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Cajun Shrimp Fettuccine Alfredo

Creamy fettuccine with Cajun-seasoned shrimp and Andouille sausage in a rich Parmesan alfredo sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 ounces fettuccine pasta
  • 1 tablespoon olive oil
  • 1 pound medium shrimp shelled and deveined
  • 2 tablespoons Cajun seasoning
  • 1/2 pound Andouille sausage sliced into 1/4-inch rounds
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1/4 cup chicken stock
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • parsley minced, for garnish (optional)

Instructions

  • Bring a large pot of salted water to a boil, cook the fettuccine according to package directions until al dente, drain, and set aside.
  • Heat the olive oil in a large high-sided skillet over medium-high heat.
  • Toss the shrimp with the Cajun seasoning, add to the hot skillet, and cook about 4–5 minutes until pink and cooked through; transfer the shrimp to a plate and set aside.
  • In the same skillet, add the sliced Andouille sausage and diced onion and sauté until the onion is translucent and the sausage begins to brown, about 4–5 minutes.
  • Add the minced garlic and cook for about 30 seconds until fragrant.
  • Pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
  • Add the heavy cream, grated Parmesan, black pepper, and cayenne; stir to combine and simmer over medium heat until the sauce begins to thicken, about 5 minutes, stirring frequently to prevent scorching.
  • Return the cooked shrimp to the skillet, add the drained fettuccine, and toss gently to coat. If the sauce is too thick, thin with a little milk; if too thin, simmer a bit longer until desired consistency is reached.
  • Serve immediately with a sprinkle of minced parsley, if desired.

Equipment

  • Large Pot
  • large high-sided skillet
  • Colander
  • Spatula or tongs

Notes

  • Use lower-sodium Cajun seasoning to avoid excess salt.
  • If you can’t find low-sodium Cajun seasoning, reduce the amount and add cayenne for heat.