Spicy Penne alla Vodka Recipe

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In 2021, I became a traveling foodie. I disguised it as a “photographer”, but whatever. It is what it is. Everywhere I travel, I research the best restaurants in the area before the hotels. Because, you know…priorities. I had a shoot in Chicago earlier this month. My model/friend recommended that we try Tavern on the Rush in the city’s famed “Viagra Triangle”. It’s an intimate spot with a quaint, yet swank vibe. Warm, accommodating staff and extra boozy signature drinks. So, naturally I wanted to move in permanently. Why in the hell is this turning into a review? Long story longer, our waitress recommended that I’d try their creamy, tomatoey, wine based pasta. Best pasta sauce of my damn life!! So, I recreated it. Duh! Keep scrolling.

Don’t Burn Yo Damn House Down!

So, yeah. There’s alcohol in this recipe. No, it will not get your kids drunk. But, it will start a flame that could claim the lives of your eyebrows if you’re not careful. TAKE THE PAN AWAY FROM THE STOVE BEFORE ADDING THE VODKA. I mean it! Don’t watch my tutorial and think you’re about that life. I barely am. Turn the heat off, remove the pan from the stove and THEN stir in the vodka. Place the pan back on the stove and slowly bring it back to a low simmer. Cook until the alcohol reduces and the firefighters on duty can enjoy a peaceful evening. Amen. 

Dried herbs go in first, fresh go in last. Remember this!

Don’t be a Cheapskate

If you want restaurant quality food, get quality ingredients. Don’t break the bank either. Get what you can afford. But, if you can splurge for once, do that sh*t! Especially, when it comes to the cheese! Fresh Parmesan Reggiano will change your pasta loving life! Oh! And use a good quality vodka. Something you would want to drink. 

And What Else?

I’m trying to figure out what else to tell you about this pasta. The longer my body is on the page, the more dinero in my pocketbook. You feel me? I don’t want to type all of this as much as you just wanted to click a button and get a recipe. That’s why I put that Jump to Recipe button up top. You’re welcome. Get me paid, I get you fed. But, yeah. Add any protein you’d like to this pasta. I throw some chicken breast in the air fryer and get busy! Shrimp is flames in this stuff, too! I know you’ll love it. If you read all of this, I love the entire hell out of you. 


B. Coop

Spicy Penne alla Vodka

A simple recipe for a restaurant quality spicy, creamy vodka sauce! Crushed red pepper flakes and fresh basil add all of the flavor for this Italian favorite!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 people


  • 16 oz penne pasta
  • 1-2 TBS olive oil
  • 1 TBS unsalted butter
  • 1/3 cup diced onions
  • 1 TBS minced garlic
  • 1 TBS crushed red pepper flakes
  • 1 tsp oregano or Italian seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 cup vodka
  • 28 oz can crushed tomatoes
  • 3/4 cup heavy cream
  • 1 cup freshly grated Parmesan Reggiano
  • 3-4 leaves of torn basil
  • Salt and pepper to taste
  • Chiffonade basil for garnish
  • Shredded fontina cheese optional


  1. Heat olive oil in a pan on medium heat
  2. Add the butter
  3. As the butter melts, stir in the onions
  4. Sauté for 5 mins or until onions start to brown lightly
  5. Add the garlic; sauté for 30 secs. Do NOT burn the garlic! I mean it!
  6. Add the crushed red pepper flakes, oregano/Italian seasoning, onion and garlic powders.
  7. Stir well
  8. IMPORTANT: Turn off the heat and remove the pan from the stove before adding in the vodka.
  9. Stir in the vodka well.
  10. Then, return the pan to the stove and heat the pan on low. Be very careful of flames!
  11. Bring it to a low simmer and stir until the vodka reduces; about 2 minutes.
  12. Pour in the crushed tomatoes
  13. Salt and pepper to taste
  14. Turn the heat to low and cover the pan with a lid. Be sure to leave a slight crack in the lid.
  15. Simmer for 30 minutes.
  16. Stir in the heavy cream.
  17. Taste and adjust seasoning as needed.
  18. Cover and continue to simmer on low until the penne is ready.
  19. Bring a pot of salted water to a rolling boil.
  20. Add the penne pasta and cook al dente according to package instructions.
  21. Drain the pasta, but reserve some of the pasta water to add to the sauce later. (Optional, I don’t. But, yeah.)
  22. Fold the pasta into the sauce.
  23. Add the parmesan reggiano cheese and the torn basil.
  24. Stir well.
  25. Serve with more chiffonade basil, fontina cheese, and or crushed red pepper flakes if desired.
  26. Enjoy!

Cheesesteak Pasta Bake Recipe

Hurricane Sally was brewing in the Gulf this week. To calm my nerves, I cooked. It’s my stress relief. I pulled some stuff out of my fridge and this Cheesesteak Pasta Bake was born. I posted it on my Instagram page and mayhem ensue. I didn’t think you guys would want another pasta recipe. But, after almost 100k views and more comments than I could keep up with demanding this recipe, I concluded that I was wrong. Here you go…

Browned Sirloin Steak
Fresh Spinach

Cheesesteak Pasta Bake

Creamy garlic and herb infused white sauce rotini pasta baked with seasoned steak bites and smothered with cheese.


  • 1 lb rotini pasta
  • 1 lb thinly sliced sirloin
  • 2 TBS steak seasoning
  • 2 TBS vegetable oil
  • 2 TBS Worcestershire sauce
  • 2 TBS butter
  • 1 thinly sliced red bell pepper
  • 10 oz spinach
  • 1 TBS minced garlic
  • 1/4 cup white wine
  • 8 oz cream cheese softened
  • 4 cups heavy whipping cream
  • 2 TBS Cajun seasoning
  • 1 TBS chicken bouillon powder
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 TBS Herbes de Provence seasoning
  • 2 tsp cracked black pepper
  • 1 cup shredded mozzarella
  • 2 cups shredded Monterey Jack cheese
  • Chopped green onions
  • Preheat the oven to 375°F


  1. Preheat the oven to 375°F
  2. Cook rotini al dente according to package instructions; set aside
  3. Season steak with steak seasoning
  4. Pour vegetable oil into a large skillet
  5. Add steak and brown on one side
  6. Flip steak over and pour in the Worcestershire sauce
  7. Cook until browned
  8. Remove and keep warm
  9. In the same skillet, melt the butter
  10. Add in the red peppers
  11. Saute for 2 minutes
  12. Add in the spinach
  13. Sauté until wilted
  14. Add in the garlic and sauté for 30 secs
  15. Pour in the white wine and simmer until it reduces; about 2 minutes
  16. Add the cream cheese
  17. When that melts, pour in the heavy cream
  18. Bring to a simmer.
  19. Add in the Cajun seasoning, chicken bouillon powder, onion powder, garlic powder, Herbes de Provence, and black pepper.
  20. Stir and simmer on low for 6-8 minutes
  21. Stir in the 1/2 of each cheese.
  22. Spray a casserole dish with nonstick cooking spray
  23. Add in the rotini
  24. Pour the sauce on top of the pasta and mix will
  25. Taste and adjust seasoning as needed
  26. Sprinkle the remaining cheeses and green onions on top.
  27. Bake for 25-30 minutes or until cheese has melted and is lightly browned.
  28. Cool for 10 minutes before serving.
  29. Enjoy!

Chicken Rigatoni Alfredo

This is by far the best pasta I’ve ever had! No, I’m not just saying that because I made it. It seriously is the best! Not only is the flavor incredible, it’s extremely easy to prepare. The chicken is juicy and and cut small enough to get a piece in every bite! Rigatoni is most popularly used in red sauce. But, it is perfect for Alfredo as well. Its cylindrical shape stores up the right amount of sauce to leave you pleasantly surprised when you chew. It’s easily become my favorite, go to pasta recipe! And I’m sure it will be yours as well.

5 from 2 votes

Chicken Rigatoni Alfredo Recipe


  • 2 large boneless skinless chicken breasts
  • 1-2 TBS poultry seasoning
  • 1 TBS olive oil
  • 2 TBS butter
  • 1 1/2 cups diced mushrooms
  • 1 TBS minced garlic
  • 12 ounces broccoli florets
  • 1/2 tsp salt
  • 1 cup + 3 cups chicken broth
  • 2 cups heavy whipping cream
  • 8 ounces cream cheese softened
  • 1 TBS Italian seasoning
  • 1 TBS onion powder
  • 1 TBS Cajun seasoning or seasoned salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 1/2 cup shredded or grated Parmesan cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cups rigatoni
  • Fresh chopped basil to garnish


  1. Preheat oven to 375°F
  2. Cut chicken into bite sized pieces and season with poultry seasoning
  3. Heat oil in an oven safe skillet
  4. Add in the chicken
  5. Allow the chicken to cook completely
  6. In a separate pot, bring 3 cups of chicken broth to a boil
  7. Stir in the rigatoni and cooking according to package instructions until it’s al dente.
  8. Remove the chicken from the skillet and set aside
  9. In the same skillet, add in the butter
  10. Once the butter melts, stir in the mushrooms and garlic
  11. Sauté for 30 seconds
  12. Add in the broccoli
  13. Sprinkle on 1/2 tsp salt
  14. Stir for one minute
  15. Pour in 1 cup of chicken broth
  16. Allow broth to simmer until it reduces
  17. Pour in the heavy whipping cream
  18. Stir in the cream cheese
  19. As the cream cheese melts, stir in the Italian seasoning, onion powder, Cajun seasoning, cracked black pepper, and garlic powder.
  20. Stir in the drained rigatoni and return the chicken back into the skillet
  21. Stir in 1 cup of Parmesan cheese and 1 cup of Monterey Jack cheese.
  22. Stir well.
  23. Top it with the remaining 1/2 cup of Parmesan and the 1/2 cup of Mozzarella
  24. Bake, uncovered, for 10-15 mins or until the cheese has melted.
  25. Garnish with fresh, chopped basil
  26. Enjoy!

Chicken Parmesan Recipe

Whenever I visit an Italian restaurant, I don’t even bother opening the menu. I already know exactly what I want to order! Chicken Parmesan! I know it’s not an authentic Italian dish from Italy. But, boy, it is GOOD! And, of course, I made my version super easy to recreate!

The grocery store I frequent always has thinly sliced chicken breasts or chicken cutlets. It should be really easy to find. If not, just slice a boneless breast in half, lengthwise. Then pound it with a mallet until it’s nice and thin. This will allow the chicken to cook evenly. 

As for the breading station, I keep it simple with flour, eggs, and breadcrumbs. I have to make sure the seasoning is perfect. So, I use poultry seasoning. Chef Paul’s is my favorite!

Fry them in a little bit of olive oil. We don’t need to cook them completely as we will be baking them. But, we definitely want to get that beautiful, golden brown color on them. So, fry each side for 3 minutes. 

Use your favorite marinara sauce. But, be careful not to drown them in sauce. They’ll become really soggy and lose that crispy crunch from the well seasoned breading. 

Fresh cheese is important for this recipe. If you’ve ever used fresh mozzarella then you know how soft in texture it is. This can make shredding it yourself a pain! But, I have a remedy. Just pop it into the freezer 30 minutes before shredding. It’ll make the task a whole lot easier.

I serve over my favorite pasta. Angel hair. And I always made sure I have more sauce to top my pasta with. Garnish with more basil and enjoy this restaurant quality Chicken Parmesan at home!

Happy Cooking,
B. Coop

5 from 1 vote

Chicken Parmesan Recipe


  • 4 thinly sliced boneless chicken breasts
  • 2 TBS poultry seasoning*
  • 2 tsp garlic powder
  • 1 cup all purpose flour
  • 2 eggs
  • 1 1/3 cup Garlic & Herb breadcrumbs
  • 1/4 cup olive oil
  • 25 oz marinara sauce
  • 1/3 cup grated Parmesan cheese
  • 2 cups fresh mozzarella cheese shredded**
  • Fresh basil to garnish


  1. Preheat oven to 375 F
  2. Season chicken breasts with 1 TBS of the poultry seasoning on both sides
  3. Create a breading station with 3 shallow dishes
  4. Pour the flour, garlic powder, and the remaining 1 TBS of poultry seasoning into one dish.
  5. Beat the eggs in another dish.
  6. And pour the breadcrumbs into the last dish
  7. Dredge each chicken breast into the flour, then the eggs, and lastly, into the breadcrumbs.
  8. Set aside.
  9. Heat the olive oil in an oven safe skillet on a medium heat setting
  10. Fry each chicken breast in the oil for 3 minutes per side
  11. Top each breast with 1 TBS of marinara sauce
  12. Add the cheeses on top of the chicken
  13. Sprinkle on the basil
  14. Bake, uncovered, for 15 mins.
  15. Garnish with more basil.
  16. Enjoy!

Recipe Notes

*I use Chef Paul’s Poultry Magic **Freeze the block of fresh mozzarella for 30 minutes. This will make it easier to shred.

Sausage, Peppers, and Onions Linguine

My favorite, local grocer makes these amazing, fresh chicken and green onions sausage! It’s delightful! And what I love most is that they use non-pork castings. I use them in almost every dish I make that has sausage as an ingredient. Naturally, I had to make a pasta dish with it. You know I love some dang pasta! And honey, this dish is beautiful! Photos don’t do it any justice. And flavors are balanced perfectly if I do say so myself. I’m super proud of my Chicken Sausage, Peppers, and Onions Linguine recipe.

I’m pretty obsessed with that Chicken and Green Onions sausage. It’s the best! But, if you can find anything similar, you can use Italian sausage. It will work as well. Keep in mind that these sausages aren’t smoked and you’ll have to ensure that it’s cooked all the way through. I do this, by steaming and browning.

The sweetness of the red and yellow peppers contrasted well with the flavors of the onions and sausages. Not to mention the sauce! Cold butter emulsified into the dry white wine and garlic was one thing. But, adding a bit of heavy cream and cajun spices really developed this sauce beautifully! I hope you will try it!

Happy Cooking,

B. Coop

Sausage, Peppers, and Onions Linguine
Serves 2
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
  1. 1 lb chicken or Italian sausage
  2. 1 1/2 cups water
  3. 1 T olive oil
  4. 1/2 red bell pepper (sliced)
  5. 1/2 green bell pepper (sliced)
  6. 1/2 yellow bell pepper (sliced)
  7. 1 onion (diced)
  8. 1/3 cup white wine
  9. 1 t minced garlic
  10. 2 T butter
  11. 1/2 chicken broth
  12. 1 pint heavy cream
  13. 1 tsp onion powder
  14. 1 tsp garlic powder
  15. 1 T Italian seasoning
  16. Cajun or seasoned salt to taste
  17. 1/2 lb cooked linguine
  18. Parmesan cheese for sprinkling
  1. Pour water into a skillet and bring to a boil
  2. Place the sausage in, lower heat to a simmer and cover with a lid
  3. Allow to simmer for 10 mins
  4. Flip the sausage over and continue cooking for another ten minutes
  5. Remove the sausage and drain off the water
  6. Heat oil in the skillet
  7. Add the sausage and fry on all sides until it browns
  8. Remove the sausage and allow it to rest before slicing
  9. Add the peppers in the skillet and sprinkle them with salt
  10. Saute the peppers until they start to soften
  11. Add in the onions and saute until the brown
  12. Slice the sausage and add it back into the pan
  13. Saute the sausage until they brown; about 3 mins
  14. Deglaze the pan with the wine
  15. Add in the garlic and butter
  16. Allow the butter to melt into the sauce; stir
  17. Pour in the chicken broth and simmer until the liquid reduces by half.
  18. Add in the heavy cream, onion and garlic powders, Italian seasoning, and Cajun seasoning.
  19. Continue to simmer until sauce thickens.
  20. Serve over warm linguine
  21. Sprinkle with cheese
  22. Enjoy!
Coop Can Cook https://coopcancook.com/

Steak and Smoked Gouda Alfredo


I’m playing restaurant wars again. When I can’t figure out what to cook, I think about my favorite dishes at different restaurants. Then, I try to recreate them at home. For my birthday this year, I went to a local restaurant and ordered their Steak and Smoked Gouda Alfredo. It was delicious. It features sirloin on angel hair pasta (my fave!) covered with a smoked Gouda cream sauce. Then, they top it with tomatoes, bacon, green onions, and more Gouda. It’s dreamy. 

I’m not a fan of bacon. Yes, I know. So, I left it out. But, of course, you may add it to yours. Just fry it before making your sauce. Then use the grease to saute the garlic and proceed with the recipe. I also opted for Linguine instead of angel hair. I’m ALWAYS using angel hair, so I decided to give it a break. Just for today though! Angel hair is bae.

As for the steak, I like mine Medium to Medium Well. So, cook yours to your liking. Use the “palm test” to determine how done the steak is while cooking. Think the thickness of the steak in mind as well. I also like to keep the seasoning very simple in this recipe. I didn’t want any rubs to alter the flavors of the pasta too much.

What are some of your favorite restaurant dishes that you’d like to learn how to recreate at home? Let me know in the comments!

Happy Cooking,


Steak and Smoked Gouda Alfredo
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1-2 NY strip, Sirloin, or Ribeye steaks
  2. 2-3 cloves garlic
  3. 1 T butter
  4. 2 T Olive Oil
  5. 1-2 sprigs fresh thyme
  6. 2 sprigs fresh rosemary
  7. salt and pepper to taste
Alfredo Pasta
  1. 1 lb linguine or pasta of your choice
  2. 1 T butter
  3. 1 T minced garlic
  4. 2 cups heavy cream
  5. 1/3 cup chicken broth
  6. 1 cup shredded Smoked Gouda
  7. salt and pepper to taste
  8. garnish with tomatoes, green onions, and bacon (optional)
  1. Heat cast iron skillet in the oven on 350 degrees F for 15 minutes
  2. Allow steak(s) to come to room temperature
  3. Season both sides with salt and pepper
  4. Remove skillet from the oven, pour in oil, and turn the heat to high.
  5. Add in the steak
  6. Sear steak on both sides for 3 mins. per side**
  7. Add in butter, garlic, thyme, and rosemary.
  8. Once butter melts, baste steak with it constantly.
  9. Flip the steak every 1-2 mins until it reaches your desired level of doneness.
  10. Remove steak from pan and allow it to rest for 10 mins before slicing.
  1. Melt butter in a pan
  2. Add in garlic and saute for 30 secs.
  3. Pour in heavy cream and broth.
  4. Bring to a simmer.
  5. Add in the cheese.
  6. Stir until sauce thickens and cheese melts.
  7. Taste and add salt and pepper as needed.
  8. Prepare pasta according to package directions.
  9. Drain pasta and toss in the sauce.
  10. Divide the steak and top the pasta with it.
  11. Garnish with tomatoes, green onions, and bacon.
  12. Enjoy!
  1. **if your steak is less than 1 1/2 inch in thickness, brown for 1-2 mins per side
Coop Can Cook https://coopcancook.com/

Crawfish Alfredo

It’s okay to get lost in this sauce….just in time for V-Day!!

My Crawfish Alfredo Recipe is bomb! Most of my best recipes are beautiful accidents. So, a little background on this dish. March 2016, my town and the surrounding areas were literally underwater. A massive flood! So, many lost homes, clothing, etc. But, thank God lives were spared! During this time, roads were closed, so I was trapped inside. Boredom led me to my kitchen, per usual, and this baby was born….

Keep in mind that short-cut extruded pastas like penne, rigatoni, and cavatappi absorb more sauce, so double this recipe if you’re using any of those. Oh and top with chopped green onions. Hope you try and like this!


B. Coop


Easy Crawfish Alfredo
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1 celery stalk
  2. 1/2 yellow onion
  3. 1/2 green bell pepper
  4. 2 tablespoons unsalted butter
  5. 1 pound crawfish tails
  6. 2 tablespoons crushed garlic
  7. 2 teaspoons flour
  8. 2 1/2 cups half and half
  9. 1/2 cup grated Parmesan
  10. 1/2 cup shredded Romano cheese
  11. 2 tablespoons Liquid crab boil
  12. onion and garlic powder to taste
  13. Cajun spices
  14. 1 pound pasta your choice
  15. chopped green onions garnish
  1. Finely chop veggies
  2. Melt butter and saute veggies
  3. Add garlic
  4. Sprinkle in flour and spices
  5. Stir well until flour dissolves into the butter
  6. Add in half and half
  7. Simmer until it starts to thicken; do not bring to a boil
  8. Add in cheese
  9. Season crawfish with cajun spices and liquid crab boil
  10. Add crawfish to the sauce
  11. Taste and adjust seasoning
  12. Serve over pasta
  13. Garnish and enjoy!!
Coop Can Cook https://coopcancook.com/

Crawfish Mac and Cheese

Lobster mac and cheese is delightful. But, here in Louisiana, crawfish is king, baby! I wanted to show you how I make easy, quick, and cheap mac and cheese! But, crawfish were on sale at the store, so ding, ding…crawfish mac and cheese!crawfish-mac-and-cheese Watch me tease you….


Easy right? It’s completely sinful, but God is sooo good! So, is this recipe. Try it. 



Crawfish Mac and Cheese
Serves 6
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Cook Time
20 min
Cook Time
20 min
  1. 1 lb crawfish tails
  2. 1 lb elbow macaroni
  3. 1 1/2 cans of evaporated milk
  4. 1 tablespoon of onion and bell pepper (finely chopped)
  5. 3 tablespoons of butter
  6. water for boiling
  7. salt
  8. white black pepper
  9. 2 cups American cheese
  10. 1 cup of Fontina cheese (shredded)
  11. 1/3 bread crumbs
  12. Cajun spices
  13. onion and garlic powders
  14. 1 teaspoon liquid crab boil
  1. Boil macaroni until al dente
  2. Drain but do no rinse
  3. Add butter and milk
  4. Bring to a simmer
  5. Add cheese
  6. Stir until cheese melts
  7. Season with salt and white pepper to taste
  8. Thaw and drain crawfish
  9. Season with cajun spices, onion, and garlic powder
  10. Melt 1 tsp of butter in skillet
  11. pour in breadcrumps
  12. Saute for 1 minute then remove
  13. Add in 1 more tsp of butter
  14. Melt butter and add onion and bell peppers
  15. Saute until tender
  16. Add crawfish, liquid crab boil, and stir until heated
  17. Add crawfish mixture to mac and cheese
  18. Pour into an oven safe dish
  19. Top with fontina and bread crumbs
  20. Bake at 350 degrees F until cheese melts
  21. Enjoy!
Coop Can Cook https://coopcancook.com/

Chicken Cavatappi

Heeyyy!! I took a few cooking recovery days off. I’m baaaaack! Making a requested chicken pasta. Chicken Cavatappi to be exact! I went to Applebee’s on Sunday and tried theirs. It was pretty good. But, you know, I love to battle them. So, of course I had to recreate my version for my Cookies. Check it out!




B. Coop

Chicken Cavatappi
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 4 thinly sliced chicken breasts
  2. 1 tablespoon olive oil
  3. 2 cups cavatappi pasta
  4. Onion powder
  5. Seasoning salt (I use Tony's)
  6. Accent
  7. Garlic & Herb Mrs. Dash
  8. 4 cup half & half
  9. 2/3 cup grated parmesan
  10. 2 tablespoons minced garlic
  11. 3 tablespoons butter
  12. 1 cup shredded mozzarella
  13. 3 tablespoons diced tomatoes
  14. fresh chopped parsley
  15. salt and pepper
  1. Bring salted water to a boil
  2. Add in pasta; cook according to package instructions
  3. Drain, but do not rinse.
  4. Set aside
  5. Season chicken breasts on both sides with onion powder, Tony's, Accent, and Mrs. Dash
  6. Heat oil in a skillet on medium high heat
  7. Sear chicken on each side until done.
  8. Remove chicken and allow to rest before slicing
  1. Melt butter and saute garlic
  2. Pour in half and half
  3. Season to taste with salt, pepper, and onion powder
  4. Add parmesan
  5. Stir until cheese is combined
  6. Add mozzarella
  7. Just as mozzarella starts to melt, add in the pasta
  8. Stir
  9. Sprinkle in the tomatoes and parsley
  10. Slice the chicken breasts
  11. Serve chicken over pasta and top with extra tomatoes and cheese
  12. Enjoy!
Coop Can Cook https://coopcancook.com/

Cajun Shrimp and Sausage Pasta

I love getting recipe requests! This one’s for you, Sharon! My Cajun Shrimp and Sausage Alfredo pasta! Spicy and creamy. Just how I like it! Check out the video. You don’t want to miss the bloopers at the end. WARNING!! It includes horrific “singing”!

Lol Let me know if you try this! cajun pasta


B. Coop

Cajun Shrimp and Sausage Alfredo
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1 pound shrimp
  2. 1 pound sausage (your choice)
  3. 1 lb ribbon pasta
  4. Diced Trinity (onion, celery, bell pepper) 1/2 of each
  5. 1 tablespoon of olive oil
  6. 1 capful of liquid crab boil
  7. 1 can rotel (drained)
  8. 2 tablespoons unsalted butter
  9. 1/2 cup chicken broth
  10. 1 1/2 cup half and half
  11. 1 cup grated parmesan
  12. chopped green onions
  13. cajun spices, paprika, onion & garlic powder, and Accent
  14. salt and pepper to taste
  1. Cook pasta according to package instructions
  2. Slice sausage and saute on low in skillet for 4 mins
  3. Toss shrimp in olive oil and season with cajun spices
  4. Sear shrimp with sausage, 1 min. per side
  5. Remove shrimp and sausage
  6. Add diced veggies and saute until tender 6-7 mins
  7. Add drained rotel
  8. Pour in chicken broth and reduce
  9. Add half and half
  10. Simmer for 5 mins.
  11. Add cheese
  12. Taste and adjust seasoning
  13. Pour over pasta
  14. Garnish with green onions
  15. Enjoy!
  1. Use whatever sausage and pasta you prefer. Skip crab boil and use roma tomatoes for a milder taste.
Coop Can Cook https://coopcancook.com/