Hola Bloggers!!!!I recently went to a wedding (Congrats again Johnny & Dominique Patton) and they served some Cajun shrimp & andouille Alfredo with bow tie pasta. The caterer did an amazing job. I came home and decided I would try my best to recreate this recipe but add my own twist and THIS is what I came up with. I hope you guys enjoy.- Ingredients:
- 1 pound unpeeled, fresh shrimp
- 1 (12-ounce) package fettuccine
- 1/2 pound Andouille sausage, chopped
- 1/2 cup butter or margarine
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 4 celery ribs, chopped (about 1 cup)
- 4 garlic cloves, minced
- 1 1/2 tablespoons Cajun seasoning
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 6 ounces cheese, cubed
- 3/4 cup chopped green onions
- 1/3 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
Directions:
Cook Time:
Prep Time:
- Peel shrimp, and devein, if desired. Set aside.
- Prepare fettuccine according to package directions; drain pasta, and set aside. (I used Penne)
- Cook sausage in a large skillet over medium heat 10 minutes or until browned; remove sausage, and drain. Set sausage aside.
- Melt butter in a skillet over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
- Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add cheese cubes, sausage, and shrimp, stirring until cheese melts.
- Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine or your choice of pasta.
XOXOXOXO,
IAMAWOG
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