Cajun Shrimp And Andouille Alfredo Sauce Over Pasta

Name: Cajun Shrimp And Andouille Alfredo Sauce Over Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb unpeeled medium raw shrimp; 1 (12 ounce) package fettuccine; 1/2 lb andouille sausage, chopped; 1/2 cup butter; 1 medium onion, chopped; 1 small green bell pepper, chopped; 1 cup chopped celery; 4 garlic cloves, minced; 3 tablespoons all-purpose flour; 1 1/2 tablespoons cajun seasoning (salt-free is recommended); 2 cups chicken broth; 1 1/2 cups heavy cream; 6 ounces Velveeta cheese, cubed; 3/4 cup chopped green onion; 1/3 cup grated parmesan cheese; 3 tablespoons chopped fresh parsley

Servings: persons

1 lb unpeeled medium raw shrimp
1 (12 ounce) package fettuccine
1/2 lb andouille sausage, chopped
1/2 cup butter
1 medium onion, chopped
1 small green bell pepper, chopped
1 cup chopped celery
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 1/2 tablespoons cajun seasoning (salt-free is recommended)
2 cups chicken broth
1 1/2 cups heavy cream
6 ounces Velveeta cheese, cubed
3/4 cup chopped green onion
1/3 cup grated parmesan cheese
3 tablespoons chopped fresh parsley

1
Peel and devein shrimp; set aside.
2
Cook fettuccine by following the package directions; drain and set aside.
3
Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
4
Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
5
Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
6
Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
7
Gradually stir in chicken broth.
8
Bring to boil over med-high heat, stirring frequently; boil 1` minute.
9
Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
10
Add in cheese cubes, sausage and shrimp; stir until cheese melts.
11
Stir in green onions, parmesan cheese, and chopped fresh parsley.
12
Serve over hot cooked fettuccine.
13
For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350u00b0 for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350u00b0 for 45 minutes.

1263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb unpeeled medium raw shrimp, 1 (12 ounce) package fettuccine, 1/2 lb andouille sausage, chopped, 1/2 cup butter, and more.

Yes, Cajun Shrimp And Andouille Alfredo Sauce Over Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!