Ingredients for Cajun Shrimp And Andouille Alfredo Sauce Over Pasta
- Medium Raw Shrimp
- 1 pound fettuccine
- Andouille Sausage
- 1/4 cup butter
- 1 medium onion, chopped
- Green Bell Pepper
- 2 celery stalks, chopped
- Garlic Cloves
- All Purpose Flour
- 2 teaspoons Cajun seasoning
- 2 cups chicken broth
- 1 cup heavy cream
- Velveeta Cheese
- Green Onion
- 1/4 cup grated Parmesan cheese
- Fresh Parsley
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How to Make Cajun Shrimp And Andouille Alfredo Sauce Over Pasta
- Peel and devein 1 pound of shrimp. Set aside.
- Cook 1 pound fettuccine according to package directions. Drain and set aside.
- Cook 1 pound Andouille sausage, sliced into 1/2-inch thick rounds, in a large skillet over medium heat for 10 minutes, or until browned. Remove sausage and drain, reserving 1 tablespoon of drippings in the pan. Set sausage aside.
- Melt 1/4 cup butter in the reserved drippings over medium heat. Add shrimp and cook for 5 minutes, or until pink. Remove shrimp and keep warm.
- Add 1 medium onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; and 4 cloves garlic, minced, to the skillet. Sauté over medium heat for 10 minutes.
- Stir in 1/4 cup all-purpose flour and 2 teaspoons Cajun seasoning. Cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups chicken broth. Bring to a boil over medium-high heat, stirring frequently. Boil for 1 minute.
- Reduce heat to medium-low. Stir in 1 cup heavy cream. Simmer for 8 minutes, or until the sauce thickens slightly.
- Add 1 cup shredded Parmesan cheese, cooked sausage, and cooked shrimp to the sauce. Stir until the cheese melts completely.
- Stir in 2 green onions, thinly sliced; 1/4 cup grated Parmesan cheese; and 2 tablespoons chopped fresh parsley.
- Serve the sauce over hot fettuccine. Garnish with extra parsley, if desired.
- **For make-ahead:** Freeze shrimp and andouille pasta in disposable foil pans, covered with foil. Place in freezer-safe zip-top bags. Freeze for up to 1 month. To reheat from frozen: Bake, covered, at 350°F (175°C) for 1 hour and 15 minutes, or thaw overnight in the refrigerator and bake, covered, at 350°F (175°C) for 45 minutes.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
23g
Fat
165g
Carbs
18g
