Cajun Shrimp and Andouille Alfredo Sauce Over Pasta

Cajun Shrimp and Andouille Alfredo Sauce Over Pasta
Photo by www.myrecipes.com

Ingredients

  • 4 garlic cloves, minced
  • ¾ cup chopped green onions
  • ½ pound Andouille sausage, chopped
  • ½ pound Andouille sausage, chopped
  • 3 tablespoons all-purpose flour
  • ½ cup butter or margarine
  • 1 (12-ounce) package fettuccine
  • + 16 more ingredients
    • 1 pound unpeeled, medium-size fresh shrimp
    • 1 ½ cups heavy cream
    • 1 medium onion, chopped
    • 4 celery ribs, chopped (about 1 cup)
    • 1 medium onion, chopped
    • 3 tablespoons all-purpose flour
    • 1 small green bell pepper, chopped
    • 2 cups chicken broth
    • 4 celery ribs, chopped (about 1 cup)
    • 6 ounces pasteurized prepared cheese product, cubed
    • 4 garlic cloves, minced
    • 1/3 cup grated Parmesan cheese
    • 1 ½ tablespoons salt-free Cajun seasoning
    • 1 ½ tablespoons salt-free Cajun seasoning
    • 1 small green bell pepper, chopped
    • 3 tablespoons chopped fresh parsley

Peel shrimp, and devein, if desired. Set aside. Prepare fettuccine according to package directions; drain pasta, and set aside. Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage a...

View full recipe at My Recipes

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