Simply delicious, addictive almost. Creamy, smoky, succulent. Try it!!! I am an avowed cookbook - and now website - cook, originally from NOLA. I've been telling everyone for years, if you can read, you can cook! This recipe, along with the August 2012 Chicken Enchiladas recipe are my favs. I love myrecipes - you've made me a suppertime hero for years :)
Cajun Shrimp and Andouille Alfredo Sauce Over Pasta
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- 1 pound unpeeled, medium-size fresh shrimp
- 1 (12-ounce) package fettuccine
- 1/2 pound Andouille sausage, chopped
- 1/2 cup butter or margarine
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 4 celery ribs, chopped (about 1 cup)
- 4 garlic cloves, minced
- 1 1/2 tablespoons salt-free Cajun seasoning
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 6 ounces pasteurized prepared cheese product, cubed
- 3/4 cup chopped green onions
- 1/3 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- Peel shrimp, and devein, if desired. Set aside.
- Prepare fettuccine according to package directions; drain pasta, and set aside.
- Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
- Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
- Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.
- Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
- Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product. Freeze shrimp and andouille pasta in 3 (8 1/4- x 5 1/4- x 1-inch) disposable foil pans covered with aluminum foil. Place in zip-top plastic freezer bags. Freeze up to 1 month, if desired. Remove from freezer bag, and bake, covered, at 350° for 1 hour and 15 minutes. Or thaw in refrigerator overnight, and bake, covered, at 350° for 45 minutes. Each pan contains about two servings.
Substitute 3 cups chopped cooked chicken for shrimp. While the fettuccine cooks, start the sausage.
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