Description
A vibrant blend of culinary traditions featuring robust Creole spices, smoky andouille sausage, and succulent shrimp, creating an elevated pasta experience.
Ingredients
Scale
- 12 ounces fettuccine or linguine
- Salt, for pasta water
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 red bell pepper, chopped
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning
- Salt and pepper, to taste
- Fresh parsley, finely chopped, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Incorporate the minced garlic and stir until fragrant.
- Add the sliced andouille sausage to the skillet and sauté for 5-6 minutes until browned slightly.
- Add the shrimp and red bell pepper, cooking until the shrimp turns pink and opaque, approximately 3-4 minutes.
- Pour in the heavy cream, sprinkle in the Cajun seasoning, salt, and pepper. Stir until the sauce is blended and begins to thicken, about 2-3 minutes. If too thick, add reserved pasta water gradually.
- Add the cooked pasta to the skillet and toss well to ensure every strand is enveloped in the sauce.
Notes
Use room temperature olive oil for easier blending of flavors. Consider adding lemon wedges for a refreshing side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg