Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, fettucine alfredo w/shrimp, andouille sausage, and mushrooms. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fettucine alfredo w/shrimp, andouille sausage, and mushrooms is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Fettucine alfredo w/shrimp, andouille sausage, and mushrooms is something that I’ve loved my whole life.
Great recipe for Fettucine alfredo w/shrimp, andouille sausage, and mushrooms. mmmmmm This Cajun shrimp fettuccine alfredo is packed full of flavor with a little Cajun twist. It's perfect for busy weeknights and you'll say goodbye to jarred sauces when you see how easy it is to make your own! Plus the little punch of andouille sausage really brings that Cajun flavor. Place in zip-top plastic freezer bags.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have fettucine alfredo w/shrimp, andouille sausage, and mushrooms using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Fettucine alfredo w/shrimp, andouille sausage, and mushrooms:
- Get The good stuff
- Take 1 packages Butoni fettucine
- Get 1 pints heavy cream
- Get 3/4 cup grated parmesan
- Prepare 2 cup shrimp
- Prepare 2 andouille sausages
- Prepare 1/2 stick butter
- Take 2 cup sliced mushrooms
Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Remove sausage from its casing and crumble (or simply chop up the links) and add to hot olive oil in a large sauté pan. Cook until well browned and add minced garlic. Add the fresh mushrooms to the pan and cook until golden brown.
Steps to make Fettucine alfredo w/shrimp, andouille sausage, and mushrooms:
- Chop sausage into 1/2 inch chunks. Set aside.
- Cut shrimp into halves; rinse. Set aside.
- Melt 2 tbsp. butter in small pot on low. Add cream when melted. Increase heat to medium.
- In large pot, bring water to rolling boil.
- Melt remaining butter in saucepan. Add mushrooms when butter is melted. When softened, add sausage and shrimp. Cook until shrimp becomes pink. Remove from heat.
- When cream begins to boil, reduce heat and whisk in the parmesan. Whisk constantly.
- Boil pasta for 4 minutes. Strain. Put in serving bowl. Add sausage, shrimp, and mushrooms. Cover with sauce and toss until evenly coated. Serve.
- Season to taste.
Cook until well browned and add minced garlic. Add the fresh mushrooms to the pan and cook until golden brown. Deglaze with white wine and reduce. Heat olive oil in a large skillet over medium high heat. Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste.
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