Cajun Shrimp Fettuccine Alfredo

A oblong plate holds an entire recipe of Cajun Shrimp Alfredo on marble

Cajun Shrimp Alfredo is an excellent meal for any night of the week. This simple pasta features shrimp and andouille sausage and is a great recipe to feed a family. It's also ready in 30 minutes or less.

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 728kcal

Ingredients

1 lb. fettucine pasta uncooked
½ lb. smoked andouille sausage
1 lb. raw shrimp peeled and deveined
2 teaspoons Cajun seasoning plus extra, if desired
2 tablespoons salted butter
4 garlic cloves finely minced
2 cups heavy cream
1 cup whole milk
1 ½ cups grated parmesan cheese*
Fresh parsley for garnish

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

How to store: Transfer to an airtight container and store in the fridge for 2-3 days. Store the pasta and proteins separately. When reheating, prepare to add a little extra milk to the pasta sauce since it will coagulate in the fridge. Reheat in 30-second increments in the microwave.

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