Cajun Shrimp and Andouille Alfredo Sauce Over Pasta
Indulge in the bold and creamy flavors of Cajun Shrimp and Andouille Alfredo Sauce Over Pasta, a recipe that effortlessly blends comfort food with a zesty Southern kick. This dish marries tender Cajun-seasoned shrimp and smoky andouille sausage with a luxuriously rich Parmesan Alfredo sauce, infused with garlic, paprika, and a touch of heat from Cajun spices. Tossed with perfectly al dente fettuccine or linguine, this satisfying pasta is a symphony of flavors and textures, perfect for weeknight dinners or special occasions. Quick to prepare in just 40 minutes, this recipe serves four and is garnished with fresh parsley for a pop of color and freshness. Whether you're a fan of Cajun cuisine or simply craving creamy pasta with a twist, this dish will tantalize your taste buds and leave your guests asking for seconds.
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Ingredients
- 1 lb shrimp (peeled and deveined)
- 8 oz andouille sausage (sliced into rounds)
- 12 oz fettuccine or linguine pasta
- 4 tbsp butter
- 2 cups heavy cream
- 4 cloves garlic (minced)
- 1.5 cups Parmesan cheese (grated)
- 1.5 tbsp Cajun seasoning
- 1 tsp paprika
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped for garnish, optional)
Directions
Step 1
Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the fettuccine or linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the shrimp with 1 tablespoon of Cajun seasoning. Once the oil is hot, add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
Step 3
In the same skillet, add the sliced andouille sausage. Cook for 3-4 minutes, stirring occasionally, until lightly browned. Remove the sausage and set aside with the shrimp.
Step 4
Reduce the heat to medium-low and add the butter to the skillet. Once melted, add the minced garlic and sauté for 30-60 seconds, or until fragrant.
Step 5
Slowly pour in the heavy cream while stirring. Allow the cream to heat, but do not let it boil.
Step 6
Stir in the grated Parmesan cheese, 1/2 tablespoon Cajun seasoning, paprika, salt, and black pepper. Continue stirring until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Step 7
Add the cooked shrimp and andouille sausage back to the skillet, stirring gently to coat them in the Alfredo sauce. Allow the mixture to simmer for 2 minutes to combine the flavors.
Step 8
Toss the cooked pasta in the skillet with the sauce, ensuring the noodles are fully coated.
Step 9
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
| Serving size | (1973.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5471.5 |
| Total Fat 399.0g | 0% |
| Saturated Fat 213.3g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 1916.6mg | 0% |
| Sodium 12732.6mg | 0% |
| Total Carbohydrate 136.3g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 7.2g | |
| Protein 298.0g | 0% |
| Vitamin D 820.1IU | 0% |
| Calcium 4227.9mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2329.6mg | 0% |
Source of Calories