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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Recipe Information
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)
Instructions
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.
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.
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.
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.
Slowly pour in the heavy cream while stirring. Allow the cream to heat, but do not let it boil.
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.
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.
Toss the cooked pasta in the skillet with the sauce, ensuring the noodles are fully coated.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
5472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.0 g | 512% | |
| Saturated Fat | 213.3 g | 1066% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1917 mg | 639% | |
| Sodium | 12733 mg | 554% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 7.2 g | ||
| Protein | 298.0 g | 596% | |
| Vitamin D | 20.5 mcg | 103% | |
| Calcium | 4228 mg | 325% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2330 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
