Cajun Shrimp Fettuccine Alfredo
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
6 servings
-
Calories
728 kcal
-
Course
Main Course
-
Cuisine
Cajun
Cajun Shrimp Fettuccine Alfredo
Description
The recipe begins by cooking fettuccine pasta to al dente in salted boiling water, then draining and setting aside with a drizzle of olive oil to prevent sticking. Andouille sausage is pan-seared until browned and then sliced. Raw shrimp are coated with Cajun seasoning and cooked in butter until pink and cooked through. Garlic is sautéed briefly in the same pan before pouring in cream, milk, and Parmesan cheese to create a classic Alfredo sauce.
The sauce is cooked over low heat, allowing the cheese to melt smoothly and thicken the sauce. The seasoned shrimp and sliced sausage are returned to the pan to combine with the sauce before adding the pasta back for tossing. The dish has creamy, smoky, and spicy flavors balanced by the richness of the cheese and cream.
Garnished with fresh parsley, this dish is ideal for a comforting dinner with a Cajun twist. It pairs well with a crisp green salad or steamed vegetables to cut through the richness.
Store leftover pasta and proteins separately in airtight containers in the refrigerator for 2-3 days. When reheating, add a splash of milk to loosen the sauce and avoid overcooking. Use short microwave bursts with stirring in between to heat evenly.
Ingredients
- 1 lb. Fettuccine pasta uncooked
- ½ lb. andouille sausage smoked
- 1 lb. Shrimp peeled and deveined, raw
- 2 teaspoons Cajun seasoning plus extra, if desired
- 2 tablespoons butter salted
- 4 garlic finely minced, cloves
- 2 cups heavy cream
- 1 cup milk whole
- 1 ½ cups Parmesan Cheese grated
- parsley for garnish, fresh
Instructions
- Cook the pasta in salted boiling water until al dente. Follow the instructions on its packaging.
- Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.
- Heat a high-sided skillet over medium-high heat. Sear the smoked sausage on both sides until the exterior is browned and crispy. Remove from the pan, slice and set aside.
- Season the shrimp with the Cajun seasoning. Toss to coat.
- Melt the butter in the same skillet that you cooked the sausage in over medium heat.
- When the butter bubbles, add the shrimp, and cook on both sides until pink and cooked through, about 2-3 minutes per side, depending on the size of the shrimp.
- Remove the shrimp from the skillet, and set aside.
- Add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.
- Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth and creamy, about 4-5 minutes.
- Give the sauce a taste, and add extra salt and pepper, if necessary.
- Add the pasta to the sauce, and toss until coated.
- Serve the pasta in bowls, then top with the shrimp and sliced andouille sausage.
- Garnish with parsley and more Cajun seasoning, if desired, and enjoy immediately.
Notes
- Store pasta and proteins separately in airtight containers in the fridge; consume within 2 to 3 days.
- Reheat gently, adding extra milk to the sauce as it thickens in the refrigerator to restore creaminess.
- Reheat in short intervals in the microwave, stirring between each to warm evenly without overcooking shrimp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 728 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 728kcal | 36% |
| Carbohydrates | 33g | 11% |
| Protein | 30g | 60% |
| Fat | 53g | 82% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 18g | 106% |
| Trans Fat | 1g | 50% |
| Cholesterol | 244mg | 81% |
| Sodium | 1624mg | 68% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
