Cajun Ranch Shrimp and Sausage Pasta Skillet

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When comfort food meets bold Southern flavor, the result is this rich and hearty Cajun Ranch Shrimp and Sausage Pasta Skillet. This one-pan wonder is packed with succulent shrimp, smoky sausage, tender ground beef, and pasta all coated in a creamy, spicy Cajun ranch sauce that brings it all together. It’s the kind of dish that makes you go back for seconds—and maybe even thirds.

Perfect for a weeknight dinner or a casual gathering, this skillet meal is all about layers of flavor. The savory combination of meat and seafood is balanced with the creamy tang of ranch seasoning and the heat of Cajun spices, while the rotini pasta grabs onto every bit of that luscious sauce. Plus, it’s made in just one skillet, so cleanup is a breeze.

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Ingredients for Cajun Ranch Shrimp and Sausage Pasta Skillet

• 1 lb large shrimp, peeled and deveined
• 1/2 lb smoked sausage, sliced
• 1/2 lb ground beef
• 2 cups rotini pasta (or pasta of your choice)
• 1 tbsp olive oil
• 1 tsp Cajun seasoning (adjust to taste)
• 1 packet ranch seasoning mix
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp paprika
• Salt and pepper, to taste
• Chopped parsley, for garnish (optional)

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente. Drain and set aside.

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Step 2: Sear the Sausage

Heat a large skillet over medium-high heat and add 1 tbsp of olive oil. Once hot, add the sliced smoked sausage and sear until browned on both sides. Remove the sausage and set aside, leaving the drippings in the pan for extra flavor.

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Step 3: Brown the Ground Beef

In the same skillet, add the ground beef. Break it up with a spatula and cook until fully browned and cooked through. Season lightly with salt and pepper. Once done, drain excess grease if needed and remove the beef, setting it aside with the sausage.

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Step 4: Cook the Shrimp

Add 1 tbsp of butter to the same skillet. Toss in the shrimp and sprinkle with Cajun seasoning and paprika. Sauté until pink and just cooked through—about 2–3 minutes per side. Remove and set aside.

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Step 5: Make the Sauce

In the same skillet, sauté minced garlic for about 30 seconds. Pour in the chicken broth and use a spatula to deglaze the pan, scraping up all the flavorful bits. Lower the heat to medium, then stir in the heavy cream and ranch seasoning mix. Let the sauce simmer gently for 3–5 minutes, allowing it to thicken slightly.

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Step 6: Combine Everything

Return the cooked sausage, ground beef, and shrimp to the skillet. Add the drained pasta, then sprinkle in the shredded cheddar cheese. Toss everything together until well coated in the creamy sauce and heated through. Adjust seasoning with salt and pepper as needed.

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Step 7: Garnish and Serve

Sprinkle with chopped parsley for a touch of freshness. Serve hot, straight from the skillet.

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Storage Instructions

To keep your Cajun Ranch Shrimp and Sausage Pasta Skillet tasting fresh:

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Make sure to let it cool before sealing to avoid condensation.
• Freezer: While the pasta and meats freeze fairly well, the creamy sauce may separate when thawed. If you choose to freeze it, place in a freezer-safe container for up to 2 months. Reheat slowly over medium-low heat while stirring.
• Reheating: Warm in the microwave with a splash of cream or broth to loosen the sauce. Alternatively, reheat on the stovetop over low heat.

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Estimated Nutrition

(Per serving, based on 6 servings)

• Calories: ~620 kcal
• Protein: 34g
• Carbohydrates: 38g
• Fat: 38g
• Saturated Fat: 16g
• Cholesterol: 220mg
• Sodium: 1180mg
• Fiber: 2g
• Sugar: 3g

Note: Values may vary depending on specific ingredient brands and quantities used.

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Frequently Asked Questions

What type of sausage works best for this recipe?

Smoked sausage or andouille sausage adds the most flavor. Chicken sausage or kielbasa also work well as alternatives.

Can I use frozen shrimp?

Yes, just make sure to thaw and pat them dry before cooking to avoid excess moisture in the skillet.

Is there a substitute for heavy cream?

You can use half-and-half or a mix of milk and cream cheese for a lighter version, though the sauce may be thinner.

Can I make this dish less spicy?

Absolutely—reduce the amount of Cajun seasoning or use a mild blend. You can also omit paprika.

What pasta shapes work best?

Rotini is great because it holds the sauce well, but penne, rigatoni, or bowtie pasta are also good choices.

Can I make this dish ahead of time?

Yes, but it’s best served fresh. If making ahead, store components separately and combine them when reheating for the best texture.

What vegetables could I add?

Bell peppers, spinach, or mushrooms are excellent add-ins that complement the flavors well.

Is this dish gluten-free?

Only if you use gluten-free pasta and ensure the sausage and seasoning mixes are certified gluten-free.

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