This creamy Cajun shrimp and sausage pasta bake combines tender shrimp, smoky sausage, and fresh spinach in a rich, seasoned sauce, then finished with a cheesy crust in the oven for a complete weeknight meal.
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Bring a large pot of water to a boil. Add bay leaves and a generous amount of salt.
Add pasta to the boiling water and cook according to package directions until al dente.
While the pasta cooks, heat a large skillet over medium-high heat. Add sliced sausage and cook until browned and crispy. Remove from the skillet and set aside.
In the same skillet, add the shrimp in a single layer.
Season the shrimp with onion powder, garlic powder, paprika, Italian seasoning, black pepper, and Cajun seasoning.
Cook the shrimp for 1-2 minutes per side, until pink and opaque. Remove from the skillet and set aside.
Reduce heat to medium and pour the heavy cream into the skillet, scraping up any browned bits from the bottom of the pan.
Season the cream sauce with Italian seasoning, Cajun seasoning, garlic powder, black pepper, and salt. Stir to combine.
Stir in the Parmesan, triple cheddar, and mozzarella cheese until melted and the sauce is smooth.
Once the sauce has thickened slightly, add the fresh spinach and stir until it wilts into the sauce.
Return the cooked sausage and most of the shrimp to the skillet, reserving some for topping.
Drain the cooked pasta and add it to the skillet. Stir everything together until the pasta is fully coated in the sauce.
Transfer the pasta mixture to a baking dish.
Top with the reserved shrimp and sausage, then sprinkle evenly with mozzarella cheese.
Garnish with dried parsley.
Bake at 350°F for 15 minutes, or until the cheese is melted and bubbly.
Let cool slightly before serving, optionally with garlic bread.
Store covered in the refrigerator up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
9x13 baking dish · Large skillet
Yes. Assemble the bake in the dish, cover, and refrigerate up to 24 hours. Add 10–15 minutes to the bake time if baking from cold.
Smoked sausage (andouille or similar) adds authentic Cajun flavor, but any smoked or Italian sausage works well.
Yes. Thaw completely and pat dry to avoid excess moisture in the sauce.
Shrimp turns opaque and firm when cooked through, typically 3–4 minutes per side. Do not overcook or it becomes tough.
Yes. Kale, arugula, or broccoli work well. Adjust cooking time slightly if using heartier greens.
