Ragin' Cajun Pasta

Ragin' Cajun Pasta

Made  times
Staci Purvis Maddox 48

"This recipe includes lots of our favorite things and can easily be adapted to use what you have on hand. A crusty bread for dipping in the sauce would be great with this!"
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35 m servings 565 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 565 kcal
  • 28%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a rolling boil.
  2. Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
  3. Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
  4. Cook and stir until the sausage is browned and vegetables are tender.
  5. Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
  6. Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.



The flavor on this is wonderful. I used Andouille sausage instead of the smoked sausage so I reduced the Cajun spices by a half teaspoon. All the vegies on this too makes this dish very intere...

Great recipe, except each time I make it, I forget that the sauce ends up too watery and runny for my liking. Typically I end up adding a slight roux to thicken the sauce. Next time I'm going ...

Yum! This was fabulous. Loved all the veggies and it smelled so good while cooking. I did have to change the recipe just a bit. I left out the shrimp due to allergies, I know its a big part of t...

I'm sure as written this recipe is great, so I gave it five stars even though I had to tweak based on what I had on hand. The version I made came out FANTASTIC! Here are my edits for those who a...

Really good and flavorful. I added a roux of two tablespoons butter and two tablespoons flour at step 5 and it was still a thin sauce. I think I will use a penne noodle next time. The fettuccine...

I did take some liberties with his recipe based on what I had. Used chicken thighs, canned tomato, left out the shrimp and subbed sherry for the white wine. It was very good though! Next time...

This dish is a miracle in your mouth the savory flavors evaporate in your mouth and the Pinot Grigio bought an exquisite blast of joy and complete orgasmic touch to your tastes, I used half and ...

Wonderful - made changes as to what was on hand and loved it! Will make again and again.

This recipe was super good. If I could give it 4.5 stars, I would. Made it mostly as written, just added a bit more sausage and garlic. Yes, the sauce is runny because there isn't any thicken...

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