Shrimp and Sausage Cajun Alfredo Pasta

• 8 oz fettuccine
• 12 oz smoked sausage, sliced
• 1 lb large shrimp, peeled and deveined
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1/2 tsp red pepper flakes
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• Fresh parsley, chopped for garnish

Steps

1. 1 Cook fettuccine according to package instructions; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned.
3. 3 Remove sausage and set aside. In the same skillet, add butter and sauté garlic until fragrant.
4. 4 Add shrimp to the skillet and cook until pink and curled.
5. 5 Stir in Cajun seasoning and red pepper flakes; cook for 1 minute.
6. 6 Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth.
7. 7 Add cooked sausage and pasta to the sauce, tossing to coat.
8. 8 Season with salt and black pepper to taste. Simmer for another 2 minutes.
9. 9 Serve immediately garnished with fresh parsley.

Equipment

• Large skillet
• Pot for pasta
• Colander
• Wooden spoon

Variations

• Substitute chicken for shrimp for a chicken and sausage version.
• Add spinach or sun-dried tomatoes for extra flavor and texture.

Substitutions

• Use half-and-half in place of heavy cream for a lighter sauce.
• Swap Parmesan with pecorino Romano for a sharper flavor.

Pairings

• A glass of Chardonnay complements the creamy sauce.
• Serve with a chilled Sauvignon Blanc for a refreshing contrast.

Nutrition

Tips

• For extra spice, add more red pepper flakes to taste.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of milk or cream.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with crusty garlic bread.

FAQ