Cajun Shrimp Fettuccine Alfredo
Creamy Cajun shrimp and andouille sausage tossed with fettuccine in a rich Parmesan Alfredo sauce.
Equipment
- Large Pot
- large high-sided skillet
- Colander
- Tongs or pasta fork
- Measuring cups and spoons
Ingredients
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 1 pound medium shrimp shelled and deveined
- 2 tablespoons Cajun seasoning
- 1/2 pound Andouille sausage sliced into 1/4-inch circles
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1/4 cup chicken stock
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- minced parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, drain, and set aside.
- Heat the olive oil in a large high-sided skillet over medium-high heat.
- Toss the shrimp with the Cajun seasoning, then add to the hot skillet and cook about 4–5 minutes until pink and just cooked through. Remove the shrimp to a plate and set aside.
- In the same skillet, add the sliced Andouille sausage and diced onion; sauté until the onion is translucent and the sausage begins to brown, about 4–5 minutes.
- Add the minced garlic and cook about 30 seconds until fragrant.
- Pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream, grated Parmesan, black pepper, and cayenne; simmer over medium heat for about 5 minutes until the sauce thickens, stirring frequently to prevent scorching.
- Add the cooked pasta and reserved shrimp to the skillet and toss gently to coat in the sauce. If needed, thin the sauce with a little milk or let it reduce to reach desired consistency.
- Serve immediately with a sprinkle of minced parsley, if desired.
Notes
- Use a lower sodium Cajun seasoning to avoid excessive saltiness.
- If you can't find low-sodium Cajun seasoning, reduce the amount used and add cayenne for more heat.