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Author Notes: This rich take on alfredo has many layers of flavor, from the heat of the spices to the smokiness of the andouille, as well as texture, from the bite of the shrimp to the creamy cheesiness of the sauce to the al dente pasta. —ChrisandAmy
- 1 pound andouille sausage, diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon red pepper flakes
- 8 tablespoons worcestershire sauce
- 1 cup milk
- 2 cups half and half
- 3 tablespoons Cajun or Creole seasoning
- 1 teaspoon chili powder
- 1 stick butter
- 1 cup parmesan cheese, grated
- 1 pound raw shrimp, peeled and deveined
- 1 pound long pasta of your choice
- In a large, deep skillet, render the diced andouille in one tablespoon of olive oil over medium-high heat.
- Add the chopped onion and cook for four or five minutes.
- Add the chopped garlic and red pepper flakes and continue to cook so the andouille starts to caramelize.
- Meanwhile, put the pasta water on to boil.
- Coat the peeled shrimp with two tablespoons of Cajun seasoning and set them aside.
- Deglaze the sausage/onion/garlic pan with the Worcestershire sauce and cook for two minutes, stirring.
- Add the milk and half-and-half to the pot and continue to stir and cook.
- Add the butter and parmesan cheese and lower the heat on the sauce to simmer.
- Cook the pasta according to the directions.
- In a separate skillet over medium heat, saute the shrimp until they turn pink.
- Toss the drained pasta in the sauce and serve the cooked shrimp on top. Garnish with some parsley and serve with crusty bread.
- This recipe was entered in the contest for Your Best Seafood Pasta
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.