add the sausage and cooked pasta, stir well.
#6 Finish by sprinkling with parmesan cheese.
Click on each photo to enlarge it so the instructions are clear.This is an overview; for detailed instructions, check the recipe card.
Frequently asked questions (FAQ's)
Yes, the cajun seasoning and andouille sausage both add some spice to this recipe to make it moderately spicy. It's a warm spice, though not too hot!
Voodoo pasta is most commonly known from New Orleans, Louisiana. However, it is now a popular dish at many restaurants, and even at Dave & Busters! I think you're really going to like it!
Deb's tips creamy, spicy pasta
Add the pasta water in small amounts until you get the right consistency for the creamy sauce.
- The pasta will continue to cook when you add it to the skillet with the sauce, so remove the pasta from the water while it is al dente, if you want to prevent it from overcooking.
- I've found that using freshly grated Parmesan cheese will give me the best taste and texture in a cream sauce like this. I don't recommend using the canned kind for this recipe.
How to store leftovers
Refrigerate - Store leftovers in an airtight container in the fridge for 2-3 days.
Freezer - Due to the cream sauce in this recipe I don't recommend freezing it, as the sauce may separate.
Reheat - I like to reheat this pasta in a skillet or saucepan over medium-low heat for about 5 minutes. However, you can also reheat single servings in the microwave.
Repurpose your leftovers
I like to get creative with my leftovers, and what I found about this dish is that the leftovers make a great pizza topping! You don't even need sauce.
Just add it to the top of the prebaked pizza crust, and then top with cheese. Pop it in the oven until bubbly and the cheese is melted. It's like a spicy mac and cheese pizza, so delicious!
More Cajun favorites
If you're in the mood to keep those bold Louisiana-style flavors rolling, there are plenty of other dishes on the site that fit right in! The Crockpot Gumbo is cozy, hearty, and lets the slow cooker do the heavy lifting. Shrimp and Chicken Cajun Pasta brings that same creamy heat in a different direction. It's loaded with protein and big flavor.
For something snacky, the Louisiana Hot Crab Dip always disappears fast, and the Honey Butter Old Bay Shrimp hits that sweet-savory sweet spot that makes people hover near the pan. Basically, if you like a little spice and a lot of comfort, you've got great options!
The spicy alfredo sauce is great for dipping slices of this Air Fryer Garlic Bread! And, if you are like me and want a lighter side dish with pasta then this Steakhouse Salad is what you need. A sweet and creamy dessert like this Pineapple Cream Cheese Pie is always great after a spicy meal like this one.
Dinner just got a little more fun
This creamy, spicy voodoo pasta is one of those recipes that feels a little exciting without asking much of you in return. It's quick, comforting, and bold enough to shake up a regular dinner routine, yet simple enough for a weeknight win. Whether you follow it as written or play around with your own twists, this is the kind of dish that earns a repeat spot on the menu-and maybe a little extra plate-scraping at the end!
I'd love for you to leave me a comment and let me know what you think about this easy pasta recipe!
JLB says
What brand/flavor of Alfredo do you recommend?
Debra Clark says
If affordability is a concern, Bertoli or Classico are always good. You can always whisk in some softened cream cheese to make it a little more rich. Carbone is a great (more expensive) storebought brand. Best recipe thought? The Alfredo Sauce Recipe on the blog. It's outstanding. Enjoy the recipe!
Patricia says
I have to say, this is wonderful! I have never left a recipe review before but I just had to let you know how much we enjoyed it. It was perfect. Thanks for this.
Debra Clark says
That's awesome Patricia, you made my day!! I love this recipe too, it's the best combination of flavors! Perfect for a weeknight meal, fancy enough for company. Gotta love that! Thanks for taking the time to come back and leave such a thoughtful comment. I really appreciate it!