CAJUN SHRIMP FETTUCCINE ALFREDO
This Cajun Shrimp Fettuccine Alfredo is creamy and full of spicy Cajun flavor. Serve with a side of breadsticks for an easy and delicious pasta dinner!
Ingredients
- 2 tbsp Cajun seasoning
- 1 tablespoon of olive oil
- 1/4 cup chicken broth
- 1/2 pound Andouille sausage, cut into 1/4-inch circles
- 1 cup heavy cream
- 1 teaspoon of black pepper
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 8 ounces of fettuccine pasta
- 1 pound of medium sized shrimp, peeled and deveined
- 1 small yellow onion, diced
- 1 cup of grated Parmesan
- Chopped parsley
Instructions
First, set a large pot of salted water over high heat.
Then, once the water is boiling, add the pasta and cook according to the directions on the box. Drain and set aside until ready to use.
Place a large, high-sided skillet over medium-high heat and add olive oil.
Season the shrimp with Cajun seasoning and add to the pan when the oil is hot.
Cook for about 5 minutes or until the shrimp turn pink and cooked through. Remove the shrimp from the pan and set aside.
In the same pan, add the sausage and onion.
Sauté until the onion is translucent and the sausage begins to brown.
Add garlic and sauté for 30 seconds or until garlic is fragrant.
Pour the chicken broth into the pan and scrape the brown pieces from the bottom of the pan.
Add heavy cream, Parmesan, black pepper and cayenne pepper to the pan, tossing to combine.
Simmer over medium heat until the sauce begins to thicken, about 5 minutes. Keep an eye on the mixture as dairy products can burn easily.
Add the cooked pasta and shrimp and toss to combine.
If the sauce is too thick, you can dilute it with a little milk. If it's too thin, cook it a bit longer until you reach the desired texture.
Serve with a pinch of parsley if desired. Happy Cooking Time.
Notes
Use a low sodium Cajun seasoning so the shrimp don't get too salty.
If you can't find a low-sodium Cajun seasoning, use less seasoning and add cayenne pepper for more heat.
