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Cajun Shrimp u0026amp; Andouille Penne Alfredo

Elina James
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp u0026 Sausage
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 8 oz (225 g) Andouille sausage, sliced
  • 2 tsp Cajun seasoning (adjust to taste)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • For the Pasta u0026 Sauce
  • 12 oz (340 g) penne pasta
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ tsp smoked paprika
  • Salt and black pepper, to taste
  • Red pepper flakes (optional)
  • For Garnish (Optional)
  • Fresh parsley, chopped
  • Extra Parmesan cheese

Instructions
 

  • Cook penne pasta in salted boiling water until al dente. Reserve ½ cup pasta water; drain and set aside.
  • Season shrimp with Cajun seasoning.
  • Heat olive oil and butter in a large skillet over medium-high heat.
  • Sauté Andouille sausage until browned; remove and set aside.
  • In the same skillet, cook shrimp until pink and cooked through; remove and set aside.
  • Reduce heat to medium and melt butter; add garlic and sauté briefly.
  • Pour in heavy cream and simmer gently.
  • Stir in Parmesan cheese and smoked paprika until smooth.
  • Add cooked pasta, shrimp, and sausage to the sauce.
  • Toss to coat, adding reserved pasta water if needed.
  • Season to taste and garnish before serving.